Towards a Circular Economy Development for Household Used Cooking Oil in Guayaquil: Quantification, Characterization, Modeling, and Geographical Mapping

José Hidalgo-Crespo, César I. Alvarez-Mendoza, Manuel Soto and Jorge Luis Amaya-Rivas
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José Hidalgo-Crespo: Facultad de Ingeniería Industrial, Universidad de Guayaquil, Av. Dr. Jiménez Lince y Av. Juan Tanca Marengo, Guayaquil 090501, Ecuador
César I. Alvarez-Mendoza: Grupo de Investigación Ambiental en el Desarrollo Sustentable GIADES, Carrera de Ingeniería Ambiental, Universidad Politécnica Salesiana, Quito 170702, Ecuador
Manuel Soto: Facultade de Ciencias, Universidade da Coruña, Rúa da Fraga 10, Galiza, 15008 A Coruña, Spain
Jorge Luis Amaya-Rivas: Facultad de Ingeniería Mecánica y Ciencias de la Producción (FIMCP), Escuela Superior Politécnica del Litoral (ESPOL), Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil 090211, Ecuador

Sustainability, 2022, vol. 14, issue 15, 1-19

Abstract: The objective of the present study was to quantify, geo-locate, model, and characterize domestic used cooking oil (dUCO) generation for the city of Guayaquil. For this reason, and as a prerequisite for the proper planning of municipal cooking oil waste management in the city, we carried out 14-day fieldwork involving 532 households from different parishes of Guayaquil, combined with a survey to acquire data on their demographic and socioeconomic statistics. The artisanal characterization was further executed to 40 subsamples of dUCO to determine the density, moisture, solids content, and the volatile-matter characteristics present. Additionally, the Geographic Information System (GIS) was used to map the used cooking oil generation hotspots for the city, adding the Geographical Position System (GPS) of each participating household during the data acquisition. Finally, a multiple-regression model was proposed to establish correlations between the dUCO generated and five independent variables, such as household size, socioeconomic group, tenure status, education level, and income. Results showed that the per capita daily dUCO-generation rate was found to be 4.30 g/day/c or 4.99 mL/day/c, with a density of 0.86 g/mL. Filterable solids represented 0.37% for the entire dUCO collected sample, while separable water and grease represented 1.58% and 0.014%, respectively. In addition, the percentage of the volatile matter was found to be 7.7% ± 2.1% of the filtered dUCO. Using GIS mapping, we found that the areas near tourism sites have a higher dUCO generation value, considering the household survey. Following the developed multiple-regression model developed, it was found that household size and the socioeconomic group have the maximum effect on generating used cooking oil.

Keywords: used cooking oil; household; restaurant; GIS mapping; quantification; regression (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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