النشر العلمي

  • The Effect of Preform Structure on the Tensile Behavior of Carbon/Epoxy Composites

published in Gezira Journal of Engineering & Applied Sciences

  • Characterization of the failure and the effect of carbon fiber reinforced composites on the cracking in cement constructions, 11- Shearing Behaviour of Material and Adhesive

published in Journal of Reinforced Plastics and Composites (JRPC)

  • Characterization of the failure and the effect of carbon fibre reinforced composites on the cracking in cement constructions, 1-Tensile Characteristics

published in Journal of Reinforced Plastics and Composites (JRPC)

  • The effect of transversely aligned fibres on the axial tensile strength of carbon epoxy composites

published in Journal of Industrial Textiles (JIT)

  • Changes in Chemical and Physical Properties of Groundnut and Cottonseed Oils used for Frying Falafel

Different edible oils used in frying food, are expected to have some changes in their physical and chemical properties including the production of harmful compounds. Moreover, it is now a common practice in homes and restaurants, reusing oils for frying falafel (tamieya) several times. The objectives of this research were to investigate the changes in the physical and chemical qualities of cottonseed (CS) oil and groundnut (GN) oil used in frying falafel, determine the level of Cu, Cd and Pb and study attitudes and practices done by restaurants and homes during frying process. These objectives were achieved through different methodologies; a questionnaire composed of 20 questions has been designed to 103 and 78 cooks of homes and restaurants, respectively, and depending on questionnaire findings the experiment was designed. The experiment was composed of one type of food (falafel) which was fried separately and continuously in CS and GN oils, for 20 cycles. Samples were taken during frying process at initial/fresh oil, 5th, 10th, 15th and 20th frying cycle number and analyzed for chemical and physical changes. The survey results showed that the process of frying in homes sector were found acceptable, except in reusing deteriorated frying oil for wiping Kisra pan's and cooking food. However, in restaurants, unacceptable practices were done in terms of, prolonged use of thermally deteriorated frying oils, storing remained oil in fryer, topping oil and pouring waste oil in drainage system. Color index and viscosity of the two oils increased as the number of frying cycles increased. Peroxide, acid values and free fatty acid percent of both oils, were increased as frying number increased. Total polar compounds (TPC) of both oils increased as frying number increased. Groundnut oil was the most stable among the two studied oils. However, no significant differences (p>0.05) in physical and chemical changes were found in each frying oils, except for TPC. The level of Cu, Cd and Pb change rates in CS oil used for frying falafel, the ranges were 130-326, 0-1.5 and 79-269 ppb, respectively. The respective values for GN oil used for frying falafel, the range of values were 163-222 (Cu), 0-5 (Cd) and 67-200 ppb (Pb). TPC and Cd didn't exceed accepted limits among the two studied oils, except for Cu and Pb. Thus, the study recommended that changes in chemical and physical properties of the two studied oils has been found acceptable in terms of quality, except for limits of Pb and Cu it is not safe.

published in المؤتمر السابع للجمعية الإفريقية للمطفرات البيئية

© 2016 University Of Gezira. All rights reserved | Design by Informatics Administration