Journal articles: 'Pan frying'

1

Kuschinski, Charles. "Frying Pan." Missouri Review 8, no. 3 (1985): 43–48. http://dx.doi.org/10.1353/mis.1985.0039.

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Collins, Alan T. "Frying pan to fire." Physics World 33, no. 2 (2020): 21. http://dx.doi.org/10.1088/2058-7058/33/2/31.

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Masahid, Ardiyan Dwi, Alfian Rizky Hakim, and Mukhammad Fauzi. "PROFIL MUTU ABON JAMUR TIRAM (PLEUROTUS OSTREATUS) HASIL PENGGUNAAN VARIASI TEKNIK PENGGORENGAN DAN JENIS MINYAK." Jurnal Penelitian Sains dan Teknologi Indonesia 1, no. 2 (2022): 155–61. http://dx.doi.org/10.19184/jpsti.v1i2.223.

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Produksi jamur tiram yang semakin meningkat dan umur simpannya yang rendah, maka jamur tiram perlu dilakukan pengolahan menjadi suatu produk yaitu abon. Proses pengolahan abon dapat dipengaruhi oleh teknik penggorengan dan jenis minyak. Penelitian ini bertujuan mengetahui pengaruh teknik penggorengan dan jenis minyak terhadap sifat fisik, kimia dan kesukaan panelis. Hasil analisa berpengaruh signifikan terhadap sifat fisik dan kimia abon jamur tiram dengan perlakuan A1B1 (Deep frying dan minyak sawit); A1B2 (Deep frying dan minyak kelapa); A2B1 (Pan frying dan minyak sawit); dan A2B2 (Pan frying dan minyak kelapa) yang memilki nilai kecerahan warna berkisar 52,20-54,57; kadar air berkisar 8,10-9,36%; kadar abu berkisar 7,20-7,91%; kadar protein terlarut berkisar 2,09-1,51%; kadar lemak berkisar 6,83-11,69 %; dan serat kasar berkisar 17,59-18,60%. Perlakuan menggunakan pan frying dan minyak sawit pada abon jamur tiram merupakan perlakuan terbaik dan paling disukai oleh panelis.

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Paul, Rudrajit. "Poison in the Frying Pan." Bengal Physician Journal 6, no. 3 (2019): 72–73. http://dx.doi.org/10.5005/jp-journals-10070-6120.

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Pallett, Ken. "Out of the Frying Pan!" Outlooks on Pest Management 22, no. 2 (2011): 50–51. http://dx.doi.org/10.1564/22apr01.

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Hewitt, Stanley E. K. "Out of the frying pan…" Journal of the British Institute of Mental Handicap (APEX) 13, no. 2 (2009): 79–80. http://dx.doi.org/10.1111/j.1468-3156.1985.tb00292.x.

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7

Gee, Henry. "Out of the frying pan." Nature 357, no. 6379 (1992): 541. http://dx.doi.org/10.1038/357541b0.

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The Lancet. "Out of the frying pan…" Lancet 368, no. 9553 (2006): 2106. http://dx.doi.org/10.1016/s0140-6736(06)69841-3.

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Oyedeji, Koye. "Out of the Frying Pan …" Wasafiri 28, no. 4 (2013): 47–52. http://dx.doi.org/10.1080/02690055.2013.826889.

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Simon, Mark, Susan M. Houghton, and Sonia Savelli. "Out of the frying pan…?" Journal of Business Venturing 18, no. 3 (2003): 419–40. http://dx.doi.org/10.1016/s0883-9026(02)00083-6.

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11

Thomas, Steve. "Magenotohydrodynamics and the frying pan." Energy Policy 20, no. 2 (1992): 179–80. http://dx.doi.org/10.1016/0301-4215(92)90115-i.

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Service, R. F. "Out of the Frying Pan?" Science 334, no. 6058 (2011): 890–91. http://dx.doi.org/10.1126/science.334.6058.890.

