Evaluation of the effect of a novel membrane filtration system on the life span of frying oil

Frying oil has a limited lifetime which results in the disposal of approximately 67% of all used oil. The aim of this study is to determine the suitability of different membranes for purifying frying oil and investigate the application of continuous membrane filtration in a commercial deep fryer. Eleven different membranes were tested to assess their suitability for filtrating frying oil. A prototype continuous filtration system with an integrated membrane filter was developed for a deep fryer to assess the effect of continuous membrane filtration on oil degradation. The prototype was subjected to a frying test over 13 days and the results compared to those from a standard deep fryer. The prototype maintained total polar compounds (TPC) at an acceptable level of 27%

Effect of particle characteristics and foaming parameters on resulting foam quality and stability

Highlights: • Use of particles without emulsifier reduced median bubble size and improved foam stability. • Combining PGE emulsifier and particles resulted in higher foam stability. • Particularly low drainage was observed in particle stabilized foams using banana powder. • Increases in particle size and wetting angle correlated with reduced drainage. • High shear rates were strongly associated with narrower bubble size distributions.In this study, the effects of ten different food-grade particles on bubble quality and stabilization of particle-stabilized food foams in batch and continuous foaming with and without polyglycerol ester (PGE) as an emulsifier were investigated. Particle properties, such as contact angle and porosity, and varying process parameters, such as shear rate and gas fraction, were assessed with respect to their impact on bubble size x50,0, bubble size distribution width and drainage. The smallest bubble size x50,0 in foams without PGE could be achieved with banana powder (88 μm), calcium carbonate (89 μm) and microcrystalline cellulose (79 μm) particles. In comparison, the smallest size in the reference without particles were 105 μm. Combining the use of particles with PGE further reduced bubble size by up to 57% and drainage by up to 100%. Increasing the shear rate from 4922 s−1 (35 μm) to 9844 s−1 (14 μm) resulted in smaller mean bubble sizes and significantly narrower bubble size distributions whereas no distinct correlation between gas fraction and resulting bubble size was found. This study shows that using suitable particles in combination with an optimized foaming process promotes both bubble quality and the stability of foams

Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products

Palm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm oil possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilized foaming and Pickering emulsions, in order to simulate palm oil properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved very similarly to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment

Impact of selected baking and vacuum cooling parameters on the quality of toast bread

Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)​Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. However, the associated high costs and the need to adjust baking protocols are of relevance and more information is needed. This paper examines the influence of two main baking protocol parameters on the quality of toast bread, i.e. oven temperature and baking time reduction. Resulting toast bread characteristics including specific bread volume, concavity, browning index, crust and crumb hardness and aw-value were analysed as well as process-dependent core temperature and water loss. In order to compensate for water loss during vacuum cooling and still achieve optimal toast bread quality, a final bread core temperature of 98 °C at the end of baking gave best results, regardless of oven temperature. It was further shown that cooling time can be reduced by a factor of 10 if the baking protocol is optimally adjusted, hinting at a huge potential to increase productivity for industrial applications. In summary, it can be stated that vacuum cooling requires a tailored reduction in baking time in order to compensate for water loss from vacuum cooling while retaining sufficient structural cohesion to resist deformation of the bread