ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS

French fries, prepared either at home or in fast food restaurants, are one of the most desired dishes of Romanians and the main contributors to the intake of acrylamide through the diet. The aim of this study was to investigate how the frying in at home and fast food conditions influences the acrylamide level of French fries and to establish a correlation between acrylamide content and the color parameters. Potatoes from the Queen Anne variety and two types of oil (sunflower, palm) were used. Frying in at home conditions was realized in a pan in sunflower and palm oils (103°C for 13-15 minutes) and frying in fast food conditions was performed in a fryer using only palm oil (170°C for 11 minutes). Determination of acrylamide was achieved fallowing the GC-MS/MS method. The level of acrylamide in French fries fried in at home conditions showed higher acrylamide content when the sunflower oil was used (764.58 µg/kg) compared to the samples fried in palm oil (541.65 µg/kg). Also, a variation between the two types of frying was observed when using palm oil and a lower acrylamide level was obtained for French fries fried in at home conditions (541.65 µg/kg) than for potatoes fried in fast food conditions (684.37 µg/kg). For all the samples analyzed the acrylamide content exceeded the benchmark level of 500 µg/kg set by the Commission Regulation (EU) 2017/2158. Linear correlations between acrylamide levels, expressed in % d.m., and the color parameters (L*, a* and b*) were found: as the level of acrylamide increased, the parameters L* and b* (R2 = 0.80) decreased, and a* increased (R2 = 0.68).

Influence of seed sowing rates on height, development and yield of the Russian varieties of oil-type sunflower in the Tashkent region of the Uzbekistan Republic

To obtain high yields of good quality of sunflower seeds, it is necessary to strictly observe scientifically justified cultivation technology, which combines techniques accounting both the biological features of the crop and the natural and climatic conditions of the region. But the role of varietal agricultural technology is also great, which takes into account the properties of a new variety and ensures the fullest realization of its productivity potential under these conditions. Research and development data are very important when introducing crops or varieties into new regions. In this regard, it became necessary to study and scientifically substantiate the optimal seed sowing rates of Russian sunflower varieties in irrigated conditions of the Uzbekistan Republic. The effect of seed sowing rates on the growth, development and yield of Russian oil sunflower varieties was studied in 2020– 2021 at the experimental station of the Tashkent State Agrarian University of Uzbekistan. The objects of the research were promising varieties Irtysh, Skormas (Russia) and the local variety Dilbar (Uzbekistan), which were cultivated at different seed sowing rates, providing a plant population of 40, 50, 60 and 70 thousand plants per ha. As a result of the studies, we found out, according to the complex of economically valuable traits, the best varieties of oil sunflower in the conditions of the Tashkent region are the middle maturing variety Dilbar of the local selection and the ultra-early maturing variety Skormas of the Russian selection, they formed the highest yield in the main crops on irrigation with a seed sowing rate of 50 thousand plant per ha – 4.35 and 4.09 t per ha, respectively. The Russian variety Irtysh is ultra-early maturing, the growing season is 86–88 days, it is less productive and can be considered as promising for repeated crops.

CREATION OF A COMPOSITE COMPOSITION FOR IMPREGNATING RAILWAY SLEEPERS

This paper shows the stages of developing an eco-friendly composite composition (PKS) for impregnating railway sleepers made of birch wood, which has high water and moisture resistance. Used oils were selected for the study: mineral engine oil, transmission oil, sunflower oil, corn oil. The used oils were compared with the oil liquid ZHTK-2, which is widely used for impregnating railway sleepers, according to the following indicators: the content of the impregnating composition; water absorption and swelling of the impregnated wood after 30 days of standing in water in the radial and tangential directions. According to the sum of the obtained indicators, the spent mineral engine oil (OMM) was chosen as the basis of the PKS, flour of various types of wood (coniferous or deciduous), flour of oak, birch or pine bark was proposed as a filler. The greatest effect was obtained when introducing coniferous wood flour (MDH) in the amount of 1% of the mass of the OMM into the OMM. At the same time, the content of the impregnating composition in the wood increases from 43 to 70%, water absorption decreases (by 63.8%) and the swelling of the wood in the tangential and radial directions. When comparing the target values for the oil composition (OMM+MDX) and the oil liquid ZHTK-2, it was found that the content of the impregnating composition is 10.6% higher than for ZHTK-2, water absorption is reduced by 6.8%.

Characterization of preparation for fat separators

Fats, oils and greases in waste water frequently cause serious environmental problems. A commercial preparation was tested for its ability to degrade oil and grease in wastewater. As substrates, two fats (lard and beef fat) and four oils (rape seed oil, sunflower oil, palm oil and olive oil) were chosen. The degradation ability of commercial preparation for different substrates was investigated by the determination of lipid degradation at pH 7, temperature 25 °C, aerobic condition and agitation at 160 rev/min for 14 days in Erlenmeyer flasks. Simultaneously, the lipolytic activity was spectrophotometrically determined at 420 nm. All tested substrates were degraded by the different rate to basic units (fatty acids). Rape seed oil and lard were decomposed by bacterial lipase from commercial preparation.

INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL

French fries are very consumed food products in fast-foods, restaurants, as well in consumer households. During frying process, the chemical contaminant acrylamide is formed, which is the result of the reaction between the amino group of asparagine and the carbonyl group of reducing carbohydrates (mainly glucose, fructose and maltose). The aim of this study was to investigate the influence of potato variety (Asinaria, Marvis) and type of oil (sunflower, palm) used on the level of acrylamide formed in potatoes fried in fast-food conditions. The acrylamide content was determined by GC-MS/MS using the SPE technique. For both potato varieties, the use of sunflower oil when frying potatoes led to a higher acrylamide level (288.11 ÷ 295.86 µg/% d.m.) compared to French fries fried in palm oil (227.44 ÷ 242.82 µg/% d.m.). The acrylamide level was correlated with the content of reducing sugars in the composition of the potato variety. The Asinaria variety which had the highest content of reducing carbohydrates (3.92% d.m.) determined the highest level of acrylamide. Correlations between the level of acrylamide and color parameters L* and a* were found: as the level of acrylamide increased, the color parameter L* decreased and the parameter a* increased. The potato variety and type of oil used for frying influenced the acrylamide level formed in French fries.

Penggunaan Minyak Alami dengan Minimum Quantity Lubrication terhadap Hasil Proses Bubut AA 6061

<p class="Abstract">Environmentally friendly lubricants are lubricants that are easily dissolved in the environment and are not harmful to the ecosystem. It uses to reduce the heat in the contact area so that the machinability of the workpiece and the ability of the chisel will increase. To minimize the use of bio-cutting fluids, lubrication is carried out by minimum drop lubrication in the lathe process. The purpose of this research is to comply with the surface roughness of the workpiece and the shape of the chip. The material used is aluminum 6061, the natural oil used are rubber seed oil, virgin coconut oil, sunflower seed oil, and castor oil. The turning parameters were the depth of cut 0.5 mm, spindle speed of 330 rpm, feed rate 0.231 mm/rev, tool angle 90o, drop lubrication 192 ml/hour, infeed length 100 mm. The results of the research showed that virgin coconut oil has the lowest surface roughness. This is because the viscosity value of virgin coconut oil is very small so that the flow rate is able to work perfectly to lubricate the contact area. It has a thin chip configuration, the tool also wears but did not experience cracks.</p>