Frying Pans Research Articles

합성수지제 및 유리제 식품용 기구의 라벨 표시사항에 대한 소비자 활용도 및 인식도 분석

This study examined consumer perception and use on labeling of cooking utensils made of plastic and glass to get information about improving the labeling. The data were collected from 505 adults in Seoul, Busan, Daegu, Daejeon, Incheon, and Gwangju. The data were analyzed by SPSS Windows V.14.0. Frequencies, t tests, one-way analysis of variance, and Duncan's multiple range tests were carried out. Many respondents checked off 'precautions in use' more than any other notice when they purchased the cooking utensils made of plastic and glass. Respondents were dissatisfied with the letter size and intelligibility of foreign language on the labeling. Most respondents preferred 'tag' for most cooking utensils made of plastic and glass. In addition, on necessity of precautions for each category of plastic cooking utensils, frying pans, plastic baskets, plastic water buckets, plastic seasoning bottles, the frying pan showed the highest need for 'do not place close to the fire'. Plastic cups and plastic containers showed the highest in 'whether utensils could be used in the microwave oven and accompanying precautions', and plastic cutting board showed the highest in 'matters relating to washing before use.' In the case of cooking utensils made of glass, 'precaution on shock' was the highest for glass cups and mugs and 'whether utensils could be used in the microwave oven and accompanying precautions' was the highest for glass pans, dishes and containers.

It came from outer space OR Spin-offs from space

Forget Teflon, the space programme has given us Earthlings a wealth of technologies that go way beyond non-stick frying pans

THE ‘FRYING PANS’ OF THE EARLY BRONZE AGE AEGEAN: AN EXPERIMENTAL APPROACH TO THEIR POSSIBLE USE AS LIQUID MIRRORS*

The so‐called ‘frying pans’ are peculiar vessels, most of them made of terracotta, flat and shallow, usually decorated on the outside part and dated to the Early Bronze Age. They were unearthed mostly in the Cyclades, in Crete and on the Helladic mainland. There are also a few artefacts made of stone and of bronze, from the Cyclades and Asia Minor, respectively. The intended purpose of these objects is disputed. Several interpretations exist for their function, the earliest one being that of liquid mirror vessels. We investigated the mirror hypothesis experimentally, by testing trays with attributes similar to those of the original ‘frying pans’, filled with a series of liquids familiar to the people of the time and the place where those vessels were made. The criterion employed was the contrast of mirror images. We conclude that, provided that some minimal prerequisites are met, the ‘frying pans’ are quite appropriate as liquid mirror vessels.

The Hallen Family, Iron Platers and Frying Pan Makers

AbstractThe Hallen family were iron platers and frying pan makers over six generations and 200 years, providing an unusual example of a specialised trade (manufacture of wrought iron frying pans) dominated by a single immigrant family over a long period in several parts of England. The enterprise began in 1601 at Stanton Drew, Somerset, making armour plate and pans. The chief workman was Cornelius Hallen, possibly from Mechelen, Belgium. A second and larger branch was established at Wandsworth in or about 1634, with about fourteen foreign workmen, some at least from the Liege area. Between 1647 and 1654, the Hallens established three further branches in the West Midlands, at Coalbrookdale, Stourbridge and Newcastle-under-Lyme, with a plate mill and pan shops at each. Around 1700, the two earlier sites were converted to copper working, but the Hallens continued to make iron pans in the Midlands. A Birmingham branch was added in about 1719. There was decline after about 1750, with the end of panmaking in Ne...

From Drums to Frying Pans, From Party Membership Card to “Magic Branch” Withe: Three Generations of Nanai Shamans

Every radical change that Nanai experienced in the 20th century divided the young people of this indigenous minority in Russia in two groups – radicals and conservatives, sharing values of the older generation. This way, in the period of establishing the Soviet power, radicals were members of the Young Communist League (Komsomol) who repressed shamans, whereas conservatives were those young people who became shamans but were forced to give up using shamanic drums and begun using pot lids or frying pans. During the changes in the 1960s and 1970s, the activity of radicals became more passive and not only they but also the conservatives (practitioners of shamanism and their customers) became members of the Komsomol. In the post-perestroika period, the social roles changed. Young Nanai, adherents of the revived shamanism, became radicals who practiced new forms of shamanism that they had adopted from the mass media. They maintained certain traditional elements of shamanic practices like using withe as a tool for measuring a healed person’s ‘level of energy’. Such transformations demonstrate the flexibility of shamanism and its ability to adapt to the changing ideological and cultural environment.

