Recycling waste frying oils for the synthesis of flotation reagents presents a promising avenue for sustainable waste management.Moreover,it offers a cost-effective solution for crafting a specialized collector design...Recycling waste frying oils for the synthesis of flotation reagents presents a promising avenue for sustainable waste management.Moreover,it offers a cost-effective solution for crafting a specialized collector designed to efficiently remove carbonates and enhance phosphate enrichment in froth flotation processes.This study focuses on the synthesis of an anionic collector using the saponification reaction of a frying oil sample,subsequently applied to the flotation of calcite and dolomite.To elucidate the adsorption mechanisms of the frying oil collector(FrOC)and sodium oleate,a reference collector,on fluorapatite,calcite,dolomite,and quartz surfaces,comprehensive experiments were conducted,including zeta potential measurements and Fourier transform infrared spectroscopy.Results revealed diverse adsorption affinities of the molecules towards these minerals.To assess the practical performance of the collector,flotation tests were conducted using a natural phosphate ore mixture,employing a BoxBehnken experimental design.Notably,under optimized conditions(pH 9,1000 g/t of FrOC,3.5 min of conditioning,and 6 min of flotation),FrOC exhibited excellent performance,with calcite and dolomite recoveries exceeding 80%,while apatite recovery in the concentrate fraction remained below 10%.This work exemplifies both circular economy practices and the distinctive approach to sustainable mineral processing.展开更多
An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(...An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(4-HHE)and 4-hydroxy-2-nonenal(4-HNE),in foods.The proposed method exhibited a linear range of 10-1000 ng/mL with a limit of detection of 0.1-2.0 ng/g and a limit of quantification of 0.3-5.0 ng/g.The recovery rates of these typical toxic aldehydes(i.e.,4-HHE,4-HNE)and their d3-labeled analogues were 91.54%-105.12%with a low matrix effect.Furthermore,this proposed method was successfully applied to a real frying system and a simulated digestion system,wherein the contents of 4-HHE and 4-HNE were determined for both.Overall,the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.展开更多
With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments...With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal conditions necessary for frying while preserving the quality of the oil. The optimal point region for maintaining this quality is obtained when the temperature is 160˚C at frying times of 7.5 minutes for only 5 reuses of the oil.展开更多
In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicoche...In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicochemical attributes of these oils were investigated.RSO and LLRO differed for initial linolenic acid(12.21%vs.2.59%),linoleic acid(19.15%vs.24.73%).After 6 successive days frying period of French fries,the ratio of linoleic acid to palmitic acid dropped by 54.49%in RSO,higher than that in LLRO(51.54%).The increment in total oxidation value for LLRO(40.46 unit)was observed to be significantly lower than those of RSO(42.58 unit).The changes in carbonyl group value and iodine value throughout the frying trial were also lower in LLRO compared to RSO.The formation rate in total polar compounds for LLRO was 1.08%per frying day,lower than that of RSO(1.31%).In addition,the formation in color component and degradation in tocopherols were proportional to the frying time for two frying oils.Besides,a longer induction period was also observed in LLRO(8.87 h)compared to RSO(7.68 h)after frying period.Overall,LLRO exhibited the better frying stability,which was confirmed by principal component analysis(PCA).展开更多
Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has devel...Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices(i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.展开更多
The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep f...The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.展开更多
In this work,rhamnolipid production was investigated using waste frying oil as the sole carbon source. By culture in shaking flasks,a naturally isolated strain synthesized rhamnolipid at concentration of 12.47 g/L and...In this work,rhamnolipid production was investigated using waste frying oil as the sole carbon source. By culture in shaking flasks,a naturally isolated strain synthesized rhamnolipid at concentration of 12.47 g/L and its mutant after treatment by UV light increased this productivity to 24.61 g/L. Fermentation was also conducted in a 50 L bioreactor and the productivity reached over 20 g/L. Hence,with a stable and high productive mutant strain,it could be feasible to reuse waste frying oil for rhamnolipid production on industrial scale.展开更多
The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break...The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.展开更多
