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 various times from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends exist during the frying process. No significant difference in the oil uptake or moisture loss rates between flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oil temperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributed to a higher oil uptake rate. It was found, based on the volumetric plots of oil content vs. water content, that the oil uptake rate was proportional to the moisture loss rate. As a result, it has been shown that there is a possibility of having a characteristic curve of oil uptake against moisture content.     

Remediation of diesel oil contaminated sand by micro-emulsion

Micro-emulsion has unique advantages in repairing diesel oil contaminated sand due to its low interfacial tension and strong solubility. By Winsor phase diagram, it was found that with the increase of salinity, the phase of microemulsion transformed from Winsor Ⅰ to Winsor Ⅲ to Winsor Ⅱ. Under cryogenic electron microscope, it was observed that Winsor Ⅰ was O/W type, Winsor Ⅱ was W/O type, and Winsor Ⅲ type was bi-continuous type. The effect of inorganic salts, alcohol and temperature on the oil removal rate of diesel oil contaminated sand was investigated by static recovery of micro-emulsion precursor. The results showed that for the anionic microemulsion system, with the increase of salinity and alcohols, the oil yield of the upper phase increased first and then decreased, and the two components had a certain compensation effect. For non-ionic micro-emulsion system, with the increase of temperature, the oil yield in the upper phase rose first and then decreased. At the same time, the influence of leaching conditions on oil removal rate was investigated by one-dimensional sand column leaching experiment. It was found that for diesel oil contaminated sand with 15% oil content, when the formulation was 2.00 wt% SDBS, 4.05 wt% n-butanol and 0.40 wt% sodium chloride, the optimum leaching conditions were leaching rate of 4 ml·min~(-1) and leaching amount of 400 ml. Under such conditions, the oil removal rate was up to 82.84%, that is, the oil content of the sand was reduced to 2.57%. Moreover, the micro-emulsion has good cyclicity, and it can still achieve high oil yield after six cycles.     

多管气升式环流反应器的液体循环

A multi-tube air-lift loop reactor (MT-ALR) is presented in this paper. Based on the energy conservation, a mathematical model describing the liquid circulation flow rate was developed, which was determined by gas velocity, the cross areas of riser and downcomer, gas hold-up and the local frictional loss coefficient. The experimental data indicate that either increase of gas flow rate or reduction of the downcomer diameter contributes to higher liquid circulation rate. The correlation between total and the local frictional loss coefficients was also established.Effects of gas flowrate in two risers and diameter of downcomer on the liquid circulation rate were examined. The value of total frictional loss coefficient was measured as a function of the cross area of downcomer and independent of the gas flow rate. The calculated results of liquid circulation rates agreed well with the experimental data with an average relative error of 9.6%.     

Hydrolysis of Olive Oil with Immobilized Lipase in a Tapered Column Reactor

Lipase was immobilized in ion exchange resin and then used in the hydrolysis of olive oil to produce fatty acids and glycerol. The time course of hydrolysis of olive oil was investigated in a stirred tank reactor using both of the free and immobilized lipases to find the yield of activity of immobilized enzyme. Continuous hydrolysis of olive oil was also carried out in a tapered column reactor and a cylindrical column reactor with a bottom ID of 10 mm at different upward flow rates. It can be known from experimental results that the degree of hydrolysis of olive oil in the tapered column reactor is moderately better than that in the cylindrical column reactor, the pressure drop in the tapered column reactor is much smaller than that in the cylindrical column reactor.     

水溶液中硫酸钾晶体生长动力学

The single crystal growth rates of potassium sulfate in pure aqueous solution under different conditions were determined by photomicrography in a flow system for crystal growth. The effects of themain controlling factors, such as supersaturation, crystal size, solution velocity and crystal growth temperature, on crystal growth rates of potassium sulfate were discussed in detail by using non-linear regression from the experimental data, and several empirical relationships were given. The results showed that the growth rates of crystals increased with supersaturation, crystal size, solution velocity and temperature. Moreover supersaturation was the most important controlling factor influencing growth rates of crystals, crystal size and solution velocity were the secondary and temperature was the least.Furthermore, It was found that the growth rate of crystals along the [100] crystallographic axis was higher than that along the [001] in the same condition. The effect of every factor on crystal growth rates along the [100] crystallographic axis was stronger than that along the [001].     