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Fišnar, Jakub, Marek Doležal, and Zuzana Réblová. "Tocopherol losses during pan-frying." European Journal of Lipid Science and Technology 116, no. 12 (2014): 1694–700. http://dx.doi.org/10.1002/ejlt.201400188.

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Imam, Samen Lolongan, and Ruspita Sihombing. "Pelatihan Penggunaan Mesin Penggoreng Amplang untuk Meningkatkan Produktivitas dan Kualitas Bagi Masyarakat Loa Janan Ilir Kota Samarinda." Jurnal ETAM 5, no. 1 (2025): 134–39. https://doi.org/10.46964/etam.v5i1.1206.

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The process of frying amplang crackers is done manually. In this way, the amplang often burns, so some have to be thrown away. The purpose of engineering this tool is to overcome the problem of burning that occurs during the frying process. This service method is carried out by identifying working drawings, manufacturing, initial testing and tool performance testing. Performance testing involves weighing the dough and then putting the dough into a frying pan filled with heated cooking oil, after which the driving motor is turned on to stir the amplang and the frying time is recorded. After the amplang is cooked, the amplang is removed from the pan and weighed. This was repeated four (4) times as well as visual observations. The test results can be concluded that the tool can overcome burning because the stirring is carried out by an electric motor so that it is even and the mixture does not come into direct contact with the outer pan which is in contact with the heat source. The flour that is on the surface of the dough when frying falls into the outer pan so it doesn't dirty the surface of the amplang. Fryer capacity 12 kg/batch. Yield 70%. The average time for frying amplang is 35 minutes. The stirring speed can be adjusted over a wide range from 30 rpm to 52.5 rpm without causing the amplang to come out of the pan.

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Dewi, Eko Nurcahya, Ratna Ibrahim, and Nuzulia Yuaniva. "The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.

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Seasoned fish meat floss (“abon ikan” ) is a processed fish made from fish meat and traditionally processed by boiling, seasoning and frying. The frying method that is usually used is a deep frying. The unsaturated fatty acids and the oil content in the product cause a rancidity problem during the product is stored at room temperature. The aim of the research is to find out the effect of a deep frying and a pan frying methods application on the seasoned fish meat floss processing using red tilapia and the storage time at room temperature to the rancidity development and the shelf-life of the products based on the rancidity variable analysis (PV, TBA, AASC, Aw values) and the hedonic values of the products. The experimental design used was a completely randomized design with a factorial pattern (2 x 3 ). Based on the chemical analysis results and the hedonic value of the product stored up to 15 days at a room temperature it was found that the product processed by the pan frying method had a better quality and it was not rancid yet. The characteristics of the product were as followed : PV (4.3699 miliequivalent / kg lipid , TBA (3.5215 mg malonaldehyde / kg sample), AASC (0.4727abs unit/g/ml) , Aw(0.47) whereas the odour and the flavour value was 7.2 respectively. Keywords: Seasoned fish meat floss, red tilapia, deep frying, pan frying, quality

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Leung, Kin, Jean-Marie Galano, Thierry Durand, and Jetty Lee. "Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods." Antioxidants 7, no. 8 (2018): 96. http://dx.doi.org/10.3390/antiox7080096.

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Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking potentially degrades the EPA and DHA through oxidation. To understand the changes during different cooking methods, lipid profiles of raw, boiled, pan-fried and baked salmon were determined by LC-MS/MS. Our results showed that pan-frying and baking elevated the concentration of peroxides in salmon, whereas only pan-frying increased the MDA concentration, indicating it to be the most severe procedure to cause oxidation among the cooking methods. Pan-frying augmented oxidized products of n-3 and n-6 PUFAs, while only those of n-3 PUFA were elevated in baked salmon. Notably, pan-frying and baking increased bioactive oxidized n-3 PUFA products, in particular F-4t-neuroprostanes derived from DHA. The results of this study provided a new insight into the application of heat and its effect on PUFAs and the release of its oxidized products in salmon.

