Restaurant Oil Research Articles

Design of self-cleaning low-temperature plasma fume cleaning device based on computational fluid dynamics

Abstract With the rapid development of the catering industry, catering fume pollution has become one of the important sources of urban air pollution. How to realize the purification of catering fumes is a huge problem related to public life health and safety. This paper first constructs the structure of self-cleaning low-temperature plasma soot purification and provides the equipment, materials, and process required for soot purification experiments. Secondly, CFD simulation of the flue of the oil smoke purification device is introduced into Computational Fluid Dynamics, and the relevant physical parameters of the oil smoke flow are obtained by solving the equations of mass conservation, momentum conservation and energy conservation. The self-cleaning low-temperature plasma oil smoke purification device was also analyzed by numerical simulation using Fluent software, and the method for detecting VOCs in restaurant oil smoke was given. Lastly, the oil smoke purification device constructed in this paper was tested for its impact on oil smoke. The results show that for every 100W·m−2 increase in the intensity of oil smoke, the temperature error will increase by about 0.01℃ accordingly, and when the intensity of oil smoke reaches 500W·m−2, the temperature error of the oil smoke purification device is 0.074℃. The highest imported concentration of all kinds of VOCs in the barbecue smoke produced by the experiment reached 3762.53 μg / m 3, and the average treatment efficiency of 98.69% was achieved under the actual air volume of about 800m3/h. This shows that the use of computational fluid dynamics can realize the simulation analysis of a self-cleaning low-temperature plasma fume purification device, and the fume purification device has a strong fume purification ability.

Potential valorization of waste cooking oils into sustainable bio-lubricants

This work explores the feasibility of using waste cooking oils (WCO) as eco-lubricants. Five WCO from different food facilities were studied. Three of them were fractionated into both lighter and heavier fractions by molecular distillation. A comprehensive chemical characterization (fatty acids distribution, polar compounds and acidity) was carried out on all WCOs and their fractions, which led to set relationships with the oils’ properties (such as viscosity index, low temperature viscous flow behavior, oxidation resistance, etc.). It is worth mentioning the high viscosity index values found in waste cooking oils with both low total polar compounds and acidity level, as well as the benefit which acidity had on their fluidity at low temperature and their lubricity. Moreover, it was also noteworthy that the lighter fractions, merely constituted by free fatty acids (FFA), presented an improved oxidative resistance. The largest OOT enhancement, 12.4%, was found for the light fraction of a non-segregated oil. Moreover, a better thermal stability was shown by the heavier fractions. Finally, both fractions exhibited enhanced friction-reducing capability as compared to their parent WCO. The light fractions from a non-segregated oil, a fast food restaurant oil and a deep-fried food establishment oil yielded wear reductions of 11.7%, 44.3% and 36.8%, respectively. Therefore, molecular distillation has been proved to be a key strategy to obtain more efficient liquid eco-lubricants.

Determination of the Potential Biodiesel Volume of Soybean used as the First-Generation Biodiesel Feedstock in the United States

In the United States (U.S), biodiesel is produced from vegetable oils, animal fats, recycled restaurant oil, and waste oil. Soybean oil has been by far the most widely used feedstock for U.S biodiesel production, accounting for more than half of the nation's biodiesel feedstock. This study aimed to determine the potential biodiesel volume of the soybean plant, which is the most cultivated product as a first-generation biodiesel feedstock in the U.S. The potential biodiesel volume of the soybean plant, which was grown on an area of 30 352 150 hectares in the U.S in 2019, was calculated as 1 020 749 343 liters. Knowing the potential of oilseed plants used as feedstocks in first-generation biodiesel production will accelerate efforts to identify products that should be used in second-generation biodiesel production and expand their cultivation. Studies should be planned to remove the threat on the food sector by replacing the first-generation biodiesel production feedstocks, which are mainly used as oil feedstocks in the food sector, with the second-generation inedible oil feedstocks that are not used in the food sector.

