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episodes</title> <meta name="description" content="Search results for: frying episodes"> <meta name="keywords" content="frying episodes"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="frying episodes"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 230</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: frying episodes</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">230</span> Pre-Drying Effects on the Quality of Frying Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hasan%20Yalcin">Hasan Yalcin</a>, <a href="https://publications.waset.org/abstracts/search?q=Tugba%20Dursun%20Capar"> Tugba Dursun Capar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Deep-fat frying causes desirable as well as undesirable changes in oil and potato, and changes the quality of the oil by hydrolysis, oxidation, and polymerization. The main objective of the present study was to investigate the pre-drying effects on the quality of both frying oil and potatoes. Prior to frying, potato slices (10 mm x10 mm x 30 mm) were air- dried at 60°C for 15, 30, 45, 60, 90, and 120 mins., respectively. Potato slices without the pre-drying treatment were considered as the control variable. Potato slices were fried in sunflower oil at 180°C for 5, 10, and 13 mins. The deep-frying experiments were repeated five times using the new potato slices in the same oil without oil replenishment. Samples of the fresh oil, together with those sampled at the end of successive frying operations (1th, 3th and 5th) were removed and analysed. Moisture content, colour and oil intake of the potato and colour, peroxide value (PV), free fatty acid (FFA), fatty acid composition and viscosity of the used oil were evaluated. The effect of frying time was also examined. Results show that pre-drying treatment had a significant effect on physicochemical properties and colour parameters of potato slices and frying oil. Pre-drying considerably decreased the oil absorption. The lowest oil absorption was found for the treatment that was pre-dried for 120, and fried for 5 min. The FFA levels decreased permanently for each pre-treatment throughout the frying period. All the pre-drying treatments had reached their maximum levels of FFA by the end of the frying procedures. The PV of the control and 60 min pre-dried sample decreased after the third frying. However, the PV of other samples increased constantly throughout the frying periods. Lastly, pre-drying did not affect the fatty acid composition of frying oil considerably when compared against previously unused oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=air-drying" title="air-drying">air-drying</a>, <a href="https://publications.waset.org/abstracts/search?q=deep-fat%20frying" title=" deep-fat frying"> deep-fat frying</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20content%20oil%20uptake" title=" moisture content oil uptake"> moisture content oil uptake</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/6015/pre-drying-effects-on-the-quality-of-frying-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6015.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">229</span> Monitoring the Effect of Deep Frying and the Type of Food on the Quality of Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20Masaud%20Almrhag">Omar Masaud Almrhag</a>, <a href="https://publications.waset.org/abstracts/search?q=Frage%20Lhadi%20Abookleesh"> Frage Lhadi Abookleesh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Different types of food like banana, potato and chicken affect the quality of oil during deep fat frying. The changes in the quality of oil were evaluated and compared. Four different types of edible oils, namely, corn oil, soybean, canola, and palm oil were used for deep fat frying at 180°C ± 5°C for 5 h/d for six consecutive days. A potato was sliced into 7-8 cm length wedges and chicken was cut into uniform pieces of 100 g each. The parameters used to assess the quality of oil were total polar compound (TPC), iodine value (IV), specific extinction E1% at 233 nm and 269 nm, fatty acid composition (FAC), free fatty acids (FFA), viscosity (cp) and changes in the thermal properties. Results showed that, TPC, IV, FAC, Viscosity (cp) and FFA composition changed significantly with time (P< 0.05) and type of food. Significant differences (P< 0.05) were noted for the used parameters during frying of the above mentioned three products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying%20potato" title="frying potato">frying potato</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20deterioration" title=" frying deterioration"> frying deterioration</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20oil" title=" quality of oil "> quality of oil </a> </p> <a href="https://publications.waset.org/abstracts/11028/monitoring-the-effect-of-deep-frying-and-the-type-of-food-on-the-quality-of-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11028.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">420</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">228</span> Assessment of Frying Material by Deep-Fat Frying Method</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brinda%20Sharma">Brinda Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Saakshi%20S.%20Sarpotdar"> Saakshi S. Sarpotdar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Deep-fat frying is popular standard method that has been studied basically to clarify the complicated mechanisms of fat decomposition at high temperatures and to assess their effects on human health. The aim of this paper is to point out the application of method engineering that has been recently improved our understanding of the fundamental principles and mechanisms concerned at different scales and different times throughout the process: pretreatment, frying, and cooling. It covers the several aspects of deep-fat drying. New results regarding the understanding of the frying method that are obtained as a results of major breakthroughs in on-line instrumentation (heat, steam flux, and native pressure sensors), within the methodology of microstructural and imaging analysis (NMR, MRI, SEM) and in software system tools for the simulation of coupled transfer and transport phenomena. Such advances have opened the approach for the creation of significant information of the behavior of varied materials and to the event of latest tools to manage frying operations via final product quality in real conditions. Lastly, this paper promotes an integrated approach to the frying method as well as numerous competencies like those of chemists, engineers, toxicologists, nutritionists, and materials scientists also as of the occupation and industrial sectors. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying" title="frying">frying</a>, <a href="https://publications.waset.org/abstracts/search?q=cooling" title=" cooling"> cooling</a>, <a href="https://publications.waset.org/abstracts/search?q=imaging%20analysis%20%28NMR" title=" imaging analysis (NMR"> imaging analysis (NMR</a>, <a href="https://publications.waset.org/abstracts/search?q=MRI" title=" MRI"> MRI</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM%29" title=" SEM)"> SEM)</a>, <a href="https://publications.waset.org/abstracts/search?q=deep-fat%20frying" title=" deep-fat frying"> deep-fat frying</a> </p> <a href="https://publications.waset.org/abstracts/21739/assessment-of-frying-material-by-deep-fat-frying-method" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21739.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">430</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">227</span> A 1H NMR-Linked PCR Modelling Strategy for Tracking the Fatty Acid Sources of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Simulated Shallow-Frying Episodes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Martin%20Grootveld">Martin Grootveld</a>, <a href="https://publications.waset.org/abstracts/search?q=Benita%20Percival"> Benita Percival</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarah%20Moumtaz"> Sarah Moumtaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Kerry%20L.%20Grootveld"> Kerry L. Grootveld</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objectives/Hypotheses: The adverse health effect potential of dietary lipid oxidation products (LOPs) has evoked much clinical interest. Therefore, we employed a <sup>1</sup>H NMR-linked Principal Component Regression (PCR) chemometrics modelling strategy to explore relationships between data matrices comprising (1) aldehydic LOP concentrations generated in culinary oils/fats when exposed to laboratory-simulated shallow frying practices, and (2) the prior saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) contents of such frying media (FM), together with their heating time-points at a standard frying temperature (180 <sup>o</sup>C). Methods: Corn, sunflower, extra virgin olive, rapeseed, linseed, canola, coconut and MUFA-rich algae frying oils, together with butter and lard, were heated according to laboratory-simulated shallow-frying episodes at 180 <sup>o</sup>C, and FM samples were collected at time-points of 0, 5, 10, 20, 30, 60, and 90 min. (n = 6 replicates per sample). Aldehydes were determined by <sup>1</sup>H NMR analysis (Bruker AV 400 MHz spectrometer). The first (dependent output variable) PCR data matrix comprised aldehyde concentration scores vectors (PC1* and PC2*), whilst the second (predictor) one incorporated those from the fatty acid content/heating time variables (PC1-PC4) and their first-order interactions. Results: Structurally complex<strong> t</strong><em>rans,trans</em>- and <em>cis,trans</em>-alka-2,4-dienals, 4,5-epxy-<em>trans</em>-2-alkenals and 4-hydroxy-/4-hydroperoxy-<em>trans-</em>2-alkenals (group I aldehydes predominantly arising from PUFA peroxidation) strongly and positively loaded on PC1*, whereas <em>n-</em>alkanals and <em>trans-</em>2-alkenals (group II aldehydes derived from both MUFA and PUFA hydroperoxides) strongly and positively loaded on PC2*. PCR analysis of these scores vectors (SVs) demonstrated that PCs 1 (positively-loaded linoleoylglycerols and [linoleoylglycerol]:[SFA] content ratio), 2 (positively-loaded oleoylglycerols and negatively-loaded SFAs), 3 (positively-loaded linolenoylglycerols and [PUFA]:[SFA] content ratios), and 4 (exclusively orthogonal sampling time-points) all powerfully contributed to aldehydic PC1* SVs (<em>p </em>10<sup>-3 </sup>to < 10<sup>-9</sup>), as did all PC1-3 x PC4 interaction ones (<em>p </em>10<sup>-5</sup> to < 10<sup>-9</sup>). PC2* was also markedly dependent on all the above PC SVs (PC2 > PC1 and PC3), and the interactions of PC1 and PC2 with PC4 (<em>p </em>< 10<sup>-9</sup> in each case), but not the PC3 x PC4 contribution. Conclusions: NMR-linked PCR analysis is a valuable strategy for (1) modelling the generation of aldehydic LOPs in heated cooking oils and other FM, and (2) tracking their unsaturated fatty acid (UFA) triacylglycerol sources therein. