scholarly journals Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3029
Author(s):  
Hong-Ting Victor Lin ◽  
Po-Han Hou ◽  
Wen-Chieh Sung
Keyword(s):  
Moisture Loss ◽  
Water Evaporation ◽  
Skin Thickness ◽  
Deep Frying ◽  
Scanning Electron Micrographs ◽  
Breaking Force ◽  
Oil Uptake ◽  
Sensory Score ◽  
Significant Difference ◽  
Different Thickness

We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found that the oil content, breaking force, and puffing ratio of fried pork skin with different raw skin thickness have no significant difference under similar water content (1.68–1.98 g/100 g wet weight basis, wb) after 3–5 min of deep-frying at 180 °C. Additionally, sensory score results have shown that fried pork skins with 4 mm raw skin thickness had lower flavor, texture, and overall acceptability than those with 2 mm and 3 mm raw skin thickness. Scanning electron micrographs (SEM) have revealed less holes and irregular and crack microstructure in fried pork skins with 4 mm raw skin thickness than in other groups. Different thickness of raw pork skins resulted in different effects in microstructure and influenced water evaporation and oil uptake of fried pork skin. Finally, we have proposed the kinetic equations of water loss and oil uptake of fried pork skins. Fried pork skin from raw skin thicker than 4 mm need frying at temperature higher than 180 °C to improve their puffing ratio and sensory acceptability.

Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

2015 ◽  
Vol 117 (6) ◽  
pp. 1793-1807 ◽  
Author(s):  
Ogan I. Mba ◽  
Marie-Josée Dumont ◽  
Michael Ngadi
Keyword(s):  
Palm Oil ◽  
Canola Oil ◽  
Moisture Loss ◽  
Oil Uptake ◽  
Browning Index ◽  
Content Type ◽  
Color Changes ◽  
Significant Difference ◽  
The Difference ◽  
Fat Uptake

Purpose – The purpose of this paper is to study the influence of crude palm oil (PO), canola oil (CO) and their blends on characteristics of fried plantain crisps at two different stages of ripening. Design/methodology/approach – Plantain (Musa paradisiaca L.) samples were peeled, sliced into 3 mm slices, blanched at 70 °C for 3 min and dried. The slices were deep fried at 180 °C for different times. Findings – There was no significant difference (p > 0.05) in the moisture loss rate and the crispiness of the crisps produced using PO and CO. Significant differences (p < 0.05) existed in the fat uptake and color properties of the crisps fried in the two oils. PO fried crisps absorbed 15 percent less oil in the unripe crisps samples and 21 percent less oil in the fully ripened crisps than CO. The browning index showed that the PO crisps had greater color changes than the crisps fried using CO. The difference between the crisps from 50:50 blends of PO: CO and CO was not statistically significant, while 70:30 blends improved the qualities of the crisps better than CO alone. Analysis of kinetics data showed that moisture loss, oil uptake and browning index followed a first-order kinetics model. Originality/value – Understanding the interactions between ripening and processing methods is enhanced and use of crude PO for industrial deep-fat frying is encouraged.

Assessment of microwave pre‐treatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices

2021 ◽  
Author(s):  
Masoomeh Ayatollahzadeh Shirazi ◽  
Sara Movahhed ◽  
Alireza Shahab Lavasani ◽  
Hossein Ahmadi Chenarbon ◽  
Peyman Rajaei
Keyword(s):  
Kinetic Modeling ◽  
Moisture Loss ◽  
Deep Frying ◽  
Oil Uptake ◽  
Pre Treatment

scholarly journals 2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 873
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Agustín Sánchez-Toledo Ledesma ◽  
Eduardo Martínez Cámara ◽  
Emilio Jiménez-Macías ◽  
Jorge Luis García-Alcaraz ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Raw Materials ◽  
Lca Methodology ◽  
Significant Difference ◽  
Different Dimensions ◽  
The Impact ◽  
Different Thickness ◽  
Cork Stoppers ◽  
Wine Bottle

Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.

The Effect of Thickness on the Fracture Strength and Failure Modes of Zirconia Crowns

2016 ◽  
Vol 697 ◽  
pp. 629-632
Author(s):  
Li Xian Zhang ◽  
Rui Li ◽  
Yu Niu ◽  
Yu Xiao Liu
Keyword(s):  
Fracture Strength ◽  
Failure Modes ◽  
Statistical Significance ◽  
Dental Practice ◽  
Significant Difference ◽  
Cad Cam ◽  
Zirconia Crowns ◽  
Different Thickness