垃圾水分对垃圾焚烧过程重金属迁移转化影响的实验研究(英文)

The effect of moisture in municipal solid waste (MSW) on partitioning of lead (Pb), zinc (Zn), copper (Cu) and cadmium (Cd) was studied in a laboratory tubular furnace by using simulated MSW. The moisture in MSW influences heavy metals in following ways, to increase the moisture in flue gas and decrease the combustion temperature, to prolong the combustion time, and to prolong the releasing time of volatiles with the furnace temperature decreased by increasing the moisture. The volatilization of Pb, Zn and Cd was enhanced by increasing the moisture in MSW because of the prolonged combustion time. For Pb and Zn, the combustion time was important at higher temperature, while for Cd, it was important at low temperature. The moisture content showed slight effect on Cu partitioning. When extra chlorine was added to MSW, such as 1%PVC + 0.5%NaCl, the volatilization of Pb, Zn and Cu was enhanced by increasing the moisture because water evaporation reduced the temperature and increased devolatilization time. At higher temperature, NaCl tends to decompose and generates more free chlorine, producing more metal chlorides. Since Cd is a strong volatile heavy metal in MSW, the effect of moisture content on its volatilization is less than that of Pb, Zn or Cu during the MSW incineration.     

Protein adsorption onto diethylaminoethyl dextran modified anion exchanger: Effect of ionic strength and column behavior

Our previous studies on bovine serum albumin(BSA) adsorption to diethylaminoethyl dextran(DEAE dextran,DexD, grafting-ligand) and DEAE(D, surface-ligand) modified Sepharose FF resins found that all the grafted resins(FF-DexD and FF-D-DexD) exhibited extremely fast uptake rate(effective diffusivity, D_e, D_e/D_O 1.4),which was six times greater than the ungrafted resins(D_e/D_O 0.3). In this work, the influence of ionic strength(IS) on 6 typical DEAE dextran-grafted resins was investigated. Bath adsorption equilibria and kinetics, breakthrough, and linear gradient elution experiments were conducted. Commercial DEAE Sepharose FF was used for comparison. It is found that protein adsorption capacities on DEAE dextran-FF resins and the commercial resin decreased with increasing IS, but DEAE dextran-FF resins exhibited much higher capacity sensitivity to salt concentration. Besides, steeper decrease of adsorption capacities could be obtained at higher graftingligand or surface-ligand density. It is worth noting that the facilitating role of surface-ligand to the "chain delivery" effect was weakened after adding salt, leading to the less improvement in uptake rate by increasing surface-ligand density at higher IS. Although the uptake rates of the DEAE dextran-FF resins increased first and then decreased with increasing IS, they kept the extremely high level of De values(D_e/D_O 1.1) at the their working/binding IS range. Moreover, the DEAE dextran-FF resin displayed much higher adsorption capacities and De values than commercial ungrafted resin in their working condition. Furthermore, the column results of DEAE dextran-FF resins presented higher dynamic binding capacities than and similar elution ISs with DEAE Sepharose FF to achieve similar(or even higher) recoveries suggest the excellent chromatographic column performance of the DEAE dextran-FF resins. Finally, both high recovery and purity of BSA and γ-globulin could be easily achieved using the typical DEAE dextran-FF column, FF-D60-DexD160, to separate their binary mixtures,by step gradient elution. The research has provided new insights into the practical application of the series of DEAE-dextran grafted resins in protein chromatography and proved their superiority.     