Exploration of biodemulsifiers has become a new research aspect.Using waste frying oils（WFOs） as carbon source to synthesize biodemulsifiers has a potential prospect to decrease production cost and to improve the ap...Exploration of biodemulsifiers has become a new research aspect.Using waste frying oils（WFOs） as carbon source to synthesize biodemulsifiers has a potential prospect to decrease production cost and to improve the application of biodemulsifiers in the oilfield.In this study,a demulsifying strain,Alcaligenes sp.S-XJ-1,was investigated to synthesize a biodemulsifier using waste frying oils as carbon source.It was found that the increase of initial pH of culture medium could increase the biodemulsifier yield but decrease the demulsification ratio compared to that using paraffin as carbon source.In addition,a biodemulsifier produced by waste frying oils and paraffin as mixed carbon source had a lower demulsification capability compared with that produced by paraffin or waste frying oil as sole carbon source.Fed-batch fermentation of biodemulsifier using waste frying oils as supplementary carbon source was found to be a suitable method.Mechanism of waste frying oils utilization was studied by using tripalmitin,olein and tristearin as sole carbon sources to synthesize biodemulsifier.The results showed saturated long-chain fatty acid was diffcult for S-XJ-1 to utilize but could effectively enhance the demulsification ability of the produced biodemulsifier.Moreover,FT-IR result showed that the demulsification capability of biodemulsifiers was associated with the content of C=O group and nitrogen element.展开更多
Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially availa...This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.展开更多
The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designin...The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.展开更多
AIM: To evaluate the effects of frying oil and Houttuynia cordata Thunb (H. cordata), a vegetable traditionally consumed in Taiwan, on the xenobiotic-metabolizing enzyme system of rodents. METHODS: Forty-eight Sprague...AIM: To evaluate the effects of frying oil and Houttuynia cordata Thunb (H. cordata), a vegetable traditionally consumed in Taiwan, on the xenobiotic-metabolizing enzyme system of rodents. METHODS: Forty-eight Sprague-Dawley rats were fed with a diet containing 0%, 2% or 5% H. cordata powder and 15% fresh soybean oil or 24-h oxidized frying oil (OFO) for 28 d respectively. The level of microsomal protein, total cytochrome 450 content (CYP450) and enzyme activities including NADPH reductase, ethoxyresorufin 0-deethylase (EROD), pentoxyresorufin 0-dealkylase (PROD), aniline hydroxylase (ANH), aminopyrine demethylase (AMD), and quinone reductase (QR) were determined. QR represented phase Ⅱ enzymes, the rest of the enzymes tested represented phase Ⅰ enzymes. RESULTS: The oxidized frying oil feeding produced a significant increase in phase Ⅰ and Ⅱ enzyme systems, including the content of CYP450 and microsomal protein, and the activities of NADPH reductase, EROD, PROD, ANH, AMD and QR in rats (P<0.05). In addition, the activities of EROD, ANH and AMD decreased and QR increased after feeding with H. cordata in OFO-fed group (P<0.05). The feeding with 2% H. cordata diet showed the most significant effect. CONCLUSION: The OFO diet induces phases I and II enzyme activity, and the 2% H. cordata diet resulted in a better regulation of the xenobiotic-metabolizing enzyme system.展开更多
Rhamnolipid production by Pseudomonas aeruginosa ATCC 9027 with waste frying oil as sole carbon source was studied using response surface method. Cultures were incubated in shaking flask with temperature, NO3- and Mg2...Rhamnolipid production by Pseudomonas aeruginosa ATCC 9027 with waste frying oil as sole carbon source was studied using response surface method. Cultures were incubated in shaking flask with temperature, NO3- and Mg2+ concentrations as the variables. Meanwhile, fed-batch fermentation experiments were conducted. The results show that the three variables are closely related to rhamnolipid production. The optimal cultivation conditions are of 6.4 g/L NaNO3 , 3.1 g/L MgSO4 at 32 ℃, with the maximum rhamnolipid production of 6.6 g/L. The results of fed-batch fermentation experiments show that feeding the oil in two batches can enhance rhamnolipid production. The best time interval is 72 h with the maximum rhamnolipid production of 8.5 g/L. The data are potentially useful for mass production of rhamnolipid on oil waste with this bacterium.展开更多
Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high tempe...Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.展开更多
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition an...Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.展开更多
基金financially supported through the research program between OCP Group and UM6P under the specific agreement AS34-flotation project
文摘Recycling waste frying oils for the synthesis of flotation reagents presents a promising avenue for sustainable waste management.Moreover,it offers a cost-effective solution for crafting a specialized collector designed to efficiently remove carbonates and enhance phosphate enrichment in froth flotation processes.This study focuses on the synthesis of an anionic collector using the saponification reaction of a frying oil sample,subsequently applied to the flotation of calcite and dolomite.To elucidate the adsorption mechanisms of the frying oil collector(FrOC)and sodium oleate,a reference collector,on fluorapatite,calcite,dolomite,and quartz surfaces,comprehensive experiments were conducted,including zeta potential measurements and Fourier transform infrared spectroscopy.Results revealed diverse adsorption affinities of the molecules towards these minerals.To assess the practical performance of the collector,flotation tests were conducted using a natural phosphate ore mixture,employing a BoxBehnken experimental design.Notably,under optimized conditions(pH 9,1000 g/t of FrOC,3.5 min of conditioning,and 6 min of flotation),FrOC exhibited excellent performance,with calcite and dolomite recoveries exceeding 80%,while apatite recovery in the concentrate fraction remained below 10%.This work exemplifies both circular economy practices and the distinctive approach to sustainable mineral processing.
