Bio-hydrocarbons through catalytic pyrolysis of used cooking oils and fatty acids for sustainable jet and road fuel production

2016 ◽  
Vol 95 ◽  
pp. 424-435 ◽  
Author(s):  
David Chiaramonti ◽  
Marco Buffi ◽  
Andrea Maria Rizzo ◽  
Giulia Lotti ◽  
Matteo Prussi
Keyword(s):  
Fatty Acids ◽  
Catalytic Pyrolysis ◽  
Fuel Production ◽  
Cooking Oils

scholarly journals NMR Determination of Free Fatty Acids in Vegetable Oils

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 410 ◽  
Author(s):  
Maria Enrica Di Pietro ◽  
Alberto Mannu ◽  
Andrea Mele
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
31P Nmr ◽  
Waste Cooking Oils ◽  
Pros And Cons ◽  
Application Fields ◽  
Cooking Oils ◽  
13C And 31P Nmr

The identification and quantification of free fatty acids (FFA) in edible and non-edible vegetable oils, including waste cooking oils, is a crucial index to assess their quality and drives their use in different application fields. NMR spectroscopy represents an alternative tool to conventional methods for the determination of FFA content, providing us with interesting advantages. Here the approaches reported in the literature based on 1H, 13C and 31P NMR are illustrated and compared, highlighting the pros and cons of the suggested strategies.

Diesel and gasoline like fuel production with minimum styrene content from catalytic pyrolysis of polystyrene

2020 ◽  
Author(s):  
Um‐e‐Salma Amjad ◽  
Manzar Ishaq ◽  
Hamood ur Rehman ◽  
Nabeel Ahmad ◽  
Lubna Sherin ◽  
...  
Keyword(s):  
Catalytic Pyrolysis ◽  
Fuel Production ◽  
Styrene Content

Esterification of free fatty acids in waste cooking oils (WCO): Role of ion-exchange resins

Fuel ◽  
2008 ◽  
Vol 87 (10-11) ◽  
pp. 1789-1798 ◽  
Author(s):  
Nalan Özbay ◽  
Nuray Oktar ◽  
N. Alper Tapan
Keyword(s):  
Fatty Acids ◽  
Ion Exchange ◽  
Free Fatty Acids ◽  
Ion Exchange Resins ◽  
Waste Cooking Oils ◽  
Exchange Resins ◽  
Cooking Oils

scholarly journals Cooking Oil Consumption Is Positively Associated with Risk of Type 2 Diabetes in a Chinese Nationwide Cohort Study

2020 ◽  
Vol 150 (7) ◽  
pp. 1799-1807
Author(s):  
Pan Zhuang ◽  
Lei Mao ◽  
Fei Wu ◽  
Jun Wang ◽  
Jingjing Jiao ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Soybean Oil ◽  
Canola Oil ◽  
Sesame Oil ◽  
Peanut Oil ◽  
Nutrition Survey ◽  
Plant Oil ◽  
Cooking Oils

ABSTRACT Background Evidence suggests that the relations between intakes of individual fatty acids and risk of type 2 diabetes (T2D) vary. However, associations between intakes of different cooking oils as sources of fatty acids and incident T2D remain largely unknown. Objectives We aimed to evaluate relations between intakes of individual cooking oils and incident T2D in a nationwide Chinese cohort. Methods Overall 15,022 Chinese adults aged ≥20 y from the China Health and Nutrition Survey (CHNS) without self-reported T2D at entry in the 1997, 2000, 2004, 2006, or 2009 rounds were followed up until 2011. Consumption of various cooking oils/fats including lard, peanut oil, soybean oil, canola oil, sesame oil, and refined blended plant oil was assessed using 3-d 24-h records in each survey and the cumulative mean intake was calculated. Multivariable-adjusted Cox proportional hazards regression models were constructed to estimate the HRs of T2D. Results A total of 1014 cases were recorded after a median follow-up of 14 y. The intakes of animal and plant cooking oils/fats were both associated with higher T2D risk. Compared with nonconsumers, multivariable-adjusted HRs and 95% CIs for the highest tertiles were 1.31 (1.03, 1.67) for lard, 1.36 (1.10, 1.66) for peanut oil, 1.14 (0.91, 1.43) for soybean oil, 1.11 (0.87, 1.43) for canola oil, 1.02 (0.79, 1.32) for sesame oil, and 1.42 (1.12, 1.82) for refined blended plant oil. Substituting 1 tablespoon/d (8 g · 2000 kcal−1 · d−1) of soybean oil for the sum of lard, peanut oil, refined blended plant oil, and other plant oils was associated with a 3% (HR: 0.97; 95% CI: 0.95, 0.99) lower risk of T2D. Conclusions Intakes of lard, peanut oil, and refined blended plant oil but not soybean oil, canola oil, and sesame oil are associated with higher T2D risk. Reducing the consumption of cooking oils in general may be protective against T2D among the Chinese population. This trial was registered at clinicaltrials.gov as NCT03259321.