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NICO, NICO ARDIAWAN PUTRA, and Rima Azara. "Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil." Journal of Tropical Food and Agroindustrial Technology 2, no. 01 (2021): 9–14. http://dx.doi.org/10.21070/jtfat.v2i01.1576.

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This study aims to determine changes in the quality of packaged cooking oil and bulk cooking oil due to the repeated frying process. This research was conducted using a factorial randomized block design (RAK) with the first factor being the type of cooking oil, namely A1 (packaged oil) and A2 (bulk oil) and frying treatment namely P1 (first frying), P2 (second frying pan), P3 (third frying pan). , and P4 (fourth frying pan). The variables measured were free fatty acids, peroxide number, water content, color, and organoleptic aroma and color. The research data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis showed a significant difference, then the Honest Significant Difference (BNJ) test was continued with a level of 5%. The results showed that the treatment using packaged cooking oil and bulk cooking oil with repeated frying treatment had a significant effect on the parameters of free fatty acids, peroxide value, physical color test and organoleptic tests (aroma and color), and had no significant effect on the water content value. The best treatment parameters in this study were packaged cooking oil with the first frying treatment (A1P1) with a free fatty acid value of 0.06%, a peroxide value of 3.42%, a redness value of 4.77, a yellowness value of 20.00, a level of 0.11% water, and the organoleptic test value for aroma is 4.00 (like-very like) and color 3.90 (like-very much).

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Borela, Vinícius Lopes, Ernandes Rodrigues de Alencar, Marcio Antônio Mendonça, et al. "Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics." International Journal of Environmental Research and Public Health 19, no. 1 (2022): 606. http://dx.doi.org/10.3390/ijerph19010606.

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Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers’ health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.

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Sipahi, Simge, Timur Hakan Barak, Özge Can, Betül Zehra Temur, Murat Baş, and Duygu Sağlam. "Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods." Foods 13, no. 17 (2024): 2769. http://dx.doi.org/10.3390/foods13172769.

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Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this study was to investigate the effect of garlic extract exposure on the development of acrylamide in French fries in popular home cooking techniques such as pan-frying, air-frying, and oven-frying. Initially, the antioxidative profile, total phenolic content, and chlorogenic acid content of garlic were analyzed. Subsequently, potatoes were treated with garlic extract and fried using pan-frying, air-frying, and oven-frying techniques. Acrylamide levels were then quantified through HPLC and compared to control groups. The findings showed that garlic exposure increased the acrylamide formation in French fries obtained with air-frying (311.95 ± 0.5 μg/kg) and with oven-frying (270.32 ± 23.4 μg/kg) (p < 0.005 *). This study offers new insights into varying acrylamide formation levels in domestic practices. Unlike previous studies, this study is the first to question the effect of aqueous garlic extract exposure. Further research is required to comprehend the interaction between garlic exposure and acrylamide formation in household settings.

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Prosser, S. "The Eleatic non-stick frying pan." Analysis 66, no. 3 (2006): 187–94. http://dx.doi.org/10.1093/analys/66.3.187.

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Soupas, Laura, Laura Huikko, Anna-maija Lampi, and Vieno Piironen. "Pan-frying may induce phytosterol oxidation." Food Chemistry 101, no. 1 (2007): 286–97. http://dx.doi.org/10.1016/j.foodchem.2006.01.035.

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Lim, Kyung-Jik, Do-Kyeong Lee, and Han-Seung Shin. "Evaluation of the Formation of Six Beta-Carboline Alkaloids, a Class of Natural Toxins, in Meat Products Using Liquid Chromatography Tandem Mass Spectrometry." Toxins 17, no. 6 (2025): 266. https://doi.org/10.3390/toxins17060266.

