ICAR Research Data Repository for Knowledge Management

A study was carried out to improve the quality of used frying oils and to assess the feasibility
of recycling using a membrane process. Experiments were conducted with used frying oils in a flat membrane batch cell using polymeric membranes. The total polar
materials and oxidation products, which normally lead to the deterioration of frying oils,were reduced by 32 to 42% and 14 to 48% during NTGS-2200 membrane processing.
Color and viscosity of the used frying oil, which are the main criteria for discontinuing use in many restaurants and homes, were improved to the extent of fresh oil. The
membrane processing was effective for improving the overall quality. However, reductions of phosphatides and color compounds, presumably melanoidines, may be responsible
for a deterioration of oil stability. The permeate flux values were in the range of 63 to 121 g/(m2 h). The permeate flux was found to be inversely proportional to the
viscosity of the oil. The stability of the processed oil as well as the permeate flux must be improved for commercial application.