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Dissertations / Theses on the topic 'Deep frying'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Afaneh, Ibrahim Abdullah. "Immersion frying of potato products." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343110.

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2

Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.

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3

Kalogianni, Eleni P. "Physico-chemical and chemical changes during repeated deep-frying of potatoes." Thesis, University of Lincoln, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.441670.

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4

Ye, Qionghuan. "Strategies to Inhibit the Formation of 3-Monochloropropane Diol During Deep-Fat Frying." Thesis, North Dakota State University, 2020. https://hdl.handle.net/10365/32048.

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3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol (3-MCPD) and glycidol are the most commonly occurring group of thermal process contaminants which are considered as “possible human carcinogen” and “probably carcinogenic to humans”, respectively. Potato strips prepared from three different potatoes cultivars (Russet Burbank, Ranger Russet, and Umatilla Russet) grown in North Dakota from the crop year 2018 were fried with vegetable oil at 190 ºC, respectively, for five consecutive days (8 h/day). The dynamic changes of 3-MCPD and glycidol equivalents were investigated during deep-fat fry

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5

Wang, Yunfeng 1970. "Heat and mass transfer in deep fat frying of breaded chicken nuggets." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98516.

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This study presents techniques that can be applied to optimize the quality of coated fried chicken nuggets.<br>Heat and mass transfer during deep fat frying of breaded chicken nugget was simultaneously modeled using the moving boundary concept. Numerical software FEMLABRTM 3.0 was used to solve the proposed model. To validate the model, experiments were conducted. Chicken nuggets were made with wheat flour based batter and breading. The samples were fried in a fryer using oil temperatures at 160, 170 and 180°C. Total frying times ranged from 90 to 300 s. A good agreement was obtained between p

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6

Al-Khusaibi, Mohammed K. "Novel studies on deep-fat frying : processing sciences for improved health outcomes." Thesis, University of Reading, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.552992.

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Fried products such as chips and French fries are very popular for their appealing golden colour, crispy texture and distinct flavour. However, the significant amount of oil absorbed during frying negatively affects the nutritional value of food. In addition, oil degradation due to repeated use during frying poses a negative health impact. The general aim of this thesis is to reduce the adverse health impact of fried snacks, such as potato chips and French fries. Chapter three studies the effect of high pressure as pre- treatment before frying. High pressure was found to reduce frying time but

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7

Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty on

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8

Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

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Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and

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9

Li, Yunsheng 1972. "Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82277.

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The goal of this research was to investigate the influence of the degree of hydrogenation of frying oil on quality and textural changes in chicken nuggets during deep-fat frying. Thermal stabilities of the frying oils were also studied. The frying oil consisted of blends of hydrogenated and non-hydrogenated oils mixed at different ratios. Physical and textural attributes of the products, as well as the moisture and fat contents, were measured at various frying times. Oil samples were withdrawn at different times and analyzed for colour, free fat acid (FFA) content, viscosity and dielect

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10

Tarmizi, Azmil Haizam Ahmad. "Deep-fat frying : novel stategies for lowering oil uptake and minimising oil quality deterioration." Thesis, University of Reading, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.577978.

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This thesis represents a study on the application of vacuum during post-frying stage with the aim of lowering oil content in fried food. Using potato chips as an illustrative product, several protocols were initially screened, either towards the end of frying or after frying. Lowering the pressure when the product was removed from the oil resulted in a significant reduction in oil uptake. Applying vacuum triggered a continuous water vapour release from the product as a result of lower water saturation temperature, and this prevented the surface oil from penetrating into the product structure.

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11

El-Dirani, Khaldoun. "Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29431.

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The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.<br>Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content o

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12

Kazemi, Sangdehi Samira. "Quality evaluation of frying oil and chicken nuggets using visiblenear-infrared hyper-spectral analysis." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84043.

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The application of visible/near-infrared hyper-spectral analysis to monitor the quality of frying oil and fried breaded chicken nuggets was investigated.<br>Partial least squares (PLS) calibration models were developed to predict the acid value, total polar components and viscosity of heated oils with different ratios of hydrogenation. Coefficient of determination (R2) and root mean square error (RMSE) were calculated to assess the performance of each model. Results of the study demonstrated good prediction ability of the calibration models for the quality parameters with R2 values of o

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13

Akdeniz, Neslihan. "Effects Of Different Batter Formulations On Quality Of Deep-fat Fried Carrot Slices." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605202/index.pdf.

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The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170&plusmn<br>2 oC. Coating pick-up of batter formulations and moisture content, oil content, frying yield, bulk density, porosity, texture and color of fried slices

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14

Dogan, Seyhan Firdevs. "Effects Of Different Batter Formulations On Quality Of Deep-fat Fried Chicken Nuggets." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605088/index.pdf.