基金This work was supported by the National Natural Science Fund of China(32001622)the Guangdong Basic and Applied Research Foundation(2021A1515011060)+1 种基金the Fundamental and Applied Basic Research Fund for Young Scholars of Guangdong Province(2019A1515110823)the Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Foods(2021B1212040013).
文摘An isotope dilution ultra-performance liquid chromatography-triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds ofα,β-unsaturated aldehydes,namely 4-hydroxy-2-hexenal(4-HHE)and 4-hydroxy-2-nonenal(4-HNE),in foods.The proposed method exhibited a linear range of 10-1000 ng/mL with a limit of detection of 0.1-2.0 ng/g and a limit of quantification of 0.3-5.0 ng/g.The recovery rates of these typical toxic aldehydes(i.e.,4-HHE,4-HNE)and their d3-labeled analogues were 91.54%-105.12%with a low matrix effect.Furthermore,this proposed method was successfully applied to a real frying system and a simulated digestion system,wherein the contents of 4-HHE and 4-HNE were determined for both.Overall,the obtained results provide strong support for further research into the production of 4-HHE and 4-HNE resulting from foods during oil digestion and frying.
文摘With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal conditions necessary for frying while preserving the quality of the oil. The optimal point region for maintaining this quality is obtained when the temperature is 160˚C at frying times of 7.5 minutes for only 5 reuses of the oil.
基金This work was financially supported by the Science and Technology Research Project of Jiangxi Provincial Education Department(GJJ210322)the National Natural Science Foundation of China(No.32260635).
文摘In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicochemical attributes of these oils were investigated.RSO and LLRO differed for initial linolenic acid(12.21%vs.2.59%),linoleic acid(19.15%vs.24.73%).After 6 successive days frying period of French fries,the ratio of linoleic acid to palmitic acid dropped by 54.49%in RSO,higher than that in LLRO(51.54%).The increment in total oxidation value for LLRO(40.46 unit)was observed to be significantly lower than those of RSO(42.58 unit).The changes in carbonyl group value and iodine value throughout the frying trial were also lower in LLRO compared to RSO.The formation rate in total polar compounds for LLRO was 1.08%per frying day,lower than that of RSO(1.31%).In addition,the formation in color component and degradation in tocopherols were proportional to the frying time for two frying oils.Besides,a longer induction period was also observed in LLRO(8.87 h)compared to RSO(7.68 h)after frying period.Overall,LLRO exhibited the better frying stability,which was confirmed by principal component analysis(PCA).
基金the National Natural Science Foundation of China Youth Fund (NO:32201947)Shaanxi Province Qin Chuangyuan “Scientist+Engineer” team project (2024QCY-KXJ-079)Shaanxi Science and Technology Innovation Team Project (2024RSCXTD-70) for the financial support。
文摘Edible oils play important roles in people's daily diets, so it is necessary to evaluate their quality. Low-field nuclear magnetic resonance(LF-NMR) is a fast, accurate and nondestructive technology that has developed rapidly in recent years and is widely used in food quality detection. In this paper, the application of LF-NMR combined stoichiometry in the detection of oilseed oil content, the physicochemical properties of different oil systems, the accurate detection of different indices(i.e., acid value, peroxide value, free fatty acid, total polar compounds, and viscosity) of edible oils and the identification of edible oil adulteration are reviewed and discussed. This study provides a reference for further rapid and nondestructive control of oil quality and accurate evaluation of oil-containing systems. In addition, this work will provide an excellent summary for the application of LF-NMR technology in the edible oil field.
文摘The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.
基金Project (No. 2006C100105) supported by the Ningbo Scientific Research Project, China
文摘In this work,rhamnolipid production was investigated using waste frying oil as the sole carbon source. By culture in shaking flasks,a naturally isolated strain synthesized rhamnolipid at concentration of 12.47 g/L and its mutant after treatment by UV light increased this productivity to 24.61 g/L. Fermentation was also conducted in a 50 L bioreactor and the productivity reached over 20 g/L. Hence,with a stable and high productive mutant strain,it could be feasible to reuse waste frying oil for rhamnolipid production on industrial scale.
