Frying Parameters Research Articles

Research of Automatic Multi-Function Flat Tea Frying Machine and Process Performance Parameters

Automatic multi-function flat frying machine set crank up the tea, science articles, squash, Hui dry in a multi-functional machine structure, staffing fried tea mimic the mechanism of continuous complete Na, friction, pressure, shaking, turning, etc. frying action, the use of computer systems in the process of tea frying temperature, pressure, dry speed process monitoring; through the frying process performance parameters of the test analysis showed that: the automatic multi-function flat frying machine frying tea tea quality of tea samples close to hand-frying, frying by the expert assessment of mechanical parameters were better than some of the tea hand-frying, with the promotional value.

Standardization of Domestic Frying Processes by an Engineering Approach

An approach was developed to enable a better standardization of domestic frying of potato products. For this purpose, 5 domestic fryers differing in heating power and oil capacity were used. A very defined frying process using a highly standardized model product and a broad range of frying conditions was carried out in these fryers and the development of browning representing an important quality parameter was measured. Product-to-oil ratio, oil temperature, and frying time were varied. Quite different color changes were measured in the different fryers although the same frying process parameters were applied. The specific energy consumption for water evaporation (spECWE) during frying related to product amount was determined for all frying processes to define an engineering parameter for characterizing the frying process. A quasi-linear regression approach was applied to calculate this parameter from frying process settings and fryer properties. The high significance of the regression coefficients and a coefficient of determination close to unity confirmed the suitability of this approach. Based on this regression equation, curves for standard frying conditions (SFC curves) were calculated which describe the frying conditions required to obtain the same level of spECWE in the different domestic fryers. Comparison of browning results from the different fryers operated at conditions near the SFC curves confirmed the applicability of the approach.

Effect of frying parameters on crispiness and sound emission of cassava crackers

Cassava crackers, based in cassava starch and water, were produced by deep-fat frying in oil at 140, 150 and 160 °C. Physical properties of cassava crackers were monitored at 5, 10 and 15 s of the frying process, moisture contents, bulk density, linear expansion and penetration forces and sound emission were evaluated. The results showed that with increasing frying (time and temperature), the moisture content, the linear expansion, the number of force and sound peaks significantly increased while the density and maximum and mean of force peaks decreased. Further it could be seen that with higher temperature the number of small size air cells increased. Correlations were found between physical and textural properties and sound emission. Moisture content, bulk density, maximum of sound peak, maximum force and mean force were negatively correlated with linear expansion, number of sound peaks and number of force peaks.

Quality changes in mixtures of hydrogenated and non‐hydrogenated oils during frying

AbstractBACKGROUND: There is a need for frying oils with reduced trans fatty acid content and increased oxidative stability. This study was conducted to measure and compare frying oil quality parameters, namely colour, viscosity, free fatty acid (FFA) content and dielectric property, and to investigate changes in properties of mixtures of fully hydrogenated and non‐hydrogenated canola oils during deep‐fat frying of chicken nuggets. Proportions of hydrogenated oil to non‐hydrogenated oil used in the study were 0, 20, 40, 60, 80 and 100%. Chicken nuggets were fried at 190 °C. The relationships among quality parameters, frying time and oil type were investigated.RESULTS: Frying time and oil type had significant effects on all properties. First‐order kinetic equations were used to represent changes in colour, viscosity and FFA content. The rates of change of viscosity and FFA content were higher in non‐hydrogenated oil, whereas the rates of change of colour were similar in the different oils. Increasing the level of hydrogenated oil in the mixture resulted in only slight changes in quality parameters.CONCLUSION: Quality parameters, namely colour, viscosity, FFA content and dielectric property, of frying oil are significantly affected by frying time and hydrogenation level. Frying oil quality and stability can be adjusted by mixing hydrogenated and non‐hydrogenated oils. Copyright © 2008 Society of Chemical Industry

Efecto de la Temperatura y Tiempo de Fritura sobre las Características Sensoriales del Ñame (Dioscorea alata)

The influence of frying parameters (time and temperature) on the sensory characteristics of yam (Dioscorea alata) was studied. Name was washed and cut in the form of rectangular parallelepiped and soybean oil was used as heating media. The frying process was evaluated at three temperatures (140, 160 and 180 ° C) and five heating times (1, 3, 5, 7 and 9 min). The sensory analysis was performed by 5 judges and color, hardness and fat were evaluated. Hexagonal factorial design and surface response methodology were used. The best combination resulted to be 5 minutes and 160 0 C for which the most appropriate characteristics of color, hardness and fat were

Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings

The efficiency of antioxidant from bamboo leaves on the reduction of acrylamide during thermal processing and optimization of levels of addition of antioxidant from bamboo leaves applied to fried chicken wings are reported. The authors optimized the method of the addition of antioxidant from bamboo leaves to fried chicken wings and the frying processing parameters, and also compared the relationship between the content of total flavonoids in three extracts (EBL971, EBL972 and antioxidant from bamboo leaves) and the extent of the reduction of acrylamide. The acrylamide levels were quantified by a validated liquid chromatography coupled with tandem mass spectrometry detection method and the sensory evaluation was performed in a double-blind manner. The results showed that nearly 57.8 and 59.0% of acrylamide in fried chicken wings were reduced when the antioxidant from bamboo leaves addition ratios were 0.1 and 0.5% (w/w), respectively. The maximum inhibitory rate was achieved when antioxidant from bamboo leaves was chosen as the additive with a total flavonoid content of 32% compared with other two extracts and antioxidant from bamboo leaves mixed with flour was selected as the method of addition. Sensory evaluation results showed that the odour and flavour of fried chicken wings with antioxidant from bamboo leaves treatments had no significant difference compared with normal food matrixes (p > 0.05) when the antioxidant from bamboo leaves addition ratio was <0.5% (w/w). Colour acceptability in the study of sensory evaluation was in good correspondence with colour formation of fried chicken wings in each test group. These results suggest that antioxidant from bamboo leaves could significantly reduce acrylamide formation in fried chicken wings and yet still retain the original flavour and odour of the fried products. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.

Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries

The present study was to demonstrate the efficiency of antioxidant of bamboo leaves (AOB) on the reduction of acrylamide during thermal processing and to summarize the optimal level of AOB applied in potato-based products. Potato crisps and French fries were immersed into different contents of AOB solution, and the frying processing parameters were optimized. The acrylamide content was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Our results showed that nearly 74.1% and 76.1% of acrylamide in potato crisps and French fries was reduced when the AOB addition ratio was 0.1% and 0.01% (w/w), respectively. The maximum inhibitory rate was achieved when the immersion time was designed as 60 s. Sensory evaluation results showed that the crispness and flavor of potato crisps and French fries processed by AOB solution had no significant difference compared to normal potato matrixes (P > 0.05) when the AOB addition ratio was <0.5% (w/w). These results suggested that AOB could significantly reduce acrylamide formation in potato-based foods and keep original crispness and flavor of potato matrixes. This study could be regarded as a pioneer contribution on the reduction of acrylamide in various foods by natural antioxidants.

Study of optimum conditions for vacuum frying carambolas

The effects of various frying parameters on the quality of vacuum-fried carambolas were investigated. The three-variable three-level fractional factorial design response surface methodology was used to combine the operation conditions, and process variables including syrup-soaking time, frying temperature and frying time. The response variables were based on the overall acceptability determined through sensory evaluation; the highest overall acceptability was obtained by the combination of syrup-soaking at 30° Brix for 1 hour, and then vacuum frying at 108°C for 46 min. Model functions were verified as being adequate, using an optimum combination of syrup-soaking time, frying temperature and frying time. The result showed that vacuum-fried carambolas have good quality.

Effect of frying conditions on moisture, fat, and density of papad

The moisture transfer mechanism by diffusion and uptake of frying oil was studied during deep fat frying of papads with an initial moisture content (IMC) 24.8% dry basis (db). The experimental data were found to fit well to a first order exponential model for moisture transfer (with a regression coefficient 0.99). The apparent moisture diffusivity of papad in the frying time range of 0–20 s at temperatures of 165, 175, 180 and 185 ± 1 °C were 2.83, 3.65, 3.87 and 5.03 × 10 −9 m 2 s −1, from which the activation energy (45 kJ mol −1) was calculated by using Arrhenius type equation. The optimum experimental frying parameters for maximum diametrical expansion (46.4%) were noted to be: oil temperature 185 ± 1 °C, moisture 1.2%db, oil absorption (47.3%db), density 377 kg m −3 for frying time of 20 s.

Effects of frying parameters on the colour development of fried potatoes

The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 °C, 160°C, 170°C and 180°C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, the activation energies, Ea, being equal to 22.67 kcal/mol and 17.13 kcal/mol, respectively. Hunter a value increased as frying time and/or temperature increased. A multiple regression equation was developed for total colour change as a function of time and temperature. The increase in time and temperature increased total colour change.

Effects of frying parameters on physical changes of tapioca chips during deep‐fat frying

The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half‐product during deep‐fat frying have been studied. Both oil absorption and linear expansion were affected, in different ways, by moisture loss. Oil absorption was essentially a quantitative water replacement process. On the other hand, linear expansion occurred as a result of rapid vaporization of water in the initial stages of frying, but reached a plateau before maximum moisture loss. Critical frying times, temperatures, and initial moisture contents, below which virtually no physical change occurred, were observed. The optimum set of frying parameters for maximum linear expansion appears to be a frying time of 40 s, an oil temperature of 200°C, and an initial moisture content of 15% (dry basis).

Studies of the changes in edible fats during heating and frying

AbstractFor detecting the changes in edible fats during the frying operation and for quality assessment of used frying fats 5 relatively simple methods were proposed: determination of polymer content by gel permeation chromatography, measurement of total polar artefacts by TLC followed by densitometry or by adsorption column chromatography, determination of decrease in essential fatty acid concentration and photometric measurement of absorbance at 232 nm.Using the above methods degradation of sunflower oil, rapeseed oil and lard was investigated by running 12 laboratory experiments with different heating or frying conditions. The results showed that both the composition of fat and the frying parameters greatly influence the rate of deterioration.Study of relationships between values obtained by different methods (using data from 110 samples) indicated that high, linear correlations depending on the nature of fat can be found. Correlation coefficients and equations of regression lines were calculated.