Modelling oil absorption during post-frying cooling - I: model development

Several studies have highlighted the importance of the cooling period in oil absorption in deep-fat fried products. Specifically, it has been established that the largest proportion of oil which ends up into the food, is sucked into the porous crust region after the fried product is removed from the oil bath, stressing the importance of this time interval. The main objective of this paper was to develop a predictive mechanistic model that can be used to understand the principles behind post-frying cooling oil absorption kinetics, which can also help identifying the key parameters that affect the final oil intake by the fried product. The model was developed for two different geometries, an infinite slab and an infinite cylinder, and was divided into two main sub-models, one describing the immersion frying period itself and the other describing the post-frying cooling period. The immersion frying period was described by a transient moving-front model that considered the movement of the crust/core interface, whereas post-frying cooling oil absorption was considered to be a pressure driven flow mediated by capillary forces. A key element in the model was the hypothesis that oil suction would only begin once a positive pressure driving force had developed. The mechanistic model was based on measurable physical and thermal properties, and process parameters with no need of empirical data fitting, and can be used to study oil absorption in any deep-fat fried product that satisfies the assumptions made.

Modelling oil absorption during post-frying cooling - II: solution of the mathematical model, model testing and simulations

The mathematical models that describe the immersion-frying period and the post-frying cooling period of an infinite slab or an infinite cylinder were solved and tested. Results were successfully compared with those found in the literature or obtained experimentally, and were discussed in terms of the hypotheses and simplifications made. The models were used as the basis of a sensitivity analysis. Simulations showed that a decrease in slab thickness and core heat capacity resulted in faster crust development. On the other hand, an increase in oil temperature and boiling heat transfer coefficient between the oil and the surface of the food accelerated crust formation. The model for oil absorption during cooling was analysed using the tested post-frying cooling equation to determine the moment in which a positive pressure driving force, allowing oil suction within the pore, originated. It was found that as crust layer thickness, pore radius and ambient temperature decreased so did the time needed to start the absorption. On the other hand, as the effective convective heat transfer coefficient between the air and the surface of the slab increased the required cooling time decreased. In addition, it was found that the time needed to allow oil absorption during cooling was extremely sensitive to pore radius, indicating the importance of an accurate pore size determination in future studies.

Studying oil absorption in restructured potato chips

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 off 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 on 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.

Structure oil-absorption relationships during deep-fat frying

Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) 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.

Porosity and Oil Absorption Properties of Metal Compacts of Copper - Tin - Graphite

Powder metallurgy, the most recent innovation in met­allurgical process, is not a new art; although not until recently did it become a matter of general interest, this being due not only to the products formed but also to the possibilities of future developments. The manufacture and application of metal powders is now beginning to take a position as a recognized part of the science of metallurgy.

Study of the production of polyesters for polyurethanes at pilot plant scale

Dissertação para obtenção do grau de Mestre em Engenharia Química

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

O baru (Dipteryx alata Vog.) é uma leguminosa abundante no Cerrado brasileiro, cuja castanha pode ser explorada através do uso sustentável para o aproveitamento das frações proteicas e lipídicas. Este trabalho teve como objetivo estudar as proteínas desta castanha, presentes na farinha desengordurada e no concentrado proteico, quanto as suas propriedades funcionais, ao perfil das frações proteicas e à digestibilidade in vitro. A farinha desengordurada com hexano foi submetida à extração no pH de maior solubilidade das proteínas, obtendo-se o concentrado proteico. O perfil eletroforético das frações proteicas foi avaliado em gel de SDS-PAGE. As propriedades funcionais indicaram a possibilidade de emprego em diversos alimentos, assim como a soja, conferindo capacidade de absorção de água, capacidade de absorção de óleo, propriedades emulsificantes e espumabilidade. As globulinas, seguidas das albuminas, são as frações majoritárias da farinha e do concentrado proteico, respectivamente. A digestibilidade foi superior no concentrado em relação à farinha desengordurada.

