Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca

Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis

Acrylamide (AA) is a food processing byproduct that forms at high temperatures and is classified as a probable human carcinogen. Previous studies have linked AA to kidney, uterus, and ovary cancer burdens, but its study in African countries remains underexplored. This study systematically used six recent articles on dietary AA concentration data from scholarly databases using specific search terms. We also collected health metrics secondary data from the Institute of Health Metrics and Evaluation and other sources for the period 2015-2019. We used a Monte-Carlo simulation to integrate the dietary AA exposure, risks, and health metrics to estimate the cancer burdens. The results showed that the modal healthy life years lost ranged from 0.00488 (Ghana) to 0.218 (Ethiopia) per 100,000 population. The median statistic indicated 1.2 and 26.10 healthy life years lost for Ghana and Ethiopia, respectively, due to the three cancer types. The four-country study areas' total disability-adjusted life years (DALYs) were 63.7 healthy life-year losses. Despite the limitations of the non-standardized age-related food consumption data and the few inclusive articles, the probabilistic approach may account for the uncertainties and provide valid conclusions.

Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes

Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.