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The Effective Use and Recycling of Frying Oil in Household Kitchen.

家庭厨房煎炸油的有效利用和回收。

基本信息

批准号：
05303012
负责人：
ABE Sachiko
金额：
$ 4.48万
依托单位：
Aoyama Gakuin Women's Junior College
依托单位国家：
日本
项目类别：
Grant-in-Aid for Co-operative Research (A)
财政年份：
1993
资助国家：
日本
起止时间：
1993 至 1994
项目状态：
已结题

项目摘要

1.Information regarding the uses and the disposal of frying oil in household kitchens was obtained by means of a questionnaire in the Tokyo/Kanagawa Metoropolitan area and Fukushima presecture. It became clear that foods were fried about once a week and frying oils used were disposed after being used 2 or 3 times.2.Relationships between color and chemical characteristics of frying oils for various frying materials were investigated. Change in coloration and amount of AV of animal food frying oils was rather high, but CV,POV and AnV of frying oils for vegetable foods were higher than those for animal foods. Sunlight affected the quality of used oil preservation more than temperature.3.The apparent digestibility of soybean and hydrogenated oils used repeatedly for frying tended to be lower than that of both untreated oils. The values of GOT,GPT,LDH,Cholinesterase, Creatine kinase etc.indicated that the allowable AV of soybean oil was between 1.75 and 2.59 and that of hydrogenated oil was between 1.82 and 2.71.4.The frying conditions for reducing waste oil were investigated, and the experimental results indicated that temperature control during frying was most important.5.The hand-made soaps which were called pudding-like soap were made with spent frying oils and their cleaning performance was evaluated by means of a detergency test and a wearing test. The pure soap content in hand made soaps was about 15-18%, the detergency of these soaps in 6-8g/1 solutions was neary equal to that of powder soaps on the market in the standard use concentrations. The test cloths washed with hand made soaps increased in yellowing and decreased in wetability after 20 wear and wash cycles. BOD and TOC of hand made soaps per pure soap content was simillar to those of soaps on the market.

1.通过对东京/神奈川市和福岛县的问卷调查，获得了关于家庭厨房中使用和处置煎炸油的信息。可以看出，食物大约每周炸一次，使用2到3次后再处理。2.研究了不同油炸原料的油炸油色与化学特性的关系。动物性食品炒制油的色泽变化和AV值变化较大，而植物性食品炒制油的CV、POV和ANV均高于动物性食品。日照比温度对废油保存品质的影响更大。3.重复使用的大豆油和氢化油的表观消化率均低于未处理的大豆油和氢化油。谷草转氨酶、谷丙转氨酶、乳酸脱氢酶、胆碱酯酶、肌酸激酶等测定结果表明，大豆油的允许AV值在1.75~2.59之间，氢化油的允许AV值在1.82~2.71.4之间。研究了减少废油的油炸条件，实验结果表明，油炸过程中温度的控制是最重要的。5.以油炸废油为原料制得布丁皂，并通过清净度试验和磨损试验对其清洗性能进行了评价。手工皂中的纯皂含量约为15-18%，在6-8g/l溶液中的去污力与市面上粉皂的标准使用浓度相差不大。用手工皂洗涤的布料，经过20次的磨损和洗涤后，黄变增加，润湿性降低。每种纯皂中手工皂的BOD和TOC与市场上的肥皂相似。