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Xiuzhi Sun - One of the best experts on this subject based on the ideXlab platform.

  • total frying use Time effects on soybean oil deterioration and on tortilla chip quality
    International Journal of Food Science and Technology, 1996
    Co-Authors: Yichang Tseng, Rosana G. Moreira, Xiuzhi Sun
    Abstract:

    Refined soybean oils were degraded at 190°C for 60 h to a total polar material of 61.54%. The effect of fresh to highly degraded oil on the physical and thermal properties of the oil as well as on the final quality of tortilla chips was determined. Surface tension decreased significantly with oil Degradation (P < 0.05). Colour readings also changed significantly with oil Degradation (P < 0.05) and were more pronounced after 30 h of frying. Foam and off-flavour developed between 20 and 30 h of Degradation suggesting that the oil should have been discarded when the total polar material reached 27%. The convective heat transfer coefficient changed more rapidly after 30 h of frying. The values of the convective heat transfer coefficient correlated highly with viscosity (-0.98). The oils, whether fresh or degraded, behaved as Newtonian fluids. Viscosity was significantly affected by oil Degradation Time and temperature (P < 0.05). The effect of temperature on the viscosity of the oils was described by an Arrhenius equation. Viscosity changed more rapidly with temperature as the Degradation Time increased. Tortilla chips were fried in fresh and degraded soybean oils. Total oil content and fracturability of tortilla chips were not affected significantly by oil Degradation Time (P < 0.05). However, the oil content adhering to the surface of the tortilla chips was significantly higher (P < 0.05) in the tortilla chips fried in degraded oil than in fresh oil.

  • Total frying‐use Time effects on soybean‐oil deterioration and on tortilla chip quality
    International Journal of Food Science and Technology, 1996
    Co-Authors: Yi‐chang Tseng, Rosana G. Moreira, Xiuzhi Sun
    Abstract:

    Refined soybean oils were degraded at 190°C for 60 h to a total polar material of 61.54%. The effect of fresh to highly degraded oil on the physical and thermal properties of the oil as well as on the final quality of tortilla chips was determined. Surface tension decreased significantly with oil Degradation (P < 0.05). Colour readings also changed significantly with oil Degradation (P < 0.05) and were more pronounced after 30 h of frying. Foam and off-flavour developed between 20 and 30 h of Degradation suggesting that the oil should have been discarded when the total polar material reached 27%. The convective heat transfer coefficient changed more rapidly after 30 h of frying. The values of the convective heat transfer coefficient correlated highly with viscosity (-0.98). The oils, whether fresh or degraded, behaved as Newtonian fluids. Viscosity was significantly affected by oil Degradation Time and temperature (P < 0.05). The effect of temperature on the viscosity of the oils was described by an Arrhenius equation. Viscosity changed more rapidly with temperature as the Degradation Time increased. Tortilla chips were fried in fresh and degraded soybean oils. Total oil content and fracturability of tortilla chips were not affected significantly by oil Degradation Time (P < 0.05). However, the oil content adhering to the surface of the tortilla chips was significantly higher (P < 0.05) in the tortilla chips fried in degraded oil than in fresh oil.

Rosana G. Moreira - One of the best experts on this subject based on the ideXlab platform.

  • total frying use Time effects on soybean oil deterioration and on tortilla chip quality
    International Journal of Food Science and Technology, 1996
    Co-Authors: Yichang Tseng, Rosana G. Moreira, Xiuzhi Sun
    Abstract:

    Refined soybean oils were degraded at 190°C for 60 h to a total polar material of 61.54%. The effect of fresh to highly degraded oil on the physical and thermal properties of the oil as well as on the final quality of tortilla chips was determined. Surface tension decreased significantly with oil Degradation (P < 0.05). Colour readings also changed significantly with oil Degradation (P < 0.05) and were more pronounced after 30 h of frying. Foam and off-flavour developed between 20 and 30 h of Degradation suggesting that the oil should have been discarded when the total polar material reached 27%. The convective heat transfer coefficient changed more rapidly after 30 h of frying. The values of the convective heat transfer coefficient correlated highly with viscosity (-0.98). The oils, whether fresh or degraded, behaved as Newtonian fluids. Viscosity was significantly affected by oil Degradation Time and temperature (P < 0.05). The effect of temperature on the viscosity of the oils was described by an Arrhenius equation. Viscosity changed more rapidly with temperature as the Degradation Time increased. Tortilla chips were fried in fresh and degraded soybean oils. Total oil content and fracturability of tortilla chips were not affected significantly by oil Degradation Time (P < 0.05). However, the oil content adhering to the surface of the tortilla chips was significantly higher (P < 0.05) in the tortilla chips fried in degraded oil than in fresh oil.