The idea of ​​God and the problem of value choice in the teaching of G.S.Skovoroda

"The vigilant worm" about G.S. A frying pan, having deeply become entrenched in human nature, having come to an understanding of the anthropological crisis, as a result of surviving, is now very technogenic in civilization. For the vigilance of the “vigilant worm”, the culturologist beat the humanistic instrument with the visionary philosophies, religion, morality, mystery, art, praise to the faithful, holy, kind, good-natured. For the sake of meticulous law є zernennya of today’s suspension thoughts to the historical access to their predecessors, who should take revenge on their spacious human potential potential. Yogi osmislennya zalysha naysuttvіshe zavdannya, scho stand in front of the philosophical attainment. At this zv'yazku vivchennya creative creativity Spadshchiny G.S. The frying pans look like they are more relevant than those of the philosopher, but they are also wider - the most humanistic.

Quantitation of Gas-Phase Perfluoroalkyl Surfactants and Fluorotelomer Alcohols Released from Nonstick Cookware and Microwave Popcorn Bags

Fluoropolymer dispersions are used for coating certain cookware products and food-contact packaging to impart oil and water repellency. Since salts of perfluorooctanoic acid (PFOA) are used as a processing aid in the manufacture of many fluoropolymers, it is necessary to determine if these compounds are still present as residuals after the process used to coat nonstick cookware or packaging, and could be released during typical cooking conditions. In this study, we identified and measured perfluoroalkyl carboxylates (PFCAs), particularly PFOA, and fluorotelomer alcohols (FTOHs; 6:2 FTOH and 8:2 FTOH), released from nonstick cookware into the gas phase under normal cooking temperatures (179 to 233 degrees C surface temperature). PFOA was released into the gas phase at 7-337 ng (11-503 pg/cm2) per pan from four brands of nonstick frying pans. 6:2 FTOH and 8:2 FTOH were found in the gas phase of four brands of frying pans, and the sources of FTOHs released from nonstick cookware are under investigation. We observed a significant decrease in gas-phase PFOA following repeated use of one brand of pan, whereas the other brand did not show a significant reduction in PFOA release following multiple uses. PFOA was found at >5 ng during the fourth use of both brands of pans. FTOHs were not found after the second use of either brand of pans. PFOA was found at 5-34 ng in the vapors produced from a prepacked microwave popcorn bag. PFOA was not found in the vapors produced from plain white corn kernels popped in a polypropylene container. 6:2 FTOH and 8:2 FTOH were measured in the vapors produced from one brand of prepacked microwave popcorn at 223 + 37 ng and 258 +/- 36 ng per bag, respectively, but not measured at >20 ng (LOQ) in the other two brands. On the packaging surface of one brand of microwave popcorn several PFCAs, including C5-C12, 6:2 FTOH, and 8:2 FTOH, were found at concentrations in the order of 0.5-6.0 ng/cm2. This study suggests that residual PFOA is not completely removed during the fabrication process of the nonstick coating for cookware. They remain as residuals on the surface and may be off-gassed when heated at normal cooking temperatures.

Effect of breaking properties on food with frying pans made from carbon steel and

Effect of breaking properties on food with frying pans made from carbon steel and

Determination of perfluorooctanoic acid (PFOA) extractable from the surface of commercial cookware under simulated cooking conditions by LC/MS/MS

Salts of pentadecafluorooctanoic acid (PFOA) are polymerization aids used in the manufacture of fluoropolymers; one of the applications of fluoropolymers is the coating of metal cookware products. A method was developed to determine if PFOA might be present in and extracted from the surface of commercial frying pans coated with a DuPont fluoropolymer under simulated cooking conditions. Commercial grade cookware was obtained, then extracted with water and ethanol/water mixtures at 100 and 125 degrees C, and the resulting extracts were analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). Detection and quantification limits as low as 100 pg cm(-2) were demonstrated. None of the fluoropolymer treated cookware samples analyzed showed detectable levels of PFOA when extracted under simulated cooking conditions.