scholarly journals Effect of Antioxidants on High-Temperature Stability of Renewable Bio-Oils Revealed by an Innovative Method for the Determination of Kinetic Parameters of Oxidative Reactions

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 399 ◽  
Author(s):  
Fabio Mollica ◽  
Marco Lucarini ◽  
Cinzia Passerini ◽  
Claudio Carati ◽  
Silvia Pavoni ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Temperature ◽  
Kinetic Parameters ◽  
Oxidation Kinetic ◽  
Temperature Stability ◽  
Biodiesel Production ◽  
High Temperature Stability ◽  
O2 Concentration ◽  
Optically Detected ◽  
Cooking Oils

Bio-oils employed for various industrial purposes, such as biodiesel production, undergo extensive oxidation and degradation during transformation processes. Therefore, it is extremely important to predict their stability at high temperature. We report herein a new procedure based on the optically detected profile of headspace O2 concentration during isotherms at 130 °C for evaluating the oxidation kinetic parameters of several bio-oil feedstocks. The slope of O2 consumption and the induction period duration were related to the oil characteristics (molecular structure, acidity, and presence of intrinsic antioxidants or metals). The increase of the induction time caused by a standardized propyl gallate addition yielded a semiquantitative value of radical generation rate. Investigated oils included used cooking oils; mono-, di-, and triglycerides from natural sources; free fatty acids; transesterified oils; and their blends. With respect to other methods, this characterization presents the advantage of disentangling and evaluating the role of both fatty acids composition and naturally occurring antioxidants, and allows the development of rational strategies for antioxidant protection of oils and of their blends.

scholarly journals Jet fuel production from waste plastics via catalytic pyrolysis with activated carbons

2019 ◽  
Vol 251 ◽  
pp. 113337 ◽  
Author(s):  
Yayun Zhang ◽  
Dengle Duan ◽  
Hanwu Lei ◽  
Elmar Villota ◽  
Roger Ruan
Keyword(s):  
Catalytic Pyrolysis ◽  
Activated Carbons ◽  
Jet Fuel ◽  
Waste Plastics ◽  
Fuel Production

Waste cooking oils exploitation targeting EU 2020 diesel fuel production: Environmental and economic benefits

2019 ◽  
Vol 219 ◽  
pp. 566-575 ◽  
Author(s):  
Loukia P. Chrysikou ◽  
Vasiliki Dagonikou ◽  
Athanasios Dimitriadis ◽  
Stella Bezergianni
Keyword(s):  
Diesel Fuel ◽  
Economic Benefits ◽  
Fuel Production ◽  
Waste Cooking Oils ◽  
Cooking Oils

A techno-economic review of hydroprocessed renewable esters and fatty acids for jet fuel production

2013 ◽  
Vol 7 (1) ◽  
pp. 89-96 ◽  
Author(s):  
Matthew Pearlson ◽  
Christoph Wollersheim ◽  
James Hileman
Keyword(s):  
Fatty Acids ◽  
Jet Fuel ◽  
Fuel Production

scholarly journals Production of biodiesel by esterification and transesterification from waste cooking oils

2020 ◽  
Vol 38 (1) ◽  
pp. 105-127
Author(s):  
Elsy Arenas ◽  
Aidin Urribarrí ◽  
John Sánchez ◽  
Marisela Rincón ◽  
Karina Martínez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Fast Food ◽  
Methyl Esters ◽  
Reaction Times ◽  
Molar Ratio ◽  
Reaction Conditions ◽  
Waste Cooking Oils ◽  
Hcl Concentration ◽  
Cooking Oils

Large quantities of used vegetable oils (AVUs) are generated annually, as a result of food preparation, which can cause contamination of waters and soils, if they are not disposed of properly, but in turn have great potential in the production of biodiesel. In this work, the AVU collected from fast food establishments were subjected to an esterification pretreatment, varying the reaction conditions, molar ratio, catalyst concentration and time, to decrease the content of free fatty acids generated in the frying processes; after an alkaline transesterification. The initial acidity of the AVUs (10,08 ± 0,22 %) was found to drop below 1 % during esterification at 60 °C and 100 rpm, with RMAVU:MeOH of 1: 7 and HCl concentration of 0.3 % v/v, with a conversion of free fatty acids (FFA) to methyl esters of 94.48 and 98.61 % for reaction times of 4 and 6 hours, respectively. The previously esterified AVUs were subjected to a transesterification process with KOH as a catalyst in the presence of methanol, at 60 °C and 100 rpm, finding that the biodiesel produced was a mixture composed of the methyl esters of linoleic acids (57 %), palmitic (14 %), oleic (22 %), stearic (4 %) and elaidic (3 %). The highest concentration of methyl esters (93,797 ± 0.685 g.L-1) was obtained when using the esterified AVU during 6 hours of reaction. FTIR spectra confirmed the conversion of fatty acids to methyl esters, so this product could be used as a biofuel.

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