Structure Oil-Absorption Relationships During Deep-Fat Frying

ABSTRACT Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155°C, 170°C, and 185°C) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil. Results showed that a small amount of oil penetrates during frying because most of the oil was picked up at the end of the process, suggesting that oil uptake and water removal are not synchronous phenomena. After cooling, oil was located either on the surface of the chip or suctioned into the porous crust microstructure, with an inverse relationship between them for increasing frying times.     

Studying Oil Absorption in Restructured Potato Chips

ABSTRACT: The oil-absorption capacity of different restructured potato chips during deep-fat frying was investigated. Low-leach potato flake was chosen as the major ingredient, whereas native and pregelatinized potato starches were studied as complementary ingredients. Results showed that oil absorption increased significantly when reducing product thickness in all products. Interestingly, it was found that the product containing native potato starch as an ingredient picked up the lowest amount of oil when sheeted into a thick chip, whereas it absorbed the largest amount of oil when sheeted into a thin chip. Those findings were mainly attributed to crust microstructure development as revealed by electron microscopy and confocal microscopy.     

Water and Effluent Charges and Water-consumption Studies on Six Product Groups for the Knitting Industry

Charges for water and effluent are rising and problems of availability of the former and disposal of the latter are growing. Extensive relevant studies by Hatra of water consumption and conservation, in the dyeing of nylon hose, nylon socks, acrylic garments, wool garments, wool hank, and synthetic knitted fabric, completed some years ago, are outlined with emphasis on factors leading to economies.     

TWO-DIMENSIONAL ELECTROPHORETIC ANALYSIS OF ENDOPOLYGALACTURONASES PRODUCED BY KLUYVEROMYCES MARXIANUS

The high resolution technique of two-dimensional electrophoresis is used to establish the endopolygalacturonase isoenzyme profile of Kluyveromyces marxianus, strain NCYC 587. We show that the use of this technique in nondenaturing conditions represents a powerful procedure for resolving the isoenzyme population and detecting their endopolygalacturonase activities. The enzyme staining method described is at least as sensitive as silver staining. The purified enzyme was shown to consist of nine isoenzymes. Their pIs ranged from 5.6 to 6.5 and they appeared to have similar molecular weights in the region of 43,000 daltons.     

Effective diffusivity of total solids and pectic substances from apple tissue

The effective diffusivities of total solids and pectic substances from apple tissue were determined at 40 and 60°C in water and buffer; the addition of pectolytic enzyme in buffer at 40°C was also investigated. the Fickian model for unsteady-state diffusion was applicable in all cases. Effective diffusivity values both for total solids and soluble pectic substances in deionized water were temperature dependent. the effective diffusivity values for total solids loss were reduced by the presence of buffer at 40°C but not at 60°C. the effective diffusivity values for soluble pectic substances were not affected by buffer at 40°C but were noticeably lower at 60°C compared to deionized water at the same temperature. the addition of a pectolytic enzyme preparation did not improve the mass transfer of either total solids or soluble pectic substances.