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying%20oils" title="frying oils">frying oils</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation%20products" title=" lipid oxidation products"> lipid oxidation products</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20episodes" title=" frying episodes"> frying episodes</a>, <a href="https://publications.waset.org/abstracts/search?q=chemometrics" title=" chemometrics"> chemometrics</a>, <a href="https://publications.waset.org/abstracts/search?q=principal%20component%20regression" title=" principal component regression"> principal component regression</a>, <a href="https://publications.waset.org/abstracts/search?q=NMR%20Analysis" title=" NMR Analysis"> NMR Analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=cytotoxic%2Fgenotoxic%20aldehydes" title=" cytotoxic/genotoxic aldehydes"> cytotoxic/genotoxic aldehydes</a> </p> <a href="https://publications.waset.org/abstracts/107308/a-1h-nmr-linked-pcr-modelling-strategy-for-tracking-the-fatty-acid-sources-of-aldehydic-lipid-oxidation-products-in-culinary-oils-exposed-to-simulated-shallow-frying-episodes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107308.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">171</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">226</span> Changes in Textural Properties of Zucchini Slices with Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of zucchini slices under effects of frying conditions were investigated. Frying time and temperature were interested process variables like slice thickness. Slice thickness was studied at three levels (2, 3, and 4 mm). Frying process was performed at two temperature levels (160 and 180 °C) and each for five different process time periods (1, 2, 3, 5, 8 and 10 min). As frying oil sunflower oil was used. Before frying zucchini slices were thermally processes in boiling water for 90 seconds to inactivate at least 80% of plant’s enzymes. After thermal process, zucchini slices were fried in an industrial fryer at specified temperature and time pairs. Fried slices were subjected to textural profile analysis (TPA) to determine textural properties. In this extent hardness, elasticity, cohesion, chewiness, firmness values of slices were figured out. Statistical analysis indicated significant variations in the studied textural properties with process conditions (p < 0.05). Hardness and firmness were determined for fresh and thermally processes zucchini slices to compare each others. Differences in hardness and firmness of fresh, thermally processed and fried slices were found to be significant (p < 0.05). This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title="sunflower oil">sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=slice%20thickness" title=" slice thickness"> slice thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20temperature" title=" frying temperature"> frying temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20time" title=" frying time"> frying time</a> </p> <a href="https://publications.waset.org/abstracts/28060/changes-in-textural-properties-of-zucchini-slices-with-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28060.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">225</span> Comparison of the Oxidative Stability of Chinese Vegetable Oils during Repeated Deep-Frying of French Fries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=TranThi%20Ly">TranThi Ly</a>, <a href="https://publications.waset.org/abstracts/search?q=Ligang%20Yang"> Ligang Yang</a>, <a href="https://publications.waset.org/abstracts/search?q=Hechun%20Liu"> Hechun Liu</a>, <a href="https://publications.waset.org/abstracts/search?q=Dengfeng%20Xu"> Dengfeng Xu</a>, <a href="https://publications.waset.org/abstracts/search?q=Haiteng%20Zhou"> Haiteng Zhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Shaokang%20Wang"> Shaokang Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Shiqing%20Chen"> Shiqing Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Guiju%20Sun"> Guiju Sun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aims to evaluate the oxidative stability of Chinese vegetable oils during repeated deep-frying. For frying media, palm oil (PO), sunflower oil (SFO), soybean oil (SBO), and canola oil (CO) were used. French fries were fried in oils heated to 180 ± 50℃. The temperature was kept constant during the eight h of the frying process. The oil quality was measured according to the fatty acid (FA) content, trans fatty acid (TFA) compounds, and chemical properties such as peroxide value (PV), acid value (AV), anisidine value (AnV), and malondialdehyde (MDA). Additionally, the sensory characteristics such as color, flavor, greasiness, crispiness, and overall acceptability of the French fries were assessed. Results showed that the PV, AV, AnV, MDA, and TFA content of SFO, CO, and SBO significantly increased in conjunction with prolonged frying time. During the deep-frying process, the SBO showed the lowest oxidative stability at all indices, while PO retained oxidative stability and generated the lowest level of TFA. The French fries fried in PO also offered better sensory properties than the other oils. Therefore, results regarding oxidative stability and sensory attributes suggested that among the examined vegetable oils, PO appeared to be the best oil for frying food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vegetable%20oils" title="vegetable oils">vegetable oils</a>, <a href="https://publications.waset.org/abstracts/search?q=French%20fries" title=" French fries"> French fries</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stability" title=" oxidative stability"> oxidative stability</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20oil" title=" frying oil"> frying oil</a> </p> <a href="https://publications.waset.org/abstracts/159997/comparison-of-the-oxidative-stability-of-chinese-vegetable-oils-during-repeated-deep-frying-of-french-fries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159997.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">117</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">224</span> Modelling of Moisture Loss and Oil Uptake during Deep-Fat Frying of Plantain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=James%20A.%20Adeyanju">James A. Adeyanju</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20O.%20Olajide"> John O. Olajide</a>, <a href="https://publications.waset.org/abstracts/search?q=Akinbode%20A.%20Adedeji"> Akinbode A. Adedeji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A predictive mathematical model based on the fundamental principles of mass transfer was developed to simulate the moisture content and oil content during Deep-Fat Frying (DFF) process of dodo. The resulting governing equation, that is, partial differential equation that describes rate of moisture loss and oil uptake was solved numerically using explicit Finite Difference Technique (FDT). Computer codes were written in MATLAB environment for the implementation of FDT at different frying conditions and moisture loss as well as oil uptake simulation during DFF of dodo. Plantain samples were sliced into 5 mm thickness and fried at different frying oil temperatures (150, 160 and 170 ⁰C) for periods varying from 2 to 4 min. The comparison between the predicted results and experimental data for the validation of the model showed reasonable agreement. The correlation coefficients between the predicted and experimental values of moisture and oil transfer models ranging from 0.912 to 0.947 and 0.895 to 0.957, respectively. The predicted results could be further used for the design, control and optimization of deep-fat frying process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying" title="frying">frying</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20loss" title=" moisture loss"> moisture loss</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20uptake" title=" oil uptake"> oil uptake</a> </p> <a href="https://publications.waset.org/abstracts/86942/modelling-of-moisture-loss-and-oil-uptake-during-deep-fat-frying-of-plantain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">447</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">223</span> The Perspective of Waste Frying Oil in São Paulo and Its Dimensions in the Reverse Logistics of the Production of Biodiesel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Max%20Filipe%20Goncalves">Max Filipe Goncalves</a>, <a href="https://publications.waset.org/abstracts/search?q=Alessandra%20Concilio"> Alessandra Concilio</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodrigo%20Shimada"> Rodrigo Shimada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The waste frying oil is highly pollutant when disposed incorrectly in the environment. Is necessary search of the Reverse Logistics to identify how can be structure to return the waste like this to productive chain and to be used in the new process. In this context, the objective of this paper is to analyze the perspective of the waste frying oil in São Paulo, and its dimensions in the production of biodiesel. Subjacent factors such as the agents, motivators and legal aspects were analyzed to demonstrate it. Then, the SWOT matrix was built with the aspects observed and the forces, weaknesses, opportunities and threats of the reverse logistic chain in São Paulo. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=perspective" title=" perspective"> perspective</a>, <a href="https://publications.waset.org/abstracts/search?q=reverse%20logistic" title=" reverse logistic"> reverse logistic</a>, <a href="https://publications.waset.org/abstracts/search?q=WFO" title=" WFO"> WFO</a> </p> <a href="https://publications.waset.org/abstracts/59374/the-perspective-of-waste-frying-oil-in-sao-paulo-and-its-dimensions-in-the-reverse-logistics-of-the-production-of-biodiesel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59374.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">209</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">222</span> Effect of Two Cooking Methods on Kinetics of Polyphenol Content, Flavonoid Content and Color of a Tunisian Meal: Molokheiya (Corchorus olitorius)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Njoumi">S. Njoumi</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Ben%20Haj%20Said"> L. Ben Haj Said</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20J.%20Amiot"> M. J. Amiot</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Bellagha"> S. Bellagha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main objective of this research was to establish the kinetics of variation of total polyphenol content (TPC) and total flavonoid content (TFC) in Tunisian Corchorus olitorius powder and in a traditional home cooked-meal (Molokheiya) when using stewing and stir-frying as cooking methods, but also to compare the effect of these two common cooking practices on water content, TPC, TFC and color. The L*, a* and b* coordinates values of the Molokheiya varied from 24.955±0.039 to 21.301±0.036, from -1.556±0.048 to 0.23±0.026 and from 5.675±0.052 to 6.313±0.103 when using stewing and from 21.328±0.025 to 20.56±0.021, from -1.093± 0.011to 0.121±0.007 and from 5.708±0.020 to 6.263±0.007 when using stir-frying, respectively. TPC and TFC increased during cooking. TPC of Molokheiya varied from 29.852±0.866 mg GAE/100 g to 220.416±0.519 mg GAE/100 g after 150 min of stewing and from 25.257±0.259 mg GAE/100 g to 208.897 ±0.173 mg GAE/100 g using stir-frying method during 150 min. TFC of Molokheiya varied from 48.229±1.47 mg QE/100 g to 843.802±1.841 mg QE/100 g when using stewing and from 37.031± 0.368 mg QE/100 g to 775.312±0.736 mg QE/100 g when using stir-frying. Kinetics followed similar curves in all cases but resulted in different final TPC and TFC. The shape of the kinetics curves suggests zero-order kinetics. The mathematical relations and the numerical approach used to model the kinetics of polyphenol and flavonoid contents in Molokheiya are described. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Corchorus%20olitorius" title="Corchorus olitorius">Corchorus olitorius</a>, <a href="https://publications.waset.org/abstracts/search?q=Molokheiya" title=" Molokheiya"> Molokheiya</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetic" title=" kinetic"> kinetic</a> </p> <a href="https://publications.waset.org/abstracts/29841/effect-of-two-cooking-methods-on-kinetics-of-polyphenol-content-flavonoid-content-and-color-of-a-tunisian-meal-molokheiya-corchorus-olitorius" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29841.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">355</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">221</span> Anthropometric Data Variation within Gari-Frying Population</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20M.%20Samuel">T. M. Samuel</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20O.%20Aremu"> O. O. Aremu</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20O.%20Ismaila"> I. O. Ismaila</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20I.%20Onu"> L. I. Onu</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20O.%20Adetifa"> B. O. Adetifa</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20E.%20Adegbite"> S. E. Adegbite</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20O.%20Olokoshe"> O. O. Olokoshe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The imperative of anthropometry in designing to fit cannot be overemphasized. Of essence is the variability of measurements among population for which data is collected. In this paper anthropometric data were collected for the design of gari-frying facility such that work system would be designed to fit the gari-frying population in the Southwestern states of Nigeria comprising Lagos, Ogun, Oyo, Osun, Ondo, and Ekiti. Twenty-seven body dimensions were measured among 120 gari-frying processors. Statistical analysis was performed using SPSS package to determine the mean, standard deviation, minimum value, maximum value and percentiles (2nd, 5th, 25th, 50th, 75th, 95th, and 98th) of the different anthropometric parameters. One sample t-test was conducted to determine the variation within the population. The 50th percentiles of some of the anthropometric parameters were compared with those from other populations in literature. The correlation between the worker’s age and the body anthropometry was also investigated.The mean weight, height, shoulder height (sitting), eye height (standing) and eye height (sitting) are 63.37 kg, 1.57 m, 0.55 m, 1.45 m, and 0.67 m respectively.Result also shows a high correlation with other populations and a statistically significant difference in variability of data within the population in all the body dimensions measured. With a mean age of 42.36 years, results shows that age will be a wrong indicator for estimating the anthropometry for the population. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthropometry" title="anthropometry">anthropometry</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20processing" title=" cassava processing"> cassava processing</a>, <a href="https://publications.waset.org/abstracts/search?q=design%20to%20fit" title=" design to fit"> design to fit</a>, <a href="https://publications.waset.org/abstracts/search?q=gari-frying" title=" gari-frying"> gari-frying</a>, <a href="https://publications.waset.org/abstracts/search?q=workstation%20design" title=" workstation design"> workstation design</a> </p> <a href="https://publications.waset.org/abstracts/32571/anthropometric-data-variation-within-gari-frying-population" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32571.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">253</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">220</span> Effect of Hydrocolloid Coatings and Bene Kernel Oil Acrylamide Formation during Potato Deep Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Razieh%20Niazmand">Razieh Niazmand</a>, <a href="https://publications.waset.org/abstracts/search?q=Dina%20Sadat%20Mousavian"> Dina Sadat Mousavian</a>, <a href="https://publications.waset.org/abstracts/search?q=Parvin%20Sharayei"> Parvin Sharayei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effect of carboxymethyl cellulose (CMC), tragacanth, and saalab hydrocolloids in two concentrations (0.3%, 0.7%) and different frying media, refined canola oil (RCO), RCO + 1% bene kernel oil (BKO), and RCO + 1 mg/l unsaponifiable matter (USM) of BKO on acrylamide formation in fried potato slices. The hydrocolloid coatings significantly reduced acrylamide formation in potatoes fried in all oils. Increasing the hydrocolloid concentration from 0.3% to 0.7% produced no effective inhibition of acrylamide. The 0.7 % CMC solution was identified as the most promising inhibitor of acrylamide formation in RCO oil, with a 62.9% reduction in acrylamide content. The addition of BKO or USM to RCO led to a noticeable reduction in the acrylamide level in fried potato slices. The findings suggest that a 0.7% CMC solution and RCO+USM are promising inhibitors of acrylamide formation in fried potato products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CMC" title="CMC">CMC</a>, <a href="https://publications.waset.org/abstracts/search?q=frying" title=" frying"> frying</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=saalab" title=" saalab"> saalab</a>, <a href="https://publications.waset.org/abstracts/search?q=tracaganth" title=" tracaganth"> tracaganth</a> </p> <a href="https://publications.waset.org/abstracts/6177/effect-of-hydrocolloid-coatings-and-bene-kernel-oil-acrylamide-formation-during-potato-deep-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6177.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">288</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">219</span> Effect of Elevated Temperatures on Trans Fat Content and Oxidative Parameters of Groundnut Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Akanksha%20Jain">Akanksha Jain</a>, <a href="https://publications.waset.org/abstracts/search?q=Santosh%20J.