regeneration of used frying oil using various adsorbents

REGENERATION OF USED FRYING OIL USING VARIOUS ADSORBENTS Page 63 of 86

Aditya Kristanto

REFERENCES

Ahmad A.L., Sumathi S., Hameed B.H. 2005. Residual oil and suspended solid removal using natural adsorbents chitosan, bentonite and activated carbon: A comparative study. Journal of Chemical Engineering 108(2): 179-85.

Blumenthal M.M. 1991. A new look at the chemistry and physical of deep-fat frying. Food Technology 45(2): 68-71, 94.

C. W. Fritsch. 1988. Effects of frying on the nutritive value of food. In: Chichester, Ellis Horwodd. Frying of food: Principle, Changes, New Approaches. New York:

VCH Publisher.

Choe, E., & Min, D. B. 2007. Chemistry of Deep-Fat Frying Oils. Concise Reviews/Hypotheses in Food Science. Institute of Food Technologies 72(5), 77-81.

Chunsong Ye, H. Y. 2010. Study on ion exchange property of removing Mn²⁺ and Fe

2+ in groundwater by modified Zeolite. Desalination and Water Treatment.

Clewell W.S., Friedman B. 1976. Treatments of Cooking Oil. U.S. patent 3,947,602.

Dobarganes, M. C., & Márquez-Ruiz, G. 1998. Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites 49(3-4): 331-335.

Erna Ayu Dwinaningsih. 2010. Karateristik Kimia dan Sensori Tempe dengan Variasi Bahan Baku Kedelai/Beras dan Penambahan Angka Serta Variasi Lama Fermentasi. Fakultas Pertanian Universitas Sebelas Maret, Surakarta.

Fritsch, C. W. 1981. Measurements of frying fat deterioration: a brief review. Journal of the American Oil Chemists’ Society 58(2): 272-274.

Gupta, M. K. 2005. Frying Oils. In Bailey's Industrial Oil and Fat Product, Sixth Edition. Richardson, Texas: John Wiley & Sons, Inc.

REGENERATION OF USED FRYING OIL USING VARIOUS ADSORBENTS Page 64 of 86

Aditya Kristanto

Kasmidjo, R.B. 1990. Tempe : Mikrobiologi dan Kimia Pengolahan serta Pemanfaatannya. PAU Pangan dan Gizi UGM. Yogyakarta.

Ketaren, S., 1986. “Minyak dan Lemak Pangan”. UI-Press, Indonesia.

Kochhar, S. P., & Gertz, C. 2004. New theoretical and practical aspects of the frying.

Eur. J. Lipid Sci. Technol. 106(1):2-5.

Lin, S., Akoh, C. C. and Reynolds, A. E. 1998. THE RECOVERY OF USED FRYING OILS WITH VARIOUS ADSORBENTS. Journal of Food Lipids 5(2): 1–16.

M.M. Rahman, M. A. 2012. Preparation, Characterization and Application of Zeolite-Y (Na-Y) for Water Filtration. Australian Journal of Basic and Applied Sciences.

Madigan Jay., “What Wavelength Goes With A Color?” http://science- edu.larc.nasa.gov/EDDOCS/Wavelengths_for_Colors.html#yellow, accessed June 10, 2012.

Mancini-Filho J., Smith L.M., Creveling R. K., and Al-Shaikh H. F. 1986. Effects of selected chemical treatments on quality of fats used for deep frying. Journal of the American Oil Chemists' Society 63(11), 1452-1456.

May W.A., Peterson R.J., Chang S.S. 1983. Chemical reactions involved in the deep-fat frying of foods. Identification of the volatile decomposition products of triolein. Journal of American Oil Chemists’ Society.

Melton S.L., Jafar S., Sykes D., Trigiano M.K. 1994. Review of stability measurements for frying oils and fried food flavor. Journal of American Oil Chemists’ Society 23(21), 167-170.

Moreira R.G., Castell-Perez E.M., Barrufet M.A. 1999. Deep-fat frying:

Fundamentals and Applications. Aspen Publishers, Inc., Maryland. 350.

REGENERATION OF USED FRYING OIL USING VARIOUS ADSORBENTS Page 65 of 86

Aditya Kristanto

Nawar, W.W. 1986. Chemistry of thermal oxidation of lipids, in Flavor Chemistry of Fats and Oils. In: Min, D.B. and Simouse, T.H. (Eds.) Flavor Chemistry of Fats and Oils, AOCS Press, Champaign, IL, 39-60.

Paul S., Mittal GS. 1997. Regulating the Use of Degraded Oil/Fat in Deep-Fat/Oil Food Frying. Crit Rev Food Science Nutr, 31(10): 635- 662.

Perkins E.G. 1988. The analysis of frying fats and oil. Journal of American Oil Chemists’ Society. 24(15): 520-525.

Siasakul, C. 2005. Incremental Frying Oil Life Using Adsorbent Combination.

Silpakorn University, Thailand.

Stern M. and Girdler L. 2007. “Analyzing Water in Oil.”

http://www.machinerylubrication.com/Read/984/analyzing-water-oil, accessed 15 June 2012.

Stevenson S.G., Jeffery J., Vaisey-Genser M., Fyfe B., Hougen F.W., Eskin N.A.M.

1984. Performance of canola and soybean fats in extended frying. Canada Institute of Food Science and Technology Journal. 17: 187-194.

Stier, R. F. 2004. Frying as a science – An introduction. Eur. J. Lipid Sci. Technol., 3.

Subagjo. 1998. Zeolit. Laboratorium Konversi Termokimia, Institut Teknologi Bandung.

Varela, G., Bender, A. E., & Morton, I. D. 1988. Frying of food. New York: VCH Publisher.

Wiyaningsih, F. 2010. PENGARUH VARIASI SUHU PEMANASAN KARBON AKTIF POLONG BUAH KELOR (Moringa oleifera. Lamk) TERHADAP PERUBAHAN ANGKA PEROKSIDA DAN ASAM LEMAK BEBAS (FFA) PADA PROSES

REGENERATION OF USED FRYING OIL USING VARIOUS ADSORBENTS Page 66 of 86

Aditya Kristanto

BLEACHINGMINYAK GORENG BEKAS. Universitas Islam Negeri (UIN) Maulana Malik Ibrahim, Malang.

Wu C.M., Chen S.Y. 1992. Volatile compounds in oils after deep frying or stir frying and subsequent storage. Journal of American Oil Chemists’ Society. 69(5):858–865.

Yates R.A., Caldwell J.D. 1992. Adsorptive capacity of active filter aids for used cooking oil. Journal of the American Oil Chemists’ Society 69(9):894-897.

Yates R.A., Caldwell J.D. 1993. Regeneration of oils used for deep frying: A comparison of active filter aids. Journal of the American Oil Chemists’ Society. 70(5):

507-551.

“Color and Vision.” http://www.physicsclassroom.com/class/light/u12l2b.cfm, accessed July 31, 2012.

“Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials.” http://www.ncbi.nlm.nih.gov/pubmed/12716665, accessed June 19, 2012.

“FATS & OILS.” www.scifun.org, accessed June 10, 2012.

“Fatty acid composition of plasma phospholipids and risk of prostate cancer in a case- control analysis nested within the European Prospective Investigation into Cancer and Nutrition.” http://www.ncbi.nlm.nih.gov/pubmed/18996872, accessed June 19, 2012.

“Frying Skills: Oil Management.” http://www.seafoodacademy.org/fryingskills-oil- management.html, accessed May 31, 2012.

“Smoke Points of Various Fats.”

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats, accessed June 8, 2012.