* The following post is the first 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 paper and depth filtration in a commercial kitchen fry oil program.
Paper as Filtration Medium
Paper (also strainer) can retain some of the suspended solid impurities in the oil. Paper, as well as metal screens, can have different openings and are rated according to micron size. This implies that the filter medium is expected to retain any solid material of the rated micron size or larger.
Depth filtration takes place in a variety of filters that consist of a relatively thick layer of porous medium containing irregular and tortuous channels. Suspended solids can be retained on the surface of the filter, as well as in the porous tortuous paths created in the filter media. Depth filters have greater porosity than absolute filters and are not “blinded” (reducing or shutting off pores, thereby shutting off flow through the filter) as easily as absolute filters. Systems using diatomaceous earth or non-woven pads such as SuperSorb® CarbonPads may be considered depth filters.
Beyond paper vs. depth filtration: Keeping your oil properly filtered requires maintaining a consistent schedule.
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