Desodorização e utilização de óleo de fritura para produção de saneantes (sabão em barra)

Abstract

This study addresses the issue of managing frying oil, a common waste in households and commercial establishments, and investigates sustainable practices for deodorizing and reusing this oil. The work examines the environmental problem caused by improper disposal of cooking oil and emphasizes the need for eco-efficient solutions. Experiments were conducted involving two deodorization methods: bubbling in specific oil-to-water ratios and the use of varying concentrations of sodium hypochlorite, focusing on removing the characteristic odor of frying oil. Results revealed that the deodorization method using sodium hypochlorite proved highly effective in eliminating the odor, while bubbling did not achieve the desired goal. Additionally, the study explored the production of bar soap from deodorized frying oil, demonstrating that oil reuse is feasible and can result in eco-efficient products. Soap curing allowed for pH adjustment and elimination of excess soda, ensuring a bar soap with suitable properties for use. This work contributes to the sustainable management of used frying oils, encouraging the reduction of improper disposal and minimizing the negative environmental impacts associated with this common waste. The findings presented here highlight the importance of more conscientious and eco-efficient practices in the reuse of cooking oils, promoting a more sustainable and environmentally responsible future.