Effects of Degumming Waste Cooking Oil on the Physicochemical and Fuel Properties of Biodiesel

The waste cooking oil (WCO) has been a prospective and cheap feedstock for biodiesel with no competing food uses, but impurities affects biodiesel yield and result in higher production cost. This study examined the effects of degumming WCO on the physicochemical and fuel properties of biodiesel using degummed-bleached cooking oil (DCO), and methanol in the presence of sodium hydroxide catalyst. The properties and fatty acids profile were determined using the Association of Officials of Analytical Chemists (AOAC), American Society for Test and Material (ASTM) Quality, gas chromatography mass spectroscopy (GCMS) technique while the Fourier transform infrared (FTIR) gave the foremost peak regions between 1600-3600 cm-1. The pH of degummed cooking methyl ester (DCME), degummed-bleached cooking oil (DCO) and WCO varied between 5.83 and 8.61. Density of DCME, DCO and WCO varied between 0.88 and 0.93 (g/cm3). Comparing the quality improvements between DCO and WCO, the results showed percentage increases in properties such as recovery yield (8.5%), acid value (61.5%), saponification value (10.8%), iodine value (4.9%), peroxide value (26.9%), calorific value (10.9%), specific gravity (6.3%), density (2.2%), kinematic viscosity @ 40OC (54.2%), smoke point, OC (30.9%), flash point, OC (12.1%), fire point, OC (10.8%), pour point @ 40oC (2.3%), higher heating value (0.7%), and cetane number (-29.6%). The fatty acids profile in DCO has octanoic acid (5.86%), benzoic acid (3.74%), and hexadecanoic acid (74%) was the most abundant. The biodiesel from DCO as feedstock have quality improvements over WCO, and values compared well with ASTM standard recommendations. Keywords: biodiesel, waste cooking oil, degumming, physicochemical

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Novel approaches for the production of bio-diesel using waste vegetable oil

International Journal of Bioassays ◽

10.21746/ijbio.2014.10.0018 ◽

2014 ◽

Vol 3 (10) ◽

pp. 3419

Author(s):

Mohan Reddy Nalabolu* ◽

Varaprasad Bobbarala ◽

Mahesh Kandula

Keyword(s):

Diesel Fuel ◽

Oxidation Stability ◽

Acid Value ◽

Waste Cooking Oil ◽

Flash Point ◽

Carbon Residue ◽

Fuel Properties ◽

Present Moment ◽

Total Acid ◽

Cooking Oil

At the present moment worldwide waning fossil fuel resources as well as the tendency for developing new renewable biofuels have shifted the interest of the society towards finding novel alternative fuel sources. Biofuels have been put forward as one of a range of alternatives with lower emissions and a higher degree of fuel security and gives potential opportunities for rural and regional communities. Biodiesel has a great potential as an alternative diesel fuel. In this work, biodiesel was prepared from waste cooking oil it was converted into biodiesel through single step transesterification. Methanol with Potassium hydroxide as a catalyst was used for the transesterification process. The biodiesel was characterized by its fuel properties including acid value, cloud and pour points, water content, sediments, oxidation stability, carbon residue, flash point, kinematic viscosity, density according to IS: 15607-05 standards. The viscosity of the waste cooking oil biodiesel was found to be 4.05 mm2/sec at 400C. Flash point was found to be 1280C, water and sediment was 236mg/kg, 0 % respectively, carbon residue was 0.017%, total acid value was 0.2 mgKOH/g, cloud point was 40C and pour point was 120C. The results showed that one step transesterification was better and resulted in higher yield and better fuel properties. The research demonstrated that biodiesel obtained under optimum conditions from waste cooking oil was of good quality and could be used as a diesel fuel.