%20Passi"> Santosh J. Passi</a>, <a href="https://publications.waset.org/abstracts/search?q=William%20Selvamurthy"> William Selvamurthy</a>, <a href="https://publications.waset.org/abstracts/search?q=Archna%20Singh"> Archna Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Heating/frying at elevated temperatures cause numerous physiochemical reactions including oxidative deterioration and trans fatty acid (TFA) formation; however Indian data on these parameters are scanty. The present study was designed to assess the effect of constant heating/frying on formation of TFAs and oxidative stability in groundnut oil. 750 mL of the oil was heated in a large iron karahi (utensil similar to a wok) and freshly cut potato strips were fried constantly at varying temperatures (160ºC, 180ºC, 200ºC, 220ºC, 230ºC). In each case, the oil sample was drawn after one hour and stored at –20ºC until analysed. While TFA was estimated using gas chromatography with flame ionisation detector (AOCS official method Ce 1h–05), other chemical parameters were assessed by AOCS official methods. Oil samples subjected to heating/frying at varying temperatures demonstrated a significant increase in TFAs (p < 0.01) and saturated fatty acids (p < 0.01) while there was a corresponding decrease in cis-unsaturated fatty acids (p < 0.01). Frying process demonstrated greater TFA formation (mean TFA at 160ºC being 0.11±0.01g/100g; at 230ºC it being 2.33±0.05g/100g) as compared to heating alone (mean TFA at 160ºC being 0.07g±0.01/100g; at 230ºC it being 0.47±0.02g/100g), indicating that there was a significant difference in the generation of TFAs during the two thermal treatments (heating vs. frying; p=0.05). With increasing temperatures, acid value, p-anisidine value and total oxidation (TOTOX) value registered a significant increase (p < 0.01); however, peroxide value was found to be inconsistent. Thus, the formation of TFA and various oxidative parameters (except peroxide value) is directly influenced by the temperature of heating/frying. Since TFA formation and poor oxidative stability of oils can pose serious health concerns, food safety agencies/organizations need to devise appropriate policies, stringent food laws/standards and impose necessary safety regulations to curb oil abuse during the process of heating and frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of oils at elevated temperatures employed during heating/frying procedures. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cis-unsaturated%20fatty%20acid" title="cis-unsaturated fatty acid">cis-unsaturated fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stability" title=" oxidative stability"> oxidative stability</a>, <a href="https://publications.waset.org/abstracts/search?q=saturated%20fatty%20acid" title=" saturated fatty acid"> saturated fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=trans%20fatty%20acid" title=" trans fatty acid"> trans fatty acid</a> </p> <a href="https://publications.waset.org/abstracts/95093/effect-of-elevated-temperatures-on-trans-fat-content-and-oxidative-parameters-of-groundnut-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">184</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">218</span> Quantification and Thermal Behavior of Rice Bran Oil, Sunflower Oil and Their Model Blends </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Harish%20Kumar%20Sharma">Harish Kumar Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Garima%20Sengar"> Garima Sengar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice bran oil is considered comparatively nutritionally superior than different fats/oils. Therefore, model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were explored for changes in the different physicochemical parameters. Repeated deep fat frying process was carried out by using dried potato in order to study the thermal behaviour of pure rice bran oil, sunflower oil and their model blends. Pure rice bran oil and sunflower oil had shown good thermal stability during the repeated deep fat frying cycles. Although, the model blends constituting 60% RBO + 40% SFO showed better suitability during repeated deep fat frying than the remaining blended oils. The quantification of pure rice bran oil in the blended oils, physically refined rice bran oil (PRBO): SnF (sunflower oil) was carried by different methods. The study revealed that regression equations based on the oryzanol content, palmitic acid composition and iodine value can be used for the quantification. The rice bran oil can easily be quantified in the blended oils based on the oryzanol content by HPLC even at 1% level. The palmitic acid content in blended oils can also be used as an indicator to quantify rice bran oil at or above 20% level in blended oils whereas the method based on ultrasonic velocity, acoustic impedance and relative association showed initial promise in the quantification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20oil" title="rice bran oil">rice bran oil</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title=" sunflower oil"> sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=frying" title=" frying"> frying</a>, <a href="https://publications.waset.org/abstracts/search?q=quantification" title=" quantification"> quantification</a> </p> <a href="https://publications.waset.org/abstracts/50592/quantification-and-thermal-behavior-of-rice-bran-oil-sunflower-oil-and-their-model-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50592.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">217</span> Increasing Added-Value of Salak Fruit by Freezing Frying to Improve the Welfare of Farmers: Case Study of Sleman Regency, Yogyakarta-Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sucihatiningsih%20Dian%20Wisika%20Prajanti">Sucihatiningsih Dian Wisika Prajanti</a>, <a href="https://publications.waset.org/abstracts/search?q=Himawan%20Arif%20Susanto"> Himawan Arif Susanto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fruits are perishable products and have relatively low price, especially at harvest time. Generally, farmers only sell the products shortly after the harvest time without any processing. Farmers also only play role as price takers leading them to have less power to set the price. Sometimes, farmers are manipulated by middlemen, especially during abundant harvest. Therefore, it requires an effort to cultivate fruits and create innovation to make them more durable and have higher economic value. The purpose of this research is how to increase the added- value of fruits that have high economic value. The research involved 60 farmers of Salak fruit as the sample. Then, descriptive analysis was used to analyze the data in this study. The results showed the selling price of Salak fruit is very low. Hence, to increase the added-value of the fruits, fruit processing is carried out by freezing - frying which can cause the fruits last longer. In addition to increase these added-value, the products can be accommodated for further processed without worrying about their crops rotted or unsold. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruits%20processing" title="fruits processing">fruits processing</a>, <a href="https://publications.waset.org/abstracts/search?q=Salak%20fruit" title=" Salak fruit"> Salak fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=freezing%20frying" title=" freezing frying"> freezing frying</a>, <a href="https://publications.waset.org/abstracts/search?q=farmer%E2%80%99s%20welfare" title=" farmer’s welfare"> farmer’s welfare</a>, <a href="https://publications.waset.org/abstracts/search?q=Sleman" title=" Sleman"> Sleman</a>, <a href="https://publications.waset.org/abstracts/search?q=Yogyakarta" title=" Yogyakarta"> Yogyakarta</a> </p> <a href="https://publications.waset.org/abstracts/12148/increasing-added-value-of-salak-fruit-by-freezing-frying-to-improve-the-welfare-of-farmers-case-study-of-sleman-regency-yogyakarta-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12148.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">347</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">216</span> Control of Oil Content of Fried Zucchini Slices by Partial Predrying and Process Optimization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Main concern about deep-fat-fried food materials is their high final oil contents absorbed during frying process and/or after cooling period, since diet including high content of oil is accepted unhealthy by consumers. Different methods have been evaluated to decrease oil content of fried food stuffs. One promising method is partially drying of food material before frying. In the present study it was aimed to control and decrease the final oil content of zucchini slices by means of partial drying and to optimize process conditions. Conventional oven drying was used to decrease moisture content of zucchini slices at a certain extent. Process performance in terms of oil uptake was evaluated by comparing oil content of predried and then fried zucchini slices with those determined for directly fried ones. For predrying and frying processes, oven temperature and weight loss and frying oil temperature and time pairs were controlled variables, respectively. Zucchini slices were also directly fried for sensory evaluations revealing preferred properties of final product in terms of surface color, moisture content, texture and taste. These properties of directly fried zucchini slices taking the highest score at the end of sensory evaluation were determined and used as targets in optimization procedure. Response surface methodology was used for process optimization. The properties, determined after sensory evaluation, were selected as targets; meanwhile oil content was aimed to be minimized. Results indicated that final oil content of zucchini slices could be reduced from 58% to 46% by controlling conditions of predrying and frying processes. As a result, it was suggested that predrying could be one choose to reduce oil content of fried zucchini slices for health diet. This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=health%20process" title="health process">health process</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20uptake" title=" oil uptake"> oil uptake</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20oven" title=" conventional oven"> conventional oven</a> </p> <a href="https://publications.waset.org/abstracts/27962/control-of-oil-content-of-fried-zucchini-slices-by-partial-predrying-and-process-optimization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27962.