Frying Time Research Articles

Effects of Frying Time on the Concentration of Cyanide in Garri (A Fermented Cassava Product)

The study investigated the effects of frying time on the cyanide content of garri, a cassava meal commonly consumed in many parts of the world especially, Africa. Tubers of cassava were obtained from Umuna Okigwe, peeled and ground. The pulp was packed into a cotton bag, dewatered and allowed to ferment under pressure using locally fabricated mechanical press. A calculated quantity (80 g) of the semi-dried pulp, was placed in a metallic basin and placed on a fireplace and fried. 15 g each of the roasting sample were removed after 10-, 20-, 30- and 35-minutes frying intervals and subjected to alkaline titration method to determine their cyanide content. Results showed that at 10mins, 20 mins, 30 mins and 35 minutes of frying reduced the cyanide content to 19.44, 10.8, 10.8 and 9.72mg/kg respectively. It is therefore strongly recommended that the frying time of garri be maximized to effectively reduce the cyanide contents of the product.

Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying

Glycerol core aldehydes (GCAs) are toxins widely formed in oils at high temperature. This study investigated the effects of frying time, temperature, and Fe3+ content on the GCAs formation in high-oleic sunflower oil. The results showed that the GCAs (8-oxo, 9-oxo, 10-oxo-8, 11-oxo-9) concentrations increased with time following the pseudo-first-order kinetics. Frying at 160 °C without Fe3+ and at 180 °C with 0.0005 mol·L−1 Fe3+ yielded the lowest and highest total GCA content. The concentrations of GCAs (8-oxo) and GCAs (9-oxo) or GCAs (10-oxo-8) and GCAs (11-oxo-9) changed similarly with different frying temperature and Fe3+ concentration. The major GCAs was GCAs (9-oxo) (40–70%), which also had the highest formation rate (5.42 × 10−4 mg·g−1·h−1). However, GCA (10-oxo-8) and GCAs (11-oxo-9) with similar proportion (ca. 10–20%) and GCAs (8-oxo) made up the least proportions (<10%).

Improving the drying kinetics and microstructure of vacuum‐fried ripened durian chips

SummaryThis research evaluated the effects of process conditions on the physiochemical properties of vacuum‐fried durian chips. Ripened durians were sliced and fried at 90, 100, 110 and 120°C under 8‐kPa absolute pressure. From this study, microwave heating (MWH) during vacuum frying (VF) significantly reduced the frying time by 20% compared to VF (P &lt; 0.05) with the effective moisture diffusivity for VF, pre‐treatment before vacuum frying (P+VF) and VF+MWH at 110°C determined to be 3.63 × 10−09, 4.30 × 10−09 and 4.84 × 10−09 m2 s−1, respectively. VF+MWH produced chips with significantly lower shrinkage, more yellowness (P &lt; 0.05) and higher crispiness (consistent with the microstructure from scanning electron microscopy (SEM)). In addition, VF+MWH drastically decreased oil absorption by 10%, while P+VF yielded the lowest specific energy consumption (SEC). From sensory evaluation, the overall acceptability of VF+MWH chips rose from 5.83 to 6.07 (seven‐point hedonic scale), thus making the product fall into the ‘Good’ to ‘Very Good’ range.

The relationship between the formation of advanced glycation end products and quality attributes of fried sturgeon fillets

The changes of quality attributes that are responsible for the formation of two typical markers of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in fried fish are still under investigation. The effects of frying temperature (160, 170, and 180 °C) and time (0, 2, 5, 8, and 11 min) on the sensory attributes, composition, oxidation index, and AGE level and the relationship between these parameters in sturgeon fillets were investigated. The production of fluorescent-AGEs was greatly increased by frying time, while the formation of CML and CEL with shorter frying time was less affected by frying temperature. The correlation analysis revealed the extremely significant correlation between fluorescent-AGEs and moisture (r = - 0.911, p < 0.001) and L* (r = - 0.852, p < 0.001), CML and lipid content (r = 0.955, p < 0.001), CEL and free sulfhydryl groups (r = 0.848, p < 0.001). However, the weak correlations between AGEs and TBARS and carbonyl groups suggested that the formation of AGEs was less affected by oxidation. Considering the various qualities and the AGEs level based on principal component analysis, the fillets for 5 min of frying at 170 °C or 180 °C were recommended.

