Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.

Pb2TiFO(SeO3)2Br: A New Polar Compound with the Strongest Second Harmonic Generation in the Selenite Bromide Family

Combining different acentric functional units is an effective strategy to design and synthesize new nonlinear optical (NLO) crystals. Guided by this idea, two new polar selenite bromide compounds, Pb2TiFO(SeO3)2Br and...

The Effect of Carbonyl and Hydroxyl Compounds Addition on CO2 Injection through Hydrocarbon Extraction Processes

CO2 miscible flooding occurs when injection pressure is higher than the minimum miscibility pressure (MMP) which can exceed the fracture pressure. Co-solvents are expected to reduce the MMP by interacting with various hydrocarbons that depend on the polarity and intermolecular forces of solvent and oil. However, there are limited studies that have investigated co-solvent performance in CO2 injection through an extraction process based on oil compositional analysis. This paper is aimed at studying the effects of carbonyl and hydroxyl compounds on oil extraction and also the mutual interactions of CO2-oil-carbonyl and -hydroxyl. The experiment is conducted by using VIPS (viscosity, interfacial tension, pressure-volume, and swelling) and gas chromatography (GC) apparatuses. The compositional results from GC are utilized to analyze the performance of co-solvents, which are further classified based on the carbon number and molecular structure of oil. Acetone is a non-associated polar compound which reacts easily with and assists CO2 to extract polar-aromatic heavy and slightly polar components such as alkenes and straight-chain alkanes, due to high polarizability and low cohesive forces. Ethanol is a self-associated polar compound which has the capability of extracting high-boiling fractions and slightly polar-aromatic components. Moreover, both co-solvents also assist CO2 to extract non-polar components because they have non-polar end in the alkyl group.