Chicken Fat Research Articles

Biodiesel Synthesis from High Free-Fatty-Acid Chicken Fat using a Scrap-Tire Derived Solid Acid Catalyst and KOH.

A heterogeneous solid acid catalyst was synthesized using tire polymer waste (TPW) for the esterification of waste chicken fat (CF) enriched with fatty acids. The TPW was carbonized and functionalized with concentrated sulfuric acid under various sulfonation conditions to obtain a sulfonated tire polymer char (TPC-SO3H) catalyst. The TPC-SO3H catalyst was further characterized via acid-base titration (to ascertain the total concentration of acid), X-ray diffraction, scanning electron microscopy (SEM), energy dispersive X-ray analysis (EDAX), and Brunauer–Emmett–Teller (BET) analysis. The esterification reaction conditions of extracted chicken fat with methanol and the viability of catalyst reuse were also investigated. The composition of the free fatty acid (FFA) decreased to below 1% under optimum reaction conditions of 5% TPC-SO3H catalyst, the methanol-to-CF molar-ratio of 15:1, and a reaction time of 120 min at 70 °C. The catalyst preserved its conversion efficiency above 90%, even after three cycles. The results demonstrate that the catalyst is applicable and efficient in the esterification of raw materials containing various fatty acid compositions since different carbonized materials have distinct abilities to combine acid groups. Furthermore, after de-acidification of CF-FFA by the as-prepared TPC-SO3H catalyst, the neutral CF was transesterified completely to biodiesel and characterized via Fourier Transform Infrared (FTIR) spectroscopy, proton nuclear magnetic resonance (1H NMR) spectroscopy and physicochemical analysis. This work unveils a promising technique for utilizing tire waste generated in large quantities for the development of a novel heterogeneous acid catalyst for biodiesel production.

Survey of polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans and non-ortho-polychlorinated biphenyls in U.S. meat, poultry, and siluriform fish from 2018-2019: toxic equivalency levels, temporal trends, and implications

ABSTRACT The U.S. Department of Agriculture (USDA) conducted a survey of domestic animal products including beef fat, pork fat, chicken fat, turkey fat, dairy cow fat, and siluriform fish muscle (i.e. catfish) to determine the current residue levels of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and non-ortho-polychlorinated biphenyls (no-PCBs). The following types of fat samples were analysed: beef from heifers and steers (referred to as “beef”), pork, chicken, turkey, dairy cow (referred to as “dairy cow”), and siluriform fish muscle, which includes catfish. The survey is conducted every 5 years. Fat samples for each slaughter class and siluriform fillets were collected from U.S. federally inspected slaughter facilities, processed, and analysed for 17 PCDD/Fs and 3 no-PCBs. Toxic equivalency concentrations were calculated using 2005 toxic equivalency factors and summed (sum-TEQ) for all slaughter classes. The sum-TEQs ranged from non-detect (nd) to 16.5 pg TEQ/g lipid. The median sum-TEQs, when nd = ½ LOD, for beef, pork, chicken, turkey, dairy cow, and siluriform fish were 0.48, 0.08, 0.07, 0.21, 0.38, and 0.62 pg TEQ/g lipid (wet weight for siluriform fish), respectively. A comparison of the current and previous surveys typically depicts a significant declining trend depending on the slaughter class (such as chicken and turkey), however, beef and pork fat median values slightly increased and decreased, respectively, but neither were significant compared to the previous survey. The congener patterns for some high concentration beef and pork fat samples suggested that pentachlorophenol treated wood continues to be a likely on-farm dioxin exposure source.

