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Effects of surfactants on oil/water interface are studied using dissipative particle dynamics (DPD) at the mesoscopic scale. With a surfactant model, the effects of concentration of three types of surfactants, including ionic surfactant, nonionic surfactant, and the compound system of ionic and nonionic surfactant, on interfacial tension are analyzed in this study. Also, the distributions of interfacial tension and mean interfacial density are predicted. Simulated results indicate that the interfacial tension decreases with an increase of surfactant concentration. As the surfactant concentration increases to a certain value, the surfactant at the oil-water interface is saturated, and the interfacial tension will in-depend on surfactant concentration. It turns out to be that surfactants can be saturated just at the oil-water interface once its concentration reaches a certain value. A proper mixed ratio of compound system can reach a prime effect. Moreover, the inorganic salts can improve the interfacial efficiency of both ionic and nonionic surfactants, and lower interfacial tension. In addition, the temperature influences on surfactant aggregation behavior at the oil-water interface is discussed. Copyright Figure 1. Equilibrated morphology in oil/water system at different water content with nonionic surfactant ( a) water content of 10%; ( b)water content of 50%; (c) water content of 90% (The blue particles (W) represent the water beads, the red particles (O) represent the oil beads, the green particles (A) represent EO, the pink particles (B) represent PO).S. WANG ET AL.

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The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.