Frying Palm Oil Research Articles

Quality changes of repeatedly fried palm oil and extracted oil from fried loach

Abstract Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total polar components (TPC) and free fatty acids (FFA) of palm oil and extracted oil from fried loach (EOL) were studied. The loach was fried in palm oil at 170 °C for 3 min and the frying was repeated 10 times. The oil from fried loach was collected and analyzed. The results showed that the TPC of palm oil exceeded the standard limit (3 mg/g) when frying 10 times. The PV and TPC of EOL were unqualified after 9 and 4 times frying (19.17 meq O2/kg and 31% respectively). The AV of the EOL reached 2.46 mg/g after 9 times frying. Palm oil has better frying performance than EOL because of its balanced proportion of saturated and unsaturated fatty acids. Palm oil can be used for 9 times frying, while the EOL has been damaged after 4 times.

Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Glycidyl ester (GE) is a class of food-processing contaminant widely found in edible oil-based food products. Adding antioxidants can inhibit the formation of GE in deep frying oil. In this research, sesamol was adopted to replace the unsafe chemically synthesized antioxidants, tert-butylhydroquinone (TBHQ), to inhibit the formation of GE in deep frying palm oil (PO). The result showed that the inhibitory capacity of sesamol and TBHQ to GE formation in PO was of the following ranking: 0.10%sesamol >0.02%TBHQ >0.06%sesamol >0.02%sesamol. Acid value, peroxide value, p-anisidine value, and total polar compounds of PO were also determined, which indicated that sesamol could inhibit the formation of GEs by inhibiting oil hydrolysis and oxidation. Fourier-transform infrared spectroscopy also demonstrated that sesamol could inhibit the formation of GEs. This work will offer a better understanding on the final control of GE in oil frying process with sesamol. Novelty impact statement The inhibitory capacity of sesamol to the glycidyl ester formation is weaker than that of TBHQ. Sesamol can inhibit glycidyl ester by inhibiting oil hydrolysis and oxidation in palm oil frying process. Increasing sesamol concentration to 0.10% is enough to inhibit glycidyl ester.

LCA of sustainable biodiesel production from fried Borassus flabellifer oil in energy-proficient reactors: Impact assessment of multi fuel-additives on pour point, NOx and engine performance

Sustainable reductions in energy and time requirements in fried palm oil (Borassus flabellifer) biodiesel (FPOB) production (97% yield) have been achieved in differently powered reactors viz., low-energy infrared radiation (LEIR) (0.131 kWh) and LEIR with ultrasonic-energy (LEIRUE) (0.12 kWh) in comparison with conventional heating energy (CHE: 0.664 kWh). Life cycle assessment (LCA) employing IMPACT 2002 + indicated adverse environmental impacts of energy-intensive CHE reactor generating 28.4% more respiratory organics, 67.6% augmented global warming and additional 38.3% energy utilization in comparison with the novel LEIRUE reactor. Feasibility of 2-ethylhexyl acetate (2EHA), triacetin (TA), and 5 other esters were assessed as fuel additives (FAs) for FPOB (B100) and diesel-FPOB (B10) in conventional diesel engine. The optimal 1:1 v/v mix of the two best FAs (2EHA + TA) i.e., ETA was blended in 5, 7, and 10 vol% with B10 and B100 for impact assessment. Remarkably, the best 7 vol% ETA blending could successfully diminish pour point and NOx emission by 36 ± 1% and 28 ± 1% respectively for B100. The LCA also confirmed that 7 vol% ETA (for B10 and B100) blending could manage all the impact categories ascertaining environmental sustainability. Thus, ETA can find applications as a potent FA for B100 and B10 blends.

Catalytic and physical features of a naturally immobilized Yarrowia lipolytica lipase in cell debris (LipImDebri) displaying high thermostability.

