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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
    關鍵字: 產出因子
    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。
    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.
    關聯: 校外公開:2021-09-09,校內公開:2019-09-09,學年度:104,119頁
    Appears in Collections:[環境資源管理系(所)] 博碩士論文

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