Measurement Of Fats, Oil And Grease By Spectro-photometry And Its Application On Different Sites At São Paulo State, Brazil
Free (open access)
695 - 705
D. M. Bonotto, L. Caprioglio, M. Torres, H. K. Itoman & R. Dalmora
This investigation was carried out within the Paraná sedimentary basin, Brazil, involved the sampling of effluents and groundwater from monitoring stations situated at different sites at São Paulo State, and was realized with the purpose of evaluating the presence of fats, oil and grease (FOG) in different matrices. Several tests were realized with very distinct materials (cooking oil, butter, margarine, pig fat, vacuum pump oil) in order to properly calibrate the spectrophotometric system. Each matrix was dissolved with 1,1,1-trichloroethane and from the stock solutions it was prepared working standards from different dilutions. The data obtained were plotted on absorbance vs. concentration graph that yielded a successful calibration curve when a mineral oil for vacuum pump was utilized in the experiments at a wavelength corresponding to 410 nm. The results obtained for the analyzed samples were compared with the limiting value established by the São Paulo State legislation on the prevention and pollution control of the environment that was established in 8th September 1976 by Rule No. 8468. Keywords: fats, oil, grease, spectrophotometry, vinasse, dairy effluents, groundwater, São Paulo State. 1 Introduction The fats, oil and grease (FOG) found in food ingredients such as meat, cooking oil, shortening, butter, margarine, baked goods, sauces and dairy products is a
fats, oil, grease, spectrophotometry, vinasse, dairy effluents, groundwater, São Paulo State.