Infrared thin layer drying of saffron (Crocus sativus L.) stigmas: Mass transfer parameters and quality assessment

Saffron is the most precious and expensive agricultural product. A dehydration treatment is necessary to convert Crocus sativus L. stigmas into saffron spice. To the best of our knowledge, no information on mass transfer parameters of saffron stigmas is available in the literature. This study aimed at investigating the moisture transfer parameters and quality attributes of saffron stigmas under infrared treatment at different temperatures(60,70, …, 110 °C). It was observed that the dehydration process of the samples occurred in a short accelerating rate period at the start followed by a falling rate period. The effective moisture diffusivity and convective mass transfer coefficient were determined by using the Dincer and Dost model. The diffusivity values varied from1.1103 × 10~(-10)m~2·s~(-1)to 4.1397 × 10~(-10)m~2·s~(-1) and mass transfer coefficient varied in the range of 2.6433 × 10~(-7)–8.7203 × 10~(-7)m·s~(-1). The activation energy was obtained to be 27.86 k J·mol~(-1). The quality assessment results showed that the total crocin content increased, when the temperature increased up to90 °C but, in higher temperatures, the amount of crocin decreased slightly. The total safranal content of the samples decreased slightly when drying temperature increased from 60 °C to 70 °C and then continuously increased up to 110 °C. Also, the amount of picrocrocin increased from 83.1 to 93.3 as the drying temperature increased from 60 °C to 100 °C.     

固定床煅烧炉中载铯亚铁氰化钛钾的热分解研究

The thermal decomposition of potassium titanium hexacyanoferrate(Ⅱ) (KTiFC) loaded with cesium (referred to as Used Exchanget,or UE) was studied at different flow rate of air in a fixed bed calciner.The calcination process consisted of four stages:ambient temperature-180℃ (stage Ⅰ),180-250℃ (stage Ⅱ),250-400℃ (stage Ⅲ),and constant 400℃ (stage Ⅳ).The most intense reaction occurred in stage Ⅱ.The rate of thermal decomposition was controlled,depending on the O2 flux,by O2 or CN concentration in different stages.Results from differential thermal analysis (DTA) showed that the calcination reaction of the anhydrous UE was exotlaemic, with an approximate heat output of 4.6kJ·g-1,which was so large to cause the possible agglomeration of calcined residues.The agglomeration could be avoided by enhancing heat transfer and controlling the O2 flux.It was found that there was no cyanides in the calcined residues and no CN-bearing gases such as HCN and (CN)2 in the off-gas.It seemed that the catalytic oxidation furnace behind the fixed bed calciner could be cancelled.     

Methane oxidation in soils with different textures and land use

Intact core samples from soils with different textures and land use were tested for their capacity to oxidise methane. The soil cores were taken from arable land, grassland and forest. It was found that coarse textured soils (6.74–16.38 μg CH₄ m^-2 h^-1) showed a higher methane uptake rate than fine textured soils (4.66–5.34 μg CH₄ m^-2 h^-1). Increasing soil tortuosity was thought to reduce the methane oxidation rate in fine textured soils. The oxidation rate of forest soils (16.32–16.38 μg CH₄ m^-2 h^-1), even with a pH below 4.5, was very pronounced and higher than arable land (11.40–14.47 μg CH₄ m^-2 h^-1) and grassland (6.74–9.30 μg CH₄ m^-2 h^-1). Within the same textural class arable land showed a faster methane uptake rate than grassland. In grassland with a fine texture, even methane production was observed. Nitrogen availability and turnover in these land use systems were thought to cause the different oxidation rates. Decreasing the moisture content slowed down the oxidation rate in all soils. This could be caused by an increased N turnover and a starvation of the methanotrophic bacteria. This revised version was published online in August 2006 with corrections to the Cover Date.     

STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES

Effects of temperature of oil (160, 170 and 180° C) and duration of pre-drying (0.00, 0.25, 0.50, 0.75 and 1.00 h) on the kinetics of moisture removal and oil uptake, and quality of French fries were studied. Frying times at each combination of temperature and pre-drying duration were standardized on the basis of sensory characteristics of the product in the preliminary trials. Results indicated that the rate of both moisture loss and oil uptake were higher in the beginning followed by a decrease in the later stages of frying. Mathematical models were developed to describe both the moisture removal and oil uptake by French fries. French fries prepared from potato fingers blanched in water for 4 min at 85° C and fried (without pre-drying) at 180° C were judged to be the most acceptable.     

STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES

ABSTRACT

Effects of temperature of oil (160, 170 and 180° C) and duration of pre-drying (0.00, 0.25, 0.50, 0.75 and 1.00 h) on the kinetics of moisture removal and oil uptake, and quality of French fries were studied. Frying times at each combination of temperature and pre-drying duration were standardized on the basis of sensory characteristics of the product in the preliminary trials. Results indicated that the rate of both moisture loss and oil uptake were higher in the beginning followed by a decrease in the later stages of frying. Mathematical models were developed to describe both the moisture removal and oil uptake by French fries. French fries prepared from potato fingers blanched in water for 4 min at 85° C and fried (without pre-drying) at 180° C were judged to be the most acceptable.     

程序升温下页岩油泥热解机理

采用热重分析仪,进行了桦甸和汪清页岩油泥在不同升温速率（5 ℃/min,10 ℃/min,20 ℃/min,40 ℃/min）下热失重实验,并通过瓦斯气析出情况研究页岩油泥热解机理。结果表明,页岩油泥热解分为3个阶段：第一阶段（20～180 ℃）为水分和轻质组分析出;第二阶段（180～360 ℃）重质组分稳定析出,是动力学研究的重点;第三阶段（360～600 ℃）为半焦炭化及矿物质失重过程。研究发现,催化剂K2CO3能有效降低油泥热解温度及其残渣率,而Al2O3对油泥热解催化不明显甚至起抑制作用。在页岩油泥热解过程中,生成的有机大分子侧链发生C—C键断链,生成小分子的烷烃和不饱和烃,在低压高温条件下,其断链位置倾向于碳链端部,使得小分子烃含量较多。     

Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses

Osmotic dehydration of lemon slices was performed using hypertonic NaCl solution. Due to low dry matter holding capacity (DHC) of lemon, the moisture loss, salt gain, and solid loss kinetics during osmotic dehydration were studied by considering the loss of juice sacs from lemon. The slices were immersed in the osmotic solutions maintained with four concentrations of NaCl (5–20%, w/v) and three temperatures (30, 40, and 50°C) for predetermined time intervals (10–180?min). The sample to solution ratio was maintained at 1:10. Azuara model based on Peleg model was used to determine the equilibrium moisture loss and salt gain. Apart from the moisture loss and salt gain, it was found that the loss of solid constituents and juice sacs from the fruit into the osmotic solution was significant. Therefore, the DHC was determined to correlate the rate of solid loss. The DHC was found to be greatly affected by temperature as lemon was less capable to withhold its cell integrity at higher temperature. A combined correlation model was used to determine the effect of osmosis time, solution concentration, and temperature on moisture loss, salt gain, and solid loss. High temperature is not preferable for osmotic dehydration of lemon as it increases losses. The optimal condition was found to be 20% salt concentration and 30°C osmotic solution for 180?min to attain high moisture loss, less solid loss, and required salt uptake within allowable limits.     

Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips

We investigated the applicability of microwave-assisted vacuum frying in producing potato chips. Three microwave power levels (600, 800, 1000 W) were used for frying times of up to 360 s. The moisture loss and oil uptake histories were measured as a function of the microwave power levels. The textural crispness (breaking force) and color parameters (lightness, redness, and yellowness) were also measured as a function of microwave power levels and frying time. The application of microwave-assisted vacuum frying significantly increased the moisture evaporation and oil uptake rates in potato chips. At the same time, the amount of oil uptake was similar to that in vacuum-fried chips not assisted by microwave. The chips produced using microwave-assisted vacuum frying were crispier (lower breaking force), visually appealing, and could be produced in a shorter time.     

