ABSTRACT
Fat, oil, and grease (FOG) deposits, resulting from saponification reaction, have been identified as the primary source of blockage of sewer pipes. This mainly emanates from the adhesion of these deposits on pipe walls, culminating in the sanitary sewer overflows (SSOs). This undesired phenomenon poses several challenges for municipalities, including environmental issues, health-related hazards, and an increase in incurred costs. Unlike the previous literature, the present study, for the first time, attempts to characterize the effect of used cooking oils (a mixture of different oils) as a perceived crux, triggering the genesis of deposits. The experimental results revealed that there exists a host of physical and chemical disparities between fresh oil calcium soaps (FOCSs) and used oil calcium soaps (UOCSs). Notably, when mixed with water, FOCSs produced non-miscible layers, whereas a homogenous, sticky, and viscous solution observed for UOCSs. Fourier transform infrared (FTIR) analysis casts light on the fact that the heating process would greatly influence the oil chemical structure and its resultant calcium soaps. In comparison with calcium chloride, as time elapsed, the optical microscope images illustrated that the calcium sulfate clots formation proceeded at an accelerated rate, delivering particles with larger sizes. Viscosity and adhesion are two prominent distinctions between soaps. In sharp contrast to soap produced from oil with a higher palmitic acid content, it was discerned that the oil containing less palmitic acid generates UOCSs with higher viscosity and adhesion than FOCSs. It can therefore be inferred that the distinct chemical structures driven by high temperature during the cooking process produce soaps with different characteristics as compared with fresh oil. This phenomenon would have a profound impact on the formation of the deposits in sewer lines.