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Beta-carboline alkaloids (βC-alkaloids) are natural toxins found in various foods, and can also form during the thermal processing of protein-rich ingredients. This study investigated the formation of six βC-alkaloids in pork belly, beef sirloin, mackerel, and cutlassfish subjected to pan-frying, boiling, steaming, and air-frying at 170–250 °C for 2–24 min. Microwave pretreatment (1–5 min) was applied prior to cooking to assess its mitigation potential. Quantification was performed using liquid chromatography tandem mass spectrometry (LC-MS/MS). Pan-frying significantly promoted βC-alkaloid formation, with harman and norharman levels reaching up to 534.63 µg/kg and 217.06 µg/kg in beef sirloin, and 212.44 µg/kg and 533.01 µg/kg in cutlassfish, respectively. Air-frying generated lower alkaloid levels overall compared to pan-frying. Microwave pretreatment effectively mitigated alkaloid formation. The pretreatment of beef sirloin for 2 min resulted in a reduction in the norharman and harmaline levels by 78.4% and 96.5%, respectively. This study provides a comprehensive comparison of six βC-alkaloids across various food types and cooking methods, demonstrating the influence of cooking parameters on alkaloid formation. This study underscores the importance of understanding the thermal formation of natural toxins in foods and offers insight into practical strategies to minimize their occurrence in daily diets.

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Rahimov, K. A. "Tandirs of Bronze Age of Ancient Bactria." Field studies in the Upper Ob, Irtysh and Altai (archeology, ethnography, oral history and museology) 15 (2020): 59–62. http://dx.doi.org/10.37386/2687-0584-2020-15-59-62.

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The article is devoted to the study of subjects such as tandoor, frying pan, stone tiles for frying, revealed during excavations of monuments of Ancient Bactria of the Bronze Age, as well as special bakeries during this period.

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Антошина, К. А., та В. В. Филимонов. "Экономические аспекты технологических модернизаций в креативной индустрии гастрономии". Applied Economic Researches Journal, S2 (17 лютого 2025): 143–48. https://doi.org/10.47576/2949-1908.2024.35.84.019.

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Статья посвящена анализу экономических аспектов технологической модернизации в креативной индустрии гастрономии. Рассмотрена экономическая целесообразность внедрения сковороды типа вок на предприятиях общественного питания. Доказана актуальность и перспективность данной темы. Проведен анализ актуальных публикаций, рассмотрены мнения различных ученых, изучающих данную проблематику. Приведено сравнение экономических показателей использования обычной сковороды и сковороды типа вок по показателям времени приготовления блюд и потери массы готового продукта. The article is devoted to the analysis of the economic aspects of technological modernization in the creative gastronomy industry. The economic feasibility of introducing a wok-type frying pan to public catering enterprises is considered. The relevance and prospects of this topic are proved. The analysis of current publications is carried out, the opinions of various scientists studying this issue are considered. A comparison is made of the economic indicators of using a conventional frying pan and a wok-type frying pan in terms of such indicators as cooking time and weight loss of the finished product.

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Morales, Pablo. "Venezuela’s Opposition: Back Into the Frying Pan." NACLA Report on the Americas 42, no. 3 (2009): 3. http://dx.doi.org/10.1080/10714839.2009.11722228.

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Simon, Julie, and Kathleen M. Hill. "From the Frying Pan Into the Fire." Clinical Nurse Specialist 24, no. 2 (2010): 96. http://dx.doi.org/10.1097/01.nur.0000348936.75457.c8.

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Sampels, S., T. Zajíc, and J. Mráz. "Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation." Czech Journal of Food Sciences 32, No. 5 (2014): 493–502. http://dx.doi.org/10.17221/405/2013-cjfs.

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We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best. &nbsp;

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Wang, Xinwen, Hongping Lin, Mantong Zhao, Yuehan Lu, Guanghua Xia, and Zhongyuan Liu. "Effects of Coconut Exocarp Flavonoid and EDTA-2Na on Aldehyde Generation During Pan-Frying Processing of Squid (Dsidicus gigas)." Foods 14, no. 11 (2025): 1925. https://doi.org/10.3390/foods14111925.

