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Food Research International
Developing a rapid and non-invasive detection tool for frying oil adulteration in pure vegetable oils holds the considerable significance. In this study, a self-developed optical system which combined double integrating spheres (DIS) and laser induced ...
Jie You, Xinyu Zhang, Xueming He
semanticscholar +1 more source
Developing a rapid and non-invasive detection tool for frying oil adulteration in pure vegetable oils holds the considerable significance. In this study, a self-developed optical system which combined double integrating spheres (DIS) and laser induced ...
Jie You, Xinyu Zhang, Xueming He
semanticscholar +1 more source
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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Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
FoodsThis review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil ...
Susana Abrante-Pascual +2 more
semanticscholar +1 more source
The Engine Tests of Biodiesel from Used Frying Oil
Energy Sources, 2004Biodiesel 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 +3 more
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Quality control of used deep‐frying oils
European Journal of Lipid Science and Technology, 2014Quality 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.
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Experimental optimization of biodiesel production from Moroccan used frying oil
2015 3rd International Renewable and Sustainable Energy Conference (IRSEC), 2015Biodiesel 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 +6 more
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Fractionation of commercial frying oil samples using sep‐pak cartridges
Journal of the American Oil Chemists' Society, 1986AbstractCommercial 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 +2 more
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Frying Oil Quality Measured Using Various Objective Methods
2002 Chicago, IL July 28-31, 2002, 2002Deterioration 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 +3 more
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Regulating the use of degraded oil/fat in deep‐fat/oil food frying
Critical Reviews in Food Science and Nutrition, 1997During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed.
S. Paul, G. S. Mittal, M. S. Chinnan
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