In 1974 an article appeared in Science magazine with the dry-sounding title “Judgment Under Uncertainty: Heuristics and Biases” by a pair of psychologists who were not well known outside their discipline of decision theory. In it Amos Tversky and Daniel Kahneman introduced the world to Prospect Theory, which mapped out how humans actually behave when faced with decisions about gains and losses, in contrast to how economists assumed that people behave. Prospect Theory turned Economics on its head by demonstrating through a series of ingenious experiments that people are much more concerned with losses than they are with gains, and that framing a choice from one perspective or the other will result in decisions that are exactly the opposite of each other, even if the outcomes are monetarily the same. Prospect Theory led cognitive psychology in a new direction that began to uncover other human biases in thinking that are probably not learned but are part of our brain’s wiring.

Thinking fast and slow.

Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of frying oil, food materials, type of fryer, antioxidants, and oxygen concentration. High frying temperature, the number of fryings, the contents of free fatty acids, polyvalent metals, and unsaturated fatty acids of oil decrease the oxidative stability and flavor quality of oil. Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature. Lignan compounds in sesame oil are effective antioxidants in deep-fat frying.

https://onlinelibrary.wiley.com:443/doi/pdf/10.1111/j.1750-3841.2007.00352.x

Chemistry of deep-fat frying oils

The US Food and Drug Administration (FDA) regulates medical devices primarily through the law known as the Federal Food, Drug, and Cosmetic Act, as Amended (“the FD&C Act,” or “the Act”). Regulations promulgated by FDA in Title 21 of the Code of Federal Regulations (CFR) spell out the broad provisions contained in the Act.

United States food and drug administration

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight compounds as secondary metabolites, with confirmed toxic properties referred to as mycotoxins. Several mycotoxins reported to date are cosmopolitan in distribution and incur severe health-associated risks (including cancer and neurological disorders). Hence, creating awareness among consumers, as well as developing new methods for detection and inactivation is of great importance for food safety. In this review, the focus is on the occurrence of various types of mycotoxins in food and feed associated with risks to humans and livestock, as well as legislation put forth by various authorities, and on presently practiced detoxification methods. Brief descriptions on recent developments in mycotoxin detection methodology are also inlcuded. This review is meant to be informative not only for health-conscious consumers but also for experts in the field to pave the way for future research to fill the existing gaps in our knowledge with regard to mycotoxins and food safety.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2009.00094.x

Mycotoxins in Food and Feed: Present Status and Future Concerns

Introduction. Fried Product Processing and Characteristics. Frying Oil Characteristics. Fried Product Quality. Introductory Analysis of Frying Systems. Theory and Simulation of Frying. Oil Absorption in Fried Foods. Deep-Fat Frying Systems. Continuous Fryer Control Systems. Low-Fat Tortilla Chips. Packaging Fried Foods. Index.

https://www.springer.com/productFlyer_978-0-8342-1321-0.pdf?SGWID=0-0-1297-33281812-0

Deep Fat Frying: Fundamentals and Applications

The properties of peanut protein films were modified using physical and chemical treatments, and their effects on color, mechanical strength, water solubility and barrier to water vapor and oxygen of the films were investigated. Physical treatments consisted of heat denaturation of film-forming solution for 30 min at 60°C, 70°C, 80°C and 90°C, ultraviolet irradiation of films for up to 24 h, and three ultrasound processes of film-forming solution. Chemical treatments consisted of addition of aldehydes and anhydrides. Heat curing at 70°C, ultraviolet irradiation for 24 h, ultrasound for 10 min in a water-bath, and formaldehyde and glutaraldehyde addition caused a significant increase in the tensile strength of the films. The water vapor permeability (WVP) and oxygen permeability (OP) of the films decreased after heat denaturation and aldehyde treatment. OP also decreased with UV treatment. Heat curing was the most effective treatment, making the films stronger, more resistant to water and less permeable to water vapor and oxygen.

Physical and mechanical properties of peanut protein films

The objective of this study was to develop a multilayered edible coating with antimicrobial agent to extend the shelf life of fresh-cut cantaloupe stored at 4 °C. Three different sets of experiments were designed to test the effect of different concentrations of chitosan (0.5, 1, 2 g/100 g), pectin (0.5, 1, 2 g/100 g), and encapsulated trans-cinnamaldehyde (1, 2, 3 g/100 g), on the quality of fresh-cut cantaloupe. The first set (chitosan concentrations) provided the optimum concentration of chitosan based on preferences by the panelists. The second set (pectin concentrations) produced an acceptable coating that maintained shelf life. The third set (antimicrobial concentrations) helped establish the optimum concentration of trans-cinnamaldehyde in the coating. Changes in fruits texture, color, moisture, acidity, and pH were monitored. Sensory testing was carried out to support the objective quality data and microbiological analysis helped verify the antimicrobial effectiveness of trans-cinnamaldehyde. Uncoated fresh-cut cantaloupes stored at 4 °C served as controls. To test for the antimicrobial activity of chitosan alone, a second set of controls consisted of samples coated only with chitosan. Application of a multilayered edible coating composed of 2 g/100 g trans-cinnamaldehyde, 2 g/100 g chitosan and 1 g/100 g pectin helps extend the shelf life of fresh-cut cantaloupe (up to 9 days).

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

We assessed the effect of electron beam irradiation of packaged fresh blueberries at doses greater than 1.0 kGy on the quality attributes of the fruits. Irradiation experiments were conducted using a 10 MeV (18 kW) linear accelerator with single beam fixture. Fruits were stored at 5 °C and 70.4% RH for 14 days and tested at days 0, 3, 7 and 14 for physico-chemical, textural, microstructural, and sensory characteristics. Control samples consisted of non-irradiated fruits. Irradiation at doses higher than 1.1 kGy did affect (P

Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0-3.2 kGy)

The effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m 2 C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated. Furthermore, potato chips dried by impinging superheated steam (130 and 145C, h = 100 W/m 2 C) were compared to air dried (same conditions), commercial, and fried potato chips. Temperature and convective heat transfer coefficient had a significant effect on the drying rate during superheated steam impingement drying. Potato chips dried at higher drying temperature and convective heat transfer coefficient showed less shrinkage, lower bulk density, higher porosity, and darker color when compared to chips dried at lower temperatures and convective heat transfer coefficients. They were also less hard and had a lower vitamin C content. A higher rate of evaporation during the falling rate period was obtained when superheated steam drying was compared to air impingement drying. Potato chips produced using superheated steam impingement drying showed more shrinkage, higher bulk density, lower porosity, and lighter color than chips dried with air under the same temperature and with the same convective heat transfer coefficient (130, and 145C, h = 100 W/m 2 C). Moreover, superheated steam-dried potato chips retained more vitamin C during the drying process. Le sechage par impact peut etre une alternative pour la production de chips a faible teneur en lipide. Dans cette etude, l'effet d'une temperature de vapeur surchauffee (115, 130 et 145°C) et du coefficient de transfert de chaleur convective (100 et 600 W/m 2 C) sur le taux de sechage et les attributs de qualite (retrecissement, densite, porosite, couleur, texture et perte nutritive) de pommes de terre chips est examine. De plus, des chips sechees par impact de vapeur surchauffee sont comparees avec des chips sechees a l'air, commerciales et frites.

M. Elena Castell-Perez

Papers

Deep Fat Frying: Fundamentals and Applications

Physical and mechanical properties of peanut protein films

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0-3.2 kGy)

Impingement drying of potato chips