Literature review on the environmental and health problem generated by reused cooking oil: Options for its solution
Keywords:
Frying oil, options, reuseAbstract
Frying, as a culinary technique, is widely spread in many cultures. The source of oil varies, highlighting the use of olive, soy, corn, canola, safflower, sesame oils, among others. The high cost of this ingredient, coupled with waste disposal problems, lead users to reuse them, causing problems in two main areas: The environment and health. In the first case, problems of drainage obstruction, contamination of aquifers, alteration of the microbiota, fire risks, accumulation of fatty solids, among others. The health risks arise from the formation of toxic products during frying, which worsen if it is repeated or carried out in poor conditions. This research describes the routes and conditions of formation of toxic products, the recommendations to avoid it and presents options for the disposal and reuse of these waste oils. The production of biofuels, soap manufacturing, construction materials manufacturing, obtaining bioplastics, among others, are proposed. An overview of the generation points and the regulatory options to achieve their reduction is presented.
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