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">215</span> Vitamin Content of Swordfish (Xhiphias gladius) Affected by Salting and Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Pi%C3%B1eiro">L. Piñeiro</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Cobas"> N. Cobas</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20G%C3%B3mez-Limia"> L. Gómez-Limia</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Mart%C3%ADnez"> S. Martínez</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Franco"> I. Franco</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The swordfish (<em>Xiphias gladius</em>) is a large oceanic fish of high commercial value, which is widely distributed in waters of the world’s oceans. They are considered to be an important source of high quality proteins, vitamins and essential fatty acids, although only half of the population follows the recommendation of nutritionists to consume fish at least twice a week. Swordfish is consumed worldwide because of its low fat content and high protein content. It is generally sold as fresh, frozen, and as pieces or slices. The aim of this study was to evaluate the effect of salting and frying on the composition of the water-soluble vitamins (B<sub>2</sub>, B<sub>3</sub>, B<sub>9</sub> and B<sub>12</sub>) and fat-soluble vitamins (A, D, and E) of swordfish. Three loins of swordfish from Pacific Ocean were analyzed. All the fishes had a weight between 50 and 70 kg and were transported to the laboratory frozen (-18 ºC). Before the processing, they were defrosted at 4 ºC. Each loin was sliced and salted in brine. After cleaning the slices, they were divided into portions (10×2 cm) and fried in olive oil. The identification and quantification of vitamins were carried out by high-performance liquid chromatography (HPLC), using methanol and 0.010% trifluoroacetic acid as mobile phases at a flow-rate of 0.7 mL min<sup>-1</sup>. The UV-Vis detector was used for the detection of the water- and fat-soluble vitamins (A and D), as well as the fluorescence detector for the detection of the vitamin E. During salting, water and fat-soluble vitamin contents remained constant, observing an evident decrease in the values of vitamin B<sub>2</sub>. The diffusion of salt into the interior of the pieces and the loss of constitution water that occur during this stage would be related to this significant decrease. In general, after frying water-soluble and fat-soluble vitamins showed a great thermolability with high percentages of retention with values among 50–100%. Vitamin B<sub>3</sub> is the one that exhibited higher percentages of retention with values close to 100%. However, vitamin B<sub>9</sub> presented the highest losses with a percentage of retention of less than 20%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying" title="frying">frying</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=salting" title=" salting"> salting</a>, <a href="https://publications.waset.org/abstracts/search?q=swordfish" title=" swordfish"> swordfish</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamins" title=" vitamins"> vitamins</a> </p> <a href="https://publications.waset.org/abstracts/107024/vitamin-content-of-swordfish-xhiphias-gladius-affected-by-salting-and-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107024.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">126</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">214</span> Organic Waste Valorization for Biodiesel Production: Chemical and Biological Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meha%20Alouini">Meha Alouini</a>, <a href="https://publications.waset.org/abstracts/search?q=Wissem%20Mnif"> Wissem Mnif</a>, <a href="https://publications.waset.org/abstracts/search?q=Yasmine%20Souissi"> Yasmine Souissi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This work will be conducted within the framework of the environmental sustainable development. It involves waste recovering into biodiesel fuel. Low cost feedstocks such as waste of frying oil and animal fats have been utilized to replace refined vegetable oil for biodiesel production. Biodiesel which refers to fatty acid methyl esters (FAME) was carried out by both chemical and enzymatic reaction of transesterification. In order to compare the two studied reactions the obtained biodiesel was characterized by determining its esters content and its fuel properties according to the European standard EN 14214. It was noted that the chemical method gave the product with the best physical property. But the biological one was found more effective for obtaining important ester content. Thus it would be interesting to optimize the enzymatic pathway of production of biodiesel to obtain a better property of biodiesel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20methyl%20esters" title=" fatty acid methyl esters"> fatty acid methyl esters</a>, <a href="https://publications.waset.org/abstracts/search?q=transesterification" title=" transesterification"> transesterification</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20frying%20oil" title=" waste frying oil"> waste frying oil</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20beef%20fat" title=" waste beef fat"> waste beef fat</a> </p> <a href="https://publications.waset.org/abstracts/14274/organic-waste-valorization-for-biodiesel-production-chemical-and-biological-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14274.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">501</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">213</span> Incidence, Risk Factors and Impact of Major Adverse Events Following Paediatric Cardiac Surgery</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sandipika%20Gupta">Sandipika Gupta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: Due to admirably low 30-day mortality rates for paediatric cardiac surgery, it is now pertinent to turn towards more intermediate-length outcomes such as morbidities closely associated with these surgeries. One such morbidity, major adverse events (MAE) comprises a group of adverse outcomes associated with paediatric cardiac surgery (e.g. cardiac arrest, major haemorrhage). Methods: This is a retrospective study that analysed the incidence and impact of MAE which was the primary outcome in the UK population. The data was collected in 5 centres between October 2015 and June 2017, amassing 3090 surgical episodes. The incidence and risk factors for MAE, were assessed through descriptive statistical analyses and multivariate logistic regression. The secondary outcomes of life status at 6 months and the length of hospital stay were also evaluated to understand the impact of MAE on patients. Results: Out of 3090 episodes, 134 (4.3%) had a postoperative MAE. The majority of the episodes were in: neonates (47%, P<0.001), high-risk cardiac diagnosis groups (20.1%, P<0.001), episodes with longer 5mes on the bypass (72.4%, P<0.001) and urgent surgeries (57.9%, P<0.001). Episodes reporting MAE also reported longer lengths of stay in hospital (29 days vs 9 days, P<0.001). Furthermore, patients experiencing MAE were at a higher risk of mortality at the 6-month life status check (mortality rates: 29.2% vs 2%, P<0.001).Conclusions: Key risk factors were identified. An important negative impact of MAE was found for patients. The identified risk factors could be used to profile and flag at-risk patients. Monitoring of MAE rates and closer investigation into the care pathway before and after individual MAEs in children’s heart units may lead to a reduction in these terrible events. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=" title=""></a> </p> <a href="https://publications.waset.org/abstracts/138185/incidence-risk-factors-and-impact-of-major-adverse-events-following-paediatric-cardiac-surgery" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138185.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">232</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">212</span> Changes in Textural Properties of Zucchini Slices Under Effects of Partial Predrying and Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of any food material during processing is significant for further consumer’s evaluation and directly affects their decisions. Thus any food material should be considered in terms of textural properties after any process. In the present study zucchini slices were partially predried to control and reduce the product’s final oil content. A conventional oven was used for partially dehydration of zucchini slices. Following frying was carried in an industrial fryer having temperature controller. This study was based on the effect of this predrying process on textural properties of fried zucchini slices. Texture profile analysis was performed. Hardness, elasticity, chewiness, cohesiveness were studied texture parameters of fried zucchini slices. Temperature and weight loss were monitored parameters of predrying process, whereas, in frying, oil temperature and process time were controlled. Optimization of two successive processes was done by response surface methodology being one of the common used statistical process optimization tools. Models developed for each texture parameters displayed high success to predict their values as a function of studied processes’ conditions. Process optimization was performed according to target values for each property determined for directly fried zucchini slices taking the highest score from sensory evaluation. Results indicated that textural properties of predried and then fried zucchini slices could be controlled by well-established equations. This is thought to be significant for fried stuff related food industry, where controlling of sensorial properties are crucial to lead consumer’s perception and texture related ones are leaders. This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=optimization" title="optimization">optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=texture%20profile%20analysis" title=" texture profile analysis"> texture profile analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20oven" title=" conventional oven"> conventional oven</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a> </p> <a href="https://publications.waset.org/abstracts/27990/changes-in-textural-properties-of-zucchini-slices-under-effects-of-partial-predrying-and-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27990.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">211</span> Effect of Different Oils on Quality of Deep-fried Dough Stick</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nuntaporn%20Aukkanit">Nuntaporn Aukkanit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deep-fried%20dough%20stick" title="deep-fried dough stick">deep-fried dough stick</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20oil" title=" palm oil"> palm oil</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title=" sunflower oil"> sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20oil" title=" rice bran oil"> rice bran oil</a> </p> <a href="https://publications.waset.org/abstracts/52732/effect-of-different-oils-on-quality-of-deep-fried-dough-stick" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52732.