Comparative assessment of the frying efficiency of standard and low linolenic rapeseed oils: Principal Component Analysis (PCA)

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).

Enhancing sustainability in phosphate ore processing:Performance of frying oil as alternative flotation collector for carbonate removal

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.

Simultaneous determination of typical toxic aldehydes formed during food frying and digestion using isotope dilution UHPLC-QqQ-MS/MS

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.

Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire

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.

在CorelDRAW平台上进行Fry法有限应变测量的新技术

有限应变测量是韧性变形定量估算的主要手段。Fry法有限应变测量以变形颗粒,如变形砾石、鲕粒、近等轴矿物等为应变标志体,地质实践中较容易获得,是岩石有限应变测量的最普遍手段。其传统测量过程极为繁琐,难以满足大范围应变测量的要求,数据精度也较低,限制了Fry法的应用。前人曾根据Fry法原理设计了计算机程序,但其程序相关编程语言如今已基本不能使用。本研究基于目前地质上较普遍使用的制图软件Corel DRAW平台的VBA编程,设计出一个基于Corel DRAW平台的Fry法应变测量宏程序FRY-1。在新图层上将所有变形颗粒的中心点标出后,运行FRY-1宏程序即可快速得到精确的Fry图解,并计算出相对精确的R值。通过实例与"最邻近心对心法"的测量结果进行的对比,证明该方法简便易操作,并可大幅提高有限应变测量的效率和有效减小误差。

FRY型服装热性能测试仪的研制、改进和应用

论述了自行研制的 FRY型服装热性能测试仪的测量原理和结构特点 .分析了用该仪器在人体着装条件下测量服装热阻的实验数据 .结果表明 ,测试结果基本可靠 .针对其使用中出现的放大电路工作不稳定、程序容易“跑飞”以及被测物理量无直观显示等问题 ,采用调整放大倍数、重新编写程序以及增加面板显示等措施 ,对模拟放大和数据处理部分作了较大改进 .改进后的仪器已实际用于教学和科研 ,取得了较好效果 .

FRY蛋白在乳腺癌中的表达和临床意义及对癌细胞增殖、迁移和凋亡能力的影响

目的:探讨FRY蛋白在乳腺癌中的表达和临床意义及对癌细胞增殖、迁移和凋亡能力的影响。方法:收集2017年6月-2018年6月于我院接受手术治疗的87例乳腺癌患者癌组织及其距离癌组织超过2.5 cm处的癌旁组织,另收集同期因良性乳腺肿瘤接受手术的34例患者的病变组织,免疫组化检测FRY蛋白的表达情况。将FRY的表达与乳腺癌的相关临床病理指标进行相关性分析。构建rAAV9-FRY过表达载体和对照rAAV9-FRY-NC,转染人乳腺癌细胞株MCF7,实验分为正常组(细胞常规培养,不进行干预)、对照组(细胞转染rAAV9-FRY-NC后,常规培养)、实验组(细胞转染rAAV9-FRY后,常规培养);EdU标记实验、吖啶橙(acridine orange,AO)/溴化乙锭(ethidium bromide,EB)双染法、Transwell小室、裸鼠肿瘤异种移植模型、Western blot检测各组MCF细胞的增殖、凋亡、迁移、在裸鼠体内增殖与肺转移的情况、FRY和神经纤毛蛋白-1(neuropilin-1,NRP1)表达的水平。结果:免疫组化结果显示,FRY在癌旁组织中阳性率最高,FRY的阳性表达在良性肿瘤中明显高于恶性乳腺癌组织(P <0.05)。FRY的阳性表达在乳腺癌的不同分级具有统计学差异(P <0.05),不同年龄以及TNM分期的FRY表达比较差异无统计学意义(P> 0.05);而肿瘤直径和浸润深度与FRY的阳性表达相关(P <0.05)。与正常组和对照组相比,实验组MCF7细胞的EdU阳性细胞比例、迁移能力、移植瘤的瘤体重量、瘤体肺脏转移的病灶比例及NRP1的表达明显下降;细胞凋亡率、FRY的表达明显上升;差异均具有统计学意义(P <0.05)。结论:FRY在乳腺癌组织中表达下调,在乳腺癌细胞中FRY特异性结合NRP1来抑制细胞的增殖、迁移,并促进其凋亡。

