Recovery of used frying sunflower oil with sugar cane industry waste and hot water.

The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of used frying sunflower oil. In addition, to evaluate the effect of water washing process on the quality of used frying oil and the treated oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties of unused, used frying and used-treated sunflower oil were determined. Sunflower oil sample was heated at 180 °C + 5 °C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the used frying oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105 °C. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was recorded for sugar cane bagasse ash (SCBA) was 76.79 wt. %. Frying process caused significant (P ≤ 0.05) increases in physico-chemical properties of sunflower oil. The treatments of used frying sunflower oil with different levels of sugar cane bagasse ash and Magnesol XL caused significant (P ≤ 0.05) increase in the quality of treated oil, however the soap content of treated oil was increased, therefore, the effect of water washing process on the quality of used frying and used-treated sunflower oil was evaluated. The values of soap and Total polar compounds after water treatment were about 4.62 and 7.27 times as low as that for sunflower oil treated with 3 % sugar cane bagasse ash (SCBA). The results of the present study indicate that filtration treatment with different levels of sugar cane bagasse ash( SCBA) regenerated the quality of used sunflower oil and possess higher adsorbing effects than the synthetic filter aid ( Magnesol XL ) in removing oil oxidation products. The current study also recommends using hot water treatment for improving the quality of used frying oil.