基金financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202)Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852)+1 种基金National Natural Science Foundation of China (31901728)Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)
文摘The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed analysis.The results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 sample.The higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor.The FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of FF27.Moreover,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory score.Similarly,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.
基金supported by the National Natural Science Foundation of China(No.50908166)the China Postdoctoral Science Foundation(No.20100480621)+2 种基金the Program for New Century Excellent Talents in University of ChinaProgram for Young Excellent Talents in Tongji University(No.2010KJ060)the International S&T Cooperation Program of China(No.2009DFA92140)
文摘Exploration of biodemulsifiers has become a new research aspect.Using waste frying oils（WFOs） as carbon source to synthesize biodemulsifiers has a potential prospect to decrease production cost and to improve the application of biodemulsifiers in the oilfield.In this study,a demulsifying strain,Alcaligenes sp.S-XJ-1,was investigated to synthesize a biodemulsifier using waste frying oils as carbon source.It was found that the increase of initial pH of culture medium could increase the biodemulsifier yield but decrease the demulsification ratio compared to that using paraffin as carbon source.In addition,a biodemulsifier produced by waste frying oils and paraffin as mixed carbon source had a lower demulsification capability compared with that produced by paraffin or waste frying oil as sole carbon source.Fed-batch fermentation of biodemulsifier using waste frying oils as supplementary carbon source was found to be a suitable method.Mechanism of waste frying oils utilization was studied by using tripalmitin,olein and tristearin as sole carbon sources to synthesize biodemulsifier.The results showed saturated long-chain fatty acid was diffcult for S-XJ-1 to utilize but could effectively enhance the demulsification ability of the produced biodemulsifier.Moreover,FT-IR result showed that the demulsification capability of biodemulsifiers was associated with the content of C=O group and nitrogen element.
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
文摘This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.
文摘The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.
基金Supported by Grant From the National Science Council of Taiwan, No. NSC 90-2320-13-038-038
文摘AIM: To evaluate the effects of frying oil and Houttuynia cordata Thunb (H. cordata), a vegetable traditionally consumed in Taiwan, on the xenobiotic-metabolizing enzyme system of rodents. METHODS: Forty-eight Sprague-Dawley rats were fed with a diet containing 0%, 2% or 5% H. cordata powder and 15% fresh soybean oil or 24-h oxidized frying oil (OFO) for 28 d respectively. The level of microsomal protein, total cytochrome 450 content (CYP450) and enzyme activities including NADPH reductase, ethoxyresorufin 0-deethylase (EROD), pentoxyresorufin 0-dealkylase (PROD), aniline hydroxylase (ANH), aminopyrine demethylase (AMD), and quinone reductase (QR) were determined. QR represented phase Ⅱ enzymes, the rest of the enzymes tested represented phase Ⅰ enzymes. RESULTS: The oxidized frying oil feeding produced a significant increase in phase Ⅰ and Ⅱ enzyme systems, including the content of CYP450 and microsomal protein, and the activities of NADPH reductase, EROD, PROD, ANH, AMD and QR in rats (P<0.05). In addition, the activities of EROD, ANH and AMD decreased and QR increased after feeding with H. cordata in OFO-fed group (P<0.05). The feeding with 2% H. cordata diet showed the most significant effect. CONCLUSION: The OFO diet induces phases I and II enzyme activity, and the 2% H. cordata diet resulted in a better regulation of the xenobiotic-metabolizing enzyme system.
基金Project(108100) supported by the Key Program for Science and Technology Research of Ministry of Education of ChinaProjects(50978087, 50908081) supported by the National Natural Science Foundation of China+1 种基金Project(531107011019) supported by the Hunan University Graduate Education Innovation Program, ChinaProject(CX2010B157) supported by the Hunan Provincial Innovation Foundation for Postgraduate students, China
文摘Rhamnolipid production by Pseudomonas aeruginosa ATCC 9027 with waste frying oil as sole carbon source was studied using response surface method. Cultures were incubated in shaking flask with temperature, NO3- and Mg2+ concentrations as the variables. Meanwhile, fed-batch fermentation experiments were conducted. The results show that the three variables are closely related to rhamnolipid production. The optimal cultivation conditions are of 6.4 g/L NaNO3 , 3.1 g/L MgSO4 at 32 ℃, with the maximum rhamnolipid production of 6.6 g/L. The results of fed-batch fermentation experiments show that feeding the oil in two batches can enhance rhamnolipid production. The best time interval is 72 h with the maximum rhamnolipid production of 8.5 g/L. The data are potentially useful for mass production of rhamnolipid on oil waste with this bacterium.
文摘Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.
基金the China Agriculture Research System of MOF and MARA.
文摘Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.
