Membrane processing of used frying oils |
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| Authors: | R Subramanian K E Nandini P M Sheila A G Gopalakrishna K S M S Raghavarao M Nakajima T Kimura T Maekawa |
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| Affiliation: | (1) Department of Food Engineering, Central Food Technological Research Institute, 570 013 Mysore, India;(2) Lipid Science and Traditional Foods, Central Food Technological Research Institute, 570 013 Mysore, India;(3) National Food Research Institute, Ministry of Agriculture, Food and Fisheries, 305-8642 Tsukuba, Japan;(4) Institute of Agriculture and Forest Engineering, University of Tsukuba, 305-8572 Tsukuba, Japan |
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| Abstract: | Studies were conducted with used frying oils in a flat membrane batch cell using five different types of polymeric membranes
to decrease the soluble degradation products. During membrane processing, triglycerides permeated preferentially compared
to the majority of the polar compounds including oxidation products, polymers, and color compounds. Two of the composite membranes,
NTGS-AX and NTGS-2200, selectively rejected polar compounds and oxidation products to the extent of 25–48% and 24–44% respectively.
The reduction in Lovibond color values (5R+Y) was in the range of 83–93%. The viscosity of the used frying oil was reduced
to the extent of 22%. The composite membranes were effective in reducing the soluble impurities, as well as insoluble particulates,
without causing any undesirable changes to the oil. The membrane process appears to improve the life of used frying oils and
does not have the disadvantages associated with the active filtration systems, however, for commercial application the permeate
flux needs to be improved considerably. |
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| Keywords: | Color membrane processing oxidation products polar compounds polymeric membranes used frying oils viscosity |
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