Immune cell populations in the broiler ileum exhibit differential cytokine profiles in response to lipid source and peroxidation

Used restaurant oil offers a sustainable and affordable energy source in broiler diets but variable lipid composition and the presence of harmful peroxidation products may alter intestinal immunity. The objective of this study was to evaluate the effects of feeding different lipid sources with variable peroxidation statuses on immune cell populations producing interleukin-6 (IL6) and interferon-γ (IFNG) in the broiler ileum. Two hundred broilers were fed diets with 5% inclusion of control or peroxidized palm, soybean, flaxseed or fish oil in a 4 × 2 factorial treatment design. At 21d, 2 birds/ treatment were euthanized for ileum collection and immune cell populations were analyzed by RNAscope- in situ hybridization (ISH). Ileal production of IL6 increased 85.8% by feeding peroxidized flaxseed oil while IFNG-producing cells were increased 55.1-59.9% by feeding either control or peroxidized soybean oil (P ≤ 0.05). Feeding peroxidized lipid generally reduced CD3+ T cells not producing either IL6 or IFNG by 14.9-39.0% (P ≤ 0.05). Overall, these results suggest that IL6 and IFNG have differential responses to lipid source and peroxidation while lipid peroxidation negatively impacts T cell presence in the broiler chicken ileum. Inflammatory outcomes observed in broilers fed peroxidized flaxseed oil suggest that yellow grease containing this type of oil may detrimentally impact broilers, while soybean oil generally contributes to intestinal inflammation regardless of heat exposure<br>

Lipid Source and Peroxidation Status Alter Immune Cell Recruitment in Broiler Chicken Ileum

BackgroundRestaurant oil in poultry diets increases energy content, reduces production costs, and promotes sustainability within the food supply chain. However, variable oil composition and heating temperatures among restaurant oil sources can impact broiler chicken health due to heat-induced lipid modifications. ObjectivesA 21-d experiment was conducted to evaluate ileal morphology, liver cytokine gene expression, and ileal immune cell populations in broilers fed control or peroxidized lipids with varying chain and saturation characteristics. MethodsDay-old broilers were housed in battery cages (5 birds per cage) and fed diets containing 5% control or peroxidized oils. Eight diets were randomly assigned in a 4 × 2 factorial arrangement consisting of oil source (palm, soybean, flaxseed, or fish) and peroxidation status (control or peroxidized). At day 21, samples were collected for ileal histomorphology [villus height (VH), crypt depth (CrD), and the VH:CrD ratio], and liver cytokine expression (qPCR). Ileum cytokine expression and T-cell markers were analyzed by RNAscope in situ hybridization (ISH). Data were analyzed as a mixed model (SAS 9.4) with fixed effects of lipid source, peroxidation, and lipid × peroxidation interaction. ResultsCD3+ T-cells in the ileum decreased 16.2% due to peroxidation (P = 0.001) with 30.3% reductions observed in birds fed peroxidized flaxseed oil (P = 0.01). Peroxidation increased IL6+ and IL1B+ cells by 62.0% and 40.3%, respectively (P = 0.01). Soybean oil increased IFNG+ cells by 55.1% compared with palm oil, regardless of peroxidation status (P = 0.007). Lipid source and peroxidation did not alter ileal histomorphology or liver cytokine expression. ConclusionsLipid peroxidation increased ileal IL1B and IL6 in broiler chickens, whereas soybean oil diets increased IFNG. Generally, peroxidation decreased overall CD3+ T-cell populations, suggesting impaired T-cell presence or recruitment. These results identify potential immunomodulatory lipid profiles in restaurant oil while supporting RNAscope-ISH as a method to describe avian tissue-level immune responses.

Quality comparison of biodiesel produced from waste cooking oil of restaurant and domestic kitchen

ABSTRACTConcerns on environmental change, high-energy costs, and diminishing oil reserves have compelled a robust interest for the exploration of alternative energy sources. Current study was aimed to prepare biodiesel from waste cooking oil collected from restaurant and domestic kitchen, and to compare their fuel properties. To obtain high yield of biodiesel, some important variables such as methanol to oil ratio, catalyst concentration, and reaction temperature were varied. Results showed that highest yield of biodiesel was obtained at 1.5% catalyst concentration by restaurant oil at 6:1 methanol/oil at 65°C. Acid value, free fatty acid content, specific gravity, and kinematic viscosity were in accordance to ASTM standards. Cloud and pour point for both the oils was less than 14°C. Flash point and cetane index of restaurant biodiesel samples were according to the standards proposed by ASTM. Restaurant waste oil biodiesel showed better fuel properties as compared to domestic waste oil and can be suggested as an effective environmental-friendly source for biodiesel production.

Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers.

The purpose of this study was to explore Tehranian women’s perceptions about the quality and safety of cooking oils in fast-food restaurants and their behavior toward these challenges in 2018. A qualitative study with eight focus group discussions was conducted among 82 women using content analysis and constant comparison methods. Three categories emerged with 4 themes and 27 subthemes: (a) high usage of frying foods, (b) fast-food restaurants, and (c) building community trust. The majority of women had desirable knowledge about the disadvantages of cooking oils used in fast-food restaurants. The participants mentioned that the most challenging problem of fast-food restaurants was the reused cooking oils. Therefore, the health policy-makers should consider to develop a guideline for improving the cooking oils’ quality and safety in fast-food restaurants. It is recommended that the restaurant inspection system should be examined to identify appropriate ways of ensuring food safety.

Performance and emission evaluation of biodiesel derived from waste restaurant oil and Moringa oleifera: a comparative study

ABSTRACT Biodiesel as an alternative to fossil-based diesel has shown great promise but, sustainable feedstock source remains a challenge. Biodiesel produced from waste restaurant oil and Moringa oleifera had their thermo-physical and engine characteristics evaluated in a validated property prediction scheme and a 3.5-kW direct injection compression ignition engine. Results revealed that waste restaurant oil biodiesel with a relatively higher palmitate of 20% (saturated fatty acid methyl ester [FAME]) and oleic of 52.8% (unsaturated FAME) had a 5% higher brake thermal efficiency (BTE) at peak load, a 65% lower brake specific fuel consumption (BSFC) across the load spectrum and 5% to 10% lower brake specific carbon monoxide (BSCO) than Moringa biodiesel which had 6.5% palmitate and 72.2% oleic. Regarding brake specific NOx (BSNOX) emission, Moringa biodiesel showed a lower level of 6.2% across the full load spectrum.

Monitoring of Edible Oils Quality in Restaurants and Fast Food Centers Using Peroxide and Acid Values

Continuous surveillance and monitoring of used materials in food processing is a tool for achieving to food safety assurance. Peroxide and Acid values are common indicators to detect fat oxidation, frequent and longtime heating and usage of edible oils in cooking or frying of food. This study aimed to quality assessment of used edible oils in restaurants and fast food centers (Sandwich centers) of Zanjan, Iran by determination peroxide value (PV) and acid value (AV). A total 60 oil samples were collected randomly from restaurants (27 samples) and fast food centers (33 samples) based on cluster sampling plan of the Zanjan city. Titration methods were used to determine Peroxide and Acid values according to Iran national standards protocols No. 4179 and 4178. Peroxide value in 22 (81.48%) and 24 (80%) of oil samples and Acid value in 22 (81.48%) and 30 (90.9%) of samples taken from restaurants and fast food centers were higher than standard limit, respectively. Present investigation has shown that High PV and AV in used edible oils of many restaurants and fast food centers in Zanjan, Iran. High range of Peroxide and Acid values indicate an improper use of oils in food preparing centers and presence toxic compounds in used oils and foodstuffs which threaten food consumers' health. Therefore, continuous surveillance and monitoring of restaurants and food preparing centers and training of chefs, food operators in order to apply proper methods of cooking and frying food is very important and necessary.

Restaurant oil and grease management in Hong Kong.

Oil and grease (O&G) in wastewater can be considered as two parts or proportion contained in emulsion which exceeded O&G standard. Most of oil becomes emulsified with water when they pass through grease trap and discharged in the effluents. Thus, it may indicate that either treatment of grease traps or standards for O&G content stipulated in technical memorandum of Water Pollution Control Ordinance (WPCO) do not reflect the actual situation. Existing grease traps should be upgraded to meet the requirements of WPCO. Alternative technologies need to be developed to tackle this unsolved problem. Good management and practices are also important to ensure proper collection and waste recycling rather than just disposing effluent into drains. Collected O&G content can be recycled as valuable products such as biofuel, flotation agent, or other derivatives. This approach not only protects the environment by improving water quality, it also encourages large flow restaurant operators to recycle oil and grease content towards cleaner production.

