Comparative evaluation of regenerative capacity of different adsorbents and filters for degraded frying oil

Food Science and Technology International

Volumn 12, Issue 2, 2006, Pages 145-157

  Phogat, S S ^a   Mittal, G S ^a   Kakuda, Y ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Adsorbents; Capacitance; Colour; Filtration; Frying; Oil quality; Oils; Viscosity

Indexed keywords

ADSORBENTS; CAPACITANCE; COLOR; FATTY ACIDS; FILTRATION; VISCOSITY;

FRYING; OIL QUALITY; PASSIVE FILTRATION SYSTEMS; PHOTOMETRIC COLOUR INDEX (PCI);

VEGETABLE OILS;

EID: 33645558777     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206064150     Document Type: Article

References (27)

1. AOCS (1998). Official Methods and Recommended Practices of the American Oil Chemists' Society. Champaign, IL: AOCS Press.
2. Bheemreddy R.M., Chinnan M.S., Pannu K.S. and Reynolds A.E. (2002a). Filtration and filter systems for treated frying oil. Journal of Food Process Engineering 25 (1). 23 - 40.
3. Bheemreddy R.M., Chinnan M.S., Pannu K.S. and Reynolds A.E. (2002b). Active treatment of frying oil for enhanced fry-life. Journal of Food Science 67: 1478 - 1484.
4. Blumenthal M.M. (1996). Frying technology. In: Hui Y.H. (ed.), Bailey's Industrial Oil and Fat Products, Vol. 3, Edible Oil and Fat Products: Products and Application Technology. New York: John Wiley & Sons, pp. 429 - 481.
5. El-Shami S.M., Selim I.J., El-Anwar I.M. and El-Mllah M.H. (1992). Dielectric properties for monitoring the quality of heated oils. Journal of American Oil Chemists' Society 69: 872 - 875.
6. Gere A. (1982). Studies of the changes in edible fats during heating and frying. Die Nahrung 26: 923 - 932.
7. Gertz C. (2000). Chemical and physical parameters as quality indicators of used frying oils. European Journal of Lipid Science and Technology 102: 566 - 572.
8. Hammond E.W. (2002). Oil quality management and measurement during crisp/snack frying in palmoleinwhat is important to product quality. Malaysian Oil Science and Technology 11: 9 - 13.
9. Hunter J.E. and Applewhite T.H. (1993). Correction of dietary fat availability estimates for wastage of food service deep frying-fats. Journal of American Oil Chemists' Society 70: 613 - 617.
10. Lin S., Akoh C.C. and Reynolds A.E. (1998). The recovery of used frying oils with various adsorbents. Journal of Food Lipids 5: 1 - 16.
11. Lin S., Akoh C.C. and Reynolds A.E. (1999). Determination of optimal conditions for selected adsorbent combinations to recover used frying oils. Journal of American Oil Chemists' Society 76: 739 - 744.
12. Lin S., Akoh C.C. and Reynolds A.E. (2001). Recovery of used frying oils with adsorbent combinations: refrying and subsequent oil replenishment. Food Research International 34: 159 - 166.
13. Maskan M. (2003). Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil. European Food Research and Technology 218: 20 - 25.
14. Maskan M. and Bagci H. (2003a). Effect of different adsorbents on purification of used sunflower seed oil utilized for frying. European Food Research and Technology 217: 215 - 218.
15. Maskan M. and Bagci H. (2003b). The recovery of used sunflower seed oil utilized in repeated deep-fat frying process. European Food Research and Technology 218: 26 - 31.
16. McNeill J., Kakuda Y. and Kamel B. (1986). Improving the quality of used frying oils by treatment with activated carbon and silica. Journal of American Oil Chemists' Society 63: 1564 - 1567.
17. Mancini-Filho J., Smith L.M., Creveling R.K. and Al-Shaikh H.F. (1986). Effects of selected chemical treatments on quality of fats used for deep-frying. Journal of American Oil Chemists' Society 63: 1452 - 1456.
18. Orthoefer F.T. (1988). Care of food service frying oils. Journal of American Oil Chemists'society 65: 1417 - 1419.
19. Paul S. and Mittal G.S. (1996a). Dynamics of fat/oil degradation during frying based on physical properties. Journal of Food Process Engineering 19: 201 - 221.
20. Paul S. and Mittal G.S. (1996b). Dynamics of fat/oil degradation during frying based on optical properties. Journal of Food Engineering 30: 389 - 403.
21. Paul S. and Mittal G.S. (1997). Regulating the use of degraded oil/fat in deep-fat/oil food frying. Critical Reviews in Food Science and Nutrition 37: 635 - 662.
22. SAS (2001). The SAS System for Windows. Release 8.2. Cary, NC: SAS Institute Inc.
23. White P.J. (1991). Methods for measuring changes in deep-fat frying oils. Food Technology 45: 75 - 80.
24. Wu P. and Nawar W.W. (1986). A technique for monitoring the quality of used frying oil. Journal of American Oil Chemists' Society 63: 1363 - 1367.
25. Yates R.A. and Caldwell J.D. (1992). Adsorptive capacity of active filter aids for used cooking oil. Journal of American Oil Chemists' Society 69: 894 - 897.
26. Yates R.A. and Caldwell J.D. (1993). Regeneration of oils used for deep frying: a comparison of active filter aids. Journal of American Oil Chemists' Society 70: 507 - 511.
27. Zhu Z.Y., Yates R.A. and Caldwell I.D. (1994). The determination of active filter aid adsorption sites by temperature-programmed desorption. Journal of American Oil Chemists' Society 71: 189 - 194.