Oil used in cooking foods is commonly derived from vegetable. Cooking oil is high in fat calories. Unsaturated and saturated oils have approximately the same number of fat grams and calories. Olives, safflower, corn, cottonseed, canola, sunflower seed, soy palm and coconut oil all contain about 13.5 grams fat and 120 calories per tablespoon. Cooking oil is commonly used for frying and it’s usually thrown away. The recycling of cooking oil also provides a form of revenue for restaurants, which are sometimes compensated by cooking oil recyclers for their used deep fryer oil. Cooking oil recycling also results in less used oil being disposed of in drains, which can clog sewage lines due to the build-up of fats.
This investigatory project determines the possibility of purifying used cooking oil using sedimentation method. The activated carbon was also used in the experiment to absorb some dissolved substances in the oil. The purified oil was compared to commercial oil in terms of color, odor and clearness using acceptability test The means of the samples were compared and revealed that purified oil had no significant difference to commercial cooking oil in terms of color/clearness and odor as the result of the acceptability test.
Statement of the Problem
This Investigatory project aims to answer the following questions: Can this purified vegetable oil become clearly as new oil?
Is the product will be effective and safe to use?
Is this product may lessen your daily expenses?
How many times does this purified vegetable oil can be use?
Objectives of the Study
The Objective of the study are:
To help you to lessen your expenses in home because it’s thrifty. To make the vegetable oil purified as new cooking oil.
Significance of the study:
The used cooking oil cause problem to the kitchen pipes, clogging them and creating odors, therefore all of us, the students should do campaigns of information so our people understand the need to recycle the used cooking oil. Some of the products that we can get from recycling used cooking oil are: detergents, candles, soap, paint, waxes and varnishes. We can get fertilizer for the agriculture too.And very important it can be recycled to make bio-diesel for engines in general. For every liter of used cooking oil that is recycle, one liter of bio-diesel can be produce.
Review of Related Literature
Name: Cooking oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn’t involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. For centuries, people have rendered fat, squeezed olives, collected cream and savored fish to obtain the fatty acids their brains, nervous systems, immune systems and body cells need to function well. Luckily for us, things are a bit easier these days and the oils we need for good health are available on the shelves at Whole Foods Market. they don’t improve with age. Heat and light can damage oils, particularly polyunsaturated ones, so keep them in the refrigerator to avoid rancidity.
For the record, you’ll know your oil is rancid if it takes on a characteristic bad taste and smell, in which case you should toss it and buy fresh oil. Heating oils beyond their smoke point — the temperature at which the oil begins to smoke, generating toxic fumes and harmful free radicals — is never a good idea. Always discard oil that’s reached its smoke point, along with any food with which it had contact. Some oils are refined to make them more stable and suitable for high temperature cooking. Keep in mind, though, that the process removes most of the flavor, color and nutrients from the oils, too. That’s why refined oils are perfect for baking and stir-frying, where their high smoke point and neutral flavors are a plus. On the other hand, unrefined oil is simply pressed and bottled so it retains its original nutrient content, flavor and color. Unrefined oils add full-bodied flavor to dishes and are best used for low- or no-heat applications.