| 摘要 |
<p>Used cooking oil is treated by (a) contacting it with a soln. contg. a sufficient amt. of a food compatible acid to extract food juice components from the oil and (b) separating the acid soln. from the oil. The process prolongs useful life of the oil. The oil is pref. contacted with an aq. soln. of citric acid, malic acid, phosphoric acid, acetic acid, tartaric acid, etc., and after treatment the oil and aq. phases are sepd. by phase sepn. Pref. the treated oil is passed through an absorption zone e.g. of active carbon to remove soluble oxidized and/or pyrolytic contaminants.</p> |
