UN ESTUDIO PROPONE LA MEJORA DEL BIODIESEL CON ACEITE DE COCINA [ENGLISH]

Universidad de Granada | UGR Investiga | Administración electrónica

UN ESTUDIO PROPONE LA MEJORA DEL BIODIESEL CON ACEITE DE COCINA [ENGLISH]

25/05/2015

Researchers from Granada (Spain) and Campina (Brazil) Universities succeeded in developing a new type of biodiesel that is more resistant to oxidation from mixing fish oil with cooking oil.

Researchers from Granada (Spain) and Campina (Brazil) Universities succeeded in developing a new type of biodiesel that is more resistant to oxidation from mixing fish oil with cooking oil.

In their work, whose results were published in the journal Fuel Processing Technology, scientists studied the properties of mixtures made from fish oil, palm oil and cooking oil.

They combined 13 different mixtures of these types of oils in different proportions, in addition to biodiesel from pure oils and determined that biodiesel with improved properties corresponded to a mixture composed of 42.1 per cent of fish oil and 57.9 per cent of cooking oil.

The new biodiesel production was carried out in two stages: acid esterification and basic trans-esterification.

Biodiesel is a type of biofuel obtained from different kinds of oil and/or fat, generally by the trans-esterification process. In the production process, basic catalysts such as sodium hydroxide, and inexpensive alcohol varieties, like methanol, are usually used.

So far, biodiesel with good properties has been obtained from fish oil, but it had a lower oxidative stability due to its high content of polyunsaturated fatty acids, reported the University of Granada.

“Biodiesel oxidation is undesirable because it increases viscosity and leads to the formation of insoluble substances, which may cause clogging of pumps and pipes,” explains Pedro Jesus Garcia Moreno, one of the study authors and a scientist in the Engineering Chemistry department of the Spanish university.

Biodiesel with high oxidation stability was obtained with pure palm oil due to its high content of saturated fatty acids.

Cooking oil has a higher oxidative stability than fish oil and its use for biodiesel production has the advantage that it is cheap raw material.

“Fish oil extracted from byproducts may have high acidity and/or be strongly oxidized, mainly due to the rapid deterioration of this feedstock due to enzymes and bacteria,” adds the expert.

“In addition, this oil may have a low content of omega-3 polyunsaturated fatty acids (less than 10 per cent), which would also result in low productivity in the process of obtaining concentrated omega 3. Thus, when it presents such characteristics, fish oil is a product offering reduced interest for food and pharmaceutical uses,” he concludes.

Fuente: FIS