Lipase activity (337U/g dry weight of cell debris) was detected in cell debris after ultrasound treatment of Yarrowia lipolytica cells cultivated in residual frying palm oil. It is a naturally immobilized lipase with protein content of 47%, herein called LipImDebri. This immobilized biocatalyst presents low hydrophobicity (8%), that can be increased adjusting pH and buffer type. Despite apparent intact cells, electron microscopy showed a shapeless and flat surface for LipImDebri and optical microscopy revealed no cell viability. Besides, an inferior mean diameter (3.4mm) in relation to whole cells reveals structure modification. A high negative zeta potential value (-33.86mV) for pH 6 and 25°C suggests that LipImDebri is a stable suspension in aqueous solution. Fourier Transform Infrared Spectra (FTIR) expose differences between LipImDebri and extracellular lipase extract signaling a physical interaction between enzyme and cell debris, which is possibly the reason for the high thermostability (k d = 0.246h-1; t 1/2 = 2.82h at 50°C, pH 7.0). A good adjustment of LipImDebri kinetic data with Hill equation (R 2 = 0.95) exposes an allosteric behavior related to the presence of more than one lipase isoform. These features reveal that LipImDebri can be a good catalyst for industrial applications.

Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles.

During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.

Assessment of 3-Monochloro 1, 2-Propanediol in some Egyptian Foods and Its Impact on Liver and Renal Toxicity in Rats تقدیر 3- أحادى کلور بروبان 2،1 داى ول فى بعض الاغذیة المصریة وتأثیرة على سمیة الکبد والکلى فى الجرذان

This study reports the results of the survey study on 3-monochloro1,2-propanediol (3-MCPD) levels in selected foods, oils and fats collected from supermarkets and restaurants in Egypt. Also; study the effect of feeding of rat on diet contained palm oil rich 3-MCPD on the biochemical parameters of rats. Twenty samples were collected from different supermarkets and restaurants in Egypt to determine 3-MCPD by GC-MS. The oil samples remained after from falafel frying showed the highest contents of 3-MCPD esters, with a mean value of 8.20 μg/kg oil, followed by palm oils and oils mixture. Forty Albino rats divided into five groups including one as a basal diet control. The other groups were fed on a a basal diet and replaced corn oil with crude palm oil heated at 200°C for 30min, heated palm oil at 200°C for 6h and palm oil fried with tortilla chips. Rats fed on either heated palm oil at 200°C for 6h and fried palm oil with tortilla chips showed elevated liver and kidney functions as well as lipid profile except HDL-cholesterol and damages in some histological liver and kidney tissue compared with the control basal diet.This would risk forming esters of 3-MCPD fatty acids.

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice.

Polar components (PCs) are produced during the frying of oil, affecting the quality of edible oil and posing a hazard to human health. In this study, C57 mice were fed a high-fat (HF) diet containing purified PCs for nine weeks. Their effects on lipid metabolism and liver function in animals were analyzed. Our results indicated that the contents of total PCs and saturated fatty acid increased from 6.07 ± 0.6% and 58.27 ± 0.35% to 19.17 ± 1.8% and 69.91 ± 0.51%, respectively (P < 0.01). PC intake resulted an 18.56% higher liver index in mice than that in the HF group. The PC group had the highest malondialdehyde (MDA) content (1.94 ± 0.11 nmol/mg protein) and the liver nonalcoholic fatty liver disease (NAFLD) activity score (NAS) was 4, which already showed NAFLD characteristics. In addition, the expression levels of lipid metabolism-related genes, including sterol regulatory element binding protein-1c (SREBP-1c), fatty acid synthetase (FAS), peroxisome proliferator-activated receptor-alpha, and peroxisome acyl-CoA oxidase 1, indicated that PC increased hepatic lipid accumulation by upregulating the transcriptional level of fat synthesis genes and further leads to liver damage by affecting mitochondrial function. Our results provided important information about the effects of PCs produced in the frying process of PO on animal health, which is critical for assessing the biosafety of fried products. PRACTICAL APPLICATION: The research will help promote the industrial upgrading of fried foods and help consumers build healthy lifestyles.

Proximate Composition, Minerals and Sensory Acceptability of Deep Fried Nile Tilapia Fish (Oreochromis niloticus) as Influenced by Repeated Use of Palm Oil

