Soap production from waste frying oils
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878640" target="_blank" >RIV/62157124:16270/20:43878640 - isvavai.cz</a>
Result on the web
<a href="https://www.vfu.cz/files/upload/sekretariat-prorektra-pro-vzdelavani/Sbornik_IGA_2020.pdf" target="_blank" >https://www.vfu.cz/files/upload/sekretariat-prorektra-pro-vzdelavani/Sbornik_IGA_2020.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Soap production from waste frying oils
Original language description
Large amounts of waste are produced every day in the world and with the increase in population, there is an increasing trend. One of the major problems in waste treatment is the waste fried oil used in households, restaurants and industry for food heat treatment. Annual worlds production of different kinds of edible oils was estimated at 200 million tons. A part of used oil is collected and utilized, but still, a large amount ends up in the sewers. This further causes problems in sewage treatment systems as well as negatively affect the wildlife if it enters rivers directly. It is, therefore, necessary to work on finding ways to utilize as much of this waste as possible. Soap production is one of the ways to reuse fried oil. Soaps are formed in the process of saponification in which fatty acids from oil react with base (usually potassium or sodium hydroxide). In this process, no waste products are created and it does not require energy, so it can be called economically sustainable green technology. Soap as a product degrades faster than oil so that also from the waste management point of view it is more acceptable. The study aimed to look into the possibility of using the fried oils in the soap production and to assess the differences in physical properties between the soaps made from fresh and from fried oils.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník příspěvků z výsledků řešení projektů IGA VFU Brno 2020
ISBN
978-80-7305-848-7
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
75-78
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Dec 10, 2020
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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