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">281</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">210</span> Atmospheric Circulation Types Related to Dust Transport Episodes over Crete in the Eastern Mediterranean</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Alafogiannis">K. Alafogiannis</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20E.%20Houssos"> E. E. Houssos</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Anagnostou"> E. Anagnostou</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Kouvarakis"> G. Kouvarakis</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Mihalopoulos"> N. Mihalopoulos</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Fotiadi"> A. Fotiadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Mediterranean basin is an area where different aerosol types coexist, including urban/industrial, desert dust, biomass burning and marine particles. Particularly, mineral dust aerosols, mostly originated from North African deserts, significantly contribute to high aerosol loads above the Mediterranean. Dust transport, controlled by the variation of the atmospheric circulation throughout the year, results in a strong spatial and temporal variability of aerosol properties. In this study, the synoptic conditions which favor dust transport over the Eastern Mediterranean are thoroughly investigated. For this reason, three datasets are employed. Firstly, ground-based daily data of aerosol properties, namely Aerosol Optical Thickness (AOT), Ångström exponent (α440-870) and fine fraction from the FORTH-AERONET (Aerosol Robotic Network) station along with measurements of PM10 concentrations from Finokalia station, for the period 2003-2011, are used to identify days with high coarse aerosol load (episodes) over Crete. Then, geopotential height at 1000, 850 and 700 hPa levels obtained from the NCEP/NCAR Reanalysis Project, are utilized to depict the atmospheric circulation during the identified episodes. Additionally, air-mass back trajectories, calculated by HYSPLIT, are used to verify the origin of aerosols from neighbouring deserts. For the 227 identified dust episodes, the statistical methods of Factor and Cluster Analysis are applied on the corresponding atmospheric circulation data to reveal the main types of the synoptic conditions favouring dust transport towards Crete (Eastern Mediterranean). The 227 cases are classified into 11 distinct types (clusters). Dust episodes in Eastern Mediterranean, are found to be more frequent (52%) in spring with a secondary maximum in autumn. The main characteristic of the atmospheric circulation associated with dust episodes, is the presence of a low-pressure system at surface, either in southwestern Europe or western/central Mediterranean, which induces a southerly air flow favouring dust transport from African deserts. The exact position and the intensity of the low-pressure system vary notably among clusters. More rarely dust may originate from deserts of Arabian Peninsula. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aerosols" title="aerosols">aerosols</a>, <a href="https://publications.waset.org/abstracts/search?q=atmospheric%20circulation" title=" atmospheric circulation"> atmospheric circulation</a>, <a href="https://publications.waset.org/abstracts/search?q=dust%20particles" title=" dust particles"> dust particles</a>, <a href="https://publications.waset.org/abstracts/search?q=Eastern%20Mediterranean" title=" Eastern Mediterranean"> Eastern Mediterranean</a> </p> <a href="https://publications.waset.org/abstracts/63484/atmospheric-circulation-types-related-to-dust-transport-episodes-over-crete-in-the-eastern-mediterranean" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63484.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">230</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">209</span> Evaluation of the Analytic for Hemodynamic Instability as a Prediction Tool for Early Identification of Patient Deterioration</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bryce%20Benson">Bryce Benson</a>, <a href="https://publications.waset.org/abstracts/search?q=Sooin%20Lee"> Sooin Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Ashwin%20Belle"> Ashwin Belle</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Unrecognized or delayed identification of patient deterioration is a key cause of in-hospitals adverse events. Clinicians rely on vital signs monitoring to recognize patient deterioration. However, due to ever increasing nursing workloads and the manual effort required, vital signs tend to be measured and recorded intermittently, and inconsistently causing large gaps during patient monitoring. Additionally, during deterioration, the body’s autonomic nervous system activates compensatory mechanisms causing the vital signs to be lagging indicators of underlying hemodynamic decline. This study analyzes the predictive efficacy of the Analytic for Hemodynamic Instability (AHI) system, an automated tool that was designed to help clinicians in early identification of deteriorating patients. The lead time analysis in this retrospective observational study assesses how far in advance AHI predicted deterioration prior to the start of an episode of hemodynamic instability (HI) becoming evident through vital signs? Results indicate that of the 362 episodes of HI in this study, 308 episodes (85%) were correctly predicted by the AHI system with a median lead time of 57 minutes and an average of 4 hours (240.5 minutes). Of the 54 episodes not predicted, AHI detected 45 of them while the episode of HI was ongoing. Of the 9 undetected, 5 were not detected by AHI due to either missing or noisy input ECG data during the episode of HI. In total, AHI was able to either predict or detect 98.9% of all episodes of HI in this study. These results suggest that AHI could provide an additional ‘pair of eyes’ on patients, continuously filling the monitoring gaps and consequently giving the patient care team the ability to be far more proactive in patient monitoring and adverse event management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clinical%20deterioration%20prediction" title="clinical deterioration prediction">clinical deterioration prediction</a>, <a href="https://publications.waset.org/abstracts/search?q=decision%20support%20system" title=" decision support system"> decision support system</a>, <a href="https://publications.waset.org/abstracts/search?q=early%20warning%20system" title=" early warning system"> early warning system</a>, <a href="https://publications.waset.org/abstracts/search?q=hemodynamic%20status" title=" hemodynamic status"> hemodynamic status</a>, <a href="https://publications.waset.org/abstracts/search?q=physiologic%20monitoring" title=" physiologic monitoring"> physiologic monitoring</a> </p> <a href="https://publications.waset.org/abstracts/150866/evaluation-of-the-analytic-for-hemodynamic-instability-as-a-prediction-tool-for-early-identification-of-patient-deterioration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150866.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">187</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">208</span> Analysis of the Air Pollution Behavior Registered at MACAM Net Using DOAS, Associated with High Pollution Episodes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Francisca%20Rojas%20Mart%C3%ADnez">Francisca Rojas Martínez</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Pedro%20Oyola"> T. Pedro Oyola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The combination of the geographical and meteorological conditions of the Santiago basin are unfavorable for the circulation of atmospheric pollution, especially in the autumn and winter months. The problem of environmental pollution in the Metropolitan Region has been studied since the 1960s because the city has presented high pollution levels for most of the year, levels that have even been compared with those in cities in developed countries, This implies serious consequences for the health of the population. Two of the most important gasses present in the contamination are NO2, and O3, the highest concentrations of nitrogen dioxide are measured during the winter, in addition, it is considered as a great contribution to the fine fraction of particulate matter and as a precursor of tropospheric ozone. On the other hand, tropospheric ozone is a pollutant of photochemical origin and is strongly enhanced by solar radiation, which is why its presence in the atmosphere is more significant in the spring and summer. The measurements were made at 3 different places in Santiago, and were used different equipment; a DOAS for gasses measures, SIMCA for Black Carbon Measure and the MACAM net for particulate matter and meteorological condition. The results shows an important relation between height and presence of pollution gasses, and additionally, pollution episodes are in common low temperature (< 10 °C) and high relative humidity (> 80%), which are factors that allows the air suspension of particulate matter and focus NH4+ and NO3-. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=black%20carbon" title="black carbon">black carbon</a>, <a href="https://publications.waset.org/abstracts/search?q=DOAS" title=" DOAS"> DOAS</a>, <a href="https://publications.waset.org/abstracts/search?q=episodes" title=" episodes"> episodes</a>, <a href="https://publications.waset.org/abstracts/search?q=high%20pollution" title=" high pollution"> high pollution</a>, <a href="https://publications.waset.org/abstracts/search?q=simca" title=" simca"> simca</a> </p> <a href="https://publications.waset.org/abstracts/73283/analysis-of-the-air-pollution-behavior-registered-at-macam-net-using-doas-associated-with-high-pollution-episodes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73283.