Frying, effects

The relative effectiveness of any food grade FRI varies with the composition of the substrate. Figure 1 shows induction times of two formulated FRI blends in Norwegian herring oil from different sources. The reverse relationship of the FRI effectiveness reinforces their substrate specific nature. Induction times and iodine values of control samples of the oils were similar. Formulating the most effective FRI blend requires knowledge of the lipid fatty acid composition and impurities present. 

Measures of effects Effects of low dissolved-oxygen concentrations on fish eggs and fry effects of obstacles snch as dams on adult fish behavior and effects of bottom sediment in streams on spawning behavior and egg survival... 

Several cortisone derivatives with glucocorticoid effects are most active, if they contain fluorine in the 9or-position together with an Il(9-OH group. Both substituents are introduced by the cleavage of a 9,11 -epoxide with hydrogen fluoride. The regio- and stereoselective formation of the -epoxide is achieved by bromohydrination of a 9,11-double bond and subsequent alkali treatment (J. Fried, 1954). 

The preference for O acylation of phenols arises because these reactions are kmetically controlled O acylation is faster than C acylation The C acyl isomers are more stable how ever and it is known that aluminum chloride is a very effective catalyst for the conversion of aryl esters to aryl ketones This isomerization is called the Fries rearrangement... 

The chronic aquatic effects which relate silver speciation to adverse environmental effects were studied on rainbow trout eggs and fry. The maximum acceptable toxicant concentration (MATC) for silver nitrate, as total silver, was reported to be 90—170 ng/L (43). Using fathead minnow eggs and fry, the MATC, as total silver, for silver thiosulfate complexes was reported as 21—44 mg/L, and for silver sulfide as 11 mg/L, the maximum concentration tested (27). 

Skim milk was initially used as the aqueous phase in margarine. Where the law allows, margarines may contain caseinates, whey proteins, or soy proteins as the proteins component in the aqueous phase. The addition to margarine of 0.01—0.1 wt % sodium caseinate in place of milk has been proposed to eliminate sticking during frying. Substituting soy proteins for milk would have the same effect. 

N. Fried, Degradation of Composite Materials The Effect of Water on Glass-Reinforced Plastic, in Mechanics of Composite Materials, Proceedings of the 5th Symposium on Naval Structural Mechanics, Philadelphia, Pennsylvania, 8-10 May 1967, F. W. Wendt, H. Liebowitz, and N. Perrone (Editors), Pergamon, Now York, 1970, pp. 813-837. 

Figure 9-10. Effect of liquid maldistribution on efficiency FRI data for 25-mm Pall rings in cyciohexane/n-heptane distillation with two different quality distributors. Used by permission of the American Institute of Chemical Engineers, Chemical Engineering Progress, Perry, D. and Nutter, ., Jan. (1990) p. 30, and by special permission of Fractionation Research, Inc., all rights reserved.

Fig. 31. Bubble wall velocity vs time during cavitational collapse for different values of the parameter X defined as X ss 0.4 c iTl] p./fri/2 (Ph — Pv)i/2). X permits us to account for the viscous and inertia effects of the polymer solution (redrawn according to Ref. [122]) ...

Fry, D.M. (1995). Reproductive effects in birds exposed to pesticides and industrial-chemicals. Environmental Health Perspectives 103, 165-171. 

The mechanism of NPYR formation has been studied by Coleman (37) and Bharucha et al. ( ). Coleman (37) reported that the requirement for a high temperature, the inhibitory effects of water and antioxidants, and the catalytic effect of a lipid hydroperoxide are consistent with the involvement of a free radical in the formation of NPYR. Similarly, Bharucha et al. (29) suggested that, since both NPYR and NDMA increase substantially towards the end of the frying process, N-nitros-amine formation during frying of bacon occurs essentially, if not entirely, in the fat phase after the bulk of the water is removed and therefore by a radical rather than an ionic mechanism. These authors speculated that, during the frying of... 

N-Nitrosamine inhibitors Ascorbic acid and its derivatives, andDC-tocopherol have been widely studied as inhibitors of the N-nitrosation reactions in bacon (33,48-51). The effect of sodium ascorbate on NPYR formation is variable, complete inhibition is not achieved, and although results indicate lower levels of NPYR in ascorbate-containing bacon, there are examples of increases (52). Recently, it has been concluded (29) that the essential but probably not the only requirement for a potential anti-N-nitrosamine agent in bacon are its (a) ability to trap NO radicals, (b) lipophilicity, (c) non-steam volatility and (d) heat stability up to 174 C (maximum frying temperature). These appear important requirements since the precursors of NPYR have been associated with bacon adipose tissue (15). Consequently, ascorbyl paImitate has been found to be more effective than sodium ascorbate in reducing N-nitrosamine formation (33), while long chain acetals of ascorbic acid, when used at the 500 and lOOO mg/kg levels have been reported to be capable of reducing the formation of N-nitrosamines in the cooked-out fat by 92 and 97%, respectively (49). 

The inhibition of formation of NPYR and NDMA in fried bacon by the use of cure-solubilized a-tocopherol (500 mg/kg) has been demonstrated by Fiddler et al. (50). Walters et al. (53) also reported reduced levels of N-nitrosamines in the vapors during the frying of bacon in fat containing a-tocopherol. It has also been shown that a-tocopherol is dispersed quite effectively during frying of bacon slices therefore, application to bacon may be made by spray or dip to overcome the problem of water insolubility (51). Controlled addition of this antioxidant may be an effective and practical way of reducing the concentration of N-nitrosamines in cooked... 

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