To obtain fundamental data for the filtration of sludge from frying oils, the particle size of sludge from frying oil used in preparing karinto (fried dough cake), tempura, arare (fried rice cake cubes), satsumaage (fried fish balls) and aburaage (fried bean curd) was measured with an HIAC auto-particle counter and particle shape was also observed by microscope.
The carbon and nitrogen content in these samples was measured with a CN Corder.
The physical characteristics of these sludges were found to vary according to frying conditions and the substances in them were similar to those comprising the food fried in the oils.