Síntese de acetato de celulose a partir da palha de feijão utilizando N-bromossuccinimida (NBS) como catalisador

Neste estudo a celulose obtida da palha de feijão foi utilizada para produzir um material hidrofóbico (acetato de celulose) para ser avaliado como absorvente de óleo. Nas reações de acetilação foram utilizados anidrido acético e dois catalisadores, a piridina (PY) e N-bromossuccinimida (NBS). Os materiais produzidos foram caracterizados por espectroscopia na região do infravermelho médio, microscopia eletrônica de varredura, difratometria de raios-X e análise elementar. O NBS mostrou-se mais eficiente que a PY e, seu uso resultou em materiais com maiores quantidades de grupos acetatos, mais hidrofóbicos e com maiores capacidades de absorção de óleo de soja.

Influência dos tipos de óleos e tempos de fritura na perda de umidade e absorção de óleo em batatas fritas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)

Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity of the protein concentrate is three times the dry weight. The oil absorption capacity of the concentrate was 1,29 mL oil/g protein. The whipping capacity of the pigeonpea flour and its protein concentrate were evaluated.

Desenvolvimento de produto tipo “snack” a base de carne mecanicamente separada de tilápia do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Obtenção, caracterização e utilização de um compósito com matriz de resina poliéster e carga de fibras de sisal

The constant search for sustainable alternatives has earned great effort of researchers in research and obtaining new materials, encouraging the rise of eco-friendly productive development and providing simple and practical solutions to economic profitability. In this sense, the use of materials derived from natural renewable sources, vegetables, has great potential applicability to sustainable development. As alternative materials plant fibers can be applied to production of a range of composite materials easing the use of materials derived from non-renewable this thesis were sisal mats used for achieving a composite matrix having as one orthophthalic polyester resin. The webs were subjected to surface treatment in boiling water for 15 minutes. The webs of sisal fibers used were, respectively, 5%, 10% and 15% of the composite weight. The composite was obtained and characterized mechanically and thermally to the chosen formulations. several plates of the composite to obtain the body of evidence for the characterization tests complying with the relevant rules were made. The obtained composites showed strength tensile and bending lower than the array, so it can be used where are required low load requests. The most significant result of the composite studied given to the impact energy absorption, far superior to the matrix used. Other properties were highlighted in oil absorption, and density. It proved the feasibility of obtaining the composite for the three formulations studied C5, C10 and C15 being the most feasible to C10. To demonstrate the feasibility of using composite were made a wall clock, a bench, a chair and a shelf, low mechanical stress structures. It was concluded that the sisal rugs exercised the load function in the composite.

Obtenção, caracterização e utilização de um compósito com matriz de resina poliéster e carga de fibras de sisal

The constant search for sustainable alternatives has earned great effort of researchers in research and obtaining new materials, encouraging the rise of eco-friendly productive development and providing simple and practical solutions to economic profitability. In this sense, the use of materials derived from natural renewable sources, vegetables, has great potential applicability to sustainable development. As alternative materials plant fibers can be applied to production of a range of composite materials easing the use of materials derived from non-renewable this thesis were sisal mats used for achieving a composite matrix having as one orthophthalic polyester resin. The webs were subjected to surface treatment in boiling water for 15 minutes. The webs of sisal fibers used were, respectively, 5%, 10% and 15% of the composite weight. The composite was obtained and characterized mechanically and thermally to the chosen formulations. several plates of the composite to obtain the body of evidence for the characterization tests complying with the relevant rules were made. The obtained composites showed strength tensile and bending lower than the array, so it can be used where are required low load requests. The most significant result of the composite studied given to the impact energy absorption, far superior to the matrix used. Other properties were highlighted in oil absorption, and density. It proved the feasibility of obtaining the composite for the three formulations studied C5, C10 and C15 being the most feasible to C10. To demonstrate the feasibility of using composite were made a wall clock, a bench, a chair and a shelf, low mechanical stress structures. It was concluded that the sisal rugs exercised the load function in the composite.

Obtenção de concentrado proteico do farelo de arroz e avaliação das propriedades químicas e funcionais

Esta dissertação é composta por 5 artigos.