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The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying tim

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15

Chen, Yougui. "Endogenous Phenolics from Expeller-pressed Canola Oil Refining Byproducts: Evaluation of Antioxidant Activities in Cell Culture and Deep-fat Frying Models." Journal of agricultural and food chemistry, 2014. http://hdl.handle.net/1993/30357.

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Sinapic acid derivatives and tocopherols in refining byproducts of commercially produced expeller-pressed canola oils were characterized and isolated. Additionally, the antioxidant activities of the phenolics were examined by three systems including an in vitro non-biological related assay, a cellular assay and a deep-fat frying model. Sinapic acid (SA： 42.9 µg/g), Sinapine (SP: 199 µg/g), and Canolol (CAN: 344 µg/g) were found in different byproducts of canola oil refining, namely, soapstock, spent bleaching clay, and wash-water, respectively. Tocopherols (3.75 mg/g) and other non-identified

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16

Soewono, Adri A. "Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/32399.

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Two of the major dietary food sources of omega-3 fatty acids are flaxseed oil and fish oil; the former being a rich source of PUFA (e.g. α-linolenic acid (α-LA)), while the latter is a source of HUFA (e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)). In this study, palm oil, a commonly used vegetable oil that is widely available in Asian and African countries, was blended with flaxseed (omega 3-PUFA) and fish oil (menhaden oil) (omega-3 HUFA); respectively, to obtain blended oils that both contained a 1: 4 ratio of omega-3 :omega 6 fatty acids. Rosemary extract (0.02% w/w

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17

Myers, Andrew S. "Exploring the Synergistic Effect of Corn and Oat Fiber on Egg Albumin-Induced Reduction in Oil Absorption During Frying." Ohio University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1314722156.

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18

Sampaio, Rose Mary Feliciano Dias. "Eficácia de ações educativas na melhoria do processo de fritura por imersão." Programa de Pós-Graduação em Alimentos, Nutrição e Saúde (PGNUT), 2008. http://www.repositorio.ufba.br/ri/handle/ri/9728.

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p. 1-86<br>Submitted by Santiago Fabio (fabio.ssantiago@hotmail.com) on 2013-04-10T18:03:14Z No. of bitstreams: 1 Rose Mary Dissertacao seg.pdf: 1283678 bytes, checksum: df940fdf0b264bb0637524a157985304 (MD5)<br>Approved for entry into archive by Rodrigo Meirelles(rodrigomei@ufba.br) on 2013-04-13T20:11:26Z (GMT) No. of bitstreams: 1 Rose Mary Dissertacao seg.pdf: 1283678 bytes, checksum: df940fdf0b264bb0637524a157985304 (MD5)<br>Made available in DSpace on 2013-04-13T20:11:26Z (GMT). No. of bitstreams: 1 Rose Mary Dissertacao seg.pdf: 1283678 bytes, checksum: df940fdf0b264bb0637524a157985304

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19

Torezan, Gabriela Aparecida Pompeu. "Desenvolvimento do processo combinado de desidratação osmotica-fritura para obtenção de chips de manga." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254403.

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Orientador: Hilary Castle de Menezes<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T14:08:09Z (GMT). No. of bitstreams: 1 Torezan_GabrielaAparecidaPompeu_D.pdf: 5215421 bytes, checksum: 2cefe1bcde6d43c19ecb1fdfc1763eac (MD5) Previous issue date: 2005<br>Resumo: O desenvolvimento de novos produtos visando o uso de matérias-primas nacionais é de grande interesse para a economia do país, uma vez que agrega valor ao produto e diminui o grande excedente da produção que resulta muitas vezes em perdas. A manga

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20

Osawa, Cibele Cristina. "Estudo analitico e olfatometrico de oleo de algodão e oleina de palma utilizados em fritura de produtos carneos." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254686.

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Orientador: Lireny Aparecida Guaraldo Gonçalves<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-13T18:54:24Z (GMT). No. of bitstreams: 1 Osawa_CibeleCristina_D.pdf: 4048890 bytes, checksum: 700fec6a76f6c4dc29fc9038f5b8e288 (MD5) Previous issue date: 2009<br>Resumo: Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campina

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21

Touffet, Maxime. "Transferts et réactivité de l’huile au cours du procédé de friture." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA019/document.

