Development and experimental validation of a frying model to estimate acrylamide levels in French fries

ABSTRACT:  In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar–asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 × 8.5 mm and 10 × 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 °C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.     

The assessment of carcass composition of Awassi male lambs by real-time ultrasound at two different live weights

The accuracy of ultrasonography to measure fat thickness (FT) and longissimus dorsi muscle (LM) traits (area, depth and width) in live Awassi male lambs and predict carcass FT and LM traits was studied.Twenty six Awassi male lambs were randomly divided into light (L) (n = 13) and heavy (H) (n = 13) finishing lambs. Slaughter weight of lambs in L and H groups were 40 and 45 kg, respectively. FT and LM traits, cross-sectional area between the 12th and 13th rib were measured using real-time ultrasound in vivo and on the carcass after slaughter. All ultrasound and carcass measurements were the same except live weight (LW) (P < 0.001), cold carcass weight (CCW) (P < 0.001) and carcass LM width (P < 0.05). Overall, correlation coefficients between ultrasound and carcass FT, LM depth, width and area were 0.79, 0.82 (P < 0.001); 0.60, 0.58 (P < 0.05); 0.48, −0.17 (P > 0.05) and 0.89, 0.87 (P < 0.001), respectively, for lambs in L and H groups. The introduction of ultrasound FT and ultrasound LM area as independent variables in addition to LW in the multiple regression equations further improved the variations for carcass FT (84%, 71%), carcass LM area (79%, 79%), CCW (72%, 65%) for lambs in light and heavy groups whereas no improvement was observed for carcass yield.These results indicate that in vivo ultrasound FT and measurement of the LM area in association with LW could be used to estimate carcass FT, carcass LM area and CCW in different LW Awassi lambs.     

两种复合保鲜膜对冷却牛肉保质的比较研究

利用胶原蛋白、壳聚糖等配制成复合保鲜液对冷却牛肉涂膜保鲜进行比较。结果表明:壳聚糖膜优于胶原蛋白膜,二者均具有明显抑制微生物生长、延长冷却肉保鲜期的作用。同时发现,复合磷酸盐与异抗坏血酸钠、烟酰胺对鲜肉有明显护色作用,涂膜显著降低汁液流失量。     

中国衬布未来20年

介绍了我国衬布行业发展的现状 ,论述了未来 2 0年我国衬布行业在产品质量、数量和产品结构上将有很大的调整 ,以适应不断发展的服装业的需要。说明了中国粘合衬衬布行业有着良好的市场前景。     

Production of aflatoxins in sausage,salami, sucuk and kavurma

Forty nine meat product samples were examined for the fungal genera. Penicillium sp. was detected in 74.8% of samples. No sample contained Aspergillus parasiticus or Aspergillus flavus. Production of aflatoxins in sausage, salami, sucuk and kavurma by A. parasiticus and A. flavus was studied at different temperatures. A. parasiticus and A. flavus produced no aflatoxins on meat products samples at 15°C. Sucuk was a poor substrate for A. parasiticus and A. flavus at 25°C. Sausage, salami and kavurma were favorable substrates for aflatoxin production by A. parasiticus at 25°C.     

Combine Effects of Essential Oils and Packaging on Smoked Rainbow Trout Stored 4°C

In this study, the effect of essential oils (thyme and clove) and packaging treatments (vacuum and modified atmosphere) on the storage of hot smoked rainbow trout (Oncorhynchus mykiss) fillets over a period of 120 days at 4°C was investigated. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and mould), chemical analyses (pH, thiobarbituric acid reactive substances and total volatile base nitrogen) and quality testing throughout the storage period. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. Sensory evaluation showed significant differences between the samples, and V2 and M2 samples were assessed as the most acceptable products by the panellists. In conclusion, essential oils treatment to hot smoking had a positive effect on shelf life of rainbow trout, especially clove oil showed more positive effect when compared with thyme oil. Copyright © 2015 John Wiley & Sons, Ltd.     

The TeO2-Na2O System: Thermal Behavior,Structural Properties,and Phase Equilibria

Thermal behavior, structural properties, and phase equilibria of the (100−x)TeO₂-xNa₂O system were studied in the 5 ≤ x ≤ 50 mol% composition range. Investigation of glass formation behavior in the binary system was realized, and the glass formation range was determined as 7.5 ≤ x ≤ 40 mol%. Differential thermal analysis (DTA) and Fourier transform infrared (FTIR) spectroscopy techniques were used for thermal and structural characterization of the glasses. Influence of Na₂O content on glass transition temperature (T_g), glass stability (∆T), density (ρ), molar volume (V_M), oxygen molar volume (V_O), and oxygen packing density (OPD) values of sodium tellurite glasses was evaluated considering the structural transformations in the glass network. For the phase equilibria studies, DTA, X-ray diffraction (XRD), and scanning electron microscopy/energy dispersive X-ray (SEM/EDS) techniques were utilized to characterize the heat-treated samples. According to the phase equilibria studies, three eutectic regions were detected in the 0 < x < 50 mol% composition range of the (100−x)TeO₂-xNa₂O system. A new invariant endothermic reaction was detected for the compositions between 40 ≤ x ≤ 45 mol%. Na₂O.8TeO₂ (11.11 mol% Na₂O) compound that was claimed to exist in the binary system in the literature was found to be the metastable δ-TeO₂ phase.     

Pt nanoparticles synthesized with new surfactants: improvement in C1–C3 alcohol oxidation catalytic activity

Platinum electrocatalysts were prepared using PtCl₄ as a starting material and 1-decylamine, N,N-dimethyldecylamine, 1-dodecylamine, N,N-dimethyldodecylamine, 1-hexadecylamine, and 1-octadecylamine as surfactants. These surfactants were used for the first time in this synthesis to determine whether the primary and/or tertiary structure and/or chain length of the surfactants, affects the size and/or activity of the catalysts in C₁–C₃ alcohol electro-oxidation reactions. Electrochemical measurements (cyclic voltammetry and chronoamperometry) indicated that the highest electrocatalytic performance was observed for the Pt nanocatalysts that were stabilized by N,N-dimethyldecylamine, and this has a tertiary amine structure with a short chain length (R = C₁₀H₂₁). The high performance may be due to the high electrochemical surface area, Pt(0)/Pt(IV) ratio, %Pt utility, and roughness factor (R _f). X-ray photoelectron spectroscopy, X-ray diffraction, atomic force microscopy, and transmission electron microscopy were used to determine the parameters that affect the catalytic activities.     

Thermal decomposition of poly(glycidyl azide) as studied by high-temperature FTIR and thermogravimetry

Thermal decomposition of poly(glycidyl azide) (PGA) has been studied by using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and high-temperature FTIR spectrometry. By using DSC and TGA techniques, the first stage weight loss of PGA due to exothermic decomposition of pendant azide ( N₃) groups was explained in terms of the energy released at every stage of decomposition. From the glass transition temperature (T_g) measurements, it was observed that T_g values of PGA increased with increasing quantity of decomposed  N₃ groups. The course of the decomposition reaction was also studied by taking successive FTIR spectra. It was observed that during the first stage weight loss process of PGA, the main chain was not decomposed thermally; inter- and intramolecular linking reactions accompanied the side chain decompositions. © 1996 John Wiley & Sons, Inc.