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">277</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">207</span> Modernization of Garri-Frying Technologies with Respect to Women Anthromophic Quality in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adegbite%20Bashiru%20Adeniyi">Adegbite Bashiru Adeniyi</a>, <a href="https://publications.waset.org/abstracts/search?q=Olaniyi%20Akeem%20Olawale"> Olaniyi Akeem Olawale</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayobamidele%20Sinatu%20Juliet"> Ayobamidele Sinatu Juliet</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study was carried out in the 6 South Western states of Nigeria to analyze socio-economic characteristic of garri processors and their anthropometric qualities with respect to modern technologies used in garri processing. About 20 respondents were randomly selected from each of the 6 workstations purposively considered for the study due to their daily processing activities already attracted high patronage of customers. These include Oguntolu village (Ogun State), Igoba-Akure (Ondo State), Imo-Ilesa (Osun State), Odo Oba-Ileri (Oyo State), Irasa village (Ekiti State) and Epe in Lagos state. Interview schedule was conducted for 120 respondents to elicit information. Data were analyzed using descriptive statistical tools. It was observed from the findings that respondents were in their most productive age range (36-45 years) except Ogun state where majority (45%) were relatively older than 45 years. A fewer processors were much younger than 26 years old. It furthers revealed that not less than 55% have body weight greater than 50.0 kilogram, also not less than 70% were taller than 1.5 meter. So also, the hand length and hand thickness of the majority were long and bulky which are considered suitable for operating some modern and improved technologies in garri-frying process. This information could be used by various technological developers to enhance production of modern equipment and tools for a greater efficiency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agro-business" title="agro-business">agro-business</a>, <a href="https://publications.waset.org/abstracts/search?q=anthromorphic" title=" anthromorphic"> anthromorphic</a>, <a href="https://publications.waset.org/abstracts/search?q=modernization" title=" modernization"> modernization</a>, <a href="https://publications.waset.org/abstracts/search?q=proficiency" title=" proficiency "> proficiency </a> </p> <a href="https://publications.waset.org/abstracts/29482/modernization-of-garri-frying-technologies-with-respect-to-women-anthromophic-quality-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">512</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">206</span> Effects of Polyvictimization in Suicidal Ideation among Children and Adolescents in Chile</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oscar%20E.%20Cariceo">Oscar E. Cariceo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Chile, there is a lack of evidence about the impact of polyvictimization on the emergence of suicidal thoughts among children and young people. Thus, this study aims to explore the association between the episodes of polyvictimization suffered by Chilean children and young people and the manifestation of signs related to suicidal tendencies. To achieve this purpose, secondary data from the First Polyvictimization Survey on Children and Adolescents of 2017 were analyzed, and a binomial logistic regression model was applied to establish the probability that young people are experiencing suicidal ideation episodes. The main findings show that women between the ages of 13 and 15 years, who are in seventh grade and second in subsidized schools, are more likely to express suicidal ideas, which increases if they have suffered different types of victimization, particularly physical violence, psychological aggression, and sexual abuse. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chile" title="Chile">Chile</a>, <a href="https://publications.waset.org/abstracts/search?q=polyvictimization" title=" polyvictimization"> polyvictimization</a>, <a href="https://publications.waset.org/abstracts/search?q=suicidal%20ideation" title=" suicidal ideation"> suicidal ideation</a>, <a href="https://publications.waset.org/abstracts/search?q=youth" title=" youth"> youth</a> </p> <a href="https://publications.waset.org/abstracts/101338/effects-of-polyvictimization-in-suicidal-ideation-among-children-and-adolescents-in-chile" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/101338.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">178</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">205</span> Dependence of Free Fatty Acid and Chlorophyll Content on Thermal Stability of Extra Virgin Olive Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yongjun%20Ahn">Yongjun Ahn</a>, <a href="https://publications.waset.org/abstracts/search?q=Sung%20Gyu%20Choi"> Sung Gyu Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Seung-Yeop%20Kwak"> Seung-Yeop Kwak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Selective removal of free fatty acid (FFA) and chlorophyll in extra virgin olive oil (EVOO) is necessary to enhance the thermal stability in the condition of the deep frying. In this work, we demonstrated improving the thermal stability of EVOO by selective removal of free fatty acid and chlorophyll using (3-Aminopropyl)trimethoxysilane (APTMS) functionalized mesoporous silica with controlled pore size. The adsorption kinetics of free fatty acid and chlorophyll into the mesoporous silica were quantitatively analyzed by Freundlich and Langmuir model. The highest chlorophyll adsorption efficiency was shown in the pore size at 5 nm, suggesting that the interaction between the silica and the chlorophyll could be optimized at this point. The amino-functionalized mesoporous silica showed drastically improved removal efficiency of FFA than the bare silica. Moreover, beneficial compounds like tocopherol and phenolic compounds maintained even after adsorptive removal. Extra virgin olive oil treated by aminopropyl-functionalized silica had a smoke point high enough to be used as commercial frying oil. Based on these results, it is expected to attract the considerable amount of interest toward facile adsorptive refining process of EVOO using pore size controlled and amino-functionalized mesoporous silica. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mesoporous%20silica" title="mesoporous silica">mesoporous silica</a>, <a href="https://publications.waset.org/abstracts/search?q=extra%20virgin%20olive%20oil" title=" extra virgin olive oil"> extra virgin olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=selective%20adsorption" title=" selective adsorption"> selective adsorption</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20stability" title=" thermal stability"> thermal stability</a> </p> <a href="https://publications.waset.org/abstracts/96136/dependence-of-free-fatty-acid-and-chlorophyll-content-on-thermal-stability-of-extra-virgin-olive-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">204</span> Analysis of the Elastic Energy Released and Characterization of the Eruptive Episodes Intensity’s during 2014-2015 at El Reventador Volcano, Ecuador </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pa%C3%BAl%20I.%20Cornejo">Paúl I. Cornejo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The elastic energy released through Strombolian explosions has been quite studied, detailing various processes, sources, and precursory events at several volcanoes. We realized an analysis based on the relative partitioning of the elastic energy radiated into the atmosphere and ground by Strombolian-type explosions recorded at El Reventador volcano, using infrasound and seismic signals at high and moderate seismicity episodes during intense eruptive stages of explosive and effusive activity. Our results show that considerable values of Volcano Acoustic-Seismic Ratio (VASR or η) are obtained at high seismicity stages. VASR is a physical diagnostic of explosive degassing that we used to compare eruption mechanisms at El Reventador volcano for two datasets of explosions recorded at a Broad-Band BB seismic and infrasonic station located at ~5 kilometers from the vent. We conclude that the acoustic energy EA released during explosive activity (VASR η = 0.47, standard deviation σ = 0.8) is higher than the EA released during effusive activity; therefore, producing the highest values of η. Furthermore, we realized the analysis and characterization of the eruptive intensity for two episodes at high seismicity, calculating a η three-time higher for an episode of effusive activity with an occasional explosive component (η = 0.32, and σ = 0.42), than a η for an episode of only effusive activity (η = 0.11, and σ = 0.18), but more energetic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=effusive" title="effusive">effusive</a>, <a href="https://publications.waset.org/abstracts/search?q=explosion%20quakes" title=" explosion quakes"> explosion quakes</a>, <a href="https://publications.waset.org/abstracts/search?q=explosive" title=" explosive"> explosive</a>, <a href="https://publications.waset.org/abstracts/search?q=Strombolian" title=" Strombolian"> Strombolian</a>, <a href="https://publications.waset.org/abstracts/search?q=VASR" title=" VASR"> VASR</a> </p> <a href="https://publications.waset.org/abstracts/77095/analysis-of-the-elastic-energy-released-and-characterization-of-the-eruptive-episodes-intensitys-during-2014-2015-at-el-reventador-volcano-ecuador" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77095.