Use of rosemary extract in preventing oxidation during deep‐fat frying of potato chips

AbstractThe effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185°C for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day, not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical scavenging activity of rosemary extract in comparison to other natural antioxidants was also determined by the reduction of O2.‐ in a hypoxanthine/xanthine oxidase system.

Corrosion behavior of Al-Cu-Fe quasicrystals

For any application of quasicrystals or quasicrystalline coatings, e.g. for extruders, turbine blades or frying pans, corrosion resistance is of utmost importance. Therefore, corrosion of the quasicrystalline as well as related crystalline phases in the system Al-Cu-Fe was studied in particular at intermediate pH values in order to clarify the influence of the quasicrystalline structure. Salt spray tests were performed at 35°C with several single phase materials in the Al-Cu-Fe system. Highest corrosion resistance was observed in crystalline aluminides AlFe as well as Al5Fe2 where a protective oxide film had developed. The quasicrystalline alloy as well as crystalline Al7Cu2Fe exhibit severe corrosion accompanied with the formation of Cu, Cu2O and Al(OH)3. Anodic polarization of Al63Cu25Fe12 icosahedral quasicrystals reveal after a potentiodynamic scan in 0.1N NaOH the formation of an oxide layer consisting of FeO and Cu2O; there is only very little evidence for a phase transformation of the quasicrystal due to Al loss by selective corrosion. During further polarization in the passive region the oxide layer was observed to transform into probably higher oxidized states. The overall thickness of the oxide layer depends on the scan time, however, not on further polarization time at a distinct potential.

Optimising the frying temperature of gluten balls using response surface methodology

The continuous frying process of gluten balls involved three consecutive deep frying pans. The effects of the temperatures of the first and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural property, Hunter colour b value, and sensory evaluation score, were investigated using response surface methodology while fixing the temperature of the third deep frying pan at 195±3°C. Based on the obtained sensory evaluation scores, the peak force and brittleness breakdown of textural properties, as well as Hunter colour b value of the fried gluten balls, it was found that the optimum temperature ranges for the first and the second deep frying pans were 130–143°C and 155–161°C, respectively. © 1998 SCI.

Gas Chromatographic/Mass Spectrometric Determination of Benzene in Nonstick Cookware and Microwave Susceptors and Its Migration into Foods on Cooking

Benzene in poly(tetrafluoroethylene) (PTFE) coatings of nonstick cookware was determined by heating a small amount of coating in a sealed vial. Gas chromatography/mass spectrometry (GC/MS) was used to analyze the vial headspace for benzene. A small survey (26 samples) of retail nonstick cookware detected benzene ranging from 2 to 50 micrograms/dm2 in 7 samples. Nonstick frying pans with various polymer coatings were obtained directly from 1 manufacturer. Benzene (6-30 micrograms/dm2) was detected in a number of these samples and was attributed to the use of a phenylmethyl silicone ingredient that contained benzene at 360 mg/kg. To determine the possible transfer of benzene from these coatings during normal use, several foods (puddings, cakes, and roast potatoes) were prepared in previously unused cookware. The foods were analyzed by using static headspace GC/MS. Benzene was not detected in any of these foods at a limit of detection of 2 micrograms/kg. In related studies, the determination of benzene release from microwave susceptors was performed by heating the materials in a sealed system at 190 degrees C for 4 min. Benzene release above 1 microgram/dm2 was not detected in 24 samples of susceptors. However, 1 specially supplied sample of non-metallized susceptor released 10 micrograms/dm2 benzene when heated above normal anticipated temperatures of usage (to 220 degrees C). Foods such as french fries and pizza when cooked according to the manufacturer's instructions in susceptors contained no benzene with a limit of detection of 2 micrograms/kg. Even under abuse conditions of susceptors, the transfer of benzene to foods remained below this limit.

