Results 271 to 280 of about 212,937 (312)

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

Rapid Assessment of Total Polar Material in Used Frying Oils Using Manganese Tetraphenylporphyrin Fluorescent Sensor with Enhanced Sensitivity

Food Analytical Methods, 2020
H. Gu, Xingyi Huang, Quansheng Chen, Yanhui Sun   +3 more
semanticscholar   +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

Utilization of Used Frying Oil as Diesel Engine Fuel

Energy Sources, 2003
This research was proposed to investigate the utilization of used frying oil as an alternative fuel for diesel engines. Edible oils that have been used several times for frying purposes usually contain undesirable components that make them unsuitable for further use for human consumption.
openaire   +1 more source

Optimum Use of Frying Oils

2022
openaire   +1 more source

Impact of frying practices and frying conditions on the quality and safety of frying oils used by street vendors and restaurants in Nairobi, Kenya

, 2017
S. Karimi, Michael Wawire, F. Mathooko
semanticscholar   +1 more source

Optimization of raw material mixtures in the production of biodiesel from vegetable and used frying oils regarding quality requirements in terms of cold flow properties

, 2013
Z. Jurac, V. Zlatar
semanticscholar   +1 more source

Evaluation of Used Frying Oil

2007
Frank T. Orthoefer, Gary R. List
openaire   +1 more source