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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/30121


    標題: 廢食用油產出因子調查評析
    Investigation on The Wasted Cooking 0il Discharge Rate
    作者: 鄭博仁
    貢獻者: 環境資源管理系
    林健榮
    關鍵字: 產出因子
    總極性物質
    酸價
    廢食用油
    wasted cooking oil
    total polar material
    discharging rate
    acid value
    日期: 2015
    上傳時間: 2016-12-21 15:36:18 (UTC+8)
    摘要: 國內廢食用油的數量、產源及回收管道等現況資料尚不完備,以致政府有關單位在管制與推動資源化發展時,面臨了極大的困難,因此,本研究對台南市與高雄市餐館業與夜市攤販業者,進行問卷調查,並於實驗室模擬食用油之油炸過程,實際量測食用油中酸價與總極性物質之變化情形並推估食用油產出因子,供主管機關食用油管理之參考。
    本研究問卷調查內容包括,受查對象之用油種類、數量、廢食用油產出頻率、流向等,然後進行統計分析。而油炸實驗是以模擬攤販業者製作相關食品條件的方式進行油炸,了解油炸油過程品質劣化狀況,評估油炸食材時間與食用油的食油比對食用油品質劣化之影響。研究結果發現酸價與總極性物質劣化程度與加熱時間高度相關。另,夜市攤販業與餐飲業者之廢食用油單位產出率為50%與71%,推估我國攤販業使用油炸的店家廢食用油產出量為2.6萬公噸,而餐館業廢食用油產出量為1.7萬公噸。
    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.
    Appears in Collections:[環境資源管理系(所)] 博碩士論文

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