Microbial community adaptation influences long-chain fatty acid conversion during anaerobic codigestion of fats, oils, and grease with municipal sludge

Codigesting fats, oils, and greases with municipal wastewater sludge can greatly improve biomethane recovery at wastewater treatment facilities. Process loading rates of fats, oils, and greases have been previously tested with little knowledge of the digester microbial community structure, and high transient fat loadings have led to long chain fatty acid (LCFA) accumulation and digester upsets. This study utilized recently-developed quantitative PCR assays for syntrophic LCFA-degrading bacteria along with 16S amplicon sequencing to relate changes in microbial community structure to LCFA accumulation during transient loading increases to an anaerobic codigester receiving waste restaurant oil and municipal wastewater sludge. The 16S rRNA gene concentration of the syntrophic β-oxidizing genus Syntrophomonas increased to ∼15% of the Bacteria community in the codigester, but stayed below 3% in the control digester that was fed only wastewater sludge. Methanosaeta and Methanospirillum were the dominant methanogenic genera enriched in the codigester, and together comprised over 80% of the Archaea community by the end of the experimental period. Constrained ordination showed that changes in the codigester Bacteria and Archaea community structures were related to measures of digester performance. Notably, the effluent LCFA concentration in the codigester was positively correlated to the specific loading rate of waste oil normalized to the Syntrophomonas 16S rRNA concentration. Specific loading rates of 0–1.5 × 10−12 g VS oil/16S gene copies-day resulted in LCFA concentrations below 30 mg/g TS, whereas LCFA accumulated up to 104 mg/g TS at higher transient loading rates. Based on the community-dependent loading limitations found, enhanced biomethane production from high loadings of fats, oils and greases can be achieved by promoting a higher biomass of slow-growing syntrophic consortia, such as with longer digester solids retention times. This work also demonstrates the potential for controlling the loading rate of fats, oils, and greases based on the analysis of the codigester community structure, such as with quantitative PCR measurements of syntrophic LCFA-degrading bacteria abundance.

Meat Characteristics and Quality Changes during Storage of Boer Crossbred Goat Dressed via Conventional-Skinning and Singeing Methods

The objective of this study is to investigate the effects of feeding different dietary fat supplements in the finisher rations of Baladi rabbits, including sesame oil (SO), olive oil sediments (OOS), and poultry grease (PG), in comparison to the traditional oil supplement, the soybean soap stock oil (SS), on growth performance, blood lipid profile, dressing percentage and carcass cut, and meat quality: water holding capacity (WHC) and cell forming unit (CFU). A total of 48 Baladi rabbits were used, with individual body weights (BW) of 519 ± 22 g at the beginning of the experiment. Rabbits were randomly divided into 4 groups of 12, and those in each group were individually fed cereal grain-soybean meal (SBM) with a fixed amount ( i.e . 30 g/kg dry matter (DM)) of oil, being either soybean oil (SOY), olive oil sediments (OOS), recycled restaurant oil (RRO), or poultry grease (PG). All rations were isonitrogenous and contained iso-metabolizable energy (ME). At the end of the 44 day feeding trial, all animals were slaughtered. Rabbits fed a SOY supplemented diet consumed more (P < 0.05) feed than those fed the OOS, RRO, or PG supplemented diets. However, rabbits fed the SOY had a better (P < 0.05) feed conversion ratio than rabbits fed the OOS, PG, or RRO diets. Oil source had no effect on carcass components weights. Liver was heavier (P < 0.05) in rabbits fed the SOY supplemented diet. However, the RRO fed rabbits had heavier (P < 0.05) small intestine, large intestine and cecum. In conclusion, the positive effects of the tested oil supplements ( i.e. RRO, OOS, PG) on the studied performance and carcass traits is encouraging, but more investigation is needed to identify the optimal levels for these supplements in various diets of local rabbits. doi: 10.14456/WJST.2016.10

Application of Microporous Catalysts in the Production of Biofuels from Non Edible Vegetable Oils and Used Restaurant Oil

