Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-20527Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Geiger, Philippe | - |
| dc.contributor.author | Buchli, Jürg | - |
| dc.contributor.author | Rüegg, Ramona | - |
| dc.contributor.author | Müller, Nadina | - |
| dc.date.accessioned | 2020-10-01T14:13:31Z | - |
| dc.date.available | 2020-10-01T14:13:31Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.issn | 0950-5423 | de_CH |
| dc.identifier.issn | 1365-2621 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/20527 | - |
| dc.description.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%. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Wiley | de_CH |
| dc.relation.ispartof | International Journal of Food Science & Technology | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Membrane filtration | de_CH |
| dc.subject | Deep frying | de_CH |
| dc.subject | Used frying oil | de_CH |
| dc.subject | Oil stability | de_CH |
| dc.subject | Membrane processing | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Evaluation of the effect of a novel membrane filtration system on the life span of frying oil | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.1111/ijfs.14811 | de_CH |
| dc.identifier.doi | 10.21256/zhaw-20527 | - |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 4 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 1854 | de_CH |
| zhaw.pages.start | 1844 | de_CH |
| zhaw.publication.status | acceptedVersion | de_CH |
| zhaw.volume | 56 | de_CH |
| zhaw.embargo.end | 2021-09-18 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Technologie | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2020_Geiger-etal_Novel-membrane-filtration-system-frying-oil.pdf | Accepted Version | 952.5 kB | Adobe PDF |  View/Open |
Show simple item record
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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