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Squid is rich in polyunsaturated fatty acids (PUFAs), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which exert various human health benefits. Pan-fried squid is a popular processed product beloved by consumers. However, the PUFAs of squid can be severely oxidized during thermal processing, which will result in the reduction in nutritional value and generation of harmful compounds like aldehydes. In this study, flavonoids extracted from coconut exocarp (CEF) and the metal ion chelating agent disodium ethylenediaminetetraacetate (EDTA-2Na) were used to inhibit lipid oxidation during the frying of squid, with the lipid oxidation level, the changes in fatty acid composition, and aldehyde concentrations being examined by gas chromatography mass spectrometry and high-performance liquid chromatography mass spectrometry. Results indicated that during pan-frying, the peroxide value, thiobarbituric acid value, and total oxidation value increased significantly, while the contents of EPA and DHA decreased significantly, and the concentrations of most aldehydes increased in a time- and temperature-dependent pattern. Both CEF and EDTA-2Na treatments inhibited these changes; comparatively, the CEF treatment was significantly better than that of EDTA-2Na. For instance, the CEF treatment inhibited the generation of HHE by 31.90%, 33.24%, and 19.73%, respectively, after pan-frying of squid at 180 °C for 6, 8, and 10 min, while the corresponding values for HNE were 22.65%, 18.96%, and 17.28% respectively. These results suggested that CEF can improve the oxidative stability of squid lipids during pan-frying and reduce the generation and accumulation of aldehydes and improve the security of processed squid products.

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Wiege, Berthold, Eberhard Fehling, Bertrand Matthäus, and Marcus Schmidt. "Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat." Foods 9, no. 9 (2020): 1273. http://dx.doi.org/10.3390/foods9091273.

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Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory properties of the oil or fat. The standard methods of the German Society for Fat Science for the assessment of the quality of frying fats are time consuming and cost intensive. Therefore, alternative cost-effective and sensitive rapid methods, which ideally allow the quantitative determination of the quality of frying fats “in-line” in the deep-frying pan are needed. Sunflower oil and palm fat were thermally and oxidatively degraded in a beaker at atmospheric pressure under intensive stirring for 76 h at 175 °C. To evaluate the development of the physical properties during heat treatment, the viscosity and dielectric constant of these oils were measured. The temperature in a deep-frying pan can vary within a wide range (160–190 °C), and the viscosity and dielectric constant show a strong temperature dependence. Therefore, it was necessary to measure the temperature dependence of the viscosity and dielectric constant of the different degraded oils. Additionally, their chemical properties were characterized by high-performance gel permeation chromatography and Fourier-transform infrared spectroscopy (FTIR). The determination of the dielectric constant, which is directly correlated with the concentration of polar compounds, seems to be the best method for the assessment of the quality of used frying oils.

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Elmadfa, Al-Saghir, Kanzler, Frisch, Majchrzak, and Wagner. "Selected Quality Parameters of Salmon and Meat when Fried with or without Added Fat." International Journal for Vitamin and Nutrition Research 76, no. 4 (2006): 238–46. http://dx.doi.org/10.1024/0300-9831.76.4.238.

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Aim: To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D3 and astaxanthin. Material and Methods: Pork, beef patties and salmon were pan-fried (6 min each), beef fillet was pan-fried (5 min) with an additional braising period of 90 minutes and salmon was steamed for 12 minutes. Each pan-frying treatment was done with the above mentioned fats and without fat. Total fat was determined gravimetrically, the fatty acid pattern with GC, the tocopherols, astaxanthin and vitamin D3 by using HPLC. Results: The effects on the fat quality and quantity in the final products were related to the pan-frying fat used, however, the power of the outcome was depending on the surface to volume ratio. The highest increase in total fat was observed for pork, followed by the beef patties and the braised beef. The same has been assessed for the fatty acid pattern. Tocopherols changed according to the oil used, in particular γ-tocopherol significantly increased for each preparation after the use of corn oil. Only in pork an increase in lipid oxidation of the oil preparations has been observed. Vitamin D3 in salmon significantly decreased after heat treatment, however a 150 g salmon portion would provide between 13.9 and 14.7 μg Vitamin D3 which is around five times more than the average daily intake. Conclusion: Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin should be used in households. Pan-fried salmon is a good source of Vitamin D3.

