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Purifying Used Cooking Oil

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by

Trisha Hipolito

on 7 September 2014

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Transcript of Purifying Used Cooking Oil

Purifying Used Cooking Oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature
ABSTRACT
samples were compared and revealed that purified oil had no significant difference to commercial cooking oil in terms of color/clearness and odor as the result of the acceptability test. Therefore, sedimentation is a possible method of purifying used cooking oil.

INTERPRETATION
GENERALIZATION
RECOMMENDATION
INTRODUCTION
Speaking of oil, we love our fried foods! Either we're
deep frying french fries and chips or cooking up a
batch of donuts, we go through a lot of cooking oil, especially here in the Philippines where we'll deep
fry almost anything, including candy bars! But
throwing that used cooking oil down the kitchen
sink isn't the most eco-friendly way to dispose of
it, so we're here to give you some cooking oil
disposal guidance. But what if you could clean that
oil and use it over again? Not only you would save
money, but it would also benefit the environment
since most of the people do not properly dispose of
used cooking oil (and no, pouring it down the
drain doesn't count).
FINDINGS/ANALYSIS
1. Conical strainer or some other metal strainer
2. Cheese cloth (enough to layer the inside of the strainer.
3. Paper towel
4. Ginger slices (about 20 grams per 1 liter of cooking oil)
5. Airtight glass jars or bottles for shortage
This investigatory project determines the possibility of purifying used cooking oil using sedimentation method. The activated carbon was also used in the experiment to absorb some dissolved substances in the oil. There were three different setups used in this study namely; Setup 1 (sedimentation was done once); Setup 2 (sedimentation was done twice); and Setup 3 (sedimentation was done thrice). The purified oil was compared to commercial oil in terms of color, odor, and clearness using acceptability test. Viscosity test was also done in the laboratory. The means of the
1. The cooking oil was being strained. The coarse food particles were removed.

2. The oil was being heated to a temperature of about 170-200 degress F. and the ginger slices were added. After 2-3 mins. the heat was turned off. The ginger slices were left while it cooled down.

3. The oil was being filtered after it has cooled down to about 10-15 mins. after the heat was turned off.

4. The conical strainer with the paper towel was lined to make the filter making sure that there is no oil that leaked out through the towel. The cheese cloth was also lined in the same way.

5. The filter was being placed in a container that is big enough to hold the amount of oil being filtered. And the heated oil was being poured in the filter.

6. It took 15 mins. for one liter of oil to pass through it since the filter that was being made is really fine.

7. The filtered oil was being transferred in to the storage jars when it reached the room temperature. The lids were tightly closed and was stored in the fridge.
METHODOLOGY
BIBLIOGRAPHY
Reference :
Procedure :
Materials :
DOCUMENTATION
RESEARCHERS
Amistad, Eve
Moreno, Trisha
Ortega, Chloe
Zabala, Chrisha
Belen, Dale
Degamo, Rondy
REVIEW OF RELATED
LITERATURE
History :
Full transcript