| Autor: |
Geiger, Philippe, Buchli, Jürg, Rüegg, Ramona, Müller, Nadina |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Apr2021, Vol. 56 Issue 4, p1844-1854, 11p |
| Abstrakt: |
Summary: Frying oil has a limited lifetime which results in the disposal of approximately 67% of all used oil. The aim of this study is to determine the suitability of different membranes for purifying frying oil and investigate the application of continuous membrane filtration in a commercial deep fryer. Eleven different membranes were tested to assess their suitability for filtrating frying oil. A prototype continuous filtration system with an integrated membrane filter was developed for a deep fryer to assess the effect of continuous membrane filtration on oil degradation. The prototype was subjected to a frying test over 13 days and the results compared to those from a standard deep fryer. The prototype maintained total polar compounds (TPC) at an acceptable level of <12% and the oil remained light in colour even after more than 280 h of use, while TPC in the standard deep fryer rose to >27%. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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