Physico-chemical and tribological properties of isopropyl-branched chicken fat

Unlike vegetable oils, extensive efforts have not been made to chemically modify animal fats so that to improve their physico-chemical properties and be utilized as renewable resources to replace petroleum-based products such as lubricants. In this study, we have explored the possibility of utilizing chicken fat as a lubricant by changing its physical and tribological properties through chemical modification. Chicken fat was chemically modified by introducing isopropyl group into the unsaturated fatty acid components of the triglyceride using the industrially produced Lewis acid, ethylaluminum sesquichloride. The modified chicken fat was characterized using a combination of different analytical techniques including GC–MS, NMR and GPC. The physical and tribological properties of the modified and regular chicken fat as well as their blends with high oleic sunflower oil (HOSuO) were investigated. Compared to regular chicken fat, the modified chicken fat displayed higher density but their solubility in HOSuO and Polyalphaolefin (POA-6) was found to be similar. The modified chicken fat also exhibited better oxidative-stability, higher kinematic viscosity but lower viscosity index compared to the regular chicken fat and HOSuO. Unlike the regular chicken fat, blending of modified chicken fat with HOSuO led to an increase in density and improvement in oxidative stability. The present study demonstrated that animal fats could be chemically modified to improve their physicochemical properties like that of vegetable oils and they can be considered as alternative renewable resources for generating value-added products such as biolubricants for various applications.

Screening and functional validation of lipid metabolism-related lncRNA-46546 based on the transcriptome analysis of early embryonic muscle tissue in chicken.

The study was conducted to screen differentially expressed long noncoding RNA (lncRNA) in chickens by high-throughput sequencing and explore its mechanism of action on intramuscular fat deposition. Herein, Rose crown and Cbb broiler chicken embryo breast and leg muscle lncRNA and mRNA expression profiles were constructed by RNA sequencing. A total of 96 and 42 differentially expressed lncRNAs were obtained in Rose crown vs Cobb broiler chicken breast and leg muscle, respectively. lncRNA-ENSGALT00000046546, with high interspecific variability and a potential regulatory role in lipid metabolism, and its predicted downstream target gene 1-acylglycerol-3-phosphate-O-acyltransferase 2 (AGPAT2), were selected for further study on the preadipocytes. lncRNA-46546 overexpression in chicken preadipocyte 2 cells significantly increased (p<0.01) the expression levels of AGPAT2 and its downstream genes diacylglycerol acyltransferase 1 and diacylglycerol acyltransferase 2 and those of the fat metabolism-related genes peroxisome proliferator-activated receptor γ, CCAAT/enhancer binding protein α, fatty acid synthase, sterol regulatory element-binding transcription factor 1, and fatty acid binding protein 4. The lipid droplet concentration was higher in the overexpression group than in the control cells, and the triglyceride content in cells and medium was also significantly increased (p<0.01). This study preliminarily concludes that lncRNA-46546 may promote intramuscular fat deposition in chickens, laying a foundation for the study of lncRNAs in chicken early embryonic development and fat deposition.

Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

Aroma compositions of Chinese traditional dry-rendered subcutaneous chicken, pork, beef, and sheep fats were analyzed by HS/GC–IMS, SPME/GC–MS, and SPME/GC–O. HS/GC–IMS and SPME/GC–MS identified 53 and 86 volatile compounds, respectively. SPME/GC–O analysis identified 35 odor-active compounds. The identifications included fatty aldehydes, ketones, alcohols, acids, and esters from lipid degradation and compounds from the Maillard reaction (e.g., trimethylpyrazine) or other sources (e.g., p-cresol from animal feeds). PCA analysis showed all three approaches could discriminate aroma compositions of the four fats. PCA loading plot suggested the aroma compounds related to each of the four fats and PLS-DA model analysis screened the marker compounds differentiating aroma of the four fats. Notably, SPME/GC–O approach behaved the best in differing aromas of the four fats by PCA. The HS/GC–IMS analysis was biased for the chicken fat and pork fat, and the SPME/GC–MS analysis was biased towards the beef fat and sheep fat in differing the aroma compositions by PCA. PLS–DA model analysis showed that for the SPME/GC–O analysis, the marker compounds (VIP scores >1) discriminating aromas of the four fats were hexanal, (E,E)-2,4-decadienal, 2-butanone, 4,5-epoxy-2(E)-decenal, γ-octalactone, γ-undecalactone, heptanal, octanal, 4-ethyloctanoic acid, etc.

