* The following post is the third in our three-part series with Monoj Gupta. Mr. Gupta is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master’s degree in chemical engineering from the University of Florida, Gainesville, Florida and was named Fellow at the American Oil Chemists Society (AOCS) in 2008. As President of MG Edible Oil, he is currently providing consulting services for oil and food processing companies in the United States, Latin America, Africa, Europe and the Middle East.
In this post, we’re analyzing the difference between frying oil filtration vs. treatment.
The filtration process removes or essentially removes all suspended solid material in a liquid. The resulting liquid is called “filtrate.” It looks cleaner, though not necessarily lighter in color, although the liquid may appear to be lighter or brighter in color. This is because the suspended solids are no longer present in the liquid.
This is true for used fryer oil. The oil appears cleaner and brighter because the suspended dark solids are removed from it. This process does not remove any impurities in the fryer oil produced from the frying process.
The term “treatment” of any material means that it is being subjected to some kind of physical or chemical procedure by which some of the existing properties or characteristics of the material are either improved or altered.
In case of used fryer oil, the treatment process reduces the oil breakdown products that are produced due to the frying process. These reaction products can be free fatty acids (FFA), oxidation products (aldehydes, ketones, oxides, polymers, alcohols, acids, etc.).
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