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.

Chemical ageing and transformation of diffusivity in semi-solid multi-component organic aerosol particles

Recent experimental evidence underlines the importance of reduced diffusivity in amorphous semi-solid or glassy atmospheric aerosols. This paper investigates the impact of diffusivity on the ageing of multi-component reactive organic particles representative of atmospheric cooking aerosols. We apply and extend the recently developed KM-SUB model in a study of a 12-component mixture containing oleic and palmitoleic acids. We demonstrate that changes in the diffusivity may explain the evolution of chemical loss rates in ageing semi-solid particles, and we resolve surface and bulk processes under transient reaction conditions considering diffusivities altered by oligomerisation. This new model treatment allows prediction of the ageing of mixed organic multi-component aerosols over atmospherically relevant time scales and conditions. We illustrate the impact of changing diffusivity on the chemical half-life of reactive components in semisolid particles, and we demonstrate how solidification and crust formation at the particle surface can affect the chemical transformation of organic aerosols.

Chemical ageing and transformation of diffusivity in semi-solid multi-component organic aerosol particles

Recent experimental evidence underlines the importance of reduced diffusivity in amorphous semi-solid or glassy atmospheric aerosols. This paper investigates the impact of diffusivity on the ageing of multi-component reactive organic particles approximating atmospheric cooking aerosols. We apply and extend the recently developed KMSUB model in a study of a 12-component mixture containing oleic and palmitoleic acids. We demonstrate that changes in the diffusivity may explain the evolution of chemical loss rates in ageing semi-solid particles, and we resolve surface and bulk processes under transient reaction conditions considering diffusivities altered by oligomerisation. This new model treatment allows prediction of the ageing of mixed organic multi-component aerosols over atmospherically relevant timescales and conditions. We illustrate the impact of changing diffusivity on the chemical half-life of reactive components in semi-solid particles, and we demonstrate how solidification and crust formation at the particle surface can affect the chemical transformation of organic aerosols.

A stress-controlled mechanism for the intensity of very large magnitude explosive eruptions

Large magnitude explosive eruptions are the result of the rapid and large-scale transport of silicic magma stored in the Earth's crust, but the mechanics of erupting teratonnes of silicic magma remain poorly understood. Here, we demonstrate that the combined effect of local crustal extension and magma chamber overpressure can sustain linear dyke-fed explosive eruptions with mass fluxes in excess of 10^10 kg/s from shallow-seated (4–6 km depth) chambers during moderate extensional stresses. Early eruption column collapse is facilitated with eruption duration of the order of few days with an intensity of at least one order of magnitude greater than the largest eruptions in the 20th century. The conditions explored in this study are one way in which high mass eruption rates can be achieved to feed large explosive eruptions. Our results corroborate geological and volcanological evidences from volcano-tectonic complexes such as the Sierra Madre Occidental (Mexico) and the Taupo Volcanic Zone (New Zealand).

Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage

This paper represents a study of the transient changes occurring in temperature, and moisture and oil contents during the so called “post-frying drainage”—which is the duration for which a product is held in the head space of the fryer after it is removed from the oil. Since most of the oil adhering to the product penetrates into the structure during this period, this paper examines the effects of applying vacuum during drainage (1.33 kPa) to maintain the product temperature consistently above the water saturation temperature corresponding to the prevailing pressure (11 °C), which potentially eliminates water condensation and prevents the occluded surface oil from penetrating into the product structure. Draining under vacuum significantly lowers the oil content of potato chips by 38% compared to atmospheric drainage. This phenomenon can be further confirmed by confocal laser scanning microscopy (CLSM) images, which show that the boundary between the core and the crust regions is clearly visible in the case of vacuum drainage, whereas in the case of atmospheric drainage, the oil is distributed throughout the structure. Unfortunately, the same approach did not reduce the oil content of French fries—the oil content of vacuum-drained product was found similar to the product obtained by draining under atmospheric pressure. This is because the reduction in oil content only occurs when there is net moisture evaporation from the product and the evaporation rate is sufficient to force out the oil from the product; this was clearly not the case with French fries. The CLSM images show that the oil distribution in the products drained under atmospheric pressure and vacuum was similar.

