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Evaluation of Frying Oil Filtration Systems
Author(s) -
ZHANG W.B.,
ADDIS P.B.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08062.x
Subject(s) - filtration (mathematics) , cottonseed oil , chemistry , chromatography , filter (signal processing) , tallow , pulp and paper industry , food science , mathematics , statistics , computer science , engineering , computer vision
Three heated oil filtration systems were evaluated: (1) paper filter; (2) paper filter plus diatomaceous earth (DE); and (3) depth filtration with a filter pad under positive pressure. Methods 1 and 2 are traditional methods. Results on tallow‐cottonseed oil (90:10) and hydrogenated soybean shortening indicated that depth filtration was more effective at maintaining lipid oxidation products at low levels than methods 1 and 2. Levels of free fatty acids did not appear to differ markedly between treatments in both comparisons of depth filtration with traditional methods. Mineral analysis of both heated oil filtrate and residue removed from oil by filters revealed that depth filtration was more effective at removal of pro‐oxidant transition metals than were methods 1 and 2.