[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Membrane processing of used frying oils.

Subramanian, R. and Nandini, K. E. and Sheila, P. M. and Gopala Krishna, A. G. and Raghavarao, K. S. M. S. and Nakajima, M. and Kimura, T. and Maekawa, T. (2000) Membrane processing of used frying oils. Journal of the American Oil Chemists' Society, 77 (3). 323-328, 12 ref..

[img] PDF
Restricted to Registered users only

Download (599kB)


Studies were conducted with used frying oils in a flat membrane batch cell using 5 different polymeric membranes to decrease soluble degradation products. During membrane processing, triglycerides permeated preferentially compared to the majority of polar compounds including oxidation products, polymers, and coloured compounds. 2 of the composite membranes, NTGS-AX and NTGS-2200, selectively rejected polar compounds and oxidation products at levels of 25-48 and 24-44%, respectively. The reduction in Lovibond colour values (5R + Y) was in the range of 83-93%. The viscosity of used frying oils was reduced by 22%. The composite membranes were effective in reducing soluble impurities, as well as insoluble particulates, without causing any undesirable changes to the oils. It is concluded that this membrane process appears to improve the life of used frying oils and does not have the disadvantages associated with active filtration systems; however, for commercial application it is suggested that the permeate flux needs to be improved.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 05:36
Last Modified: 18 Nov 2016 10:29
URI: http://ir.cftri.res.in/id/eprint/7695

Actions (login required)

View Item View Item