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
For the question of applying high-pressure water injection to increase gas extraction efficiency by increasing the permeability of water to drive gas action, an independently designed gas desorption experimental measu...For the question of applying high-pressure water injection to increase gas extraction efficiency by increasing the permeability of water to drive gas action, an independently designed gas desorption experimental measuring device was used under the condition of external solution invasion. The law of water effect on gas desorption was obtained after water invasion through experiment for the first time. The results show that water＇s later invasion not only can make the quantity of gas dcsorp- tion greatly reduced, but also can make gas desorption end early. Therefore, when evaluating the applications of high-pressure water injection to increase gas extraction efficiency, we should take water damaging effects on gas desorption into account.展开更多
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For the question of applying high-pressure water injection to increase gas extraction efficiency by increasing the permeability of water to drive gas action, an independently designed gas desorption experimental measuring device was used under the condition of external solution invasion. The law of water effect on gas desorption was obtained after water invasion through experiment for the first time. The results show that water＇s later invasion not only can make the quantity of gas dcsorp- tion greatly reduced, but also can make gas desorption end early. Therefore, when evaluating the applications of high-pressure water injection to increase gas extraction efficiency, we should take water damaging effects on gas desorption into account.