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La friture profonde de type batch a été étudiée dans le projet FUI Fry’In (Réf. AAP17, 2014-2018) dans le but de proposer des innovations de rupture pour des friteuses batch domestiques et professionnelles. La thèse a appuyé le projet sur la maîtrise de deux effets négatifs de la friture : i) la thermo-oxydation de l’huile responsable des mauvaises odeurs et produits de dégradation ainsi que ii) la prise d’huile généralement favorisée au détriment de son égouttage. L’étude a été réalisée en combinant des mesures directes (spectroscopie et imagerie infrarouges en mode ATR, photo-ionisation, mes

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22

Yang, Chih-Fang, and 楊智方. "A Rapid Sensing Platform for Deep-Frying Oil Quality." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/umw2d4.

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碩士<br>國立臺灣大學<br>生物產業機電工程學研究所<br>106<br>Deep-frying is a simple, rapid and popular cooking method in our daily foods. There are several chemical reactions occurring during repetitive and continuous deep-frying process, which gives rise to the formation of considerable number of harmful compounds that significantly deteriorate the quality of deep-frying oil. To determine the point at which the deep-frying oil should be discarded rapidly is thus a challenging task, and no satisfactory method for real-time field analysis is available to date. Our work was to study the electrochemical impedance spe

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23

Huang, Pay-Yau, and 黃珮堯. "Transesterification of oil and the kinetics of deep-fat frying." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/09697261868156940698.

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博士<br>國立中興大學<br>食品暨應用生物科技學系所<br>102<br>Deep-fat frying is widely used in food processing. Due to the believe that fried foods have desirable flavor, color, and crispy taste, which makes them very popular to consumers, many researchers have postulated a reduction in the final fat content of fried foods. It is therefore useful to understand the mechanism of water loss and oil uptake during deep-fat frying process. Food safety has always received much public attention, and the public is particularly concerned about oils and fats. Besides deep-fat frying, oil is used for shortening, softening, gre

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24

Yang, Jing-Iong, and 楊景雍. "A Study on Heat and Mass Transfer During Deep-Fat Frying." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/66818552948248611863.

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碩士<br>國立臺灣大學<br>農業機械工程學系<br>84<br>The significant changes of phase transformation of liquid water to vapor and evaporation of moisture of moisture result in primary weight loss during deep-fat frying. During the procedure of deep-fat frying, the characteristics of heat transfer in fried foods is similar to freezing operation. In a manner analogous to freezing operation, the phase of frying may be viewed as the growth of a dried layer, comparable to the growth of an ice layer in freezing. Th

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25

CAI, XIONG-EN, and 蔡雄恩. "A study of volatile decomposition products of lipids during deep-fat frying." Thesis, 1986. http://ndltd.ncl.edu.tw/handle/14631529049378320396.

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26

Yeh, Chia-Ni, and 葉佳妮. "Application of Fourier Transform Infrared Spectroscopy on Rapid Quality Analysis of Deep Frying Oils." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/72207309533467333038.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>96<br>Deep frying is a fast and convenient cooking means for food preparation, yet the accompanied hydrolysis, oxidation, thermal degradation, and polymerization during the high temperature frying process are inevitable. These would result in the formation of small molecule compounds such as aldehydes, ketones, carboxylic acids, as well as peroxides and polymers of oils. Most of the deep frying oils are hydrogenated fats for the benefits of higher temperature resistance and storage stability, however, the generation of trans fat is easily induced by the frying proce

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27

Yen, Pei-Ling, and 閻姵伶. "Effect of deep frying oil on oxidative stress and blood pressure in spontaneously hypertensive rats." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/76982723104892054318.

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碩士<br>輔仁大學<br>食品營養學系<br>94<br>Hypertension is the top ten lethal diseases in Taiwan and is also considered as the main cause of cardiovascular and cerebrovascular complications. Ingestion of deep frying oil has been reported to cause physiological and histological changes in experimental animals’ tissue, increased the oxidative stress and might lead to death. The purpose of this study was to investigate the effect of deep frying oil on oxidative stress and blood pressure in spontaneously hypertensive rat (SHR) and Wistar Kyoto (WKY) rats. Deep frying oil was prepared by frying fresh soybean oi

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28

Lumanlan, Jane C. "Effects of food gums and pre-drying on reduction of fat content during deep-frying." Thesis, 2019. http://hdl.handle.net/1959.7/uws:56527.

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Deep frying is commonly used in the food industry and domestic households. Fried foods which are high in fat content are becoming a regular diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried foods. The consumption of food high in fat content and low in nutritional value such as dietary fibre is a health concern. Consumer awareness has led many food industries to find ways and alternatives to reduce the fat content while maintaining the organoleptic properties of fried foods. This research was carried out to investigate the effec

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29

XU, HUI. "The correlation between color and oxidation status in high oleic deep-frying oils: impact of antioxidants." 2016. http://hdl.handle.net/1993/31597.

