Optimization of microwave-assisted accelerated transesterification of inedible olive oil for biodiesel production

Abstract

In this work, microwave-assisted transesterification (MAT) of olive oil was performed to produce olive oil methyl esters. The different reaction variables affected the yield, purity, and physicochemical properties of methyl esters. The reaction variables were namely the microwave power level (100–900 W), methanol to oil molar ratio (3-15), catalyst concentration (0.4–2.0%), and reaction time (3–15 min). Also, the optimum reaction condition was compared with a conventional heating system. Methyl ester yield and purity increased parallel to the intermediary increase in the amount of catalyst, reaction time, methanol to oil molar ratio, and power level. In comparison with the conventional magnetic stirrer transesterification method, the MAT could effectively increase methyl ester yield and simultaneously reduce both the reaction time and the amount of energy consumption. Therefore, MAT can be introduced as a quick method for the transesterification of olive oil.