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https://doi.org/10.21256/zhaw-20527| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Evaluation of the effect of a novel membrane filtration system on the life span of frying oil |
| Autor/-in: | Geiger, Philippe Buchli, Jürg Rüegg, Ramona Müller, Nadina |
| et. al: | No |
| DOI: | 10.1111/ijfs.14811 10.21256/zhaw-20527 |
| Erschienen in: | International Journal of Food Science & Technology |
| Band(Heft): | 56 |
| Heft: | 4 |
| Seite(n): | 1844 |
| Seiten bis: | 1854 |
| Erscheinungsdatum: | 2020 |
| Verlag / Hrsg. Institution: | Wiley |
| ISSN: | 0950-5423 1365-2621 |
| Sprache: | Englisch |
| Schlagwörter: | Membrane filtration; Deep frying; Used frying oil; Oil stability; Membrane processing |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | 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 color even after more than 280 hours of use, while TPC in the standard deep fryer rose to > 27%. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/20527 |
| Volltext Version: | Akzeptierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Gesperrt bis: | 2021-09-18 |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2020_Geiger-etal_Novel-membrane-filtration-system-frying-oil.pdf | Accepted Version | 952.5 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Geiger, P., Buchli, J., Rüegg, R., & Müller, N. (2020). Evaluation of the effect of a novel membrane filtration system on the life span of frying oil. International Journal of Food Science & Technology, 56(4), 1844–1854. https://doi.org/10.1111/ijfs.14811
Geiger, P. et al. (2020) ‘Evaluation of the effect of a novel membrane filtration system on the life span of frying oil’, International Journal of Food Science & Technology, 56(4), pp. 1844–1854. Available at: https://doi.org/10.1111/ijfs.14811.
P. Geiger, J. Buchli, R. Rüegg, and N. Müller, “Evaluation of the effect of a novel membrane filtration system on the life span of frying oil,” International Journal of Food Science & Technology, vol. 56, no. 4, pp. 1844–1854, 2020, doi: 10.1111/ijfs.14811.
GEIGER, Philippe, Jürg BUCHLI, Ramona RÜEGG und Nadina MÜLLER, 2020. Evaluation of the effect of a novel membrane filtration system on the life span of frying oil. International Journal of Food Science & Technology. 2020. Bd. 56, Nr. 4, S. 1844–1854. DOI 10.1111/ijfs.14811
Geiger, Philippe, Jürg Buchli, Ramona Rüegg, and Nadina Müller. 2020. “Evaluation of the Effect of a Novel Membrane Filtration System on the Life Span of Frying Oil.” International Journal of Food Science & Technology 56 (4): 1844–54. https://doi.org/10.1111/ijfs.14811.
Geiger, Philippe, et al. “Evaluation of the Effect of a Novel Membrane Filtration System on the Life Span of Frying Oil.” International Journal of Food Science & Technology, vol. 56, no. 4, 2020, pp. 1844–54, https://doi.org/10.1111/ijfs.14811.
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