Development of Mathematical Models for Predicting Mass Transfer and Changes in Quality Properties of Falafel Prepared from Faba Bean (Vicia faba L.) by Air Frying Technique

Air Frying technology is an innovative technique which could produce healthy fried food materials using hot air. The current work aimed to model the kinetic changes in mass transfer, texture and colour attributes and determining the temperature dependency of the rate constants of the mass transfer, texture and colour traits of the air-fried falafel during the air frying process. To achieve these objectives, five mathematical equations were applied to forecast the mass transfer through frying process. The findings of this study indicated that the air-fried falafel moisture content declined as the frying time increases at varied frying temperatures. The outputs of nonlinear regression analysis showed that the moisture loss of air-fried falafel could be satisfactorily fitted to the modified Page model. The outcomes discovered that the alterations in the texture and the total colour difference (ΔE) of air-fried falafel throughout frying process have linearly increased at varied temperatures and were properly fitted to the zero-order kinetic equation. Meanwhile, temperature dependence of the rate constant of moisture loss, texture and colour change was sufficiently described by the Arrhenius-type model. The increase in rate constants was detected because of the growth of frying temperature. The activation energy values of mass transfer, hardness and ΔE were 70, 21.8 and 0.167 kJ/mol, respectively. The information on kinetic modelling the quality changes during air frying of falafel could be beneficial for helping air fried falafel manufactures with the optimum conditions and quality as well.

A study on incorporation of water chestnut (Eleocharis dulcis) flour and barnyard millet (Echinochloa esculenta) flour in samosa sheets to prepare high-fiber ready to eat samosa

With the aim to prepare high fibre and low gluten ready-to-eat samosa, the refined wheat flour (RWF) used for samosa sheet preparation was fortified with water chestnut flour (WCNF) and barnyard millet flour (BMF), precisely 25% (R1), 30%(R2) and 35% (R3). The effect of incorporation was studied on water used (ml), dough development time (DDT), gluten content, elasticity, stickiness, spread ratio (SR), spreadibility factor (Sf) and air frying time (AFT) for all samples. The results displayed an increase in the water used in the process from 88 ml to 140 ml with decreased DDT (8.05 ± 0.4 to 7.08 ± 0.2 min) from sample R to R3 respectively. Gluten formation decreased from 10.26 ± 1.08% in sample R to 4.89 ± 0.89 in R1 and 2.06 ± 1.02% in R2 while there was no gluten formation in R3. Elasticity and stickiness were done on sensorial basis. SR were 3.25, 46.47 and 90.21 & 357.85, Sf were 64.99, 85.50, 110.73 and 131.35 with AFT at 180 ºC to be 18, 15, 13 and 10 min for sample R, R1, R2 & R3 respectively. Sensory evaluation of product revealed no significant difference (p>0.05) in the sensory attributes due to incorporation of WCNF and BMF as a healthy replacement for high cholesterol and high gluten traditional samosa.

Upconversion Nanoparticles-Based Fluorescence Immunoassay for the Sensitive Detection of 2-Amino-3-methylimidazo [4,5-f] Quinoline (IQ) in Heat Processed Meat.

A competitive fluorescence immunoassay for the quantitative detection of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in pan-fried meat patties was developed, using magnetic nanoparticles coupled with coating antigen as the capture probe and anti-IQ antibody coupled with NaYF4: Yb, Er upconversion nanoparticles as the signal probe. Under optimal conditionals, the wide detection range for IQ in phosphate buffer saline is from 0.01 to 100 μg·L−1 (R2 = 0.991) with a detection limit of 0.007 μg·L−1. This proposed method has been applied to detect IQ in two different types of pan-fried meat patties at varying frying times, and the IQ content in chicken patties and fish patties are 2.11–3.47 μg·kg−1 and 1.35–2.85 μg·kg−1, respectively. These results are consistent with that of the ultraperformance liquid chromatography-tandem mass spectrometry. In summary, this method can serve as a sensitive and specific test tool for the determination of IQ in processed meat.

