Investigation on The Wasted Cooking 0il Discharge Rate

• Main Authors: JEN,PO-CHENG, 鄭博仁
• Other Authors: LIN,JUNG-CHIEN
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/73798342196183176592

碩士 === 嘉南藥理大學 === 環境資源管理系 === 104 === The information on amount, sources and recycling pathways of domestic wasted cooking oil are not yet clear enough and there are still some problems in the management of wasted cooking oil for the government in Taiwan. Therefore, the present study conducted a questionnaire survey in the night market and restaurant of Tainan and Kaohsiung City to elucidated the related information on wasted cooking oil including the popular brand of edible oil, discharging quantity and frequency of wasted oil, recycling pathways etc. In addition, some simulated oil-frying processes were conducted in the laboratory to evaluate the discharging rate of wasted cooking oil by total polar material and acid value measurement. The result shows that the acid value and total polar material of the cooking oil and the heating time are highly correlated. Also, the discharging rate of wasted cooking oil for the vendors in the night market and restaurants were 50% and 71% respectively. Based on the results of the simulation experiments in the laboratory, it was found that the discharging rate of wasted cooking oil for the frying of Taiwanese fried chicken, green bean, and French Fries were 32%, 36% and 34%, without using oil centrifuging machine. On the other hand, those were 51%, 71% and 95%, with using oil centrifuging machine.