Frying Of Foods Research Articles

Dimensional stability and mechanical strength of thermally modified giant bamboo [Dendrocalamus asper (Schult.) Backer] using steam and oil

Various thermal modification (TM) treatments using different media have been commercialized, including the commonly practiced TM via steam and hot oil using vegetable or mineral oils. To expand the range of oil treatment mediums, this study explored the use of spent cooking oil (used oil from food frying in restaurants), which was centrally collected by a certified hauler and treater of this waste liquid. The effects on the dimensional stability and mechanical strength of giant bamboo [Dendrocalamus asper (Schult.) Backer] poles subjected to 175°C and 200°C for 30 min and 60 min in steam and oil, respectively were determined. The data were analyzed using a factorial experiment in a completely randomized design with TM treatments, temperature, duration, and presence of nodes as factors.Results revealed significantly improved dimensional stability in modified bamboo as indicated by reduced moisture content, dimensional shrinkage/swelling, and water loss/absorption at higher temperatures. While treatment duration moderately affected dimensional stability, oil-treated samples exhibited greater enhancement.In terms of mechanical strength, bamboo treated at 175°C exhibited enhanced flexural (modulus of rupture or MOR, and modulus of elasticity or MOE) and compressive strength (CS). However, treatments at 200°C led to marked reductions in these properties. Node presence generally weakened bamboo, except for CS. Oil-treated samples demonstrated superior mechanical strength, although there was a slight reduction in MOR with extended exposure.In conclusion, steam and oil-based TM improve the dimensional stability and mechanical strength of giant bamboo at 175°C. For optimal properties, a 30-min treatment is recommended. This research underscores the viability of spent cooking oil in enhancing bamboo's physico-mechanical attributes, contributing to sustainable applications.

Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions.

During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.

Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles.

As a by-product of the palm oil industry, palm stearin is often overlooked despite having several beneficial properties, such as excellent stability, which is critically essential to meet the demand of the global food trend in producing safer processed food. Specifically, deep frying of food is often associated with the production of toxic compounds that could potentially migrate into the food system when oils are degraded under continuous heating. The incorporation of palm stearin is regarded as a cost-effective and efficient method to modify the fatty acid composition of oils, enhance the frying qualities and lower the degradation rate. This study blended 5% and 10% palm stearin into palm oil to investigate the deep-frying performance and impact on food quality. Increasing the palm stearin content improved the frying oil's oxidative and hydrolytic stability, evidenced by reduction of total polar material, free fatty acid and total oxidation value. Addition of palm stearin increased the slip melting point which improved the oil's oxidative stability but no significant increase in oil content of instant noodles was observed. Scanning electron microscopy and fluorescence microscopy showed the formation of larger pores in the noodle structure that facilitated oil retention. Blending palm stearin into frying oil enhanced the frying stability and minimally affected the oil uptake in instant noodles. This article presents the viability of blending palm stearin into frying oils to develop longer-lasting frying oils. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Estimasi Nilai Manfaat Ekonomi Pengelolaan Minyak Jelantah Rumah Tangga di Kampung Kebon Kopi, Desa Cibanteng, Kabupaten Bogor

Waste Cooking Oil (WCO) refers to the residual oil or by-products resulting from food frying. Typically, Indonesians dispose of WCO into the environment. However, if appropriately managed, WCO can serve as a secondary raw material for non-food products, offering economic benefits. Kebon Kopi Village in Bogor Regency has initiated WCO collection programs. This study aims to estimate WCO generation in Kebon Kopi Village households and evaluate the economic benefits of WCO management. Quantitative descriptive methods, employing the SNI-19-3964-1994 approach, income analysis, and benefits transfer, were utilized. Findings revealed that, on average, households in Kebon Kopi Village produce 9,42 liters of WCO annually. The collective WCO generation by all households in the village amounts to an estimated 3.118,44 liters per year. The economic benefits derived from WCO management for households equate to IDR 2.024.853 per household per year. Overall, the direct economic benefits of used cooking oil management in Kebon Kopi Village appear modest due to the relatively small amount of WCO produced by each household.

Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal (4-HHE) and 4-hydroxy-2-nonenal (4-HNE), in foods. The proposed method exhibited a linear range of 10–1000 ng/mL with a limit of detection of 0.1–2.0 ng/g and a limit of quantification of 0.3–5.0 ng/g. The recovery rates of these typical toxic aldehydes (i.e., 4-HHE, 4-HNE) and their d3-labeled analogues were 91.54%–105.12% with a low matrix effect. Furthermore, this proposed method was successfully applied to a real frying system and a simulated digestion system, wherein the contents of 4-HHE and 4-HNE were determined for both. Overall, the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.

Monitoring the lipid oxidation and fatty acid profile of oil using algorithm-assisted surface-enhanced Raman spectroscopy.

Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) and sophisticated chemometric techniques were used for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in-situ. In the study, plasmon-tuned and biocompatible Ag@Au core-shell nanoparticle-based SERS substrates were used to obtain optimum enhancement despite matrix interference to efficiently detect the oil components. The potent combination of SERS and the Artificial Neural Network (ANN) method could determine the fatty acid profile and PV with upto 99% accuracy. Moreover, the SERS-ANN method could quantify the low level of trans fats, i.e., < 2%, with 97% accuracy. Therefore, the developed algorithm-assisted SERS system enabled the sleek and rapid monitoring and on-site detection of oil oxidation.

Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods.

There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at -18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products' crust ranged from -20.0 °C to -23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural-chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products.

Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods

This study aimed to examine the impact of the frying process on the physical and chemical properties of widely consumed edible oils. Soybean, palm, and mustard oils, as well as raw dulpuri and singara products, were procured from the nearby marketplace. The oils underwent five consecutive frying cycles at temperatures exceeding 160°C and were subjected to five hours of heating. Analyses including determination of free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), and optical density (OD) at a wavelength of 425 nm were performed. Following multiple rounds of frying and heating, the levels of FFA, PV, and oxidative stability index exhibited an increase, whereas the IV demonstrated a decrease across all three types of oils. The OD of soybean and palm oils exhibited an upward trend, whereas that of mustard oil initially displayed a decline, followed by a gradual ascent. In comparison to soybean and mustard oils, palm oil exhibited the most noteworthy escalation in FFA, PV, SV, and OD parameters. The levels of FFA, PV, SV, and oxidative stability in palm oil exhibited an increase from 0.23 to 2.6 mg KOH/g sample, 5.0 to 10.2 m.eq/kg, 195 to 206 mg KOH/g sample, and 0.37 to 0.85, respectively. Conversely, IV decreased from 51 to 43 g I2/100 g. Sensory evaluation revealed that the palatability of food items fried in palm oil and soybean oil was comparable, with the products fried in mustard oil being ranked lower in terms of acceptability.

Changes in quality characteristics of coconut oil during deep frying

Reuse of coconut oil, especially for deep frying of various foods is a common practice in domestic and commercial food preparations in Sri Lanka. A study was carried out to find out whether there are any changes of quality characteristics of repeatedly deep-fried coconut oil. Reused coconut oil (18 samples) used for deep frying were collected from home kitchens, street food outlets and commercial food outlets. Simultaneously fresh coconut oil samples as reference samples were also collected. Moisture content, free fatty acids content (FFA), peroxide value and iodine values of fresh and deep-fried coconut oil samples were determined using AOAC methods. Results showed that all the fresh coconut oil samples (FCO) had moisture contents higher than 0.4 %, while 22 % FCO has a FFA contents higher than 0.8 %, and were not within the SLS standards (0.8%). Iodine values of 88 % FCO confirmed to the SLS standards indicating most of the commercially available coconut oils are not adulterated and 83% of FCO had Peroxide values below 2meq/kg. Coconut oil samples used for deep frying (DFCO) showed significantly lower moisture contents than respective FCO, and 80% of DFCO had FFA contents confirming to SLS Standards. However, peroxide and iodine value of DFCO showed significantly increased values compared to corresponding FCO. This may be due to the contribution of the unsaturated fatty acids from food material used for frying.

