MANAGEMENT OF COOKING OIL IN UNIVERSITY MALAYA CAFETERIA OPERATOR

Authors

  • NURLIYANA ATHIRAH NOOR

Keywords:

cooking oil management, issues and problems, research study, new products

Abstract

Palm oil is cheaper and widely used compared to cooking oil from soy and corn oil. Cooking oil become an issues in management problems due to repeating cooking oil. Minority expert criticize the repeating usage of cooking oil will harm and dangerous to human health. The quality of oil deteriorates with increased length of frying time due to the accelerated formation of oxidized and polymerized lipid in the frying medium. Frequently used heated cooking oil can cause changes in physical appearances of the oil such as increased viscosity, darkening in color, increased foaming and decrease in smoke point. Since repeatedly usage of cooking oil could bring harm and dangerous to environment and human health, the waste cooking oil are suggested to used for other purposes in producing new products. Continuously research study should be carry out in investigate, design, define, and determine the best solution for the issues and problems in cooking oil management.

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Published

2020-11-01

How to Cite

NOOR, N. A. (2020). MANAGEMENT OF COOKING OIL IN UNIVERSITY MALAYA CAFETERIA OPERATOR. Quantum Journal of Environmental Studies, 1(1), 22-31. Retrieved from http://qjoes.com/index.php/qjoes/article/view/3

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Articles