Oil Uptake Rate Research Articles

Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.

The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer coefficient (h) first decreased and then increased significantly (p < 0.05). The water loss rate (kw) and water effective diffusion of fries increased with the increasing frying temperature. The kw of fries fried at 150−190 °C were 0.2391, 0.2414, 0.3205, 0.3998, and 0.3931, respectively. The oil uptake rate (ko) first increased and then decreased with increasing frying temperature, and the ko of samples fried at 150−190 °C were 0.2691, 0.2564, 0.4764, 0.3387, and 0.2522, respectively. There were significant differences in the a*, L*, ΔE, and BI between fries with different temperatures (p < 0.05), while there was no significant difference in the b* (p > 0.05). The hardness and crispness of fries increased with increased frying temperature. The highest overall acceptability scores of fries were fried at 170 °C. Therefore, the changes in color, texture overall acceptability, and oil content were due to the Maillard reaction and the formation of porous structure, which was induced by h and water evaporation of fries when they changed.

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.

In this research, the effect of different temperatures (160, 180, and 190°C)and hydrocolloid coatings (Basil seed gum [BSG], xanthan gum [XG], methylcellulose [MC], BSG-XG, and BSG-MC mixtures) were investigated on the physicochemical properties (oil uptake, moisture loss, color, microscopic structure, activation energy, and texture), mass transfer kinetic of fried potato strips in deep-fat frying, and oil partitions using frying and postfrying cooling phase. An increase in frying time reduced the moisture content and hardness of potato strips; however, the oil content and color difference increased. The oil content in the coated samples had lower rates than that in the noncoated ones. The treated samples using BSG-xanthan mixture (50:50) and BSG had the lowest oil uptake at 0.13% and 0.14% Dry basis (d.b.), respectively. The maximum and minimum values of effective moisture diffusivity were measured in control and samples coated with BSG-XG and BSG, respectively. As frying temperature increased, the specific rate of oil uptake increased and the equilibrium oil content decreased. Overall, BSG-XG mixture-coated potato strips can be used as a promising product due to absorbing the lowest oil rate and being similar to the control in terms of organoleptic properties.

Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola.

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1, 238 × 10−6 m2/s at 120°C to 2, 84 × 10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2 × 10−4 m/s at 120°C to 4 × 10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s−1 at 120°C to 0.0018 s−1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

Novel separator skimmer for oil spill cleanup and oily wastewater treatment: From conceptual system design to the first pilot-scale prototype development

Abstract Frequent oil spill accidents, oily industrial wastewater and organic solvents discharge have caused alarming and serious environmental, health and economic issues. Therefore, the development of an environmentally friendly, cost-effective and efficient oil–water separation (OWS) technology is highly urgent. Although traditional methods have been demonstrated to be effective, they still suffer from numerous drawbacks. Herein, we report the concept, design, assembly, and testing of novel and advanced proof-of-concept pilot-scale OWSS prototype module for OWS. This system is built around a unique and innovative combination of hydrophobic–hydrophilic porous sorbent materials-based OWS bed and a vacuum-assisted oil collection system, which allows continuous and efficient removal of highly pure oily contaminants from water surface. The main goals of the present work are the development of a prototype design for a pilot-scale system and the fabrication of the prototype module. A detailed description of the design development, main system components, assembly and construction steps is reported herein, focusing predominantly on the main design choices adopted to comply with the challenging technical requirements. System specifications have been defined to obtain optimum prototype performance with simultaneous oil sorption and recovery as well as a high oil uptake rate and selectivity, which will provide a sustainable solution for industry with robust instrumentation. Initial economic analysis including the technical and economic feasibility of the prototype manufacturing and implementation has also been discussed. The first prototype is being manufactured in our facilities, and the operating tests during and after assembly showed excellent OWS performance, which demonstrates that the developed prototype has been constructed successfully. We believe that this simplified separation–collection system design allows its straightforward implementation for large-area oil spill cleanup and in industrial wastewater treatment plants.

