Tezislər / Theses

 
 
 

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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 
[e-mail], [e-mail] 
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 

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