CHAPTER II

Review of Literature and

Studies

Different oils come from different sources which means it undergoes different
processes.
There are times when antioxidants are added to delay rancidity or spoilage.
This study used the sedimentation method to purify used cooking oil. To aid the
sedimentation method, activated carbon and clay soil was also used. Clay soil, also
known as “heavy soil” was used in the sedimentation method since it absorbs and
retains more components and substances. It also has poor drainage making it
possible to absorb the small particles found in used oils. During the filtration
process, activated carbon was also used. To make activated carbon, manufacturers
heat common charcoal in the presence of a gas that causes the charcoal to develop
lots of internal spaces or “pores”. These pores help activated charcoal “trap”
chemical.
This study can not only help restaurants save but also those who consume oil at home.
Through this, there will be less hassle for them in availing brand new oil plus the price
will be lighter on their part since the materials used are easy to find and cheap.

Selected References:

Johanson G., 1993. Swedish quality requirements for oil used for margarine, and some
comparative analyses of edible oils, In: P.D. Turner (editor), The Quality and Marketing
of oil Product. Incorporated Society of Planters, Kuala Lumpur, pp. 20-31.
Wolvesperges, A., 1992. Factors affecting the quality of oil, In: P.D. Turner (editor), The
Quality and Marketing of oil Product Incorporated Society of Planters, Kuala Lumpur,
pp. 45-52. Cocks, L.V. and Van Rede, C., 1993. Laboratory handbook for oil and fat
analysis, Academic Press, London, p. 419.
 CHAPTER III
Methodology

Materials/Equipment

Used cooking oil Paper Towel

Conical Strainer Ginger Slices
Cheese Cloth Airtight Jar

Procedures:
 Strain the used cooking oil once using a strainer to catch and remove any
coarse food particles.
 Heat the oil to a temperature of about 170-200 degrees Fahrenheit (76.67-
93.33 Celsius), and put in ginger slices. Turn off the heat after about two or
three minutes, and let the ginger slices remain in the cooking oil while the oil
cools naturally. Ginger will absorb most of the odor and taste of the foods
that were cooked in the oil.
 When the cooking oil has cooled down to about 120 degrees Fahrenheit
(48.89 Celsius), filter the oil
 To make the filter, line the conical strainer with the paper towel, making sure
that there is no place where the oil can leak without passing through the
towel. Next, line it with the cheese cloth in the same fashion.
 Hold the filter above a container that is big enough to hold the amount of oil
being filtered, and pour the oil.
 Since the filter made is very fine, it may take up to 15 minutes for ine liter of
oil to pass through it.
 When the filtered oil reaches room temperature, transfer it to storage jars.
Close the lid tightly and store the jars in room temperature.
 CHAPTER I

Introduction

Background of the study:

Oil used in cooking foods is commonly derived from vegetables. Cooking oil is
commonly used for frying. Oil used for frying is usually thrown away.
This study tried to find a way to purify used oil.

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 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.

Significance of the study:

The used cooking oil cause problem to the kitchen pipes, clogging them and creating
odors, therefore all of us, the students should do campaigns of information so our
people understand the need to recycle the used cooking oil. Some of the products that
we can get from recycling used cooking oil are: detergents, candles, soap, paint, waxes
and varnishes. We can get fertilizer for the agriculture too. And very important it can be
recycled to make bio-diesel for engines in general. For every liter of used cooking oil
that is recycle, one liter of bio-diesel can be produced. In short, to save money,
conserve and care for the environment.

Statement of the Problem

1. How is the purified used cooking oil different from other retail cooking oil?
2. Will it be useful to the society today?
3. How does the quality of the purified used cooking oil compared to the commercially
available cooking oils in terms of:
 Odor
 Color and clarity
 Feasibility

Hypothesis:
Ho: The ginger and activated carbon has no effect to the purification of used cooking oil.
Ha: The ginger and activated carbon has a significant effect to the purification of used
cooking oil.

Scope and Limitations of the study

Avoid things made of plastic as this involves heating to avoid fire to spreadto it and
make sure that none of your materials are wet. It could be any amount of oil. This
should be done away from children. Conducted in the researcher’s house performed by
only 1 person.
 Theoretical/Conceptual Framework

Input Process Output

 Used cooking oil  Straining
 Conical Strainer  Heating
 Cheese cloth  Cooling Purified used Cooking
 Paper towel  Filtration oil
 Ginger Slices  Storinh
 Airtight jars

Input Process Output

Comparison with
Commercial Product: Conclusion and
Purified used Cooking oil
Recommendation
 Odor
 Color/Clearness
 Feasibility

Fig. 1: Theoretical Framework Diagram

The main component of this study is ginger. Along the process, the researchers need to
heat, strain, filter, cool, and store in order to come up with purified used cooking oil.
The product was evaluated based on its odor, color, clarity, and feasibility versus the
commercially available cooking pills.
Definition of Terms
1. Component – A constituent part
2. Filtration – The action or process of filtering a liquid
3. Purify – The action of removing contaminants
4. Absorption – The act or process of absorbing or the condition of being absorbed
5. Stimulate – The act of causing or encouraging something to happen or develop
6. Conical – Having the shape of a cone
7. Household – A house and its occupants regarded as a unit
8. Ginger – A hot, fragrant spice made from the rhizome of a plant, which may be
chopped or powdered for cooking, preserved in group, or candied
9. Strain – The act of pouring through a porous or perforated device or material in order
to separate out any solid matter
10. Secrete – The act of discharging, generating, or releasing
 CHAPTER IV

Presentation, Analysis
and Interpretation of Data
and Results
 CHAPTER V
Summary, Conclusion,
Recommendation

Summary
This study is focused on making ginger as a used cooking oil purifier. The purpose of
the researches is to find a way to purify used cooking oil. From the analysis of data here
are the results; In terms of odor of the product, 12 respondents (60% of the test group)
said that the product has a rating of Excellent and 8 respondents (40%) said that the
product has a rating of above average. In terms of clarity, 11 Respondents (55%) said
the product has a rating of Excellent, 8 respondents (40%) said that the product has a
rating of above average and in terms of feasibility, 16 respondents (80%) said that the
product has a rating of Excellent, and 4 respondents (20%) said that the product has a
rating of above average.
Most of the respondents were satisfied with the product and some were not. However,
the researchers were able to meet its goal to make a ginger as a used cooking oil
purifier. There are still things that need improvement, such as its odor, clarity, and
feasibility.

Conclusion
Based on the results of the evaluation, the researchers have come to the conclusion
that the purification is considered to be highly effective. However, there still things to be
considered, like the flavour of the ginger, because it can affect the taste of the food it is
mixed with.

Recommendation
The researchers would like to recommend further study regarding the issue of
preferences of consumers between commercially available cooking oil and the
researcher’s purified used cooking oil. Less expensive ingredients are also
recommended. The researchers also recommend this study as a reference for other
enthusiast who would like to make a similar study.