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Waste Cooking Oil Management at Three Gastronomic Establishments in Lavras, Minas Gerais, Brazil: Problems, Prospects and Solutions

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The waste cooking oils (WCOs), when wrongly discarded, bring environmental damages, additionally to structural problems and financial losses if released in the sewage system. However, the correct management of this residue allows its reuse and recycling, representing economic gains, besides social and environmental benefits. There are several alternatives to recycling and reusing WCOs and the biodiesel production presents itself as one of the most important. Nevertheless, it is necessary to guarantee the residue quality in order to utilize its potential, as well as a coordinated management of WCO, promoting the correct processing and disposal of this waste. In this context, this article aims to propose an environmentally appropriate WCO onsite handling and collection in Lavras-MG, by evaluating the WCO management at three establishments in the city. The evaluation had taken into account the quantity of WCO generated, handling, storage and collection methods adopted, and the quality of the residue, by analyzing levels of acid, iodine and peroxide and saponification value. The results revealed the current management of the WCO, the actors involved in the management chain, the way the different frying and storage processes influence the WCO quality for reusing and recycling and possible alternatives to improve the management. The WCO management chain, composed of ACAMAR, G-Óleo, E1 and E2, is widespread and shows potential to transform the WCO into several other products, in addition to biodiesel and handmade soap. At long last to coordinate the correct WCO handling, collection, processing and disposal it is essential to guarantee the participation of the generators, collectors, and the government.
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Keywords: MANAGEMENT CHAIN; REUSE; URBAN WASTE; WASTE COOKING OIL RECYCLING

Document Type: Research Article

Publication date: November 1, 2019

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