935 Results Found

Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. Howev...

Vocal fry is a voice quality that occurs in a healthy voice, but it can also be a sign of a voice disorder. In this study, we investigated the relationship between the parameters of voice production, a dedicated psychoacoustic feature, and the percep...

Fish fry counting has been vital in fish farming, but current computer-based methods are not feasible enough to accurately and efficiently calculate large number of fry in a single count due to severe occlusion, dense distribution and the small size...

Energy is primarily obtained from fossil fuels and with the use of fossil fuels, we are increasing the emissions and greenhouse gases. It takes constant effort to meet the energy need from environmentally acceptable and renewable fuels. In order to f...

The head-to-tail orientation of spindle-shaped fry is an important part of automated vaccine injection. The fry’s automatic orientation helps reduce labor and improve efficiency during the automated injection. This paper designed an electromagn...

Potatoes destined for crisping are normally stored above 8 degrees; below this glucose accumulates leading to very dark fry colors and potential acrylamide build up. Unfortunately, sprouting occurs above 4 degrees and impacts product quality, necessi...

Shrimp fry counting is an important task for biomass estimation in aquaculture. Accurate counting of the number of shrimp fry in tanks can not only assess the production of mature shrimp but also assess the density of shrimp fry in the tanks, which i...

The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with...

Meeting the growing energy demand for sustainability and environmental friendly fuels is a continuous process. Several oxygenated fuels were tried and tested according to the availability depending upon the geographical locations to find a solution a...

Pellet feed is widely used in fry feeding, which cannot sink to the bottom in a short time, so most fries eat in shallow underwater areas. Aiming at the characteristics of fry feeding, we present herein a nondestructive and rapid detection method bas...

The characterization of voice quality is important for the diagnosis of a voice disorder. Vocal fry is a voice quality which is traditionally characterized by a low frequency and a long closed phase of the glottis. However, we also observed amplitude...

The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lip...

The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the...

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of f...

Nanotechnology is a rapidly growing field of science, and an increasing number of nanoproducts, including nanometals, can be found on the market. Various nanometals and the products that are manufactured based on them can help to fight bacteria and f...

Among the several dozen European freshwater fish species, only European bitterling (Rhodeus amarus Bloch) and Rhodeus meridionalis belong to the group of ostrakophilous fish. The embryonic and larval development of the fish in this reproductive group...

This study aims to optimize the frying process of natural porous materials (like potatoes) by enhancing heat and mass transfer phenomena through significant horizontal acceleration values following a spatially periodic pattern that alternates the int...

Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperature...

This study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography–mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh. The r...

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 forc...

3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and...

Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep...

Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for she...

This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potas...

Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four...

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and...

Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Sample...

Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics...

Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe the quality change in camellia oil during frying, the changes in composition, deterioration indicators, and volatile profiles were investigated. The re...

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sa...

Regional tectonics can provide excellent transport channels and precipitation sites for mineralized hydrothermal fluid. Studying the spatial relationship and distribution trends of regional tectonics and metal mineralization has theoretical and pract...

Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of...

Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot...

A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the...

Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the q...

It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the pe...

The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three Lentinula edodes varieties (808, 0912, and LM) from Gui...

A portable capacitive sensor was designed to assess frying oil degradation by measuring the changes in electrical capacitance. An interdigital electrode (IDE) was designed to be implemented as the testing probe (as IDEs are resistive to parasitic cap...

Fast-food establishments today often sell fried food without proper control over the frying oil, and french fries are a prime example. Neglecting the maintenance of frying oil can lead to decreased taste, health concerns, and operational inefficienci...

The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional v...

This article investigated deep-frying characteristics of malpoa for varied frying time (2–10 min) and temperature (170–190 °C). The evaluation encompassed a comprehensive analysis of textural and color kinetics and heat and mass trans...

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alco...

The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried...

This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunf...

The synthesis of a sulfated silica catalyst and its modification with Ni and/or Mo metal, along with its application for the hydrocracking of fresh and waste frying oil into biogasoline, were conducted. Synthesis of the catalysts was initiated with t...

High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOS...

Viscosity as a sensitive measure of material changes is a potential quality-control parameter for simple and rapid assessment of frying oil quality. However, conventional viscometers require improvements in throughput, portability, cost-effectiveness...

To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common...

Frying food can provide an attractive flavor relatively quickly; however, it inevitably produces some safety risks during high-temperature processing, with potentially adverse human health effects. Prolonged exposure to high temperatures during fryin...

Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical index...