| Abstract Scope |
Application and disposal of waste cooking oil (WCO) has become the forefront of environmental protection. Hence, the composition and physicochemical properties of WCO is essential. In this work, the main components of restaurant swill oil, canteen swill oil and cooking volatile oil were analyzed by Fourier transform infrared spectroscopy and Gas chromatography/mass spectrometry. The results show that these three kinds of WCOs are mainly composed of fatty acids, esters, long-chain alkanes and long-chain olefins. The fatty acid content of restaurant swill oil was 67.47%, higher than cooking volatile oil (47.62%) and canteen swill oil (44.15%). In physical and chemical properties, the saponification values of restaurant swill oil, canteen swill oil and cooking volatile oil were measured to 137, 120 and 91, while their acid values were determined as 17, 13 and 3, respectively. This work provides a basis for the subsequent treatment of high value utilization and recycling. |