Co-influence of ultrasound and microwave in vacuum frying on the frying kinetics and nutrient retention properties of mushroom chips

The frying kinetics (moisture loss rate and oil uptake rate) of an innovatively designed ultrasound and microwave-assisted vacuum frying (UMVF) system was investigated and the possibility of UMVF for reducing the nutrient losses during frying were evaluated in this work. The white button mushroom was the tested sample in this study. The chips were fried into two frying temperatures (80 and 90 °C), three different frying processes, vacuum frying (VF), microwave vacuum frying (MVF), and UMVF at a fixed vacuum pressure (12 ± 1 kPa). The first-order kinetic model was used for the mass transfer (moisture loss and oil uptake). Concerning the fitting performances, the logarithmic model and Pedrischi model showed the best-fitted model for moisture loss rate and for oil uptake respectively. Combining ultrasound and microwave in VF, the calculated moisture diffusivity rate was increased from 1.599 × 10−10 to 2.769 × 10−10 m2/s and oil uptake rate was decreased from 0.0121 to 0.0059 s−1. Total oil content (TOC) of fried mushroom chips (FMC) was quantified into two segments, surface oil (SO), and structure oil (STO) at a different time interval during frying. STO had the highest fraction of TOC and results revealed that UMVF had significantly low level of STO, which means UMVF helped to reduce the oil absorption during frying. In order to consider the nutrient retention values, UMVF exhibited the highest nutrition retention values. The exponential spectra of LF-NMR clearly revealed the water–oil distribution of FMC.

Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality

The effect of ultrasound on frying rate and product quality of fried mushroom chips (FMC) was investigated using microwave assisted vacuum frying (MVF). To determine the effectiveness of ultrasound during frying at different microwave power levels (800, 900 and 1000 W) and different frying temperature (80, 85 and 90 ℃), quality parameters (moisture loss rate, oil uptake rate, texture, color and microstructure) of the FMC obtained from vacuum frying (VF), MVF and ultrasound assisted microwave vacuum frying (UMVF) were analyzed and compared. It was found that UMVF accounts for the highest moisture loss rate with the increase of microwave power and frying temperature. Considering the oil uptake rate, UMVF could reduce oil content by 16–20% compared to VF and MVF. UMVF chips also had better texture and the most acceptable color characteristics among the frying techniques studied. The optimum condition of 1000 W and 90 ℃ achieved a higher moisture evaporation rate and lower oil content. Microstructure observations showed that the surface structures of UMVF fried samples were the smoothest and also showed less distorted cells. Based on the parameters evaluated, UMVF mushroom chips had the best-fried matrices as well as accelerated frying rate, lower oil uptake, improved texture and color.

Effect of preconditioning on physicochemical, microstructural, and sensory quality of vacuum-fried jackfruit chips

ABSTRACTThe effect of preconditioning steps in terms of either freezing or partial drying on the quality of vacuum-fried jackfruit (JF) chips was evaluated. Prepartial drying process of the JF bulb slices resulted in the lowest moisture content in the vacuum-fried chips. The rate of oil uptake by JF bulb slices was found to be almost same in control and prefrozen samples during frying process. However, prepartial drying of slices resulted in a slower rate of oil absorption. The total carotenoid content was found to be 1.81, 0.96, and 1.87 mg/100 g (db) in control, prepartially dried and prefrozen JF chips, respectively. The Hunter L-value of control, prepartially dried, and prefrozen chips was found to be 52.3, 39.4, and 48.5, respectively. The a-value was found to increase, whereas the b-value decreased during vacuum frying in all the JF chip samples, irrespective of preconditioning type adopted. Prefrozen JF chips were found to have highest crispy texture in terms of lowest instrumental breaking force compared to the control and prepartially dried JF chips. Prefrozen JF chips were found to have lowest bulk density and highest porosity. The micrograph of prepartially dried JF chips depicted dense and shriveled structure, whereas a porous structure in prefrozen chips. The preconditioning protocols of partial drying and freezing were found to affect the overall sensory acceptability scores significantly (P < 0.05), with a high acceptability of prefrozen JF chips.