  • Total frying‐use Time effects on soybean‐oil deterioration and on tortilla chip quality
    International Journal of Food Science and Technology, 1996
    Co-Authors: Yi‐chang Tseng, Rosana G. Moreira, Xiuzhi Sun
    Abstract:

    Refined soybean oils were degraded at 190°C for 60 h to a total polar material of 61.54%. The effect of fresh to highly degraded oil on the physical and thermal properties of the oil as well as on the final quality of tortilla chips was determined. Surface tension decreased significantly with oil Degradation (P < 0.05). Colour readings also changed significantly with oil Degradation (P < 0.05) and were more pronounced after 30 h of frying. Foam and off-flavour developed between 20 and 30 h of Degradation suggesting that the oil should have been discarded when the total polar material reached 27%. The convective heat transfer coefficient changed more rapidly after 30 h of frying. The values of the convective heat transfer coefficient correlated highly with viscosity (-0.98). The oils, whether fresh or degraded, behaved as Newtonian fluids. Viscosity was significantly affected by oil Degradation Time and temperature (P < 0.05). The effect of temperature on the viscosity of the oils was described by an Arrhenius equation. Viscosity changed more rapidly with temperature as the Degradation Time increased. Tortilla chips were fried in fresh and degraded soybean oils. Total oil content and fracturability of tortilla chips were not affected significantly by oil Degradation Time (P < 0.05). However, the oil content adhering to the surface of the tortilla chips was significantly higher (P < 0.05) in the tortilla chips fried in degraded oil than in fresh oil.

Yichang Tseng - One of the best experts on this subject based on the ideXlab platform.

  • total frying use Time effects on soybean oil deterioration and on tortilla chip quality
    International Journal of Food Science and Technology, 1996
    Co-Authors: Yichang Tseng, Rosana G. Moreira, Xiuzhi Sun
    Abstract:

    Refined soybean oils were degraded at 190°C for 60 h to a total polar material of 61.54%. The effect of fresh to highly degraded oil on the physical and thermal properties of the oil as well as on the final quality of tortilla chips was determined. Surface tension decreased significantly with oil Degradation (P < 0.05). Colour readings also changed significantly with oil Degradation (P < 0.05) and were more pronounced after 30 h of frying. Foam and off-flavour developed between 20 and 30 h of Degradation suggesting that the oil should have been discarded when the total polar material reached 27%. The convective heat transfer coefficient changed more rapidly after 30 h of frying. The values of the convective heat transfer coefficient correlated highly with viscosity (-0.98). The oils, whether fresh or degraded, behaved as Newtonian fluids. Viscosity was significantly affected by oil Degradation Time and temperature (P < 0.05). The effect of temperature on the viscosity of the oils was described by an Arrhenius equation. Viscosity changed more rapidly with temperature as the Degradation Time increased. Tortilla chips were fried in fresh and degraded soybean oils. Total oil content and fracturability of tortilla chips were not affected significantly by oil Degradation Time (P < 0.05). However, the oil content adhering to the surface of the tortilla chips was significantly higher (P < 0.05) in the tortilla chips fried in degraded oil than in fresh oil.

Yi‐chang Tseng - One of the best experts on this subject based on the ideXlab platform.