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">184</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">203</span> Interplay of Physical Activity, Hypoglycemia, and Psychological Factors: A Longitudinal Analysis in Diabetic Youth</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Georges%20Jabbour">Georges Jabbour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background and aims: This two-year follow-up study explores the long-term sustainability of physical activity (PA) levels in young people with type 1 diabetes, focusing on the relationship between PA, hypoglycemia, and behavioral scores. The literature highlights the importance of PA and its health benefits, as well as the barriers to engaging in PA practices. Studies have shown that individuals with high levels of vigorous physical activity have higher fear of hypoglycemia (FOH) scores and more hypoglycemia episodes. Considering that hypoglycemia episodes are a major barrier to physical activity, and many studies reported a negative association between PA and high FOH scores, it cannot be guaranteed that those experiencing hypoglycemia over a long period will remain active. Building on that, the present work assesses whether high PA levels, despite elevated hypoglycemia risk, can be maintained over time. The study tracks PA levels at one and two years, correlating them with hypoglycemia instances and Fear of Hypoglycemia (FOH) scores. Materials and methods: A self-administered questionnaire was completed by 61 youth with T1D, and their PA was assessed. Hypoglycemia episodes, fear of hypoglycemia scores and HbA1C levels were collected. All assessments were realized at baseline (visit 0: V0), one year (V1) and two years later (V2). For the purpose of the present work, we explore the relationships between PA levels, hypoglycemia episodes, and FOH scores at each time point. We used multiple linear regression to model the mean outcomes for each exposure of interest. Results: Findings indicate no changes in total moderate to vigorous PA (MVPA) and VPA levels among visits, and HbA1c (%) was negatively correlated with the total amount of VPA per day in minutes (β= -0.44; p=0.01, β= -0.37; p=0.04, and β= -0.66; p=0.01 for V0, V1, and V2, respectively). Our linear regression model reported a significant negative correlation between VPA and FOH across the visits (β=-0.59, p=0.01; β= -0.44, p=0.01; and β= -0.34, p=0.03 for V0, V1, and V2, respectively), and HbA1c (%) was influenced by both the number of hypoglycemic episodes and FOH score at V2 (β=0.48; p=0.02 and β=0.38; p=0.03, respectively). Conclusion: The sustainability of PA levels and HbA1c (%) in young individuals with type 1 diabetes is influenced by various factors, including fear of hypoglycemia. Understanding these complex interactions is essential for developing effective interventions to promote sustained PA levels in this population. Our results underline the necessity of a multi-strategic approach to promoting active lifestyles among diabetic youths. This approach should synergize PA enhancement with vigilant glucose monitoring and effective FOH management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physical%20activity" title="physical activity">physical activity</a>, <a href="https://publications.waset.org/abstracts/search?q=hypoglycemia" title=" hypoglycemia"> hypoglycemia</a>, <a href="https://publications.waset.org/abstracts/search?q=fear%20of%20hypoglycemia" title=" fear of hypoglycemia"> fear of hypoglycemia</a>, <a href="https://publications.waset.org/abstracts/search?q=youth" title=" youth"> youth</a> </p> <a href="https://publications.waset.org/abstracts/189322/interplay-of-physical-activity-hypoglycemia-and-psychological-factors-a-longitudinal-analysis-in-diabetic-youth" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189322.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">26</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">202</span> Loss of Control Eating as a Key Factor of the Psychological Symptomatology Related to Childhood Obesity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Beltran">L. Beltran</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Solano"> S. Solano</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Lacruz"> T. Lacruz</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Blanco"> M. Blanco</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Rojo"> M. Rojo</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Graell"> M. Graell</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20R.%20Sepulveda"> A. R. Sepulveda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction and Objective: Given the difficulties of assessing Binge Eating Disorder during childhood, episodes of Loss of Control (LOC) eating can be a key symptom. The objective is to know the prevalence of food psychopathology depending on the type of evaluation and find out which psychological characteristics differentiate overweight or obese children who present LOC from those who do not. Material and Methods: 170 children from 8 to 12 years of age with overweight or obesity (P > 85) were evaluated through the Primary Care Centers of Madrid. Sociodemographic data and psychological measures were collected through the Kiddie-Schedule for Affective Disorders & Schizophrenia, Present & Lifetime Version (K-SADS-PL) diagnostic interview and self-applied questionnaires: Children's eating attitudes (ChEAT), depressive symptomatology (CDI), anxiety (STAIC), general self-esteem (LAWSEQ), body self-esteem (BES), perceived teasing (POTS) and perfectionism (CAPS). Results: 15.2% of the sample exceeded the ChEAT cut-off point, presenting a risk of pathological eating; 5.88% presented an Eating Disorder through the diagnostic interview (2.35% Binge Eating disorder), and 33.53% had LOC episodes. No relationship was found between the presence of LOC and clinical diagnosis of eating disorders according to DSM-V; however, the group with LOC presented a higher risk of eating psychopathology using the ChEAT (p < .02). Significant differences were found in the group with LOC (p < .02): higher z-BMI, lower body self-esteem, greater anxious symptomatology, greater frequency of teasing towards weight, and greater effect of teasing both towards weight and competitions; compared to their peers without LOC. Conclusion: According to previous studies in samples with overweight children, in this Spanish sample of children with obesity, we found a prevalence of moderate eating disorder and a high presence of LOC episodes, which is related to both eating and general psychopathology. These findings confirm that the exclusion of LOC episodes as a diagnostic criterion can underestimate the presence of eating psychopathology during this developmental stage. According to these results, it is highly recommended to promote school context programs that approach LOC episodes in order to reduce associated symptoms. This study is included in a Project funded by the Ministry of Innovation and Science (PSI2011-23127). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=childhood%20obesity" title="childhood obesity">childhood obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=eating%20psychopathology" title=" eating psychopathology"> eating psychopathology</a>, <a href="https://publications.waset.org/abstracts/search?q=loss-of-control%20eating" title=" loss-of-control eating"> loss-of-control eating</a>, <a href="https://publications.waset.org/abstracts/search?q=psychological%20symptomatology" title=" psychological symptomatology"> psychological symptomatology</a> </p> <a href="https://publications.waset.org/abstracts/119000/loss-of-control-eating-as-a-key-factor-of-the-psychological-symptomatology-related-to-childhood-obesity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119000.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">106</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">201</span> Understanding Loc Trade in Kashmir: References of Global Episodes in Arena of Economy and Confidence Building Measure</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aarushi%20Baloria">Aarushi Baloria</a>, <a href="https://publications.waset.org/abstracts/search?q=Joshina%20Jamwal"> Joshina Jamwal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The paper attempts to understand the genesis of the Kashmir conflict, the LoC trade, and the various challenges which impede LoC trade. The paper further understands how this trade assists in mitigating tension between the countries and act as a conference building measure (CBM). The paper discusses later on the positive aspects of LoC trade with the help of statistical data like increase in state's economy along with negatives like smuggling of arms, drugs, swapping and interchanging of Hawala money and other unconstitutional activities like terrorism that took place on trade points across LoC. Moreover, the paper also mentioned in the international context; the episodes of Ireland of Europe, Palestine of Middle East, Uganda of Africa not only as transaction step but also as a peace channel between the fragmented parts. Thus, the paper, in a nutshell, reflects how the trade across LoC benefited in various psychological, economic, and political reasons, and it is worth taking risk, taking its overall positive things into consideration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drugs" title="drugs">drugs</a>, <a href="https://publications.waset.org/abstracts/search?q=economy" title=" economy"> economy</a>, <a href="https://publications.waset.org/abstracts/search?q=international" title=" international"> international</a>, <a href="https://publications.waset.org/abstracts/search?q=peace" title=" peace"> peace</a>, <a href="https://publications.waset.org/abstracts/search?q=psychological" title=" psychological"> psychological</a>, <a href="https://publications.waset.org/abstracts/search?q=trade" title=" trade"> trade</a> </p> <a href="https://publications.waset.org/abstracts/127567/understanding-loc-trade-in-kashmir-references-of-global-episodes-in-arena-of-economy-and-confidence-building-measure" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/127567.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">136</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=frying%20episodes&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=frying%20episodes&page=3">3</a></li> <li class="page-item"><a class="page-link" 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