Effects of Biodiesel Fuels Produced from Vegetable Oil and Waste Animal Fat on the Characteristics of a TDI Diesel Engine

In this study, four different biodiesel fuels obtained from corn oil, safflower-rapeseed oil mixture (50%-50% v/v), waste chicken fat, and waste fleshing oil were tested in a six-cylinder, water-cooled, TDI diesel engine. Vegetable oil and waste animal fat origin biodiesel fuels’ effects on the performance, injection, combustion and emission characteristics of test engine were compared with each other and petroleum-based diesel fuel as reference fuel. Biodiesel fuels (regardless of their feedstock) increased in-cylinder gas pressure, brake specific fuel consumption, and NOx emissions while decreased THC and CO emissions compared to pure diesel fuel. In comparison to petro-diesel, the start of fuel injection timing advanced but the end of fuel injection timing retarded with biodiesels. In addition, comparatively higher fuel injection pressure values were attained with all biodiesel fuels. Waste animal fat and vegetable oil origin biodiesel fuels showed similar in-cylinder gas pressures, fuel injection characteristics and brake specific fuel consumption values. However, CO emissions of vegetable oil-based biodiesel fuels were lower and NOx emissions were higher than those of waste animal fat-based biodiesels.

Effects of antimicrobial addition on lipid oxidation of rendered chicken fat.

This study evaluated the effects of antimicrobial acidulant addition on lipid oxidation of rendered chicken fat. Chicken fat was untreated (control) or treated with either sodium bisulfate (SBS) or lactic acid (LA) at 0.5% w/w and incubated for 6 wk at 40 °C. Peroxide value (PV), p-anisidine value (AV), and free fatty acid (FFA) levels were measured at days 0 (D0), 1(D1), 3 (D3), 5 (D5), and 7 (D7), and weeks 2 (W2), 3 (W3), 4 (W4), 5 (W5), and 6 (W6). The FFA level of untreated-control fat was ~7% and remained consistent throughout the incubation until W6 (~8.5%; P < 0.05). The FFA values in SBS-treated fat were constant (range 7.25%–8.30%) throughout the incubation, whereas the FFA in LA-treated fat peaked at W5 (9.3%; P < 0.05). For the control fat, PVs were between 0.56 and 0.67 meq/100 g until W1 then declined. For the SBS-treated fat, the PVs remained low and similar to the control with the exception of a slight increase on W4 to 0.38 meqv/100 g (P < 0.05). In the LA-treated fat, the PV was greater than (P < 0.05) the control from W1 and increased to a peak on W5 (2.52 meq/100 g). The AV of control fat averaged 2.12 at D0 and increased through W2. In control and LA-treated fat, the AV values declined slightly thereafter, whereas SBS-treated fat increased (P < 0.05) to 10.28 on W5. This study indicates that when included at antimicrobial effective levels, LA may reduce the shelf-life of chicken fat, but SBS had a minimal effect over 6 wk of storage.

Corrosion Behaviors of Copper, Aluminium and Stainless Steel 316l in Chicken Fat Oil Biodiesel-Diesel Blends

Corrosion Behaviors of Copper, Aluminium and Stainless Steel 316l in Chicken Fat Oil Biodiesel-Diesel Blends

Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties

The present study was conducted to evaluate the rheological behaviour and textural properties of raw chicken meat emulsion and cooked patties respectively. Low fat chicken emulsions were prepared with the addition of pre-optimized levels of 1%lemon albedo, 2% mango peel powder, and 2% banana peel powder with the replacement of 50% vegetable oil in formulation The rheological behaviour of low fat emulsion and textural properties of these low fat emulsion based chicken patties were observed. The formulation of chicken meat emulsion was maintained by the addition of water with the replacement of fat. Dynamic oscillatory measurements revealed the weak gel formation of emulsions with addition of fat replacers, as storage modulus values (G΄) were higher than the loss modulus values (G˝). Chicken meat patties were prepared from these low fat chicken meat emulsions. Textual profile analysis of cooked patties showed a significant (P&lt;0.05) effect on hardness, fracturability, cohesiveness, gumminess, and chewiness values. Therefore, it was concluded that replacement of fat with optimum level natural fat replacers (lemon albedo, mango peel powder and banana peel powder) resulted in predominant visco-elastic behaviour of emulsions which in turn had a significant effect on textural properties of the emulsion. Hence, the visco elastic behaviour of emulsion and the effect of textural properties might improve the acceptability of cooked low fat chicken patties.

