การจัดการน้ำมันทอดซ้ำของผู้จำหน่ายอาหารทอดในพื้นที่เทศบาลตำบลวังไผ่ อำเภอเมือง จังหวัดชุมพร

Abstract

The purpose of this research was to search for approaches to frying oil management in the area of Wangphai Municipality, Muang District, Chumphon Province. It focused on investigating behaviors, knowledge and the quality of frying oil used by 10 voluntary fried food vendors participating in this research. The results revealed that all vendors used palm oil in frying food. Most of them considered frying duration as criteria for replacing oil, as some of them refilled some new oil into the rest of old one in order to dilute Total Polar Material (TPM) emerging from frying process and to extend using duration. The deteriorated oil was managed by being distributed to oil buyers to produce biodiesel. According to the study of the vendors' knowledge, it showed that the vendors had a moderate level of knowledge. Only one vendor was found to exceed the standard of TPM (25%) according to the analysis of used oil. In addition, types of fried food affected on deterioration of oil; flour had a higher degree of TPM and Peroxide Value (PV) than meat. The examination of frying duration towards the quality of frying oil indicated that frying duration was directly related to TPM which increased in accordance with frying duration (R-0.963) According to the analysis of relationship towards behaviors, knowledge and quality of oil, the approaches to deteriorated oil management was agreed by the researcher, government sectors, food vendors, deteriorated oil buyers and village health volunteer in the area of Wangphai Municipality. The approaches aimed to motivate the vendors to realize the safety of using frying oil, to raise their awareness of the danger of repeatedly used oil, and to enhance producing biodiesel by using deteriorated oil. After implementing the approaches to oil management in Wangphai municipal area, it appeared that those vendors had better behaviors and knowledge towards using frying oil, Regarding behavioral aspect, the number of vendors refilling oil during frying process decreased; furthermore, every vendor sold deteriorated oil to the buyers in order to produce biodiesel. In knowledge aspect, the vendors had a higher level of knowledge which was statistically significant at the 0.05 level. Concerning the quality of frying oil, none of the food shops was found to exceed 20% of TPM. Finally, in the aspect of cost-effectiveness, it was found that the vendors who changed their behaviors towards using repeatedly used oil had a lower cost of production.