THE 3
rd
INTERNATIONAL SCIENTIFIC CONFERENCES OF STUDENTS AND YOUNG RESEARCHERS
dedicated to the 99
th
anniversary of the National Leader of Azerbaijan Heydar Aliyev
380
RECYCLE OF REUSED KITCHEN OIL WITH CHEMICAL
TREATMENT
Gunay Mirzayeva, Aykhan Aliyev
Baku Higher Oil School
Baku, Azerbaijan
gunay.mirzayeva.std@bhos.edu.az, aykhan.aliyev1.std@bhos.edu.az
Supervisor: Hajar Nabiyeva
Keywords:
TAGs, fatty acids, starch, amylose, amylopectin, FTIR spectrometer
Cooking oil is generally liquid
fat which is used in baking, frying, and
other types of cooking. However, using it, in other words,
heating rapidly
changes characteristics of cooking oil. Looking at the details, vegetable oils
are a complex blend of triacylglycerols (TAGs; generally more than 95%) and
diacylglycerols (normally less than 5%). Healthy oils at room temperature
can become unhealthy when heated above certain temperatures, specifically
when the rate of heat change is high. After heating oil, the TAGs molecules
break down into smaller components of fatty acids and glicerol, which are
needed to be removed in order to reuse waste cooking oil. [2] The health
hazards are directly related to the fatty acid molecules being present after
cooking. Fatty acids which are present in waste cooking oil are linoleic,
linolenic, oleic, palmitic and stearic acids. Using it again can increase those
free
radicals in the body, which can cause inflammation – the main cause of
most diseases including obesity,
heart disease and diabetes, making the
immune system prone to infections. Starch is used to get rid of them and it is
based on the knowledge of esterification reactions between carbohydrates
(starch) and carboxylic acids (fatty acids). After the cleaning process is
finished, the gelled mixture is what the esterification reaction gives.
Also, it can also be dangerous to dispose WCOs (waste cooking oils),
as being highly flammable, because it increases the risk of fire in kitchens,
overflow of bacteria into water lines and area buildings, and other related and
similar issues which lead to ecological and economical problems.
In
this research work, in order to get away from fatty acids in waste
cooking oil, starch is used. 1/4 cup of water and 1 tablespoon starch are used
for every cup of waste cooking oil. The mixture is then poured into cooled oil.
Following that, the oil is slowly heated over low heat without allowing it to
simmer, and the starch mixture is continually stirred with a heatproof spatula
until it begins to solidify, around 10 to 12 minutes. The oil is then taken from
the heat and strained through a fine-mesh strainer, or a slotted spoon can be
used to fish out the gelled mixture. [1]
Our main aim is to analyze the above mentioned
method of purifying
used kitchen oil for reusing, and we are planning to conduct particular
experiments in order to see how the result of the mentioned method changes