Evaluation of the effect of a novel membrane filtration system on the lifespan of frying oil

摘要

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 colour even after more than 280 h of use, while TPC in the standard deep fryer rose to ＞27%.