Background: Fish fryer adapted reusing of frying oil to minimize cost and health problems are reported on reusing of frying oil. This study was aimed to determine Chemical and sensory properties of deep fried Nile tilapia fish (oreochromis niloticus) as influenced by repeated use of palm oil. Method: Preliminary survey was conducted as baseline for the experiment. Data were collected for cooperative unions who work in fish market or informally known as ( Gudumale Park, Fikir hayik and Tikur wuha ). The experiment was designed and conducted using data collected from unions and proximate composition, Minerals (Ca, P, Fe and Zn) and sensory acceptability were analyzed. SPSS for windows version 20 and SAS for windows version 9 were used for analysis. Result: Preliminary survey showed fried fish consumption and repeatedly using of palm oil for frying is accustomed practice around the lake. Proximate composition indicates as frying cycle increases ash and crude fat were increased while protein and moisture were decreased. However, total carbohydrate was not significantly different. As frying cycle increases Ca, P, Fe and Zn were decreased. In case of sensory properties color and appearance of fried fish from cycle 1 to cycle 3 had better preference. However, the rest cycle had lower color and appearance acceptability. Similarly, odor of fried fish from cycle 1 to cycle 4 had better preference as compared to cycle 5 and cycle 6. Conclusion: Thus it can be concluded that repeatedly using of palm oil has effect on proximate composition, Minerals (Ca, P, Fe and Zn) and sensory acceptability deep frying of Nile tilapia fish due to deteriorated frying palm oil has drawn in to frying fish as the moisture is evaporated and this could be harmful to human health. Therefore frequent replacing of oil could be better. Keywords: Chemical, Sensory properties, Palm oil, Lake side Hawassa DOI: 10.7176/FSQM/95-03 Publication date: March 31 st 2020

Conversion of waste frying palm oil into biodiesel using free lipase A from Candida antarctica as a novel catalyst

Biodiesel, also known as fatty acid methyl ester (FAME), is usually prepared using edible vegetable oils by transesterification. In this work, a clean method for biodiesel production was developed using frying palm oil (FPO) and free Candida antarctica lipase A (CALA) as feedstock and catalyst, respectively. The effect of transesterification conditions (water content, lipase load, substrate ratio, time and temperature) on FAME yield was evaluated and optimized by response surface methodology. Results showed that free lipase CALA had the excellent methanol resistance. And lipase CALA can simultaneously catalyze the transesterification of FPO and the esterification of free fatty acid (FFA) in the presence of excess water. Low mass transfer limitation of the system using lipase CALA as catalyst was found. The effect of reaction conditions on FAME yield decreased in order of water content > reaction time > enzyme load. The optimal reaction conditions were 16.6 wt% water content and 5.5 wt% enzyme load with 7:1 molar ratio of methanol to FPO at 30 °C for 22 h. The maximum FAME yield (94.6 ± 1.4%) was achieved under the optimal conditions. Arrhenius equation and Ea of the transesterification were lnV0 = 9.45–3964.4/T and 32.96 kJ/mol, respectively. K’m and Vmax were 6.75 × 10−1 mol/L and 2.38 × 10−2 mol/(L·min), respectively. This work supplied a clean method to produce biodiesel using waste frying oil with high water and FFA contents as feedstock and a green method using cheap free liquid lipase as catalyst.

Pyrolysis of Waste Palm Oil in the Presence of Steam

This work ranges among studies dedicated to valorization of waste vegetable oils. In the present study, the pyrolysis of the waste palm oil was performed in presence of steam, in a tubular pyrolysis reactor operated in a continuous mode. The raw used in the pyrolysis reaction is the frying waste palm oil and the reactor was operated at high temperature (575 -625°C) and reaction time of 72s and 144s, at a steam: oil ratio of 0.1 -0.2. Valuable compounds such as olefins (ethylene, propylene) were obtained in the process, and they can be used further as raw materials in the chemical and petrochemical industry. The gaseous product resulted contained high ethylene and propylene concentrations: 18.89 - 25.5% and 13.33-15.05%, respectively. Based on the experimental results, some linear equations were developed to predict the products yields, and the coefficients of the model were statistically verified. These equations can serve at scaling up the pyrolysis process. Keywords: Steam cracking, vegetable oil pyrolysis, yield prediction, mathematical model

Metabolomics reveals the toxicological effects of polar compounds from frying palm oil.