Aplikasi Bata Api pada Modifikasi Tungku Pemasakan Keripik Singkong IKM Desa Purworejo Kecamatan Negerikaton, Kabupaten Pesawaran

The communities of cassava chips apply conventional cooking stoves, which are wasteful of fuel, high air pollution, unclean working environment, and cracks quickly. The technology of refractory brick stove with a modification of the combustion chamber is applied to this cooking stove. A new furnace was made using SK-34 refractory bricks. The stove construction requires little skill and is easy to implement. The results obtained from the stove are much more robust, fuel-efficient, and a clean, healthy and comfortable working environment. In addition, because it is easy to manufacture, people will easily understand and make their refractory brick stove and maintain it. Using a refractory brick stove to produce 40 kg of cassava chips requires a frying time of 2 hours 22 minutes and consumes 89.4 kg of firewood. Meanwhile, using a conventional stove takes a frying time of 3 hours 23 minutes and consumes 117.3 kg of firewood.

Effect of Frying Temperature and Time on Thermophysical Properties and Quality Attributes of Deep-Fat Fried Plantain (Dodo)

This study investigated the effect of the processing conditions (frying temperature and time) on the thermophysical properties and product quality attributes of deep-fat fried plantain (dodo). The plantain were deep-fried at various frying temperatures (150-190 °C) and time intervals (120-240 sec). The thermophysical properties determined include specific heat, thermal conductivity, thermal diffusivity and density. The product quality attributes were moisture content, oil content and colour. The specific heat, thermal conductivity, thermal diffusivity and density of the deep-fat fried plantain ranged from 2.68 to 2.33 kJ/kgK, 0.37 to 0.33 W/mK, 1.12 to 1.36 x10-7 m2/s and 1049.50 to 1257.00 kg/m3, respectively. The quality attributes of dodo varied from 0.24 to 0.65 abs, 30.37 to 43.40% and 9.96 to 14.25% for colour, It was observed that the specific heat, thermal conductivity, thermal diffusivity and moisture content of the deep-fat fried plantain were significantly reduced as frying temperature and time increased. The colour and fat content of dodo were found to increase with increased temperature and time of frying. Outcome of the study resulted in the development of dodo with high acceptable quality characteristics. Therefore, generated data will be useful in choice of processing conditions for plantain and development of fryer.

Artificial Neural Network Models for Predicting and Optimizing the Effect of Air-frying Time and Temperature on Physical, Textural, Sensory, and Nutritional Quality Parameters of Fish Ball

ABSTRACT The study was conducted to see the effect of air-frying time and temperature on physical, textural, sensory and nutritional quality parameters of air-fried fish balls and compared with the quality parameters of deep-fried fish balls. Multilayer feed-forwarded artificial neural network (ANN) models were fitted to the experimental data to predict the response variables of air-fried fish balls as a function of frying temperature and time. The model was validated using the holdback method. Based on the R2 and RMSE values, ANN model with three hidden layers was found to be best fitted model to explain the variability in the proximate composition, texture and sensory data. The desired air-frying condition obtained was temperature at 200 oC and time at 8 minutes by multi-response desirability score. The air-fried fish balls at desired condition had 81 % reduction in fat content and 17 % increase in protein content compared to deep fried sample.

