Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20527
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Evaluation of the effect of a novel membrane filtration system on the life span of frying oil
Authors: Geiger, Philippe
Buchli, Jürg
Rüegg, Ramona
Müller, Nadina
et. al: No
DOI: 10.1111/ijfs.14811
10.21256/zhaw-20527
Published in: International Journal of Food Science & Technology
Issue Date: 2020
Publisher / Ed. Institution: Wiley
ISSN: 0950-5423
1365-2621
Language: English
Subjects: Membrane filtration; Deep frying; Used frying oil; Oil stability; Membrane processing
Subject (DDC): 664: Food technology
Abstract: 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
Fulltext version: Accepted version
License (according to publishing contract): Licence according to publishing contract
Restricted until: 2021-09-18
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in Collections:Publikationen Life Sciences und Facility Management

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