FRY蛋白在不同恶性程度乳腺肿瘤中的表达与意义

目的研究不同恶性程度的乳腺肿瘤病例中FRY蛋白的表达情况及其与临床病理参数之间的关系。方法对收集的104例乳腺肿瘤病例(其中纤维囊性乳腺病11例,不同分级的乳腺浸润性导管癌93例)中FRY蛋白的表达情况进行免疫组织化学检测,比较FRY蛋白表达情况与乳腺肿瘤恶性程度及不同临床病理参数之间的关系。结果 11例纤维囊性乳腺病与93例乳腺浸润性导管癌病例中FRY蛋白表达阳性率分别为90.9%和54.8%,差异有统计学意义(P<0.05);93例乳腺癌病例中,FRY蛋白在乳腺癌不同组织分级、不同TNM分期、肿瘤直径大小、PR水平间的表达均有显著性差异(P<0.05)。结论 FRY蛋白的表达与乳腺肿瘤的恶性程度相关,恶性程度越高,FRY蛋白表达越少,同时FRY蛋白的表达与体内激素受体水平也存在一定联系。

Fry中心距应变测量法原理、方法和应用

在岩石变形过程中,矿物或矿物集合体中心分布变化状态可以确定岩石的应变。Fry法是一种简单直观的中心距应变测量法,适用于等粒结构的岩石,应用计算机可迅速进行大量样品的应变测量工作。笔者用该法研究了巴西的糜棱岩带。

Reuse of waste frying oil for production of rhamnolipids using Pseudomonas aeruginosa zju.u1M

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.

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage

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.

The Characteristic Relationship Between Oil Uptake and Moisture Content during the High Temperature Immersion Frying of Thin Potato Crisps

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.

均匀离散分布的平面应变过程和Fry法应变测量

本文运用 Apple Macitonsh 计算机对无应变的均匀离散点分布进行系列平面应变模拟,应变叠加模式分别采用具普遍意义的成岩压实+顺层缩短(LPS)+压溶作用和成岩压实+简单剪切+压溶作用。对各应变阶段的变形点分布进行相应的 Fry 法应变测量,并配合低变形砂岩样品的 Fry 法应变分析实例.证实 Fry 法应变测量方法为一非常有用的应变测量方法,其结果不仅能较好地揭示全岩总应变特征,而且能揭示出许多应变叠加的信息,Fry 法揭示的全岩有限应变椭球主面的方位也较为真实可靠。而 Fry 法运用于应变分布不均匀的劈理化岩石中时,能揭示不同变形域的应变特征,从而达到应变分解的目的。

Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties

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.

Determination of Mass Transfer Parameters During Deep Fat Frying of Rice Crackers

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.

运用Objective-C实现Fry法有限应变测量

在地质构造研究中,有限应变测量衍生出了长短轴法、Fry法和心对心法等,但最为常用的是Fry法。在传统的Fry法有限应变测量中,其手工制作较为麻烦,点的个数呈指数增长。本文设计了一个程序,通过相关算法和编程,运用Objective-C可以快速的在移动平台上实现Fry图解,并取得了良好的效果,提高了工作效率,突破了时空限制。

Effects of frying oil and Houttuynia cordata thunb on xenobiotic-metabolizing enzyme system of rodents

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.

Optimizing rhamnolipid production by Pseudomonas aeruginosa ATCC 9027 grown on waste frying oil using response surface method and batch-fed fermentation

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.

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

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.

Difference among the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

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.