Pore Development and Moisture Transfer in Chicken Meat during Deep-Fat Frying

Abstract

Changes in the structure of food products play important role in the various mass transfer processes during deep-fat frying. The relationship between moisture loss and pore formation were investigated at frying oil temperatures of 170, 180, and 190°C and frying times up to 900 s. Porosity and pore structure were characterized by using mercury intrusion porosimetry and helium displacement pycnometer. Moisture transfer in the samples was modeled using Fick's law and effective moisture diffusivity was computed from experimental data. Pore formation changes significantly (P < 0.01) in time as modulated by frying oil temperature. A peak pore fraction of 0.283 (after 360 s of frying), 0.238 and 0.220 (after 900 s of frying) at frying temperatures 190, 180 and 170°C, respectively was observed. Effective moisture diffusivity of 5.4 to 6.9 × 10^?9 m² s^?1 and activation energy of 20 kJ/mol was obtained for the frying oil temperatures. Changes in pore structure influenced moisture diffusivity and oil uptake. Eighty-four percent of the pores are capillary pores, hence moisture transfer increased.     

高酸原油连续脱酸小试及性质分析

在连续脱酸装置中对苏丹达混原油进行脱酸,发现脱酸后原油粘度低温时降低,高温时增加,水含量和钠含量增加;原油脱酸后180~350℃间的馏分油,密度、闪点、冷滤点升高而收率下降;进一步催化裂化后与原油直接催化裂化相比,干气量、液化气量、焦炭量、损失量均下降,柴油、重油馏分量增加。     

MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION

ABSTRACT

The effect of solute impregnation on water loss and oil uptake during potato strip frying was studied. Blanched potato strips were impregnated at 25°C by soaking in a solution of sucrose–NaCl–water, 20–5–75% by weight. After rinsing and air drying, strips were deep fried in sunflower oil at 160, 170 and 180°C. A control treatment, consisting of potato strips blanched but not soaked and later air dried was also conducted. Solute impregnation provided a decrease of the oil uptake. Two models, based on Fick's law were used to describe water loss during frying. The first one is the classic model with an effective moisture diffusion coefficient assumed a constant value. The second model considers that diffusion coefficient varies during the frying process. For a given frying temperature, constant diffusion coefficient for control potatoes resulted in lower values than the impregnated ones. The variable diffusivity model showed a two-stage behavior: during the first stage of frying, diffusion coefficient increased with frying temperatures, but from a given time on an inverse behavior began. This last fact was found to be related to an increase of the measured peak force needed to penetrate the potato crust.     

Hydrolytic degradation of poly(d,l-lactide) as a function of end group: Carboxylic acid vs. hydroxyl

d,l-Lactide was initiated with 1,4-butanediol in the presence of stannous octoate catalyst to provide hydroxyl-terminated poly(d,l-lactide) at 5000 and 20,000 g/mol. Portions of these materials were reacted with succinic anhydride in the presence of 1-methylimidazole to convert the hydroxyl functionality to succinic acid-terminated polymers in relatively high yield. The four materials were placed in a 7.4 pH buffered saline solution at 37 °C and monitored up to 180 days for their relative moisture uptake and weight loss behaviors. Carboxylic acid functionality displayed a dramatic effect on the moisture uptake behaviors for the 5000 and 20,000 g/mol polymers when compared to their respective hydroxyl functional materials. Carboxylic acid functionality significantly increased the hydrolytic degradation rate and mass loss behavior for the 5000 g/mol material, but did not affect the hydrolytic degradation rate for the higher molecular weight sample. These results suggest that moisture uptake is not the rate limiting step for the hydrolytic degradation high molecular weight poly(d,l-lactide).     

污泥含水率快速测量方法研究

采用卤素快速水分测定仪对市政污泥的含水率进行测量,考察了样品质量、加热温度、样品形状等因素对测量结果的影响。试验结果表明,样品质量为约10 g、加热温度为180℃、样品均匀分散,可以快速准确地测得污泥含水率。对污泥的加热试验表明,温度段105~180℃对应的有机物在总有机物的质量占比仅为4.0%,故快速测定仪设置加热温度为180℃是合理的。计算表明,当污泥含水率较高时,快速测量方法是可行的;当污泥含水率较低(例如≤50%)时,应根据实际需要,在满足误差要求下选择使用快速测量方法。