The taste of dietary fat based on rapeseed oil was superior to that based on sunflower oil when used for frying and baking

AbstractRapeseed oil has a higher content of monounsaturated fatty acids and linoienic acid and a different composition of antioxidants, tocopherols, compared with sunflower oil. These discrepancies might lead to differences in the lipid oxidation process of the two fats. This study compares these oils regarding the off‐flavour when used as the base for the fat used in frying or baking.Two liquid margarines, one based on sunflower oil and the other on rapeseed oil, were used for frying and baking. Margarines, pancakes and fresh minced beef were heated to 165, 175 or 185†C in electric frying pans for 3‐5 min and sweet white bread and cakes were baked. An expert panel of seven members evaluated the sensory properties of the food eaten. The sensory attributes were assessed on a continuous intensity scale from 0 to 9, using a descriptive test. A preference test was used for evaluation of the fats in the sweet white bread and cake.The fried rapeseed oil margarine was judged to be more free from off‐flavour and rancidity than the fried sunflower oil margarine. This difference in off‐flavour increased with an increase in temperature. A minor difference in off‐flavour was noted between the two margarines when they were added to the pancake batter, while no difference between the scores was observed when the margarines were used for frying the minced beef. The sweet white bread and the cake baked with the rapeseed oil margarine were preferred significantly more often than the corresponding products baked with sunflower oil margarine. Rapeseed oil margarine seems to be more resistant to heating than sunflower oil margarine.

The Longboat and Society in the Cyclades in the Keros-Syros Culture

Recent work on Early society and demography enables the role of the longboat in the Keros-Syros culture to be analyzed with a new precision. Considerations of community size are combined with the iconographic evidence for such vessels to support the possibly exclusive association of longboats with a small number of anomalously large settlements; the close link between longboat depictions and the Chalandriani cemetery is explored. It is argued that the context and associations of such depictions, combined with considerations of longboat design and the constraints on available manpower, militate against the likelihood that such vessels fulfilled a primarily trading role. Alternative functions (primarily coercive) are preferred and are integrated into a possible model for the growth of certain sites and the control of exchange during the period of the Keros-Syros culture. Available evidence indicates that the process of social change in the Cyclades during Early Bronze II displays important differences from contemporary processes elsewhere in the Aegean. The longboat has been seen for many years as one of the most important phenomena in the Cyclades during the middle of the third millennium B.C. Depictions of these craft on pans of the KerosSyros culture, combined with a series of lead models of apparently analogous boats, constitute some of the earliest evidence of specific boat forms known in the Aegean.1 As a result, the longboat has occupied a place of honor in a wide variety of studies whose emphases range from its use as evidence of ship design, to the wider issue of its importance as a reflection of technological advance, and to its role in the intensification of exchange in the Early Bronze II period.2 Here a different approach is adopted. Clearly the longboat must be integrated into the longer history of Aegean navigation and into the wider context of developments during EB II, but it will be argued that its specific importance cannot be understood until an attempt is made to see it from within the framework of Keros-Syros society. In short, the longboat repays consideration as evidence for a unit of social organization. Our knowledge of Early settlement is derived from the evidence available from a small number of excavations, combined with the picture revealed by field survey and the analysis of a large number of excavated cemeteries (fig. 1). Particularly in the second and third areas, the last decade has seen significant * I would like to thank my research supervisor, John Cherry, for his advice and encouragement throughout the writing of this paper. My thanks are also due to Peter Warren, Jack Davis, George Bass, Jeremy Rutter, Todd Whitelaw, and Jane Cocking, all of whom read earlier drafts and suggested numerous improvements, to David Wilson for invaluable information concerning Early Bronze Age Ayia Irini, as well as to Ann Brown at the Ashmolean Museum, Oxford, and Janine Bourriau and Julie Dawson at the Fitzwilliam Museum, Cambridge, for their generous assistance in tracing the provenance of material. Lastly, I am particularly grateful to Peter Bellwood and John Terrell for their invaluable advice concerning questions of canoe travel and trade in the Pacific. The following abbreviations are used: Coleman 1985 J.E. Coleman, 'Frying Pans' of the Early Bronze Age Aegean, AJA 89 (1985) 191-219. Doumas 1977 C. Doumas, Early Bronze Age Burial Habits in the Cyclades (SIMA 48, G6teborg 1977). Johnston 1985 P.F. Johnston, Ship and Boat Models in Ancient Greece (Annapolis 1985). Renfrew 1972 A.C. Renfrew, The Emergence of Civilisation (London 1972). Renfrew and A.C. Renfrew and M. Wagstaff eds., An Wagstaff 1982 Island Polity (Cambridge 1982). 1 For the most recent presentation of the frying pan depictions, see Coleman 1985, 198-99 and Catalogue. A 13th example is in the collection of the Fitzwilliam Museum, Cambridge (GR.18.1963) and is published in AR 1965-1966, 44-45. For the lead boat models see C. Renfrew, Cycladic Metallurgy and the Aegean Early Bronze Age, AJA 71 (1967) 5, Catalogue and pl. 3, and Johnston 1985, 5-12. 2 Johnston 1985, 7-11 for a summary of the bow/ high stern controversy and its application to the KerosSyros longboat. For discussion of the longboat as a reflection of technological advance and as a carrier of trade, see Renfrew 1972, 356, 358 and 455; also C.N.Runnels, Trade and the Demand for Millstones, in A.B. Knapp and T. Stech eds., Prehistoric Production and Exchange (Los Angeles 1985) 42-43.