Optimization of Air Frying Conditions For the Development of Healthy Banana (Musa acuminata × balbisiana Colla) Chips

The study was conducted to optimize the air frying condition and formulation of banana chips with less oil content using air-frying technology. Variable screening employing Six Variables and Two Levels designed by Box, Hunter, and Hunter (1978) was conducted to screen the variables that would significantly influence the sensory acceptability of the product. These variables include the thickness of banana slice, oil levels, sodium metabisulfite levels, salt levels, blanching time, and frying temperature. The variables that were found significant are frying temperature, salt, and oil levels. These were used to identify the most suitable formulation for the development of air-fried banana chips using Central Composite Design (CCD) of Response Surface Methodology (RSM). The sensory quality evaluation of the product revealed that frying time significantly influenced the color, aroma, taste, crispiness, oiliness, and general acceptability of air-fried banana chips. The results also showed that salt significantly affected the aroma, taste, crispiness and general acceptability, while the addition of oil influenced the aroma, taste, crispiness, and oiliness of the product. The optimum points generated were 165oC frying temperature, 7.4% w/w salt, and 13% w/w oil.

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying.

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network

Abstract This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial design. The result revealed that specific heat was most influenced by temperature and time with the value 2.002 kJ/kg°C at 150 °C and 2.5 minutes. The density ranged from 0.997 – 1.005 kg/m3 while thermal diffusivity and conductivity were least affected with 0.192 x 10−6 m2/s and 0.332 W/m°C respectively at 190 °C and 4 minutes. The ANN architecture was developed using Levenberg–Marquardt (TRAINLM) and Feed-forward back propagation algorithm. The experimentation based on the ANN model produced a desirable prediction of the thermo-physical properties through the application of diverse amount of neutrons in the hidden layer. The predictive experimentation of the computational model with R2 ≥ 0.7901 and MSE ≤ 0.1125 does not only show the validity in anticipating the thermo-physical properties, it also indicates the capability of the model to identify a relevant association between frying time, frying temperatures and thermo-physical properties. Hence, to avoid a time consuming and expensive experimental tests, the developed model in this study is efficient in prediction of the thermo-physical properties of deep-fat frying plantain chips.

Aplikasi Metode Taguchi untuk mengetahui Kualitas Kopi Sangrai Liberika berdasarkan Parameter Peyangraian

Sekarang masih terdapat beberapa proses dalam penyangraian kopi yang masih menggunakan cara tradisional menggunakan wajan terbuat dari besi, jadi butuh waktu lama dalam menyangraianya dan juga kurang efisien karena panas yang dihasilkan kurang merata. Salah satu proses yang dilakukan untuk mempermudah proses penyangraian ini yaitu dengan membuat mesin penyangrai kopi menggunakan heater dan motor bertenaga listrik. Heater ini berfungsi untuk memanaskan ruang penyangraian sehingga panas yang didapat merata diseluruh ruang penyangraian. Juga ditambah pengaturan dalam suhu dan kecepatan motor sehingga cita rasa pada kopi lebih nikmat. Dalam proses penyangraian ini menggunakan metode taguchi agar pengambilan data lebih efisien dengan 9 kali percobaan bervariabel dimana suhu penyangraian sebesar 240℃, 250℃ dan 260℃. Waktu sangrai menggunakan 30 , 40 dan 50 menit. Kecepatan penyangraian di 20 RPM, 40 RPM dan 60 RPM. Daya listrik yang digunakan dalam proses penyangraian sebesar 296,96 watt, laju perpindahan kalor sebesar 288,96 J/s. Kalor (Q) sebesar 494,016 dan energi 475.200 Joule. Dimana berdasarkan nilai SN ratio variabel 260℃, waktu penyangrain 60 menit dan kecepatan penyangraian 60 RPM menempati penyangraian terbaik pada pengurangan kadar air dan tingkat keasaman (pH).&#x0D; Kata kunci: Penyangraian kopi, heater, motor DC, Taguchi, SN Ratio

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

AbstractThis study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep‐fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1–10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36).Practical Application: Low‐fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep‐fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low‐fat foods thereby retaining sensorial characteristics.