FUNCTIONAL LOW FAT CHICKEN MEAT BALLS ENRICHED WITH GRAPE (VITIS VINIFERA) POMACE POWDER

This study was conducted to prepare low fat chicken meat balls with incorporation of grape (Vitis vinifera) pomace powder and assess its proximate composition, physico-chemical, sensory and textural properties. Emulsion based low fat chicken meat balls were prepared with the addition of grape pomace powder (GPP) at levels of 2%, 4% and 6%, over and above the amount of meat along with a control. There was a significant (P≤0.05) increase in the crude fibre, total ash and gross energy levels of the meat balls at 4% and 6% level of inclusion of GPP. In the physico-chemical properties, the emulsion pH and product pH significantly (P≤0.05) decreased with increase in the GPP content. In sensory evaluation, the scores for appearance and colour, flavour, juiciness, tenderness and overall acceptability were significantly (P≤0.01) reduced for the 6% GPP treatment. Though the scores of 2% and 4% treatments were significantly (P≤0.05) lower than that of the control, the scores were above the acceptable level. The textural properties of the chicken meat balls significantly (P≤0.05) changed with the addition of GPP. It is concluded emulsion based functional low fat chicken meat balls could be enriched with an optimum level of 4% of grape pomace powder without much affecting the quality characteristics, thus enhancing the dietary fibre content and antioxidant efficacy of the chicken meat balls.

Quality characteristics of low fat chicken sausages fortified with pearl millet

The present study was conducted to optimise the level of dietary fibre source viz. pearl millet flour at 5.0, 10.0 and 15.0% levels (BT1, BT2 and BT3) in formulation of chicken sausage. The emulsion pH, emulsion stability, product pH, cooking yield, moisture, ash content, fat retention and moisture retention values increased significantly (P&lt;0.05), whereas, protein, emulsion fat and product fat content decreased significantly (P&lt;0.05) with increase in level of pearl millet flour. There was no significant difference in water activity values between the control and treatments. Among the textural and colour parameters, hardness, springiness, cohesiveness, gumminess, chewiness, resilience and redness values increased significantly, whereas, lightness and yellowness values decreased significantly (P&lt;0.05) in treatments. The scores of all sensory attributes decreased significantly (P&lt;0.05) with pearl millet flour incorporation in chicken sausage. Among the treatments, the scores of BT3 were significantly lower than BT1; however, BT2 had comparable overall acceptability sensory scores with BT1 and BT3. Therefore, BT2- chicken sausage incorporated with 10.0% pearl millet was selected as the best treatment.

Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties

PurposeThe present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.Design/methodology/approachUltra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.FindingsHighest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.Practical implicationsSensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.Originality/valuePresent global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Waste chicken fat oil as a biomass regenerator to restore the performance of aged asphalt: rheological properties and regeneration mechanism

This study used waste chicken fat oil (CFO) to regenerate aged asphalt binder. The molecular composition of the CFO was assayed by gas chromatography-mass spectrometry. The performance grade of the CFO-rejuvenated recycled asphalt was compared with that of the original asphalt, while the high-temperature rutting performance of CFO-rejuvenated asphalt was assessed by the multiple stress creep recovery test, and the fatigue cracking ability of the rejuvenated asphalt was determined by a linear amplitude sweep test. It is obvious that CFO can soften aged asphalt. The performance grade of low-temperature 6% CFO-rejuvenated asphalt is superior to that of the original asphalt. The sulfoxide index can be utilised to evaluate the aging recovery degree of CFO-rejuvenated asphalt. The addition of CFO can improve the fatigue properties of aged binder and delay the fatigue damage of asphalt. It is suggested that 6% CFO should be used in recycling aged asphalt binder.

Biodiesel Extraction from Chicken Fat and Its Effect on the Performance and Emission Characteristics of the Diesel Engine

This study focuses on the conversion of chicken fat into chicken fat methyl ester (CFME) and its use in the diesel engine. Baseline fuel i.e., diesel and chicken fat biodiesel are the fuels tested to study their effect on the performance and emission characteristics of diesel engines. To enhance the performance and emission characteristics, ethanol up to 20% is added as an additive to the chicken fat biodiesel. The physiochemical properties revealed that the fuel blends properties are closer to the diesel fuel. The experimental investigations revealed that additive blended biodiesel enhanced the performance by reducing the brake-specific fuel consumption and increasing the brake thermal efficiency. Moreover, the emissions are considerably reduced by the additive blended chicken fat biodiesel. Therefore, chicken fat biodiesel can be considered as a substitute fuel to be used in the diesel engine without any modifications.