Polar compounds from frying oils have been found to be harmful to health. However, the mechanisms underlying this phenomenon have largely remained elusive. In this study, mass spectrometry-based metabolomics was used to investigate the toxicological effects of polar compounds. The serum and hepatic metabolites from polar compound-treated mice were measured using liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. Multi-variate statistical analysis showed that a total of 36 serum metabolites and 18 hepatic metabolites were altered in the polar compound-treated mice as compared with that for normal diet-fed animals. These metabolic changes suggested novel alterations in lipid metabolism with the increase in phospholipids, fatty acids, and cholesterol and the decrease in choline, betaine and l-acetylcarnitine. The TCA cycle and carbohydrate, amino acid and purine metabolism were also impaired, with a significant elevation of d-glucose, d-maltose, β-mannobiose, branched chain amino acids, aromatic amino acids, and uric acid and a decline in succinate, serine, aspartate, arginine and ornithine. Pearson correlation analysis demonstrated the strong correlations between specific metabolic alterations and the redox index. Our overall findings reveal that polar compounds may progressively cause lipid deposition, impaired energy metabolism and oxidative stress, resulting in toxicological effects on the mammalian health.

Optimization of biodiesel production from waste frying palm oil using definitive screening design

Research on alternative fuels is increasing these days due to the fact that these fuels can be afforded without any climate-change aggravation. Biodiesel from different feed stocks has a potential to replace the existing diesel fuel, but the cost involved in the production of biodiesel is more. To mitigate the high production cost, low cost feed stocks of used cooking oils (UCO) can be used. As per the latest statistics approximately 198 MMT/yr of edible oil is used around the world. These UCO are dumped after usage which causes environmental imbalance. In this research an attempt was made to utilize the waste frying palm oil (WFPO) which was available in the college for biodiesel production. To maximize the biodiesel yield latest optimization technique of definitive screening design (DSD) was implemented. It was concluded that maximum yield of 96.23% was achieved at molar ratio of 6:1, reaction temperature of 550C and the catalytic concentration of 1wt%. The fuel samples were tested for different physiochemical properties and fatty acid compositions. It was observed that the properties were within the limits of international standards. Hence, by using the WFPO the overall production cost was reduced and optimization by DSD enhanced the biodiesel yield.Keywords: Waste fried palm biodiesel, optimization, definitive screening design, fatty acid composition, soap

Process Parameter Estimation of Biodiesel Production from Waste Frying Oil (Vegetable and Palm oil) using Homogeneous Catalyst

Biodiesel from waste frying oil is an effective alternative fuel for conventional diesel and can be directly used as fuel in a diesel engine without any modifications to the engine. It has many positives like high biodegradability, reduction in greenhouse gas emissions, non-sulfur emissions, non-particulate matter pollutants, low toxicity, and excellent lubricity and is obtained from renewable source like vegetable oils, animal fat, etc. The major objectives of this work were to produce and compare the biodiesel yield from Waste Frying Vegetable Oil (WFVO) and Waste Frying Palm Oil (WFPO) using transesterification process. The physicochemical characterization of the biodiesel, as well as the effects of process variables on biodiesel yield, were evaluated. Also, optimum levels of process conditions for optimum production of biodiesel were determined. The WFVO and WFPO with methanol and catalyst were heated in a hot plate-magnetic stirrer at a temperature of 60°C and operated at 300 rpm. Potassium hydroxide (KOH) was used as catalyst. The one-factor-at-a-time method was used to select the optimum levels of process variable that gives high biodiesel yield. The results showed that the physicochemical characteristics (acid value, free fatty acid, density, kinematic viscosity, pour point and flash point) of the biodiesel obtained from WFVO and WFPO were within the standard value of EN14214 and ASTMD-6751.From the results, the possible optimum conditions of the process variables for transesterification process using KOH catalyst were found to be as follows: reaction time of 90 min, methanol to oil molar ratio of 12:1 and the catalyst loading of 1.5 wt%. At these optimum conditions, the optimum yield of biodiesel obtained from transesterification of WFVO and WFPO were found to be 97% and 90%, respectively. Thus, in comparison, the transesterification of WFVO resulted in higher biodiesel yield than WFPO. Conclusively, both WFVO and WFPO has good potential to be used for bio-diesel production.

Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

Abstract: The effects of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process were investigated, using oils with different fatty acid composition. Results showed oxidative stability of frying sunflower oil (SO) were higher than that of frying palm oil (PO). Meanwhile, free radicals in frying oils increased over frying time, and amounts of free radicals in SO were higher than those in PO. Our further analysis on fatty acid composition showed oleic and linoleic acid decreased significantly with the increasing frying time, indicating unsaturated fatty acid of oils degraded under frying process, while no significant change of saturated fatty acids was observed. Results of volatiles indicated that totals of 27 main volatile compounds were found in both frying oils but their content distributed differently in two oils. Chemometrics analysis showed that (E,E)-2,4-octadienal, (E)-2-decenal, 2-undecenal, 1-heptanol, 1-octanol, 2-undecanol, 3-hepten-2-one, 1-undecanol, octanoic acid, nonanoic acid, octane, dodecane and tetradecane was highly correlated with AV, POV, p-AV, PCs and free radical in frying PO, while (E)-2-hexenal, 1-nonen-3-ol, 2-dodecanol,3-methyl-3-buten-2-one, 4-methyl-2-hexanone, pentanoic acid and nonadecane was highly correlated with quality indices in frying SO, indicating these volatiles may be proposed as potential indicators for evaluating lipid oxidation of corresponding frying oil.

OLEIC ACID ENHANCEMENT IN USED FRYING PALM OIL VIA ENZYMATIC ACIDOLYSIS

The extensive amount of used frying palm oil (UFO) generated in Malaysia has caused serious environmental problems. Management of the waste faces a significant challenge especially on choosing the appropriate method by considering the possibilities of contaminating the environment. This study aims to add value to UFO by producing high oleic palm oil. Enzymatic acidolysis using lipase was employed to incorporate oleic acid in the UFO. This study also investigated the effect of enzymatic loading, reaction time and water content on the properties of modified UFO as to find the optimum condition for oleic acid incorporation. Oleic acid incorporation was quantified based on peroxide and iodine values. The optimum conditions for acidolysis process were obtained at enzyme loading of 30% (w/w), reaction time of 24 hours, and water content of 2% (w/w) with substrate mole ratio of 1:2 (UFO: oleic acid) and temperature of 50 °C. At optimum conditions, the modified used frying palm oil (MUFO) has peroxide and iodine values of 19.00 ± 0.99 meq/mg and 31.5 ± 0.42 mg/mg, respectively. After the acidolysis reaction, oleic acid concentration has increased from 27.00 ± 0.70% (v/v) to 62.34 ± 1.29% (v/v), demonstrating their feasibility as a substrate for structured lipid production.

Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS).

The present investigation aimed to evaluate the efficiency of coffee silverskin (CS), CS ash (CSA) and nanoparticles of CS (NCS) in regeneration the quality of used frying palm oil. The adsorbents were mixed individually with used frying palm oil at level 4% (w/v) for 60 min. The properties of CS, CSA and NCS adsorbents were studied using (SEM) scanning electron microscopy technique. Some of physico-chemical characteristics of used frying palm oil (UFPO) and UFPO treated with adsorbents were determined. The results showed that the CS ash particles composed of irregular spherical and semispherical grains with deep cavities. The size of particles of CS ash ranged in diameter from 1.1 to 1.7 µm. The morphology of NCS consisted of cluster-type spherical nanoparticles and flakes. The particle size of NCS varies from 0.9 to 1.7 µm. Purification treatments caused marked (p<0.05) increases in the quality parameters of treated oil compared to untreated oil. The treatment of UFPO with 4% of adsorbents caused significant reductions in the content of free fatty acids ranged from 51.2 to 65.0%. The lowest level of peroxide (2.1 meq/kg) was recorded for UFPO treated with 4% of NCS. The highest reductions (72.8; 70.0%) in p-anisidine value were observed in UFPO treated with 4% of CSA and NCS, respectively. Treatment of UFPO with 4% of CS, CSA and NCS significantly lowered the polar content from 13.9% to 6.3, 4.8 and 3.9%, respectively. The results also indicate that CSA and NCS have nearly the same adsorption efficiency in lowering polymer content of UFPO. Filtration treatment of UFPO with 4% of CS, CSA and NCS markedly lowered the viscosity and colour values of treated UFPO.

Identification of Ingredients for Stabilizing Frying Oil Through a New Screening Method

AbstractFrying oils are prone to quality deterioration; because of the high surface area, lipid molecules can interact with air, moisture, and oxidative reagents that promote various reactions. However, the search for effective ingredients for stabilizing frying oil has been slow, given the complexity of the frying processes and lack of effective tools to accurately predict the performance of emerging ingredients. On the other hand, demand for label‐friendly food ingredients has increased. This study aimed to develop a rapid method mimicking real frying conditions to allow the screening of a large number of treatments with improved throughput, while evaluating their effectiveness in stabilizing frying oils. The design utilizes multi‐well heating blocks of conventional OSI. Repeated frying was conducted using miniature baskets, and validations were conducted to examine the accuracy of the relative efficacy of individual treatments. Utilizing this method as a tool, natural plant extracts, standard antioxidants, and their combinations were evaluated and compared in frying palm oil, which demonstrated that the combination of tocopherols, rosemary extract, and oil‐soluble green tea extract was effective for the stabilization of frying oil.