Quantitative Analysis of Histidine Amino Acid as a Predictor of Ergothioneine in the Drying and Frying Process of White Oyster Mushrooms (Pleurotus ostreatus)

ABSTRACTBackgrounds: White oyster mushroom (Pleurotus ostreatus) is widely cultivated by Indonesian people due to its delicious and nutritious taste. Pleurotus ostreatus contains 18 amino acids that make up the body and antioxidants, including phenolic compounds and ergothioneine. Ergothioneine as a strong antioxidant is an amino acid derived from histidine which has sulfur groups such as cysteine and methionine. The increase in histidine indicates the activity of ergothioneine.Objectives: This study aims to determine the amino acid content of histidine as a predictor of ergothioneine amino acid in the drying and frying process of white oyster mushrooms.Methods: The extraction method used in this study was maceration with 90% ethanol for drying samples and 70% ethanol for frying samples analyzed using High Performance Liquid Chromatography (HPLC).Results: The results showed that the histidine content increased with the longer drying time, and decreased with the longer frying time. Drying with a variation of 2 days, 3 days, and 5 days were 674788,802 mg/L; 615302.747 mg/L; and 1946113,494 g / L respectively. Frying with a variation of 2 minutes, 3 minutes, and 5 minutes were 500435,148 mg / L; 232428,391 mg/L; and 0.000 mg / L. On the other hand, the methionine content decreased with the longer drying time, and increased with the longer frying time. Drying with a variation of 2 days, 3 days, and 5 days in a row were 6673,283mg/L; 6671,920 mg/L; and 1876,358 mg / L. Frying with a variation of 2 minutes, 3 minutes, and 5 minutes were 2296,698 mg / L; 1243,911 mg/L; and 34764.534 mg/L.Conclusions: the study concludes that the content of histidine as the highest ergothioneine predictor is at drying for 5 days and frying for 2 days.

The effect of the addition of Carboxymethyl Cellulose (CMC) on the formulation of batters on Coating Pick up and Frying Loss fried battered Tempeh

One of the fried food processed products that are often found in roadside fried sellers is tempeh. This study aims to study the effect of CMC addition on the results of coating pick-up dan frying loss of fried battered tempeh. Hydrocolloids used were carboxyl methylcellulose (CMC) and pectin with concentrations of addition to the batter as much as 0.3%, 0.5%, 1% of the overall weight of the mixture. Temperature and tempeh frying time is at a temperature of 180oC and for 6 minutes. The results showed fried battered tempeh with the addition of CMC to its batters has good quality measured from the percentage of coating pick-up samples.

Study of the formation of food hazard factors in fried fish nuggets

Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4–6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were investigated. Advanced glycation endproducts (AGEs), acrylamide (AA), 5-hydroxymethyl furfural (5-HMF), benzo (a) pyrene (BaP) and trans fatty acids (TFAs) mainly presented on the surface of fried samples, but only few AGEs were detected in the interior. The extension of frying time promoted lipid oxidation and the formation of food hazard factors. At the same frying time, the contents of AA, 5-HMF, TFAs and fluorescent AGEs in flour-coated fish nuggets were higher than those in direct fried fish nuggets, while the contents of Nε-carboxymethyllysine (CML) and BaP were lower. Overall, CML and BaP were the main food hazard factors of the direct fried samples, AA was the main food hazard factor of the flour-coated fried samples.

Effect on rheology and frying stability of edible oil before and after addition of fenugreek seeds

Rheological parameters of vegetable oils showed great changes during frying. The correlation between rheological behavior and viscosity measurements during frying can give a good overall estimate of frying oil quality. In the present study, rheological properties of rice bran oil (RBO) and soybean oil (SBO) during deep-frying of 13 ​min were investigated for consecutive 1st, 2nd, 3rd, and 4th frying at an interval of one week. To enhance the frying stability of RBO and SBO, fenugreek seeds (Trigonellafoenum graecum) was added during frying. The shear stress versus shear rate data was fitted to Newtonian and Herschel-Bulkley rheological models. The flow behavior of RBO and SBO with and without fenugreek seeds in before and after frying were measured at 30 ​± ​2 ​°C. The increase in viscosity, acid values and flow behavior index (n) with frying times for both RBO and SBO can be controlled with the addition of fenugreek seed up to 3rd frying with n ​< ​1 values, where without fenugreek seeds for RBO and SBO it showed a shear thickening properties (n ​> ​1) after 2nd and 3rd frying respectively.

Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.