Abstract: This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 ºC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was compared with higher extraction temperatures, which are frequently used for this kind of determinations. The profile of volatile compounds found in deepfried (F) and non-fried (NF) coated fish at 37 and 50 ºC was different from that obtained at 80 ºC. Concerning furan and its derivatives, an extra formation of these compounds was observed at higher extraction temperatures. The analysis of volatile and furanic compounds in fish coated sticks simulating the cooking and eating conditions can be reliably carried out setting the headspace absorption temperature at 37 ºC.
Abstract: In this study, optimization is carried out to find the optimized design of a foam-filled column for the best Specific Energy Absorption (SEA) and Crush Force Efficiency (CFE). In order to maximize SEA, the optimization gives the value of 2.3 for column thickness and 151.7 for foam length. On the other hand to maximize CFE, the optimization gives the value of 1.1 for column thickness and 200 for foam length. Finite Element simulation is run by using this value and the SEA and CFE obtained 1237.76 J/kg and 0.92.