The Making of a Liquid Soap Process From Used Wasted Cooking Oil and Coconut Oil Mixture

This Moment, used frying oil has not been used well and only used discarded as household waste or industrial. Therefore, to use of used frying oil as raw material a liquid soap will provide added value for used frying oil. The main purpose of this research is to cultivative used frying oil become a liquid soap way saponification with potassium hidroxide . This research do with variation feed ratio that is used frying oil and coconut oil (0:1; 0,5:1; 1:1; 1,5:1; and 2:1) and time of saponification process (10, 20, 30, 45, and 55 minutes). Research results shows that so longer time of saponification process so lower pH liquid soap that produced. The long saponification process also resulted in the low water content that there is in soap. Beside that, time of saponification process can increase free fatty acid content in soap. Likewish with the number of soap, time of saponification process balenced straight with the number of soap. From research resulth obtained optimum condition in the making liquid soap that is on used frying oil and coconut oil ratio 2:1 during process time 45 minutes. Where the parameters that have been tested in accordance with standars of soap, such as pH is 10,3; water content is 42,7%; free fatty acid content is 2,256% and the number of soap is 43,126 mg KOH/gr

Experimental and Modeling Studies of the Reaction Kinetics of Alkaline-Catalyzed used Frying Oil Glycerolysis using Isopropyl Alcohol as a Reaction Solvent

An alkaline catalyzed glycerolysis of used frying oil using sodium hydroxide and isopropyl alcohol as solvent was investigated. A reaction kinetic model considering glycerol-triglyceride solubility and a second order kinetic mechanism was also developed. The effect of variations in glycerol to used frying oil molar ratio (RGO = 2:1 to 4:1) and temperature (60 to 80ºC) on the rate of reaction were investigated, while the isopropyl alcohol to used frying oil ratio (2:1 v/w) and the concentration of catalyst (3 wt% based on used frying oil) were held constant. Results showed that both RGO and temperature affected the glycerolysis reaction kinetic, with the effect of RGO was found to be superior. The proposed model showed its good agreement with the experimental data. Glycerolysis at RGO = 3:1 and 80ºC in 90 min was found to be a relatively good condition, where 91.03% of tryglceride was converted into MG

Analysis of energy use in crisp frying processes

Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them. A way of achieving this is through the application of energy analysis and modelling techniques to characterise the process and investigate the interactions between the various operating and control parameters. The overall objective is to reduce energy consumption without compromising product throughput and quality. This paper provides a review of published work on heat and mass transfer in frying processes. Based on this, a simplified analysis of the key processes has been carried out using an energy balance model. The outputs of this model have been validated using data from an industrial crisp frying facility. The knowledge gained from this validation will be used to better understand and appreciate the energy flows in industrial frying processes and should lead to identification of losses and opportunities for energy recovery.The authors would like to acknowledge the financial support from the UK Engineering and Physical Sciences Research Council (EPSRC), Grant NO. EP/G059799/1, for this project as well as the input from the industrial collaborators and academic collaborators from the Universities of Newcastle and Northumbria

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)

The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflower oil increased PUFA significantly (p<0.05), which caused to decrease in SFA and MUFA. The ω-6/ω-3 ratio of control samples (0.224) after shallow fat frying and deep frying, increased to 1.287 and 0.615; to 2.290 and 1.538; and to 9.381 and 5.950 by olive oil, canola oil and sunflower oil, respectively. Results suggest that frying oil can change the fatty acid composition of fish. The changes are depending to the kind of frying oil and method of frying which used

DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by pre-frying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber

Development of frozen-fried yam slices: Optimization of the processing conditions

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was tooptimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefryingtemperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yamslices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yamtuber

Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips

Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40mm × 25mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60∘C, 70∘C, and 80∘C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 118∘C and 8 min was the least (21.20) compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.). A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips. First-order kinetics modeled the changes in quality attributes for all the temperatures investigated. Rate constants k (min−1) obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively. Quality attributes studied were best preserved during vacuum frying