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Leung, Kin Sum, Ho Hang Leung, Ching Yu Wu, Jean-Marie Galano, Thierry Durand, and Jetty Chung-Yung Lee. "Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon." Biomolecules 9, no. 8 (2019): 313. http://dx.doi.org/10.3390/biom9080313.

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Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.

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Hopke, Philip K., Mehdi Amouei Torkmahalleh, David Schamberger, James Laing, Alan Rossner, and Andrea Ferro. "Emission fluxes of different metals in aerosol emitted during frying-Effect of frying pan." ISEE Conference Abstracts 2013, no. 1 (2013): 5075. http://dx.doi.org/10.1289/isee.2013.p-2-08-09.

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Bhattacharjee, Moni S. "An Overview of “Poison in the Frying Pan”." Bengal Physician Journal 7, no. 1 (2020): 23. http://dx.doi.org/10.5005/jp-journals-10070-7022.

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34

Keevill, Graham D. "A Frying Pan from Great Lea, Binfield, Berkshire." Britannia 23 (1992): 231. http://dx.doi.org/10.2307/526115.

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35

Sugiyama, Kuniko, and Shouko Shibukawa. "Estimating Method of Heating Conditions for Pan Frying." Netsu Bussei 12, no. 4 (1998): 191–97. http://dx.doi.org/10.2963/jjtp.12.191.

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36

Shepherd, Martin. "Out of the Frying Pan into the Fire?" Cambridge Journal of Education 23, no. 3 (1993): 263–71. http://dx.doi.org/10.1080/0305764930230304.

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Osiek, Carolyn. "Pietas in and out of the Frying Pan." Biblical Interpretation 11, no. 2 (2003): 166–72. http://dx.doi.org/10.1163/156851503765661267.

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AbstractThe importance of research in the Roman family for understanding the early Christian family in context is underlined, and some difficulties and challenges for interrelating the two areas are summarized.

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Ng, June. "Out of the frying pan, into the fire?" BMJ 335, Suppl S4 (2007): 0710356. http://dx.doi.org/10.1136/sbmj.0710356.

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Forester, J. D. "Dispersal from the frying pan to the fire." Animal Conservation 14, no. 3 (2011): 225–26. http://dx.doi.org/10.1111/j.1469-1795.2011.00465.x.

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Allen, Samantha B., and Keith P. Cross. "Out of the Frying Pan, Into the Fire." Pediatric Emergency Care 30, no. 12 (2014): 904–10. http://dx.doi.org/10.1097/pec.0000000000000296.

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Minton, Kirsty. "Out of the frying pan into the fire." Nature Reviews Immunology 5, no. 4 (2005): 270. http://dx.doi.org/10.1038/nri1599.

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Mkamburi, Kilian M., Evayline M. Nkirigacha, Patricia M. Mbogoh, and Jackin N. Nanua. "Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study." JOURNAL OF NUTRITION and DIETETICS, NAIROBI 5, no. 1 (2024): 35–46. https://doi.org/10.57039/jnd_05_01_04.

