Biological Refining: Novel Technique to Reduce the Rancidity of used Edible Oil

 
 
International Journal of Biotech Trends and Technology (IJBTT)
 
© 2015 by IJBTT Journal
Volume-13                         
Year of Publication : 2015
Authors : Charmi Dedhia, JayaPrada Rao Chunduri

Charmi Dedhia, JayaPrada Rao Chunduri "Biological Refining: Novel Technique to Reduce the Rancidity of used Edible Oil", International Journal of Biotech Trends and Technology (IJBTT),V13:14-19 November-December 2015. Published by Seventh Sense Research Group.

Abstract

Used cooking oil (UCO) is considered as household hazardous waste and the disposal is a matter of environmental concern. In the developed countries such as USA, UCO is collected and converted as biofuel called VIESEL using enzymatic reaction. The recycling of used cooking oil follows a chain of distribution from five stars to roadside food stalls in large scale being a common phenomenon in developing countries like India and Malaysia. In the household conditions the heating of oils >375°C could lead to certain hazardous conditions and the reuse of oil may result in dangerous consequences. Hence, rancidity is considered one of the major quality control for reusing the oil. An attempt to improvise the used cooking oil quality back to its original stage has been made during the studies. The immobilized bacterial consortia of Bacillus spp I and II, Pseudomonas aeruginosa, Staphylococcus aureus, Aeromonas spp and Micrococcus spp have shown remarkable results in reducing the rancid conditions. Further studies are considered for possible large scale applications and their effectiveness of this novel method.

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Keywords
Biological refining, improving oil quality, used cooking oil, Rancidity, Microbial consortia, Immobilization of microbes, Bacillus spp, Pseudomonas aeruginosa, Staphylococcus aureus, Aeromonas spp, Micrococcus spp.