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The influence of the temperature treatment method on the quality of French fries.
Open Research DataThe video presents instructional work on the temperature treatment of French fries and the assessment of oil changes during frying. The results of the measurements show that placing the fries in cold oil, heating them to the frying temperature compared to the conventional method of frying, reduces the amount of primary oxidation products and free fatty...
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Imaging of morphological and physicochemical changes occuring in the structure of austenitic steel due to the thermal sensitization
Open Research DataIn polycrystalline materials, grain boundaries are always where phenomena such as surface diffusion, sedimentation and corrosion occur. They have a significant impact on the macroscopic properties of the construction material [1]. In addition to inhomogeneities such as manganese sulphide inclusions formed during the metallurgical process, interfacial...