The long-term stability of a possible aqueous ammonium sulfate ocean inside Titan

We model the thermal evolution of a subsurface ocean of aqueous ammonium sulfate inside Titan using a parameterized convection scheme. The cooling and crystallization of such an ocean depends on its heat flux balance, and is governed by the pressure-dependent melting temperatures at the top and bottom of the ocean. Using recent observations and previous experimental data, we present a nominal model which predicts the thickness of the ocean throughout the evolution of Titan; after 4.5 Ga we expect an aqueous ammonium sulfate ocean 56 km thick, overlain by a thick (176 km) heterogeneous crust of methane clathrate, ice I and ammonium sulfate. Underplating of the crust by ice I will give rise to compositional diapirs that are capable of rising through the crust and providing a mechanism for cryovolcanism at the surface. We have conducted a parameter space survey to account for possible variations in the nominal model, and find that for a wide range of plausible conditions, an ocean of aqueous ammonium sulfate can survive to the present day, which is consistent with the recent observations of Titan's spin state from Cassini radar data [Lorenz, R.D., Stiles, B.W., Kirk, R.L., Allison, M.D., del Marmo, P.P., Iess, L., Lunine, J.I., Ostro, S.J., Hensley, S., 2008. Science 319, 1649–1651].

On the possibility of non-fat frying using molten glucose

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a non-fat medium. Glucose was melted and its temperature was then brought to 185°C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, colour development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5mm and 2 mm penetration depth. The maximum hardness at 2mm penetration depth was also similar for both products, but different from cooked potato. The colour development which characterised French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected since glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and colour characteristics to that of French fries, can be prepared by using a non-fat frying medium.

Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour

The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes. and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth-containing cakes had similar texture characteristics to (he controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, clue to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, approximate to 1% per day during storage. After six days of storage, both C and RF amaranth-containing cakes had higher hardness and chewiness values than control cakes. Further experiments involving sensory evaluation during storage are necessary to determine the exact limit of amaranth flour replacement.

Short-term effects of gamma ray bursts on Earth

The aim of the present work is to study the potential short-term atmospheric and biospheric influence of Gamma Ray Bursts on the Earth. We focus in the ultraviolet flash at planet`s surface, which occurs as a result of the retransmission of the gamma radiation through the atmosphere. This would be the only important short-term effect on life. We mostly consider Archean and Proterozoic eons, and for completeness we also comment on the Phanerozoic. Therefore, in our study we consider atmospheres with oxygen levels ranging from 10(-5) to 1 of the present atmospheric level, representing different moments in the oxygen rise history. Ecological consequences and some strategies to estimate their importance are outlined.

Moho map of South America from receiver functions and surface waves

We estimate crustal structure and thickness of South America north of roughly 40 degrees S. To this end, we analyzed receiver functions from 20 relatively new temporary broadband seismic stations deployed across eastern Brazil. In the analysis we include teleseismic and some regional events, particularly for stations that recorded few suitable earthquakes. We first estimate crustal thickness and average Poisson`s ratio using two different stacking methods. We then combine the new crustal constraints with results from previous receiver function studies. To interpolate the crustal thickness between the station locations, we jointly invert these Moho point constraints, Rayleigh wave group velocities, and regional S and Rayleigh waveforms for a continuous map of Moho depth. The new tomographic Moho map suggests that Moho depth and Moho relief vary slightly with age within the Precambrian crust. Whether or not a positive correlation between crustal thickness and geologic age is derived from the pre-interpolation point constraints depends strongly on the selected subset of receiver functions. This implies that using only pre-interpolation point constraints (receiver functions) inadequately samples the spatial variation in geologic age. The new Moho map also reveals an anomalously deep Moho beneath the oldest core of the Amazonian Craton.

Intraplate earthquake swarm in Belo Jardim, NE Brazil: reactivation of a major Neoproterozoic shear zone (Pernambuco Lineament)

Intraplate earthquakes in stable continental areas have been explained basically by reactivation of pre-existing zones of weakness, stress concentration, or both. Zones of weakness are usually identified as sites of the last major orogeny, provinces of recent alkaline intrusions, or stretched crust in ancient rifts. However, it is difficult to identify specific zones of weakness and intraplate fault zones are not always easily correlated with known geological features. Although Northeastern Brazil is one of the most seismically active areas in the country (magnitudes 5 roughly every 5 yr), with hypocentral depths shallower than similar to 10 km and seismic zones as long as 30-40 km, no clear relationship with the known surface geology can be usually established with confidence, and a clear identification of zones of weakness has not yet been possible. Here we present the first clear case of seismic activity occurring as reactivation of an old structure in Brazil: the Pernambuco Lineament, a major Neoproterozoic shear zone. The 2004 earthquake swarm of Belo Jardim (magnitudes up to 3.1) and the recurrent activities in the nearby towns of Sao Caetano and Caruaru (magnitudes up to 4.0 and 3.8), show that the Pernambuco Lineament is a weak zone. A local seismic network showed that the Belo Jardim swarm of 2004 November occurred by normal faulting on a North dipping, E-W oriented fault plane in close agreement with the E-W trending structures within the Pernambuco Lineament. The Belo Jardim activity was concentrated in a 1.5 km (E-W) by 2 km (downdip) fault area, and average depth of 4.5 km. The nearby Caruaru activity occurs as both strike-slip and normal faulting, also consistent with local structures of the Pernambuco Lineament. The focal mechanisms of Belo Jardim, Caruaru and S. Caetano, indicate E-W compressional and N-S extensional principal stresses. The NS extension of this stress field is larger than that predicted by numerical models such as those of Coblentz & Richardson and we propose that additional factors such as flexural stresses from the nearby Sergipe-Alagoas marginal basin could also affect the current stress field in the Pernambuco Lineament.

