REGENERATION OF OIL USED IN POTATO CHIPS INDUSTRY

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GHAVAMI M.; GHARACHOURLOU M.

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Journal: Year:2003 | Volume:9 | Issue:2 Page(s): 41-56

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Information Journal Paper

Title

REGENERATION OF OIL USED IN POTATO CHIPS INDUSTRY

Author(s)

GHAVAMI M. | GHARACHOURLOU M. | Issue Writer Certificate

Keywords

ACID ACTIVATED EARTHQ4

ACTIVATED CARBONQ3

FATTY ACID COMPOSITIONQ4

POLAR COMPOUNDSQ4

REGENERATIONQ4

SYNTHESIZED ACTIVATED EARTHQ4

FRYING OILQ4

Abstract

During deep fat frying the quality of the oil and the finished product decreases as the result of heating. In order to improve the quality of used oils, research concerned with REGENERATION of used FRYING OILs was carried out employing ACID ACTIVATED EARTH, laboratory SYNTHESIZED ACTIVATED EARTH and ACTIVATED CARBON referred to as methods A, B, C and D. Free fatty acid content, peroxide value, POLAR COMPOUNDS, FATTY ACID COMPOSITION, iodine value, induction period, color and viscosity of the used oils before and after REGENERATION were evaluated. The results of different methods were compared. It has been concluded that method C (laboratory SYNTHESIZED ACTIVATED EARTH in combination with ACTIVATED CARBON) was quite efficient to remove free fatty acids and POLAR COMPOUNDS to the extent of 59% and 21%, respectively. While other undesirable compounds namely peroxides and color were reduced considerably. During the course of REGENERATION trans fatty acids produced as the result of deep frying procedure have been reduced approximately to the extent of 6%.

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APA: Copy

GHAVAMI, M., & GHARACHOURLOU, M.. (2003). REGENERATION OF OIL USED IN POTATO CHIPS INDUSTRY. JOURNAL OF AGRICULTURAL SCIENCES, 9(2), 41-56. SID. https://sid.ir/paper/7978/en

Vancouver: Copy

GHAVAMI M., GHARACHOURLOU M.. REGENERATION OF OIL USED IN POTATO CHIPS INDUSTRY. JOURNAL OF AGRICULTURAL SCIENCES[Internet]. 2003;9(2):41-56. Available from: https://sid.ir/paper/7978/en

IEEE: Copy

M. GHAVAMI, and M. GHARACHOURLOU, “REGENERATION OF OIL USED IN POTATO CHIPS INDUSTRY,” JOURNAL OF AGRICULTURAL SCIENCES, vol. 9, no. 2, pp. 41–56, 2003, [Online]. Available: https://sid.ir/paper/7978/en

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