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Deep fat frying (DFF) practices can influence the formation of genotoxic, mutagenic, and carcinogenic aldehydes in frying oils and deep-fried foods. Studies from low and medium-income countries reveal high concentrations of toxic aldehydes (TAs) in deep-fried foods and in-use frying oils. We, therefore, investigated DFF practices employed by food vendors and determined TA concentration in in-use frying oils in parts of Kilifi South. We conducted a cross-sectional study interviewing 90 participants engaged in commercial DFF. The main practices investigated included type and make of frying pan used, type of frying oil, frying temperature determination and regulation, frying duration, foods fried, recycling, and storage of frying oil. Oil samples used to fry mahamri (n=10) and fish (n= 10) from the field were analysed for concentrations of TAs using SPECTRO UV-18 MRC. Frequently fried foods included Mahamri (38%,) viazi karai (30.6%,), and fish (10.2%,). A majority (95%) of the frying pans were made of cast iron, all used subjective methods to determine the right frying temperatures and averagely recycled their oil thrice and discarded when colour changed to dark brown. About 60% of oil samples frying mahamri and 70% fish had TAs above Codex recommended limits of 8.0 mEq/Kg. DFF practices from the study areas potentially promote the formation of toxic aldehydes in the oils and fried foods. Future studies to investigate the impact of individual DFF practices on the generation of toxic aldehydes and the extent to which consumers of such foods are exposed. Keywords: Deep frying practices, Toxic aldehydes, Frying oils, Deep fried foods, Generation of toxic aldehydes.

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Trijid, Wilawan, Tipapon Khamdaeng, Thanasit Wongsiriamnuay, and Numpon Panyoyai. "Design and performance testing of liquid separation fryer." E3S Web of Conferences 187 (2020): 04005. http://dx.doi.org/10.1051/e3sconf/202018704005.

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This study presents a liquid separation fryer using the principle of heat transfer between different liquids, oil, and water, to be used as a hot and cold fluid in the frying process, respectively. It causes small pieces of food to fall into the water zone, causing no burns, which causes the fried oil not to be black and smokeless while cooking. This study was comparing the efficiency of the frying results between the liquid separation fryer with the conventional frying pans at the same process is 180°C of oil temperature, use the polar test set to measure the quality of the oil. The results found that the number of frying process in liquid separation fryer has 27 times more than regarding the amount of an extreme in used by conventional frying pans. From the prototype experiment, the fuel frying rate was reduced by 16.79%, causing the production cost to decrease by 20.6%. The production volume was more than 20.1% than the conventional pan; because of this, the liquid separation fryer has a temperature-controlled to save the amount of gas used.

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Vikri, M. Vikri Baihaggi, Al Machfudz, Rima Azara, and Syarifa Ramadhani Nurbaya. "Effect of Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara)." Journal of Tropical Food and Agroindustrial Technology 3, no. 02 (2022): 41–46. http://dx.doi.org/10.21070/jtfat.v3i02.1589.

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This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September 2021 to December 2021. This research was conducted using a factorial randomized block design (RAK) with the first factor being the treatment of roasting media consisting of 2 levels, namely T1 (Earth Frying Pan), T2 (Metal Frying Pan) and the second factor is the roasting time consisting of 3 levels, namely S1 (Roasting Time 40 minutes), S2 (Roasting Time 50 minutes), S3 (Roasting Time 60 minutes). The results showed that there was an interaction between roasting media and roasting time on the quality of brown rice (Oryza nivara) tea color parameters using the color reader method, water content, crude fiber content and organoleptic (taste) but there was no interaction on ash content and organoleptic parameters. (color, aroma). The best parameters are found in the T1S2 treatment (Soil Frying Pan and Roasting Time 50 minutes) which shows the value of crude fiber content of 12.08%, moisture content of 2.10%, lightness value of 76.73, redness value of 1.53, yellowness value of 4.98. , 0.00% ash content, taste organoleptic 0.00, color organoleptic 0.88, aroma organoleptic 0.00.

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Magbadelo, John Olushola. "Book review: Olusegun Adeniyi, From Frying Pan to Fire: How African Migrants Risk Everything in their Futile Search for a Better Life in Europe." India Quarterly: A Journal of International Affairs 75, no. 4 (2019): 579–82. http://dx.doi.org/10.1177/0974928419874554.