Straight and waste vegetable oil in engines: Review and experimental measurement of emissions, fuel consumption and injector fouling on a turbocharged commercial engine

Biomass to energy conversion is an important action to reach sustainability, particularly on the small scale. Among different biomasses, however, vegetable oils can fire directly a compression ignited internal combustion engine with minimal pre-treatment of the fuel and adaptation of the engine. Energy production from waste cooking oils is even more interesting because it allows energy production while disposing of a residue. Data available in the Literature are rarely referring to commercially available engines therefore additional information is required on overall performance, emissions, and maintenance requirements.This paper presents the results of tests carried out by fuelling a commercially available 33kW direct injection Diesel engine with different fuels, such as: Diesel (used as benchmark), biodiesel, linseed oil, RBDPO (Refined, Bleached and Deodorized Palm Oil), corn oil, soy oil, peanuts oil, sunflower oil, palm oil, waste frying sunflower oil and waste frying palm oil. Tests were performed at three different loads (10, 20, 30kW) measuring fuel consumption, electricity production and exhaust gases temperature and composition. Fuel injectors were checked following each test to evaluate the fouling caused by different fuels.Results show that when increasing load fuel consumption shows a general decreasing trend while CO emissions decrease and NOX increase. All fuels show a higher consumption than diesel, due to a lower calorific value. Biodiesel CO emissions decrease with power increasing with a lower slope than diesel, therefore are lower at the lowest power and higher at the highest power. Biodiesel NO emissions are always 15–20% higher than diesel.Vegetable oil CO emissions are higher or lower than diesel ones depending on the power and on the fuel, while NO emissions are often higher than diesel ones. Specific fuel consumption, CO and NO emissions of waste frying vegetable oil are generally comparable to those of pure oils.

Process Optimization for Biodiesel Production from Waste Frying Oil over Montmorillonite Clay K-30

Biodiesel that mostly comes from pure renewable resources provide an alternative fuel option for future because of limited fossil fuel resources as well as environmental concerns. The transesterification of non-edible oils for biodiesel production is one of the promising process for biodiesel production to overcome this future crises of energy. The utilization of waste frying oil into biodiesel have great worth for economization of biodiesel cost as well as the conversion of waste into value added product with environmental protection. The purpose of the present work is to optimize the process of biodiesel production over a heterogeneous clay based catalyst. Particularly, the transesterification of waste frying palm oil with methanol was studied in the presence of montmorillonite clay K-30 as solid base catalyst that have both of acid and basic nature. The observed date was then optimized with the help of Design of Experiments software. The Response Surface Methodology (RSM) based on four-variable central composite design (CCD) with α (alpha) = 2 was used for this purpose. The transesterification process variables were reaction temperature, x1 (40-140oC), reaction period, x2 (60-300min), methanol/oil ratio, x3 (6:1- 18:1 mol/ mol) and amount of catalyst, x4 (1-5% wt). The results showed that waste frying oil is a good feedstock for biodiesel production and high yield of 78.4% was obtained during optimization of this biodiesel process that was noted after 180min at temperature 90°C, with a 12:1molar ratio of methanol to waste frying oil and using 3%wt of montmorillonite clay K-30 catalyst.

Review Study on Spray Cone Angle in Diesel Engine Fuelled with Biodiesel and its Derivatives

— There are so many articles related to the review on diesel and biodiesel such as edible and inedible vegetable oils, performance and exhaust emissions of diesel engine fuelled with biodiesel oil and its derivatives. Spray characteristics was not considered in those reviews. In this study spray characteristics in diesel engine fuelled with biodiesel oil and its derivatives and diesel will be reviewed. Edible vegetable oils, soybean oil and rapeseed oil were mainly investigated. Inedible jatropha oil, used frying oil and palm oil was investigated in diesel engine. Spray cone angle were examined among the macroscopic spray characteristics.