Quality dynamics of frying oil after processing by the CYTL-1 food oil cleaner

In the treatment of used frying oil with the CYTL-1 food oil cleaner, an orthogonal experiment was designed and the most optimal processing parameters were determined. The parameters were determined to be a 90℃ filtering temperature, a 0.2×10⁶ Pa filtering pressure, and a 300 mm filtering distance. Health parameters for the quality degraded frying oil were greatly improved after treatment with this method and a recovery ratio as high as 97% was achieved.