The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application

Four protocols involving the application of low pressures, either toward the end of frying or after frying, were investigated with the aim of lowering the oil content of potato chips. Protocol 1 involving frying at atmospheric pressure followed by a 3 min draining time constituted the control. Protocol 2 involved lowering of pressure to 13.33 kPa, 40 s before the end of frying, followed by draining for 3 min at the same pressure. Protocol 3 was the same as protocol 2, except that the pressure was lowered 3 s before the end of frying. Protocol 4 involved lowering the pressure to 13.33 kPa after the product was lifted from the oil and holding it at this value over the draining time of 3 min. Protocol 4 gave a product having the lowest oil content (37.12 g oil/100 g defatted dry matter), while protocol 2 gave the product with highest oil content (71.10 g oil/100 g defatted dry matter), followed by those obtained using protocols 1 and 3 (68.48 g oil/100 g defatted dry matter and 52.50 g oil/100 g defatted dry matter, respectively). Protocol 4 was further evaluated to study the effects of draining times and vacuum applied, and compared with the control. It was noted that over the modest range of pressures investigated, there was no significant effect of the vacuum applied on the oil content of the product. This study demonstrates that the oil content of potato chips can be lowered significantly by combining atmospheric frying with draining under vacuum.     

Thermal post-processing effects on the polycarbonate acrylonitrile butadiene styrene composites manufactured by fused filament fabrication

The mechanical properties of components manufactured by fused filament fabrication lack sufficient levels for industrial applications. The need for post-processing is, therefore, necessary to enhance the interlayer strength and mechanical characteristics. In the present study, experimental analysis of the effects of annealing on polycarbonate acrylonitrile butadiene styrene manufactured by fused filament fabrication is explored. Annealing temperatures are selected in the range from 90 to 210°C based on differential scanning calorimetry analysis. The ultimate tensile strength improved by 20.39% from 32.39 to 38.99 MPa after the heat treatment at 180°C for 1-h duration. Flexural strength showed a remarkable enhancement of 53.21% after annealing at 180°C for 2 h. The interlayer diffusion and bonding are boosted following heat treatment and microstructural imaging proved the same although the surface had flakes due to the high heat exposure. X-ray diffraction testing of annealed models demonstrated a maximum crystallinity index of 32.56% when compared with nonannealed samples with 6.58%. The addition of polycarbonate to acrylonitrile butadiene styrene improves the stiffness and impact loading capacity with high heat resistance. The heat treatment process is capable of magnifying the mechanical characteristics of the end functional components, thereby opening up the scope for more engineering applications.