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Olusegun Adeniyi, From Frying Pan to Fire: How African Migrants Risk Everything in their Futile Search for a Better Life in Europe. Ibadan, Nigeria: Bookcraft, 2019, pp. xi + 184, USD 30.00, ISBN 9789785602272.

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Putri, Permata Adinda, Winiati Pudji Rahayu, Dede Robiatul Adawiyah, and Nuri Andarwulan. "Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur." Jurnal Teknologi dan Industri Pangan 35, no. 2 (2024): 172–84. https://doi.org/10.6066/jtip.2024.35.2.172.

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Red palm oil (RPO), processed without bleaching, has a higher total carotenoid content compared to commercial frying oil (CFO), at 500-700 ppm. The use of RPO in household cooking is not widespread due to its different characteristics compared to the commonly used cooking oil. This research aimed to determine the physicochemical characteristics (color, total carotenoid, iodine value, peroxide value, and acid value) and sensory attributes of RPO and CFO, followed by a comparison. Both oils were used in the preparation of pan-fried dishes, specifically pan-fried bean sprouts and pan-fried water spinach. Parameters observed in the pan-fried products included color, total carotenoid, sensory profile, and consumer’s acceptance. The results showed that the total carotenoid content in RPO (520.24±0.52 μg/g for pan-fried water spinach) was higher than in CFO (2.20±0.54 μg/g). However, CFO excelled in other chemical parameters, with a higher iodine value and lower acid and peroxide value. The total carotenoid in pan-fried products processed with RPO (34.52±0.25 μg/g for pan-fried bean sprouts and 37.83±0.05 μg/g for pan-fried water spinach) provided more than 15% of the daily vitamin A requirement per person. Pan-fried products made with RPO showed a sensory profile identical to the oil, and based on the obtained hedonic scores (neutral–slightly liked), products with RPO were not well-accepted by consumers. These results indicate that the application of RPO as a pan-frying medium can enhance its nutritional value due to its high carotenoid content, but it is not well-received sensorially.

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Hilda Porawati, Ahmad Imam Rifa’i, Gentur Pressa Reforandika, and Fahrur Razi Ramadhan. "Rancang Bangun Alat Pencetak Rempeyek Bulat Diameter 90mm." Jurnal Inovator 5, no. 1 (2022): 1–3. http://dx.doi.org/10.37338/inovator.v5i1.149.

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The peanut brittle product is very popular with the public so that many processors produce it, which are sold in various places, ranging from traditional markets to modern markets. The application of appropriate technology to increase production capacity is very much needed by Micro, Small and Medium Enterprises (MSMEs). In this research, the design of the peanut brittle fryer has been made using a round mold which has 10 peanut brittle molds with a spring lever system that is operated manually. The results showed that the frying pan had a diameter of 90 mm and a mold thickness of 2 mm and totaled 10 pieces in one frying process. The use of stainless material in the mold causes the dough to stick at the peanut frying stage.

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Gladyshev, M. I., N. N. Sushchik, G. A. Gubanenko, et al. "Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander ." Czech Journal of Food Sciences 32, No. 3 (2014): 226–31. http://dx.doi.org/10.17221/365/2013-cjfs.

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Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.&nbsp;

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Noda, Kyoko, Himawari Ando, Kimiko Tada, et al. "Acrylamide formation during pan-frying of mung bean sprouts." Food Science and Technology Research 28, no. 4 (2022): 307–15. http://dx.doi.org/10.3136/fstr.fstr-d-21-00030.

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Gerhold, Dorian. "The Hallen Family, Iron Platers and Frying Pan Makers." International Journal for the History of Engineering & Technology 79, no. 1 (2009): 34–58. http://dx.doi.org/10.1179/175812009x407187.

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Journal articles on the topic 'Pan frying'

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