  • Total frying‐use Time effects on soybean‐oil deterioration and on tortilla chip quality
    International Journal of Food Science and Technology, 1996
    Co-Authors: Yi‐chang Tseng, Rosana G. Moreira, Xiuzhi Sun
    Abstract:

    Refined soybean oils were degraded at 190°C for 60 h to a total polar material of 61.54%. The effect of fresh to highly degraded oil on the physical and thermal properties of the oil as well as on the final quality of tortilla chips was determined. Surface tension decreased significantly with oil Degradation (P < 0.05). Colour readings also changed significantly with oil Degradation (P < 0.05) and were more pronounced after 30 h of frying. Foam and off-flavour developed between 20 and 30 h of Degradation suggesting that the oil should have been discarded when the total polar material reached 27%. The convective heat transfer coefficient changed more rapidly after 30 h of frying. The values of the convective heat transfer coefficient correlated highly with viscosity (-0.98). The oils, whether fresh or degraded, behaved as Newtonian fluids. Viscosity was significantly affected by oil Degradation Time and temperature (P < 0.05). The effect of temperature on the viscosity of the oils was described by an Arrhenius equation. Viscosity changed more rapidly with temperature as the Degradation Time increased. Tortilla chips were fried in fresh and degraded soybean oils. Total oil content and fracturability of tortilla chips were not affected significantly by oil Degradation Time (P < 0.05). However, the oil content adhering to the surface of the tortilla chips was significantly higher (P < 0.05) in the tortilla chips fried in degraded oil than in fresh oil.

Stefano Vecchio - One of the best experts on this subject based on the ideXlab platform.

  • Kinetic investigation and predictive model for the isothermal Degradation Time in two commercial acetylsalicylic acid-based pharmaceutical tablet formulations
    Thermochimica Acta, 2011
    Co-Authors: Luigi Campanella, Valentina Micieli, Mauro Tomassetti, Stefano Vecchio
    Abstract:

    Abstract Differential scanning calorimetry was used as a rapid screening technique to study the stability of acetylsalicylic acid (ASA), pure or contained in two commercially available pharmaceutical tablet formulations, denoted as PF1 and PF2, where ASA is present at a high nominal concentration, along with some of the most commonly used excipients (starch, cellulose, saccharin). The stability study was focused on the kinetic analysis of the thermal decomposition of ASA, which occurs in pure ASA as well in the two pharmaceutical tablet formulations, using two well-known multi-heating model-free kinetic methods: Kissinger and Ozawa–Flynn–Wall. A knowledge of the Arrhenius parameters related to this process (activation energy E a , pre-exponential factor A , kinetic constant k ) allows the half-life Time values (extrapolated at 25 °C) to be calculated at fixed percentages of product degraded for pure ASA as well for both dosage forms considered. Finally, the novelty of this study is represented by the results of long-term isothermal measurements, consistent with short-term non-isothermal (accelerating) measurements, provided a reasonable predictive model to calculate the isothermal Degradation Times, thus demonstrating the reliability of extrapolated half-life Times obtained in this study.

  • Kinetic investigation and predictive model for the isothermal Degradation Time in two commercial acetylsalicylic acid-based pharmaceutical tablet formulations
    Thermochimica Acta, 2011
    Co-Authors: Luigi Campanella, Valentina Micieli, Mauro Tomassetti, Stefano Vecchio
    Abstract:

    Differential scanning calorimetry was used as a rapid screening technique to study the stability of acetylsalicylic acid (ASA), pure or contained in two commercially available pharmaceutical tablet formulations, denoted as PF1 and PF2, where ASA is present at a high nominal concentration, along with some of the most commonly used excipients (starch, cellulose, saccharin). The stability study was focused on the kinetic analysis of the thermal decomposition of ASA, which occurs in pure ASA as well in the two pharmaceutical tablet formulations, using two well-known multi-heating model-free kinetic methods: Kissinger and Ozawa-Flynn-Wall. A knowledge of the Arrhenius parameters related to this process (activation energy E(a), pre-exponential factor A. kinetic constant k) allows the half-life Time values (extrapolated at 25 degrees C) to be calculated at fixed percentages of product degraded for pure ASA as well for both dosage forms considered. Finally, the novelty of this study is represented by the results of long-term isothermal measurements, consistent with short-term non-isothermal (accelerating) measurements, provided a reasonable predictive model to calculate the isothermal Degradation Times, thus demonstrating the reliability of extrapolated half-life Times obtained in this study. (C) 2011 Elsevier B.V. All rights reserved