Evaluation of mutagenic activity of cooking oil vapors by mouse sperm abnormality test

Three brands of commercial cooking oil were simmered to evaporation on 23-cm-diameter frying pans. The oil vapors were collected on silica gel and activated charcoal adsorption columns. The samples were desorbed by acetone and carbon disulfide, respectively. Mouse sperm abnormality tests revealed no mutagenic activity.

A case of polytetrafluoroethylene poisoning in cockatiels accompanied by polymer fume fever in the owner.

Five cocatiels (Nymphicus hollandicus) died within 30 minutes following exposure to fumes from a frying pan coated with the "non-stick" plastic polytetrafluoroethylene (PTFE) that had accidentally overheated. Within an hour the owner developed symptoms of "polymer fume fever" but recovered in the next 24 hours. Clinical signs and post mortem lesions of the cockatiels are described and reference is made to the unusual susceptibility of parakeets to the pyrolysis products of frying pans coated with PTFE.

The Influences of Heating Conditions on the Deterioration of Frying Oils

The length of time by which any frying oil may become to show the strong foaming during the deep fat frying is presumed to depend on several factors, principally temperature of frying, surface area of oil exposed to air and degree of contamination of oil by the fried foods. This paper deals factors that affect the rate of oil deterioration during the deep fat frying, such as degree of heating, amount of steam blown into oils, kind of gases passed in oils, kind of metals used as frying pans and so on. To compare the effects of defference in amount of steams blown into oils, 700 gr or 1, 000 gr of soybean oil placed in iron frying pan was heated for 2.5 hrs at 240°C, blowing the steam through a glass plate filter, then the chemical and physical properties of oils thus obtained were measured. The more the steam blown, the more the oil deteriorates. Blowing of air and oxygen into oil affected much the rate of deterioration of oil, while blowing of steam or heating in absence of air seemed to prevent oil deterioration. With regard to the factors resulting from contamination of the oil by the fried soybean curd, “Tofu” didnot affect on the deterioration except the colour. The kind of metals used for vessels such as iron, stainless steel, coppor and aluminium didnot show any significant difference of effect on oil deterioration except the changes in colour and flavor in the case of copper.

Human Resources and Industrial Development in the Upper East Tennessee Valley, 1900-1950

Introduction, 289. — I. Industrial-urban development, 1900–1950, 293. — II. Population developments, 1900–1950, 300. — III. Conclusions, 314. A house without a man in charge Stays neat with pride But the frying pans are all too large And the bed too wide. — Barbara Ann Warren