Reappraisal of the effective elastic thickness for the sub-Andes using 3-D finite element flexural modelling, gravity and geological constraints

P>Estimates of effective elastic thickness (T(e)) for the western portion of the South American Plate using, independently, forward flexural modelling and coherence analysis, suggest different thermomechanical properties for the same continental lithosphere. We present a review of these T(e) estimates and carry out a critical reappraisal using a common methodology of 3-D finite element method to solve a differential equation for the bending of a thin elastic plate. The finite element flexural model incorporates lateral variations of T(e) and the Andes topography as the load. Three T(e) maps for the entire Andes were analysed: Stewart & Watts (1997), Tassara et al. (2007) and Perez-Gussinye et al. (2007). The predicted flexural deformation obtained for each T(e) map was compared with the depth to the base of the foreland basin sequence. Likewise, the gravity effect of flexurally induced crust-mantle deformation was compared with the observed Bouguer gravity. T(e) estimates using forward flexural modelling by Stewart & Watts (1997) better predict the geological and gravity data for most of the Andean system, particularly in the Central Andes, where T(e) ranges from greater than 70 km in the sub-Andes to less than 15 km under the Andes Cordillera. The misfit between the calculated and observed foreland basin subsidence and the gravity anomaly for the Maranon basin in Peru and the Bermejo basin in Argentina, regardless of the assumed T(e) map, may be due to a dynamic topography component associated with the shallow subduction of the Nazca Plate beneath the Andes at these latitudes.

The intraplate Porto dos Gauchos seismic zone in the Amazon craton - Brazil

The largest earthquake observed in the stable continental interior of the South American plate occurred in Serra do Tombador, Mato Grosso state - Brazil, on January 31,1955 with a magnitude of 6.2 m(b). Since then no other earthquake has been located near the 1955 epicentre. However, in Porto dos Gauchos, 100 km northeast of Serra do Tombador, a recurrent seismicity has been observed since 1959. Both Serra do Tombador and Porto dos Gauchos are located in the Phanerozoic Parecis basin. Two magnitude 5 earthquakes occurred in Porto dos Gauchos, in 1998 and 2005, with intensities up to VI and V, respectively. These two main shocks were followed by aftershock sequences lasting more than three years each. Local seismic stations have been deployed by the Seismological Observatory of the University of Brasilia since 1998 to study the ""Porto dos Gauchos"" seismic zone (PGSZ). A local seismic refraction survey was carried out with two explosions to help define the seismic velocity model. Both the 1998 and 2005 earthquake sequences occurred in the same WSW-ENE oriented fault zone with right-lateral strike-slip mechanisms. The epicentral zone is in the Parecis basin, near its northern border where there are buried grabens, generally trending WNW-ESE, such as the deep Mesoproterozoic Caiabis graben which lies partly beneath the Parecis basin. However, the epicentral distribution indicates that the 1998 and 2005 sequences are related to a N60 degrees E fault which probably crosses the entire Caiabis graben. The 1955 earthquake, despite the uncertainty in its epicentre, does not seem to be directly related to any buried graben either. The seismicity in the Porto dos Gauchos seismic zone, therefore, is not directly related to rifted crust. The probable direction of the maximum horizontal stress near Porto dos Gauchos is roughly E-W, consistent with other focal mechanisms further south in the Pantanal basin and Paraguay. but seems to be different from the NW-SE direction observed further north in the Amazon basin. The recurrent seismicity observed in Porto dos Gauchos, and the large 1955 earthquake nearby, make this area of the Parecis basin one of the most important seismic zones of Brazil. (C) 2009 Elsevier B.V. All rights reserved.