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CHARACTERISTICS OF BIODIESEL FROM WASTE COOKING OIL USING PALM EMPTY ASH CATALYST

JURNAL BORNEO AKCAYA ◽

10.51266/borneoakcaya.v3i1.52 ◽

2016 ◽

Vol 3 (1) ◽

pp. 38-47

Author(s):

Sukma Budi Ariyani ◽

Asmawit ◽

Hidayati

Keyword(s):

Reaction Time ◽

Cetane Number ◽

Calorific Value ◽

Waste Cooking Oil ◽

Acid Number ◽

Phosphorus Acid ◽

Independent Variables ◽

Empty Fruit Bunches ◽

Cooking Oil ◽

Used Cooking Oil

The purpose of this study was to know the effect of adding a catalyst ash of palm empty fruit bunches on the number and characteristics of biodiesel produced from used cooking oil. The independent variables studied are heavy ash of palm empty fruit bunches (8, 10 and 12 g), the mole ratio of methanol: oil (6: 1, 9: 1 and 12: 1) and reaction time (60, 90 and 120 minutes). The results obtained are highest biodiesel yield is obtained of 54.7 mg/Kg on a reaction time of 60 minutes, the mole ratio of methanol:oil at 12:1, catalyst ash 10 g per 75 mL of methanol at a temperature of 60oC and stirring speed 600 rpm. Characteristics of biodiesel were analyzed in the study include the density, kinematic viscosity, cetane number, flash point, the point of fog, carbon residue, distillation temperature 90% vol, phosphorus, acid number and calorific value.

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Production of Biodiesel Fuel from Waste Soya bean Cooking Oil by Alkali Trans-esterification Process

Current World Environment ◽

10.12944/cwe.11.1.32 ◽

2016 ◽

Vol 11 (1) ◽

pp. 260-266

Author(s):

Ajinkya Deshpande ◽

Pratiksinh Chavda ◽

Heena Kadeval

Keyword(s):

Relative Density ◽

Volume Ratio ◽

Calorific Value ◽

Acid Value ◽

Waste Cooking Oil ◽

Single Step ◽

Soya Bean ◽

Biodiesel Fuel ◽

Homogeneous Catalyst ◽

Cooking Oil

Biodiesel is biodegradable, clean-burning, non-toxic, renewable, high-quality, and cheap diesel fuel made primarily from waste vegetable oil which can be used without any alterations in engine design. The paper is concerned with the extraction and quality evaluation of the biodiesel fuels synthesized from waste soya bean cooking oil. Waste soya bean cooking oil had high amount of free fatty acid. Thus, single step transesterification process with the aid of homogeneous catalyst as 1% potassium hydroxide were implemented in this experiment. Methanol was chosen as alcohol solvent. In the transesterification process, the triglycerides in waste cooking oil was reacted with a methanol to form esters and glycerol as by product.The biodiesel were extracted for different oil to methanol ratio as 1:2, 1:3 and 1:4. The highest biodiesel yield of 76% was obtained at 1:3 volumetric ratio for 60 ºC reaction temperature and 1250 rpm stirring speed. Results show that the optimal methyl ester yield of 90% occurred at methanol: oil volume ratio of 3:1. The product met the ASTM fuel standards for relative density, acid value, relative density, calorific value, flash point and kinematic viscosity.

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Derivatisation-free characterisation and supercritical conversion of free fatty acids into biodiesel from high acid value waste cooking oil

Renewable Energy ◽

10.1016/j.renene.2019.04.106 ◽

2019 ◽

Vol 143 ◽

pp. 77-90 ◽

Cited By ~ 6

Author(s):

Omar Aboelazayem ◽

Mamdouh Gadalla ◽

Basudeb Saha

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Acid Value ◽

Waste Cooking Oil ◽

Cooking Oil ◽

High Acid

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Applied Sciences ◽

10.3390/app11010188 ◽

2020 ◽

Vol 11 (1) ◽

pp. 188

Author(s):

Piotr Skałecki ◽

Agnieszka Kaliniak-Dziura ◽

Piotr Domaradzki ◽

Mariusz Florek ◽

Ewa Poleszak ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Raw Materials ◽

Fatty Acid Content ◽

Calorific Value ◽

Thiobarbituric Acid ◽

Acid Value ◽

Sensory Properties ◽

Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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The Effects of Storage Duration on Biodiesel Derived from Waste Cooking Oil

