而由實驗室模擬油炸實驗結果，發現在未使用脫油機去除產品附著油分之情況下油炸，油炸雞肉廢食用油產出率為32%，油炸四季豆廢食用油產出率為36%，油炸薯條廢食用油產出率為34%，而在使用脫油機去除產品附著油分之情況下油炸，油炸雞肉廢食用油產出率為51%，油炸四季豆廢食用油產出率為71%，油炸薯條廢食用油產出率為95%，本研究結果可供主管機關擬定廢食用油管制對策之參考。 The information on amount, sources and recycling pathways of domestic wasted cooking oil are not yet clear enough and there are still some problems in the management of wasted cooking oil for the government in Taiwan. Therefore, the present study conducted a questionnaire survey in the night market and restaurant of Tainan and Kaohsiung City to elucidated the related information on wasted cooking oil including the popular brand of edible oil, discharging quantity and frequency of wasted oil, recycling pathways etc. In addition, some simulated oil-frying processes were conducted in the laboratory to evaluate the discharging rate of wasted cooking oil by total polar material and acid value measurement. The result shows that the acid value and total polar material of the cooking oil and the heating time are highly correlated. Also, the discharging rate of wasted cooking oil for the vendors in the night market and restaurants were 50% and 71% respectively.Based on the results of the simulation experiments in the laboratory, it was found that the discharging rate of wasted cooking oil for the frying of Taiwanese fried chicken, green bean, and French Fries were 32%, 36% and 34%, without using oil centrifuging machine. On the other hand, those were 51%, 71% and 95%, with using oil centrifuging machine.