Comparative analysis of the antioxidant capacity of some natural and synthetic antioxidants added to palm oil

Various synthetic and natural antioxidants are used to reduce oxidation and its negative impact on the oil during the food frying process. Considering that some studies show the negative impact of synthetic antioxidants on the health of consumers, natural alternatives are being used more and more. BHA and BHT are synthetic antioxidants that are widely used in the food industryand a large number of natural compounds such as phenols, anthocyanins, flavonoids, vitamins, etc. show antioxidant properties. In this study, the antioxidant capacity of oregano and rosemary essential oil was tested and compared with the antioxidant capacity of BHA and BHT. The antioxidant capacity was evaluated by the removal of DPPH radicals and by iron reduction (FRAP). The results of this study showed that the studied essential oils exhibited antioxidant capacity. These oils have a high antioxidant capacity, however, compared to synthetic antioxidants, they show a significantly lower antioxidant capacity but they can be used as natural antioxidants during food processing. KEYWORDS:antioxidant capacity; essential oils; synthetic antioxidants; lipidoxidation

Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process

The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF voltage, the moisture content, hardness, starch gelatinization rate, and shrinkage of the potato strips significantly increased (p < 0.05), while their oil content and brightness decreased (p < 0.05). The decrease in their oil content and brightness indicated improved crust formation, which reduced oil absorption. The potato strips fried under higher voltages exhibited lower oil contents and better microstructure than those fried under lower voltages. A possible mechanism comprised MEF increasing the heat transfer coefficient (h) between oil and potato strips, thereby accelerating crust formation; moreover, h values increased with MEF voltage. The results indicate the potential application of MEF in food frying.

Antioxidant Effects of Nigella sativa and Its Modulating Role on Hepatotoxicity Induced by Dietary Frying Oil in Rats

Repeated use of frying oil threatens — more than ever — human beings and this is due to the increased consumption of fried and fast foods. This study aimed to investigate the antioxidant effects of Nigella sativa against fryingoil-induced hepatic and oxidative alterations. In total, 40 male rats were divided into four groups and were treated during 30 consecutive days with frying oil and/or nigella. (EO-0) group: Rats were served as control and received a normal diet. (EO-N) group: Rats were fed with an experimental diet containing 2% nigella. (FO-0) group: Rats were nourished on diet containing 7% frying oil. (FO-N) group: Rats were received a combination diet containing 7% frying oil and 2% nigella. The physicochemical analyses indicate that frying oil contains very high concentrations of toxic substances compared to edible oil. The consumption of frying oil causes a significant increase in hepatic biomarkers and intensifies in oxidative stress status compared to the control group. Moreover, the hepatic histological sections of rats fed with frying oil showed a disrupted architecture. The combination of nigella with frying oils in rats’ diet revealed an intense reduction in the oxidative stress and ameliorated the levels of the majority of the previous parameters. Nigella supplementation confirmed their potential antioxidant activities. Therefore, administration of nigella seems to be the excellent spice recommended in high-temperature food frying in order to maintain human health.

Antioxidant Effects of Nigella sativa and Its Modulating Role on Hepatotoxicity Induced by Dietary Frying Oil in Rats

Repeated use of frying oil threatens more than everhuman beings and this is due to the increased consumption of fried and fast foods. This study aimed to investigate the antioxidant effects of Nigella sativa against frying oil-induced hepatic and oxidative alterations. Forty male rats were divided into four groups and treated for thirty consecutive days with frying oil and/or nigella. EO-0 group: rats were served as controls and received a normal diet. EO-N group: rats were fed with an experimental diet containing 2% nigella. FO-0 group: rats were nourished on a diet containing 7% frying oil. FO-N group: rats were given a combination diet containing 7% frying oil and 2% nigella. The physicochemical analyzes indicate that frying oil contains very high concentrations of toxic substances compared to edible oil. The consumption of frying oil causes a significant increase in hepatic biomarkers and intensifies the oxidative stress status compared to the control group. Moreover, the hepatic histological sections of rats fed with frying oil showed a disrupted architecture. The combination of nigella with frying oils in a rat-diet revealed an intense reduction in oxidative stress and ameliorated the levels of the majority of the previous parameters. Nigella-supplementation confirmed their potential antioxidant activities. Therefore, nigella-administration seems to be the excellent spice recommended in high temperature food frying in order to maintain human health.