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.660.386 ◽

2014 ◽

Vol 660 ◽

pp. 386-390 ◽

Cited By ~ 1

Author(s):

Norazwan Azman ◽

Mirnah Suardi ◽

Amir Khalid

Keyword(s):

Diesel Fuel ◽

Fossil Fuels ◽

Acid Value ◽

Waste Cooking Oil ◽

Biodiesel Fuel ◽

Storage Duration ◽

Fuel Prices ◽

Cooking Oil ◽

Impact Reduction ◽

The Impact

The use of fossil fuels as energy sources has grown to significantly be likely to have a major environmental impact. Reduction of world oil reserves and increasing environmental concerns have prompted alternative is found and renewable source of energy called biodiesel. Biodiesel fuel from vegetable oil is considered as the best candidates for diesel fuel replacement in diesel engines because of its closer. Fuel prices are going up day by day in the world. Thus, the means and methods have been trying for years to get fuel alternative outcomes. This study investigated the effects of different storage periods used in quality biodiesel blends (B5, B10, B15) of waste cooking oil and diesel fuel under low temperature and the temperature of the environment. Biodiesel samples were stored in glass containers under indoor conditions, and outdoor conditions for 10 weeks in total. These samples were monitored on a weekly basis through the test properties. The experimental density, viscosity, acid value, water content and flash point discussed in detail. Biodiesel storage at low temperatures is suitable and more advantageous because the impact on the physical properties is minimal and beneficial to slow down the degradation of biodiesel and storage.

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Potential Development of Chicken Egg Shell in Recycling of Waste Cooking Oil Innovation through the Stirer Chamber Device

Open Access Macedonian Journal of Medical Sciences ◽

10.3889/oamjms.2021.7189 ◽

2021 ◽

Vol 9 (E) ◽

pp. 1256-1260

Author(s):

Narwati Narwati ◽

Hadi Suryono ◽

Setiawan Setiawan

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Sampling Technique ◽

Quality Standard ◽

Waste Cooking Oil ◽

Control Group ◽

Control Group Design ◽

Cooking Oil ◽

Before And After ◽

Shell Powder

BACKGROUND: Waste cooking oil (WCO) is overused for frying food can be a series of chemical changes, such as rancid, oxidation, and decomposition. Most of the secretion of toxic compounds are a product of oxidizing fatty acids, especially double-unsaturated fatty acids. The intervention of stirrer chamber unit and utilization of chicken egg’s shell as an absorbent is known to be able to improve the quality of WCO, includes reducing the number of peroxide and the free fatty acids (FFA). AIM: The purpose of this study was to analyze the effect of the powdered chicken egg’s shell on the number of peroxide and the WCO’s FFA through the stirrer chamber. METHODS: The research design used a simple experiment type post-test only Control Group Design. The subject was divided randomly into two groups, the treatment was given to one group as a control group and another group (other treatment) as an experimental group. The WCO sample called “Jelantah” for each treatment was 100 ml as much as 48 samples. The replication was carried out twice with 24 treatments of the mass of egg’s shell powder that was 0 g, 5 g, 10 g, and 15 g at a stirring time for 15 min, 30 min, and 45 min before and after heating 35°C using 150 rpm of stirring speed. The sampling technique used purposive sampling and the data were analyzed by Anova statistical test. RESULTS: Based on the result from this research showed that the original WCO contained the number of peroxide and FFA exceeded the quality standard of SNI 3741 (2013) that is 16.7 MekO2/kg and 0.69% in sequence. The average number of peroxide of control group before heating was 15.31 MekO2/kg and after heating was 17.4 MekO2/kg, while the FFA before heating was 0.61%, and after heating was 0.71%. The number of peroxide of the treatment group before heating was 12.83 MekO2/kg and after heating was 6.98 MekO2/kg, while the FFA content before heating was 0.46% and after heating was 0.25%. CONCLUSION: It was concluded that chicken egg’s shell powder could minimize the content of peroxide and WCO’s FFA through the stirrer chamber.

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