Results 241 to 250 of about 49,333 (275)

Quality and safety of frying oils used in restaurants

Food Research International, 2014
Fresh, in-use and discarded frying oils were collected from randomly selected restaurants in downtown Toronto, Canada, in order to assess the oxidative and hydrolytic state of oil used in commercial practice and consumed regularly by the local population. All in-use and discarded samples showed extremely high levels of oxidation products based on the p-
Anitta, Sebastian, Saeed M, Ghazani, Alejandro G, Marangoni   +2 more
openaire   +2 more sources

The Engine Tests of Biodiesel from Used Frying Oil

Energy Sources, 2004
Biodiesel is an environmentally friendly and a renewable alternative diesel fuel that can be used in diesel engines with little or no modification. Used frying oil is one of the raw materials which can be used for biodiesel production. The objective of this study was to investigate the effects of used frying oil originated from biodiesel on engine ...
Ulusoy, YAHYA, Karaosmanoglu, F, Cetinkaya, M, Tekin, Y   +3 more
openaire   +2 more sources

Quality control of used deep‐frying oils

European Journal of Lipid Science and Technology, 2014
Quality of deep‐fried food is inseparably attached to the quality of the used deep‐frying oil. Taste, flavor, shelf life, consumer acceptance, and safety of fried food essentially depend on frying oil quality. Evaluation of frying oil quality therefore is an important issue for both frying operators and official food control agencies.
openaire   +1 more source

Experimental optimization of biodiesel production from Moroccan used frying oil

2015 3rd International Renewable and Sustainable Energy Conference (IRSEC), 2015
Biodiesel was synthesized by transesterification of waste frying oil. The 1H-NMR, Gas chromatography, and FT-IR analyses of the final product confirmed that in the chosen experimental conditions, the transesterification reaction was complete and the biodiesel does not contain any traces of glycerol. The transesterification of the low cost raw materials
Ouanji Fatiha, Benyounes Anas, Nachid Marouane, Kacimi Mohamed, Ziyad Mahfoud, Liotta Leonarda Francesca, Puleo Fabrizio   +6 more
openaire   +2 more sources

Fractionation of commercial frying oil samples using sep‐pak cartridges

Journal of the American Oil Chemists' Society, 1986
AbstractCommercial frying oil samples were fractionated by column chromatography on hydrated silicic acid according to the standardized DGF‐IUPAC‐AOAC method. The non‐polar fraction was isolated using a mixture of petroleum ether:diethyl ether (87:13), while the polar fraction was eluted by diethyl ether.
Sébédio, Jean-Louis, Septier, Chantal, Grandgirard, A.   +2 more
openaire   +2 more sources

Frying Oil Quality Measured Using Various Objective Methods

2002 Chicago, IL July 28-31, 2002, 2002
Deterioration of frying oils is generally followed by changes in free fatty acid level, color of the used oil, or an increase in polarity of the oil. Various criteria are being used to judge when the frying oils needs to be discarded. The study was conducted to compare and correlate these methods used for measuring oil quality among varying ...
null Kumar Mallikarjunan, null Rosana G. Moreira, null Dennis P. Wiesenborn, null Lester A. Wilson   +3 more
openaire   +1 more source

Continuous fractionation of used frying oil by supercritical CO₂

Journal of the American Oil Chemists' Society, 2004
AbstractFractionation by supercritical carbon dioxide (SC−CO2) might be a way to purify used frying oils, since a selective separation of the oil components based on their polarity and M.W. can be attained. In this work, we studied the purification of peanut oil used for frying by SC−CO2 continuous fractionation in a packed column.
SESTI OSSEO, Libero, CAPUTO, GIUSEPPE, I. GRACIA, REVERCHON, Ernesto   +3 more
openaire   +2 more sources

Quality control in the use of deep frying oils

Journal of the American Oil Chemists' Society, 1984
AbstractThe chemical and physical changes that occur in frying facts during use and their significance to fat life and to finished product quality are reviewed. The more commonly used quality control tests for monitoring these changes are examined as is their applicability to food service institutions and food processors.
S. G. Stevenson, M. Vaisey‐Genser, N. A. M. Eskin   +2 more
openaire   +1 more source

Odor considerations in the use of frying oils

Journal of the American Oil Chemists' Society, 1979
AbstractOdors generated into cooking and serving areas during use of oils in pan frying and deep‐fat frying are of concern to home and institutional consumers and, in some respects, to industrial users. Odor considerations are factors in the selection of types of oils to be used in both domestic and foreign markets.
openaire   +1 more source

Quick tests for used frying fats and oils

European Journal of Lipid Science and Technology, 2000
The rate of degradation of frying fats and oils depends on several parameters such as the type of fat, the fried food, and the frying conditions. Thus, it is not possible to suggest a general period of usage until the spoilage of deep-frying fat begins and the fat has to be changed.
openaire   +1 more source