Evaluation of various waste cooking oils for biodiesel production: A comprehensive analysis of feedstock.

Biodiesel production from edible sources faces several challenges such as food security and cost issues. Waste cooking oils (WCOs) can be an alternative feedstock due to their large production. The comprehensive characterization of WCOs has been rarely reported in previous studies. In this study, six different WCOs including chicken oil (CO), fat, oil, and grease (FOG), beef hotpot oil (BHP), mixed waste cooking oil (MWO), duck oil (DO), and vegetable hotpot oil (VHP) were assessed for the biodiesel production. Lipid content of WCOs ranged from 73 to 84.5% with the highest C16 in DO (32.1%) and C18 in VHP (71.4%). The highest saturated (such as C16:0 and C18:0), monounsaturated (such as C18:1) and poly unsaturated (such as C18:2, and C18:3) fatty acids were 58%, 59%, and 21% in BHP, VHP, and MWO, respectively. The diverse nature of fatty acids in WCOs makes it highly recommended for biodiesel production, as its derived biodiesel complied with international standards. Fourier transform infrared spectroscopy confirmed the presence of linkages specific to lipid and thermogravimetric analysis showed high volatile matter content (>97%). Biochemical composition, fatty acids profile, and the properties of the produced biodiesel demonstrated that these WCOs could be promising candidates for biodiesel production, solving waste management and socio-economic challenges of conventional feedstocks. However, the commercialization of WCOs' biodiesel requires further investigation of produced biodiesel and their petro-diesel blends on the engine performance, efficiency, and emissions (SO×, NO×, and CO×) parameters to produce quality and cost-effective biodiesel.

Application and characterization of crude fungal lipases used to degrade fat and oil wastes

Aspergillus niger MH078571.1 and A. niger MH079049.1 were identified previously as the two highest Aspergillus niger strains producing lipase. Biochemical characterizations of lipase activity and stability for these two strains were examined and revealed that the optimal temperature is 45 °C at pH 8for A. niger MH078571.1 and 55 °C for MH079049.1. The lipase production of both strains was studied on medium contains waste oil, as a cheap source to reduce the industrial cost, showed that the optimal incubation period for the enzyme production is 3 days. Moreover, an experiment on lipase activates in organic solvents demonstrated that 50% of acetone is the best solvent for the two strains. In the presence of surfactants, 0.1% of tween 80 surfactant showed the best lipase activities. Furthermore, Mg2+ and Zn2+ ions enhanced the lipase activity of A. niger MH078571.1, while Na2+ and Cu2+ enhanced the enzyme activity of A. niger MH079049.1. Lipase activity was also tested for industrial applications such as integrating it with different detergents. Maximum lipase activity was obtained with 1% of Omo as a powder detergent for both strains. In liquid detergent, 0.1% of Fairy showed maximum lipase activity in A. niger MH078571.1, while the lipase in A. niger MH079049.1 was more effective in 1% of Lux. Moreover, the degradation of natural animal fat with crude enzyme was tested using chicken and sheep fats. The results showed that more than 90% of fats degraded after 5 days of the incubation period.

Experimental investigation on influence of metal based additives on performance, combustion and emission parameters of diesel engine