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Frying oil is a heat and mass transfer medium, which affects the quality of food. The reaction mechanisms in deep-frying oils are mainly thermal oxidation, hydrolysis, and polymerization, which result in lipid deterioration. Addition of synthetic or natural antioxidants can effectively slow down lipid deterioration during deep-frying. Total polar components, polymerized triglycerides, p-anisidine value, acid value and iodine value are reliable indicators for assessing oil degradation during frying. Color darkening of deep-frying oils is one of apparent changes during deep-frying and is closely

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30

Yang, Zhong-han, and 楊宗翰. "Effects of deep frying oil on the expression of gut cellular cytokine and hepatic polymeric immunoglobulin receptor in the mouse." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/6gav4q.

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碩士<br>嘉南藥理科技大學<br>營養與保健科技研究所<br>97<br>This study is to extend the previous finding in our laboratory and to investigate the mechanistic effect of deep frying oil (DFO) on gut immune response. Our previous results showed that DFO depressed the gut specific and non-specific antibody responses concomitantly with a high concentration of serum IgA and a low concentration of fecal IgA in mice. Cytokine plays an important role in regulation of immune response. The depression effect of gut antibody response by DFO may be caused by the alteration of cytokine expression in gut immune cells. Gut luminal

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Cai, Yi-Jhen, and 蔡宜臻. "The Scrubbing Elimination of Odor Emitted from the Deep Frying of Stinky Tofu by Multi-Staged Addition Process of Chlorine Dioxide." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/hmfb8q.

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碩士<br>國立高雄科技大學<br>化學工程與材料工程系<br>107<br>The increasing emission of pungent odor coming from small-scale restaurants, especially the odor emitted from fried stinky tofu, have increased the complaints of people living near the area. The stench does not only add up to environmental pollution, but serves as health hazard as well. So, developing a cost-effective technique on eliminating the foul odor is important in controlling air pollution, which is an important issue in the environment. At present, chemical oxidative scrubbing is commonly used in removing the odor emitted from a restaurant. Altho

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Lee, Wen-Jeng, and 利文正. "Comparative study of mutagenic activities among repeatedly used deep-frying fats from the!vendors' stands and restaurants, and the conditional laboratory products." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/66162733725977543134.

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碩士<br>台北醫學院<br>醫學研究所<br>85<br>The re-used deep-frying fats, 8 samples collected arbitrarily again from the vendors' stands and restaurants after sensory indication of abuse and 7 samples collected from the laboratory by which 5 samples only fried each one kind of food and 2 samples fried many kinds of food were used to analyze any existence of genotoxicity. After ISO ( International Organization for standardization ) polar separation of the oil samples, the Ames mutagenicity t

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33

Kuo, Hsiang-Ying, and 郭湘盈. "Effects of deep frying on the contents of 3-monochloropropane-1,2-diol, 3-monochloropropane-1,2-diol esters and glycidyl esters in Hash Brown." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/gb76q9.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>107<br>During thermal processing of food, few heat-induced contaminants are generated such as 3-monochloropropane-1,2-diol esters (3-MCPD esters) and glycidyl esters (GEs). After intestinal hydrolysis, these esters get hydrolyzed to their free forms, 3-MCPD and glycidol, which are toxic. The International Agency for Research on Cancer (IARC) classifies 3-MCPD and glycidol into Group 2B and 2A substances, respectively. The cause of generation of 3-MCPD esters is mainly the removal of fatty acid groups by diglycerides in high temperatures and dehydration in acidic envi

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34

Kua-RongWu and 吳姱蓉. "A study on the emission characteristics of polycyclic aromatic hydrocarbons and aldehydes during the deep-frying process and the capture efficiencies of a kitchen exhaust hood." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/w8a2fa.

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35

Hsieh, Tsai-Jung, and 謝綵蓉. "Studies on the Quality and Carbonyl Compound Formation of Soybean Salad Oil during Deep Frying and the Inhibitory Effect of Chitosan Derivatives on Carbonyl Compounds in Fried Battered and Breaded Chicken Breast." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/74938730951004146836.

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碩士<br>輔仁大學<br>食品科學系<br>101<br>Deep-oil frying can provide foods with unique color, flavor and crispy texture. However, long-term of deep-frying at high temperatures may cause oil to produce toxic carbonyl compounds (CCs), which may be readily absorbed in the fried food products and are potentially carcinogenic to human. Thus, this study aimed to investigate the formation of CCs in the deep frying soybean oil and the reduction of toxic CCs in fried battered and breaded chicken breast (BBC) by adding chitosan derivatives (CDs). When soybean oil was continuously heated at 180℃ in presence of wate

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