THE “HOMECOMING” OF NANDANA IN THE HERO’S WALK: THE QUEST FOR IDENTITY

In 2001 Anita Rau Badami, a writer of Indian descent living in Canada, wrote her second novel, The Hero’s Walk, where she portrays the life of Sripathi Rao, a middle-aged family man working as an advertising copywriter in a small city on the Bay of Bengal. Female characters surround Sripathi; on the one hand are her domineering octogenarian mother, his 44-year-old unmarried sister and a subservient wife; on the other hand, his daughter Maya is living with her husband in Vancouver. As fate unfolds, his daughter and her husband are killed in an accident, and Sripathi decides to bring back his seven-year-old granddaughter, Nandana, to India. Shocked by the death of her parents, Nandana remains, in the novel, a mute spectator of the contradictions and woes of Indian society, such as the “stench of fish, human beings, diesel oil, food frying, poor drains, chaotic traffic and pervasive corruption”. In this paper, we are interested in studying the youngest of the female characters, Nandana, a girl carrying two cultures, Indian and Canadian and according to Nirmala, the wife of Sripathi, is “HALF-FOREIGN”. She is aware of Hindu Gods through the stories narrated by her mother, Maya. She also leant a little Kannada from her. However, in India, the Hindu culture and Indianness confuse her. Confused in her “new” family, Nandana prefers to call herself a “Canadian”. In the end, these questions need to be answered, where does Nandana “belong”? This paper attempts to delve into this question through Badami’s Nandana.

Review on aerodynamic sizes and concentration of particulate matter emitted from various cooking styles in different households

This review seeks to find whether there is a correlation between the concentration of particulate matter and the cooking method. The study used various cooking techniques as employed in different households. Therefore, it has been noted that PM generated from roasting, grilling, and frying of food shows a high concentration of particulates. Multipath Particle Deposition (MPPD Ver. 3.04) model has been found to offer an alternative, affordable and fast method of understanding the deposition characteristics of particulate matter in the human respiratory tract. Generally, the profiling of particulate matter sizes and their concentrations have shown a strong relationship between the cooking method and particulate matter concentrations. This review, therefore, recommends methods such as boiling and steaming for cooking as opposed to deep-frying, stir-frying, grilling and roasting, which are commonly adopted by fast food hotels/ restaurants worldwide. Also, the use of a well-ventilated kitchen and fast particulate clearing hoods is much encouraged to avoid overexposure to this PM.

Simulation of Heat Transfer in Deep Fat Frying of Foods: an Appropriate Method for Predicting the Temperature Distribution in a Potato Model

Simulation of Heat Transfer in Deep Fat Frying of Foods: an Appropriate Method for Predicting the Temperature Distribution in a Potato Model

A numerical study of moving boundary problem involving dual phase lag model of heat mass transfer during immersion frying

In this paper, we developed a dual phase lag model of heat mass transfer during immersion frying of foods. This model is a moving boundary problem of a couple system of second order hyperbolic partial differential equations. Modified finite element Legendre wavelet Galerkin method developed for its solution. The discretization in space and then application of Legendre wavelet Galerkin method converts our problem into a coupled system of generalized Sylvester equations. In a particular case, the solution of the present model is compared with exact solution and are approximately the same. L∞ error decreases as Legendre wavelet basis functions increase and strip size decreases. Whole analysis is done in dimensionless form. The effect of variability of moving interface on Fourier number, Luikov number, Posnov number, Kossovitch number, Biot number and relaxation times is discussed in detail.

Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio

Abstract Sample to oil ratio (SOR) during frying of food products should be carefully determined because it substantially influences oil absorption. A novel computer simulation to model momentum, heat, and mass transfer was developed to investigate the effect of SOR (1/10, 1/15, and 1/20) on velocity, temperature, moisture, and oil distributions during frying of potato strips. The present study was intended to cover missing aspects in scientific literature dealing with potato frying modeling. In addition, one of the major contributions offered by this work regarded the possibility of major effect of SOR on healthiness of products. An increase in water vapor production at a higher SOR played a significant role in increasing oil velocity. While the SOR did not have a substantial effect on center temperature of potato strips, surface temperature decreased with an increase in SOR. The SOR affected moisture content of the corners of the specimens, whereas it did not significantly affect the center moisture. Simulation of the longitudinal section of potato center showed that oil uptake increased with increasing SOR. The decrease in oil uptake by decreasing SOR was justified by the water vapor production and crust formation. Water vapor acted as a barrier against oil diffusion and had a significant impact on stirring the oil and creating homogeneous temperatures. Overall, this study offered a proper numerical tool to control oil absorption, leading to understanding complex mechanisms during deep-fat frying of foods. It is hoped that the results of this study could head to a further step in developing an optimized deep-fat frying process.

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

AbstractThe deep fat frying of food involves simultaneous heat and mass transfer between the food product and surrounding oil and hence the frying operation is complex in nature. Heat is transferred from the frying medium to the product surface by convection and from the surface to the core of the food through conduction. The specific heat, thermal conductivity, thermal diffusivity, and convective heat transfer coefficient are the major factors that greatly affect the rate of heat transfer. The heat transfer study for deep fat frying of food products revealed that the Fourier number was in the range of 0.1–0.5. The fat uptake and moisture loss are the primary modes of mass transfer during this process. For deep fat frying, the mass transfer coefficient for different food materials was found to be in the range of 10−4–10−6 m/s. The moisture diffusivity for various food materials was measured in the range of 10−6–10−10 m2/s. This review presents the different models implemented to assess the heat and mass transfer parameters during deep‐fat frying of different food materials. The effects of frying process parameters on color, texture, and different physical properties of fried food were discussed. Overall, this review includes information related to the frying of different food products that will assist the food processing connoisseurs and industries in predicting and optimizing the frying process parameters to obtain the desired quality in the product and make the process energy efficient.Practical ApplicationsFrying involves the convective heat transfer from the frying medium to the surface of the food product and conduction heat transfer within the food. During frying, the moisture and oil transport are controlled by diffusion gradient and capillary flow. Most of the oil penetrates into the food during cooling through the channels and pores of the product. The physicochemical changes in the fried product are regulated by frying process factors such as frying oil temperature, frying time, and thermal characteristics of the food. The intense heat of frying imparts a rich aroma and texture to fried foods. Modeling and optimization of frying is very important in order to produce high‐quality fried food products. Heat transfer parameters such as thermal diffusivity, heat transfer coefficient, Fourier number, and Biot number are important in analyzing and improving the product's frying operation. The food technologists would be able to analyze the mechanism of oil absorption and produce low‐oil fried food products if they had a better understanding of heat and mass transfer.

Efecto del encogimiento y bases de cálculo en la estimación de la difusividad del agua y transferencia de aceite durante el freído por inmersión de alimentos

The effect of different modeling assumptions on the estimated water diffusivities and kinetic parameters for oil transfer during deep-fat frying of foods is investigated. Modeling assumptions include the use of several common calculation bases to express water loss and oil absorption, leading to implicit simplifications such as constant density, constant concentration of fat-free solids or constant concentration of non-defatted solids. The proposed model was used to analyze frying experiments conducted with potato strips (9.5 mm×9.5 mm×80 mm) at different temperatures (160, 175 and 190°C), where product shrinkage was followed via image analysis. The proposed model was solved under two-dimensional mass transfer and water diffusivities were estimated by the method of slopes, with and without considering the dimensional changes of product. Mean water diffusivities were calculated in the range of 0.89×10-8 to 4.86×10-8 m2/s for the different calculation bases. The way in which water and oil contents are expressed during frying leads to important changes on estimated diffusivities, comparable to those caused by product shrinkage.