A biodiesel substitute for regular diesel is widely seen as having greater social advantages, such as decreasing greenhouse gas emissions and sustaining rural agriculture economies, than conventional diesel fuel. As a natural fuel, biodiesel has a variety of feedstocks such as vegetable oils and animal fats. A biodegradable material made from fatty acid esters such as methyl and ethyl. Oils such as palm oil, soya bean oil, sunflower oil, etc., produce the majority of today's biodiesel fuels due to their eco-friendliness and sustainability.. Transesterification of waste chicken fat oil to produce biodiesel in a 1:1 ratio, followed by testing the performance and emission characteristics of a C.I engine running on the biodiesel. There will be three distinct proportions of B10, B20, and B30 blends of biodiesel with diesel and 100 ppm of metal oxide (sio and nio) additive in order to improve fuel ignition and cold starting. When using Conventional Diesel at 180 bar, performance measures such as Brake Power (BP), Brake Specific Fuel Consumption (BSFC), and NOx, HC, and CO emission characteristics of the stated engine at 1500 rpm are analysed. The B20 Biofuel sample was shown to be the most efficient and economical compared to the other two samples, B10 and B30. Nickle oxide and silicon oxide nanoparticles in the B20 blend are particularly interesting due to their features such as improved heat transfer rate.

Glucose inhibits haemostasis and accelerates diet-induced hyperlipidaemia in zebrafish larvae

Hyperglycaemia damages the microvasculature in part through the reduced recruitment of immune cells and interference with platelet signalling, leading to poor wound healing and accelerated lipid deposition in mammals. We investigated the utility of zebrafish larvae to model the effect of exogenous glucose on neutrophil and macrophage recruitment to a tail wound, wound-induced haemostasis, and chicken egg yolk feed challenge-induced hyperlipidaemia by supplementing larvae with exogenous glucose by immersion or injection. Neither method of glucose supplementation affected the recruitment of neutrophils and macrophages following tail transection. Glucose injection reduced thrombocyte retention and fibrin plug formation while only thrombocyte retention was reduced by glucose immersion following tail transection. We observed accelerated lipid accumulation in glucose-injected larvae challenged with high fat chicken egg yolk feeding. Our study identifies conserved and divergent effects of high glucose on inflammation, haemostasis, and hyperlipidaemia in zebrafish larvae compared to mammals.

Transformation of residual fatty raw materials into third generation green diesel over a nickel catalyst supported on mineral palygorskite

The transformation of residual fatty raw materials (RFRMs) (waste cooking oils (WCO), fatty acid distillate (FAD), oil extracted from spent coffee grounds (SCGO) and oil from chicken fat (CHO)) into third generation green diesel was studied over a very active nickel catalyst supported on mineral palygorskite. The transformation of biodiesel into green diesel was also studied. The physicochemical characteristics of the RFRMs were correlated with their composition and the conditions and procedure of their preparation. The composition of the reaction liquid mixture in total green diesel follows the order: 98% (CHO), 83% (WCO), 68% (FAD) and 10% (SCGO). Biodiesel is transformed much faster into green diesel than RFRMs. The catalyst use does not affect its main physicochemical characteristics. The activity trend was rationalized in terms of the relative surface concentrations of the supported nickel phases and on the basis of some molecules present in the RFRMs which may bring about catalyst deactivation.

Egg shell catalyst and chicken waste biodiesel blends for improved performance, combustion and emission characteristics

Over the past few years, the research on the replacement of fossil fuel from inedible oil has been gaining more and more interest owing to the positive approach done on the waste animal fat for the reusable purpose. The performance, emission and combustion characteristics were measured for both diesel and chicken fat biodiesel blends (CFB). A small single cylinder, four stroke, air cooled, combustion ignition engine was used to conduct all tests. The biodiesel was produced by using transesterification process with the chicken eggshell dominated catalyst. The derived catalyst from the waste chicken eggshell was CaO used as a catalyst for the esterification process. The biodiesel blends used for conducting tests were B10 (10% of Chicken fat biooil + 90% diesel), B30 (30% of Chicken fat biooil + 70% diesel), B50 (50% of Chicken fat biooil + 50% diesel) and D100 or B0 (100% diesel). The Brake power (BP), Brake torque, Exhaust Gas Temperature (EGT), Brake specific fuel consumption (BSFC) and emission of CO, CO2, NOx and HC for all fuel blends were calculated and compared with pure diesel B0. All tests were conducted at different engine speed as 1800 rpm, 2000 rpm, 2200 rpm, 2400 rpm and 2600 rpm. From the performance qualities results, the biodiesel blends increased the brake power, BTE, EGT and HRR while reduced the CO, HC and smoke emissions. However, there was a little increment in NOX emission. The CFB is helpful in both overcoming the shortage of fossil fuel and better waste management.