Pretreatment of waste frying oil with high levels of free fatty acids for biodiesel production

The search for innovation and biotechnological strategies in the biodiesel production chain have become a topic of interest for scientific community owing the importance of renewable energy sources. This work aimed to implement an enzymatic transesterification process to obtain biodiesel from waste frying oil (WFO). The transesterification was performed by varying reaction times (8 h, 12 h and 16 h), enzyme concentrations of lipase XX 25 split (14%, 16% and 18%), pH of reaction media (6, 7 and 8) and reaction temperature (35, 38 and 40 °C) with a fixed alcohol–oil molar ratio of 3:1. The optimum operating conditions were selected to quantify the amount of fatty acid methyl esters (FAMEs) generated. The highest biodiesel production was reached with an enzyme concentration of 14%, reaction time of 8 h, pH of 7 and temperature of 38 °C. It was estimated a FAMEs production of 42.86% for the selected experiment; however, best physicochemical characteristics of biodiesel were achieved with an enzyme concentration of 16% and reaction time of 8 h. Results suggested that enzymatic transesterification process was favorable because the amount of methyl esters obtained was similar to the content of fatty acids in the WFO.

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Esterification of Free Fatty Acids in Zanthoxylum bungeanum Seed Oil for Biodiesel Production by Stannic Chloride

Journal of the American Oil Chemists Society ◽

10.1007/s11746-012-2067-1 ◽

2012 ◽

Vol 89 (9) ◽

pp. 1647-1653 ◽

Cited By ~ 4

Author(s):

Junhua Zhang ◽

Jianjun Liu ◽

Hunian Ma

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Seed Oil ◽

Biodiesel Production ◽

Stannic Chloride ◽

Zanthoxylum Bungeanum

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EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru)

Jurnal Agroindustri ◽

10.31186/j.agroind.6.1.1-7 ◽

2016 ◽

Vol 6 (1) ◽

pp. 1-7

Author(s):

Reni Indria Putri ◽

Budiyanto Budiyanto ◽

Syafnil Syafnil

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Oil Quality ◽

Dienoic Acid ◽

Food Composition ◽

Smoke Point ◽

Quality Parameter ◽

Frying Oil ◽

Quality Changes ◽

Frying Oil Quality

The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried. The objective of the study was to evaluate the quality changes of frying oil during continous frying of Sardinella lemuru. 12 consecutive batches of frying of lemuru fish were conducted. Frying oil quality changes after 2nd, 4th, 6th, 8th, 10th and 12th batch of frying were evaluated based on determination free fatty acids (FFA), conjugated dienoic acid (CDA), and the smoke point of the oil samples. The results showed that the more repetitions frying the higher levels of FFA and its CDA value while the value of the lower smoke point. Over 12 times in the frying oil quality parameter of FFA still under the limit was broken and starts to break down in the 23rd frying, but the parameters of the CDA value there is no obtained limit demage, while smoke point of the oil begins to break downin 12th frying.

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