<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>The components of fresh vegetable oils are mainly non-polar. During frying of food, complex and multistage reactions occur in the oil, which produce various polar compounds. Active carbons are characterized by small contents of polar functional groups, which are responsible for adsorbing such polar compounds. Effective purification of the used frying oils must involve the removal of the polar substances. To improve the quality of the used palm oil, an active carbon oxidized by a hydrogen peroxide treatment was used. Such a carbonaceous adsorbent improves the quality of the oil used for frying food by purifying it from colour substances, lipid hydrolysis products, oxidation products and total polar compounds.</p></abstract>

The components of fresh vegetable oils are mainly non-polar. During frying of food, complex and multistage reactions occur in the oil, which produce various polar compounds. Active carbons are characterized by small contents of polar functional groups, which are responsible for adsorbing such polar compounds. Effective purification of the used frying oils must involve the removal of the polar substances. To improve the quality of the used palm oil, an active carbon oxidized by a hydrogen peroxide treatment was used. Such a carbonaceous adsorbent improves the quality of the oil used for frying food by purifying it from colour substances, lipid hydrolysis products, oxidation products and total polar compounds.

Purification of the used palm oil by adsorption

Department of General Chemistry, Faculty of Commodity Science, Cracow University of Economics, 30-033 Kraków, ul. Sienkiewicza 5, Poland

Polish Journal of Chemical Technology

{"article-title":"Purification of the used palm oil by adsorption"}

The components of fresh vegetable oils are mainly non-polar. During frying of food, complex and multistage reactions occur in the oil, which produce various...

Purification of the used palm oil by adsorption

Online veröffentlicht: 03. Apr. 2008

Seitenbereich: 19 - 21

DOI: https://doi.org/10.2478/v10026-008-0005-7

Schlüsselwörter
purification of used frying oil, active carbon, adsorption

This content is open access.

Purification of the used palm oil by adsorption

Online veröffentlicht: 03. Apr. 2008

Seitenbereich: 19 - 21

DOI: https://doi.org/10.2478/v10026-008-0005-7

Schlüsselwörterpurification of used frying oil, active carbon, adsorption

This content is open access.

Schlüsselwörter
purification of used frying oil, active carbon, adsorption