The food industry is one of the main and steadily developing areas in the economy of any country, because each of the 8 billion people needs a constant source of energy to function. But the extraction of food, as our ancestors understood it, is far in the past, having been replaced by a more modern form - a trip to the store, and not everyone can grow their own food, although more and more people think about it year after year. Therefore, the food industry is burdened with a huge amount of processing large amounts of products of plant and animal origin. In the course of complex and multi-stage technological processes a lot of waste is naturally formed. And if most of it is disposed of long ago and without any special problems or finds a more effective use, the utilization and rational use of oil and fat waste is a real headache for the producers and processors of oilseeds, meat and milk. In terms of strength, it can only be compared with the headache of the owners of catering enterprises, where frying, in particular deep fryer, is actively used for food preparation. It cannot be forgotten about companies that produce non-food products, such as cosmetics or medicines, also faced with the problem of elimination of oil and fat waste from their production activities. But why are oils and fats so dangerous and why do they require much more attention and costs than if they were ordinary food waste?
Who are involved in the field of oil and fat waste management
Restaurants, catering establishments, oil and fat combines, food industries that use oil and fat in their production
For thermal energy production, the most profitable wood fuel is the own waste from processing plants
THE HARM OF OIL AND FAT WASTE
Fats, insoluble in
water, then in the case of direct contact with water bodies, a thin film is
formed on the surface, which can quickly spread over large enough areas.
Due to their physical and chemical characteristics, fats, over time, settle and gradually accumulate on the walls of metal pipes of water systems
Oils and fats of vegetable and animal origin are dominated by solid and liquid glycerides of saturated and unsaturated acids
According to the federal classification directory (approved by Rosprirodnadzor order No. 242 of May 22, 2017), fats belong to class 4 - to low-hazardous waste. What does not prevent them from carrying a complex danger to the environment, enterprises, communications, and sometimes peopleFurther
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