To explore the effect of thickness on the fracture strength and failure modes of zirconia crowns, four crown models with different thickness (1.2 mm, 1.0 mm, 0.8 mm, 0.6 mm) with the same shape were designed by Dental Designer software in CAD/CAM system. They were manufactured to 40 zirconia crowns by CAM carving machine. The fracture strength and the failure modes of each crown was measured, while porcelain fused to metal (PFM) crowns as control. The average fracture strength of different zirconia crowns were recorded as below: 1308.38 ± 111.38 N (Group 0.6 mm), 1841.60 ± 68.21 N (Group 0.8 mm), 2429.88 ± 315.03 N (Group 1.0 mm), 3068.31 ± 233.88 N (Group 1.2 mm). There was no significant difference between Group 1.0 mm and Group 1.2 mm (P > 0.05), and statistical significance was obtained among every other two groups (P < 0.05). The failure modes of different thickness zirconium crowns are similar. There are more broken pieces from thicker crowns compared to thinner ones. It is concluded that the thickness can influence the fracture strength of zirconia crown. With the increase of the thickness, the fracture strength of the zirconium crowns also increases. We recommend zirconia crowns thicker than or at least 1.0 mm in dental practice.

scholarly journals Bracket base remnants after orthodontic debonding

2013 ◽  
Vol 83 (5) ◽  
pp. 885-891 ◽  
Author(s):  
Matteo Zanarini ◽  
Antonio Gracco ◽  
Monica Lattuca ◽  
Silvia Marchionni ◽  
Maria Rosaria Gatto ◽  
...  
Keyword(s):  
Energy Dispersive ◽  
Scanning Electron Micrographs ◽  
X Ray ◽  
Significant Difference ◽  
Group A ◽  
Fixed Appliances ◽  
Group B ◽  
Imagej Software ◽  
Bracket Base ◽  
Scanning Electron

ABSTRACT Objective: To evaluate whether the debonding procedure leads to restitutio ad integrum of the enamel surface by investigating the presence of enamel within the bracket base remnants after debonding. Materials and Methods: Sixty patients who completed orthodontic treatment with fixed appliances were included. A total of 1068 brackets were microphotographed; the brackets presenting some remnants on the base (n  =  818) were selected and analyzed with ImageJ software to measure the remnant area. From this population a statistically significant sample (n  =  100) was observed under a scanning electron microscope to check for the presence of enamel within the remnants. Energy dispersive x-ray spectrometry was also performed to obtain quantitative data. Results: Statistically significant differences in the remnant percentage between arches were observed for incisor and canine brackets (P &lt; .0001 and P  =  .022, respectively). From a morphologic analysis of the scanning electron micrographs the bracket bases were categorized in 3 groups: group A, bases presenting a thin enamel coat (83%); group B, bases showing sizable enamel fragments (7%); group C, bases with no morphologic evidence of enamel presence (10%). Calcium presence was noted on all evaluated brackets under energy dispersive x-ray spectrometry. No significant difference was observed in the Ca/Si ratio between group A (16.21%) and group B (18.77%), whereas the Ca/Si ratio in group C (5.40%) was significantly lower than that of the other groups (P &lt; .323 and P  =  .0001, respectively). Conclusion: The objective of an atraumatic debonding is not achieved yet; in some cases the damage could be clinically relevant.

scholarly journals Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

2016 ◽  
Vol 2 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Nischal Adhikari ◽  
Dev Raj Acharya
Keyword(s):  
Enzyme Activity ◽  
Wheat Flour ◽  
Technical College ◽  
Proximate Analysis ◽  
Crude Fiber Content ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Significant Difference ◽  
Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

scholarly journals Quality Oil for Deep Frying in Foods and Changes Acidity on Various Kind of Oils after Frying

2018 ◽  
Vol 2 (3) ◽  
pp. 86
Author(s):  
Puminat W. ◽  
Teangpook C.
Keyword(s):  
Fatty Acid ◽  
Low Temperatures ◽  
Statistical Data ◽  
Rice Bran Oil ◽  
Acid Value ◽  
Deep Frying ◽  
Significant Difference ◽  
Long Time ◽  
Short Time ◽  
Fried Oil

<p><em>Human eat a lot of highly acidic and oxidant foods. Acid chemicals and oxidants in food cause harmful to the health. Acid value, free fatty acid and polarities of the fried oil change during cooking for food. Statistical data of fried oils estimate and systematize on three recipes of food (</em><em>Doughstick</em><em>, Fish cake and Fried chicken). Their recipes are on the best of sensory evaluation.</em><em> In each food recipes are selected from market and evaluated by traditional and popular merchant. In the sampling, the experimental model is planned by trial RBCD with factorial 3 × 2 × 3. The use of three type oil, two level temperature and three sampling collector are treated on experiments with three recipes. They showed that palm olien oil can change a higher pH than soybean oil and rice bran oil by a statistically significant difference at 95% confidence level<strong>.</strong> Deep frying by high temperatures and short time have change a quality oil less than low temperatures and long time. Frying in larger quantities and a longer period can change the more acidity and polarities. Quality foods for flavor and healthy oil must no more high and low temperature in cooking.</em></p>

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