Jatropha oil was cracked over micoporous catalysts, such as HY, HZSM-5, and HMordenite, at the optimized conditions obtained over Hβ towards cracking of jatropha oil. The synthesized catalysts were characterized by X-ray diffraction, Brunauer-Emmett-Teller surface area analyzer, inductively coupled plasma, and temperature programmed desorption techniques. Among the microporous materials, HZSM-5 catalyst was found to be the best in terms of conversion (62%), selectivity towards green gasoline (50%), and less coke formation (0.8%) in the cracking of jatropha oil. Cracking of other oils, such as castor, neem, and pongamia, under the optimized conditions resulted in 82% conversion of castor oil; however, higher selectivity towards green gasoline (49%) was obtained in the cracking of pongamia oil.

Biodiesel synthesis by a one-step method in a genetically engineered Escherichia coli using rice straw hydrolysate and restaurant oil wastes as raw materials

To reduce the cost of biodiesel, the utilization of rice straw hydrolysate and restaurant oil wastes as the substrates for biodiesel production in a recombinant strain by a one-step method was investigated. A recombinant Escherichia coli pET28a (+)-PAW, which encodes enzymes for the ethanol pathway and acyltransferase, was constructed. Fermentation results in Luria-Bertani medium revealed that xylose was favourable for fatty acid ethyl esters (FAEEs) production (2.79 g l(-1) ) by E. coli pET28a (+)-PAW. When rice straw hydrolysate and restaurant oil wastes were utilized as the monosaccharide substituent and the fatty acids substituent, 0.27 g l(-1) FAEEs and 0.249 g l(-1) FAEEs were obtained, respectively. 1.27 g l(-1) FAEEs was obtained in the restaurant oil wastes medium supplemented by 2% sodium oleate. The fermentation results indicated that the strain was effective in biodiesel production. The rice straw hydrolysate and restaurant oil wastes could be utilized by E. coli as the substrates for FAEE production. This novel exploration might pave the way for biodiesel production from waste materials by genetically engineered microorganism.

Utilization of Restaurant Waste Oil as a Precursor for Sophorolipid Production

Approximately 100 billion liters of oil is generated per week as waste from restaurants around the country. Because of health, environmental, and economic factors, current methods of disposal are ineffective for disposal of the restaurant oil wastes. In this study we have investigated the ability of Candida bombicola to fermentatively transform the restaurant oil waste into glycolipids called sophorolipids. Batch and fed-batch studies were carried out using oil waste as the lipid feedstock in Erlenmeyer flasks and in a fermentor. Batch fermentation in a fermentor gave the highest yield of sophorolipids of 34 g L-1. Fermentation using oleic acid as control feedstock were also carried out. Batch fermentation in the fermentor using this pure fatty acid gave a highest yield of 42 g L-1. The difference in the sophorolipid yield was attributed to the fatty acid composition of restaurant oil waste.

Recycled Soybean Derived Cooking Oils as Blending Stocks for Middle Distillate Transportation Fuels

It has been proposed that biodiesel liquids be used as blending stocks for middle distillate ground transportation fuels by the Department of Defense. The U.S. Navy is considering allowing up to 20% biodiesel to be added as a blending stock to petroleum diesel fuels. It is important for operational consideration to look at the many problems this could present. Among the more important considerations are storage stability, filterability, fuel solubility, oxidative stability and induced instability reactions. This article reports on the use of recycled soybean derived fuel liquids. The fuel liquid was derived from recycled restaurant cooking oil with no added antioxidant after reprocessing. We compare this biodiesel in blends of both 10% and 20% with stable and unstable middle distillate fuels for storage stability, oxidative stability, solubility, and chemical instability results.

Quality of Frying Oils in Grill Restaurants and Catering Establishments

AbstractThe average quality of frying oils, including determinations of acid value, smoke point, Fritest value, colour and smell was investigated in 49 samples collected from grill restaurants and catering establishments. The average acid value of frying oils was observed to be 1.3 and the smoke point 198°C. The Fritest gave an average value of 2.7. Visually, the oils were of quite good quality, and a dark brown colour was observed only in a few samples. 16% of the oil samples examined should have been changed because of inadequate quality.