A Review of Factors Affecting Fat Absorption in Hot Chips

Consumption of hot chips is a convenience food in most countries. Unfortunately, these are high in fat and contribute to fat-related diseases in societies with a high fat consumption. There is substantial scope through best-practice deep-frying techniques for producing lower fat, high-quality chips. From a review of the literature, the main factors associated with a lower-fat content of chips are thick (>12 mm), straight cut chips; cryogenic freezing methods; low moisture content of potatoes (specific gravity >1.1); frying fat: chip volume ratio of 6:1; frying at optimal temperature (180 to 185°C) during cooking and turning the temperature down (∼140°C) and covering the vats during slack periods; vigorously shaking the basket and hanging it over the deep fryer to drain after frying; maintaining the quality of the frying fat by regularly skimming the cracklings, filtering the fat, and topping up the fryer with fresh fat; keeping the fat turnover <5 days; regular cleaning of frying equipment. It is important that all deep frying operators are adequately trained in these techniques. It is also important that the frying medium is low in saturated and trans fatty acids (<20%) because of their effects on blood lipids and low in linolenic acid (<3%) because it is readily degraded. The widespread implementation of best-practice deep-frying would reduce fat content of hot chips and thus lower overall fat consumption.

Covalent/crystallite cross-linked co-network hydrogels : an efficient and simple strategy for mechanically strong and tough hydrogels

Covalent/crystallite cross-linked co-network hydrogels have been prepared using epoxy and PVA through a cyclic freezing-thawing process. The PVA/epoxy hydrogels show enhanced mechanical strength and toughness. PVA/epoxy hydrogels with 4 wt% epoxy loading display maximum tensile strength and toughness of 1.1 MPa and 2838 kJ/m3 respectively. The fracture toughness of PVA/epoxy hydrogels ranges from 160 to 450 J/m2. Radius of gyration and fractal information of the hydrogels were obtained by fitting the SAXS data to the Guinier and power law models. The enhanced mechanical properties are attributed to the increase in covalent bonding and decrease in crystallite distribution with an increase in epoxy content. However a larger hysteresis is shown for PVA/epoxy hydrogels due to irreversible destruction of covalent bonds between epoxy and PVA.

Strain sensors with adjustable sensitivity by tailoring the microstructure of graphene aerogel/PDMS nanocomposites

Strain sensors with high elastic limit and high sensitivity are required to meet the rising demand for wearable electronics. Here, we present the fabrication of highly sensitive strain sensors based on nanocomposites consisting of graphene aerogel (GA) and polydimethylsiloxane (PDMS), with the primary focus being to tune the sensitivity of the sensors by tailoring the cellular microstructure through controlling the manufacturing processes. The resultant nanocomposite sensors exhibit a high sensitivity with a gauge factor of up to approximately 61.3. Of significant importance is that the sensitivity of the strain sensors can be readily altered by changing the concentration of the precursor (i.e., an aqueous dispersion of graphene oxide) and the freezing temperature used to process the GA. The results reveal that these two parameters control the cell size and cell-wall thickness of the resultant GA, which may be correlated to the observed variations in the sensitivities of the strain sensors. The higher is the concentration of graphene oxide, then the lower is the sensitivity of the resultant nanocomposite strain sensor. Upon increasing the freezing temperature from −196 to −20 °C, the sensitivity increases and reaches a maximum value of 61.3 at −50 °C and then decreases with a further increase in freezing temperature to −20 °C. Furthermore, the strain sensors offer excellent durability and stability, with their piezoresistivities remaining virtually unchanged even after 10 000 cycles of high-strain loading−unloading. These novel findings pave the way to custom design strain sensors with a desirable piezoresistive behavior.