OBJECTIVE:The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil.DESIGN:Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat.STATISTICAL ANALYSIS:A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test.RESULTS:No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil.CONCLUSIONS:Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Three jerky formulations were prepared from beef top round, turkey breast, and various emu cuts (inner mid drum, inner outside drum, oyster, and fan fillet). The meat sources were sliced, cured, smoked, and dried. All treatments were evaluated for palatability traits, shear force and chemical properties. No significant difference was found in the sodium or ash levels among the three treatments. Beef jerky had the highest percentage fat followed by emu, and then turkey (p < 0.05). Emu jerky was the toughest, chewiest, and most desirable as evaluated by a trained and consumer sensory panels. The production of emu jerky may be of particular interest to the emu industry to increase profits by utilizing less desirable cuts and opening a new market for the meat obtained from the emu. The information provided by this study can be utilized by emu producers and product marketers for the advancement of the emu industry.

The design, modeling, and fabrication of a GaAs traveling-wave field-effect transistor (TWF) is reported. The TWF described is a device with a single continuous 1-µm-long gate and a total width of 3 mm which shows flat band gain from 1 to 10 GHz with the potential of much wider band performance (1-40 GHz) and high gains. An advanced theoretical model is presented which performs a full coupled transmission line modal analysis for three lines (source gate and drain) using ab.initio calculations of interelectrode capacitance and inductance matrices. Good agreement is demonstrated between theory and experiment for frequency gain response measurements using balanced feed circuits.