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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

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

  • Czech description

Classification

  • Type

    D - Article in proceedings

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • 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

  • e-ISSN

  • 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