Effective oil removal from water by magnetically driven superhydrophobic and oleophilic magnetic titania nanotubes.

Development of efficient techniques to combat the harmful effects of oil spill is an emerging field, where fabrication of new sorbents for selective removal of oil has become a hot topic for environmental scientists. The present study reports the preparation of superhydrophobic/oleophilic magnetic titania nanotubes via a facile hydrothermal method, followed by the treatment with octadecylamine, as potential magnetically driven sorbent for selective removal of oil from water surface. The magnetic nature (superparamagnetism at 300K) of the nanotubes enabled magnetic removal of the oil-sorbed material from water surface. Wettability test of the material depicted a static water contact angle of 166±1°, indicating its superhydrophobic character. Oil uptake experiments and contact angle measurements revealed its superoleophilicity with maximum oil sorption capacity >1.5g/g for a variety of oils. In addition to the ease of magnetic removal, the nanotubes possess sufficient buoyancy, high selectivity, and quick rate of oil uptake and is more than five times reusable.

Investigation of oil sorption capability of PBMA/SiO2 coated kapok fiber

A new kind of oil sorbent based on kapok fiber was prepared by the coating of the mixture of polybutylmethacrylate (PBMA) and hydrophobic silica (SiO2) on fiber surface. The formation of new surface was confirmed by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The sorption capacities of PBMA/SiO2 coated fiber in pure oil and oil/water mixture, oil uptake rate and reusability were investigated. As-prepared fiber exhibits higher oil sorption capacity than raw fiber in oil/water mixture, with the findings that the growth rate of oil sorption capacity for diesel, soybean oil, crude oil, 150SN, and 20cst reaches approximately 99.7%, 65.0%, 41.1%, 23.1% and 26.8%, respectively. Coated fiber also has excellent reusability, fast oil uptake rate and high buoyancy in the removal of oil on artificial seawater surface. This study may provide a facile method for the preparation of oil sorbent with excellent properties for the removal of oils on water surface.

Biomass production of yeast isolate from salad oil manufacturing wastewater

Conversion of oil-rich salad oil manufacturing wastewater (SOMW) into protein source for animal feed through biomass production of yeast isolate was investigated in this study. Five species of yeasts, including Rhodotorula rubra, Candida tropicalis, C. utilis, C. boidinii, Trichosporon cutaneum, were isolated from SOMW following enrichment culture. Of them, C. utilis was chosen as the sole biomass producer in the study due to its greatest oil uptake rate, 0.96 kg oil kg −1 biomass d −1, and highest specific growth rate, 0.25 h −1. The cells of C. utilis contained 26% protein, 9% crude lipid, 55% carbohydrate and balanced amino acid compositions. The initial N:C ratio in SOMW drastically influenced oil reduction efficiency, biomass production and protein content of C. utilis, and therefore a range between 1:6 and 1:8 was recommended in consideration of these three factors simultaneously.

A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake

AbstractA simple method was developed for determining the spontaneous oil uptake and the kinetics of oil uptake by several food protein materials. The amount q of oil taken up by a protein powder during time t was described by the equation q=Qt/(B+t), where Q is the total oil uptake at equilibrium and B is the time required to sorb Q/2. The rate of oil uptake was proportional to the square of the amount of oil that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)−1 and an initial rate of oil uptake as Q/B.

The swollen micelle—microemulsion transition

A rather abrupt transition takes place in the properties of a nonionic microemulsion at a certain value of hexadecane uptake, W o (the weight fraction of oil plus surfactant that is oil). When W o is greater than 0.06, the microemulsion behaves as spherical particles that can be diluted with water without change in their properties. The intrinsic viscosity, Huggins coefficient, and 4 A 2 M w have values close to those observed for the globular proteins. When W o is less than 0.06 the particles are anisotropic in shape, as shown by classical light scattering. Moreover, the anisotropic particles are undergoing open association so that dilution decreases their average size. When diluted, the rate of oil uptake by the microemulsion is orders of magnitude smaller than for the swollen micelles.