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Long storage stability of biodiesel from vegetable and used frying oils
Fuel, 2007A. Bouaid, M. Martínez, J. Aracil
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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
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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
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Biodiesel production using waste frying oil
Waste Management, 2011Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction to select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the ...
Trupti W, Charpe, Virendra K, Rathod
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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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Carbonyl value in monitoring of the quality of used frying oils.
Analytica Chimica Acta, 2008R. Farhoosh, S. Moosavi
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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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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
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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
Feasibility of recycling used frying oil using membrane process
European Journal of Lipid Science and Technology, 2001A study was carried out to improve the quality of used frying oils and to assess the feasibility of recycling using a membrane process. Experiments were conducted with used frying oils in a flat membrane batch cell using polymeric membranes. The total polar materials and oxidation products, which normally lead to the deterioration of frying oils, were ...
Atsushi Miyagi +3 more
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