Determination of effect of some parameters on formation of 2-monochloropropanediol, 3-monochloropropanediol and glycidyl esters in the frying process with sunflower oil, by using central composite design
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DOI: 10.1016/j.jfca.2020.103681
Abstract: Abstract The formation of 3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD) and glycidyl esters (GE) in sunflower oil frying processes were evaluated using central composite design (CCD) methodology.The parameters such as temperature, duration and salinity which caused the… read more here.
Keywords: sunflower oil; central composite; mcpd; frying process ... See more keywords
Frying Process: From Conventional to Air Frying Technology
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DOI: 10.1080/87559129.2019.1600541
Abstract: ABSTRACT Studies have shown that products resulting from oils heated for long periods under high temperatures contain polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which lead to metabolic changes, malabsorption of… read more here.
Keywords: air frying; process conventional; frying technology; conventional air ... See more keywords
Effects and mechanism of tea polyphenols on the quality of oil during frying process.
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DOI: 10.1111/1750-3841.15470
Abstract: The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit… read more here.
Keywords: quality; tea polyphenols; frying process; oil ... See more keywords
Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles
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DOI: 10.3389/fnut.2022.823432
Abstract: The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were… read more here.
Keywords: vitro digestibility; frying process; starch; quality ... See more keywords
Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation
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DOI: 10.3390/foods11223689
Abstract: In this study, we performed multi-objective model-based optimization of a potato-frying process balancing between acrylamide production and a quality parameter (yellowness). Solution analysis revealed that, for most of the Pareto solutions, acrylamide levels exceeded the… read more here.
Keywords: frying process; balancing acrylamide; solution analysis; process balancing ... See more keywords