Estudio del uso y disposición final del aceite vegetal residual derivado en los establecimientos de comida del cantón Santa Rosa

Abstract

The present investigative study has as primary objectives, to gather information on the management, collection and final disposal of residual oil and to quantify its volume over time, thus integrating three chapters, the first that was based mainly on analyzing the problem of the generation and final disposal of the same from the food establishments, the second consisted in the approach of a proposal based on the analysis of the object of study, finally in the third chapter it was analyzed the feasibility raised based on the proposal from the dimensions that is technically, economically, socially and environmentally. The source of study is primary, since the information obtained was through field work, that is, the survey was applied directly to the object of study in which a classification was made by concepts based on what the Santa Rosa Canton offers, being these fast food outlets 29, specialty restaurants 37 and lastly the family restaurant 20, in total 86 surveys carried out. The results and analyzes obtained from the surveys show the presence of an ineffective system or procedure in terms of handling, storage, collection and final disposal of residual vegetable oil, since the highest percentage uses bins to temporarily store used oil, followed by gallons that then it is sold without any type of filtration process to unofficial persons without any type of proper handling, in addition to not knowing the future use that this waste will have, on the other hand, the highest percentage indicates that it does not have any type of service, either public or private entity that collects and transports residual oils. Regarding the quantification of the oil used over time, the comparison that was obtained based on the oil collected and that consumed by the establishments, in that of the fast food outlets weekly it is 460 liters/week, while the restaurants collect more weekly liters to be precise 802.5 lts weekly, in terms of consumption it is clearly denoted that the largest generator of residual oils in our study area, are fast food outlets with a total of 20%, followed by the medium generator with 9% continues to be fast food outlets that generate between 10 to 15 liters per week, and as a small generator with 20% are specialty restaurants.