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THE RECOVERY OF USED FRYING OILS WITH VARIOUS ADSORBENTS
Journal of Food Lipids, 1998ABSTRACTThe recovery of used frying oils is of commercial and economic importance. One additional reuse of recovered oil could provide considerable savings to the food processors. Seven commonly used filter aids: Silasorb, Britesorb, HB 600, Purifry, Frypowder, Activated Carbon, and Magnesol, as well as two commercially unavailable adsorbents, Sorbead ...
S. Lin, C. Akoh, A. Reynolds
semanticscholar +2 more sources
Optimised transesterification of used frying oils: production and characterisation of biodiesel
International Journal of Environmental Analytical Chemistry, 2021To compete with the growing energy demands, it is necessary to explore some new alternative sources of energy. Presently, biodiesel is being acknowledged for its environmentally friendly and renewable nature.
Kiran Nawaz +6 more
semanticscholar +1 more source
Long storage stability of biodiesel from vegetable and used frying oils
Fuel, 2007José Aracil +2 more
exaly +2 more sources
Food Control, 2022
The free fatty acid (FFA) is an essential indicator to determine the discard point of frying oils, however, the current detection method of FFA in oil is laborious.
Linlin Zhao +3 more
semanticscholar +1 more source
The free fatty acid (FFA) is an essential indicator to determine the discard point of frying oils, however, the current detection method of FFA in oil is laborious.
Linlin Zhao +3 more
semanticscholar +1 more source
Lipid Technology, 2012
AbstractThe rapid development of China's economy has resulted in a dramatic increase in the production and purchase of instant fried food products by consumers. China's food industry has relied largely on the importation of soybean oil and palm oil. Palm oil is widely used by the commercial food industry because of its high oxidative stability and low ...
Liuping Fan, N.A. Michael Eskin
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AbstractThe rapid development of China's economy has resulted in a dramatic increase in the production and purchase of instant fried food products by consumers. China's food industry has relied largely on the importation of soybean oil and palm oil. Palm oil is widely used by the commercial food industry because of its high oxidative stability and low ...
Liuping Fan, N.A. Michael Eskin
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The use and abuse of frying oil
Food Service Technology, 2001AbstractThe quality of frying oil discarded by a sample of catering establishments was assessed using a rapid test method, which measures the free fatty acid (FFA) concentration. Results show that none of the establishments used an objective assessment method; a lack of consistency between establishments, and many discarding oil where the FFA levels ...
J. McSavage, S. Trevisan
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Critical Reviews in Food Science and Nutrition, 2021
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects.
Ju, Shen +4 more
openaire +2 more sources
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects.
Ju, Shen +4 more
openaire +2 more sources
Use of silicones in frying oils
Journal of the American Oil Chemists' Society, 1973AbstractSilicones (polydimethyl siloxanes) greatly increase the oxidative stability of an edible oil at high temperature. The effect is demonstrated here, using a thin layer chromatography technique to follow the oxidation of the oil. The minimum fully effective concentration corresponds to a monolayer of silicone on the air‐to‐oil surface.
I. P. Freeman +2 more
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