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Marta Barón-Yusty, Ginés Benito Martínez-Hernández, María Ros-Chumillas, Laura Navarro-Segura and Antonio López-Gómez
(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) b...
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AA Elbadawi, SA Suliman, HM Elkhair, HH Abuelhassan, MK Sabahelkhier
Pág. 143 - 149
In the present study, recycling edible oils which have been used in frying purposes of taamia, fish, potatoes, etc. are used to produce biodiesel in order to help in solving the fuel shortages and to share in the energy conservation efforts. Four types o...
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Agus Haryanto,Amieria Citra Gita,Tri Wahyu Saputra,Mareli Telaumbanua
Pág. 1 - 11
This research aims to study the first-order kinetics of biodiesel production from used frying oil (UFO) through transesterification with methanol. Used frying oil was collected from fried peddlers around the campus of the University of Lampung. Technical...
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Yi Liu, Laijun Sun, Hongyi Bai and Zhiyong Ran
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of fry...
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Michael Feroldi, Paulo André Cremonez, Carlos de Jesus de Oliveira, Andressa Estevam, Thompson Weiser Meier, Joel Gustavo Teleken
Pág. 375 - 378
The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw mat...
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Ahmet Necati Ozsezen, Mustafa Canakci, and Cenk Sayin
Pág. 1297 - 1305
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Ahmet Necati Ozsezen, Mustafa Canakci, and Cenk Sayin
Pág. 2796 - 2804
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J.M. Encinar, J.F. González and A. Rodríguez-Rei
Pág. 513 - 522
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