Oxidative stability of biodiesel blends derived from waste frying oils

Detalhes bibliográficos
Autor(a) principal: Feroldi, Michael
Data de Publicação: 2017
Outros Autores: Cremonez, Paulo André, Oliveira, Carlos de Jesus de, Estevam, Andressa, Meier, Thompson Weiser, Teleken, Joel Gustavo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29406
Resumo:  The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values. 
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spelling Oxidative stability of biodiesel blends derived from waste frying oilspequi oilswine fattransesterificationwaste biodiesel. The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values. Universidade Estadual De Maringá2017-07-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2940610.4025/actascitechnol.v39i3.29406Acta Scientiarum. Technology; Vol 39 No 3 (2017); 375-378Acta Scientiarum. Technology; v. 39 n. 3 (2017); 375-3781806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29406/pdfCopyright (c) 2017 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessFeroldi, MichaelCremonez, Paulo AndréOliveira, Carlos de Jesus deEstevam, AndressaMeier, Thompson WeiserTeleken, Joel Gustavo2017-07-14T10:09:05Zoai:periodicos.uem.br/ojs:article/29406Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2017-07-14T10:09:05Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Oxidative stability of biodiesel blends derived from waste frying oils
title Oxidative stability of biodiesel blends derived from waste frying oils
spellingShingle Oxidative stability of biodiesel blends derived from waste frying oils
Feroldi, Michael
pequi oil
swine fat
transesterification
waste biodiesel.
title_short Oxidative stability of biodiesel blends derived from waste frying oils
title_full Oxidative stability of biodiesel blends derived from waste frying oils
title_fullStr Oxidative stability of biodiesel blends derived from waste frying oils
title_full_unstemmed Oxidative stability of biodiesel blends derived from waste frying oils
title_sort Oxidative stability of biodiesel blends derived from waste frying oils
author Feroldi, Michael
author_facet Feroldi, Michael
Cremonez, Paulo André
Oliveira, Carlos de Jesus de
Estevam, Andressa
Meier, Thompson Weiser
Teleken, Joel Gustavo
author_role author
author2 Cremonez, Paulo André
Oliveira, Carlos de Jesus de
Estevam, Andressa
Meier, Thompson Weiser
Teleken, Joel Gustavo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Feroldi, Michael
Cremonez, Paulo André
Oliveira, Carlos de Jesus de
Estevam, Andressa
Meier, Thompson Weiser
Teleken, Joel Gustavo
dc.subject.por.fl_str_mv pequi oil
swine fat
transesterification
waste biodiesel.
topic pequi oil
swine fat
transesterification
waste biodiesel.
description  The high cost of biodiesel production is mainly linked to the price of raw material.This factor has favored the use of alternative fats and oils such as those used in frying. Since biodiesel can be obtained from several vegetable and animal raw materials, the physicochemical characteristics of the fuel may vary considerably. One of these characteristics is the fatty acid composition. It directly affects the oxidative stability of biodiesel, which can be impaired when the fuel undergoes exposure to sunlight, metals, oxygen and high temperatures. In order to improve the oxidative stability of biodiesels produced from waste frying oil some studies involving blends of different raw materials have been carried out. In this sense, this work aimed to assess the characteristics resulting from the blending of soybean waste frying oil with other waste biodiesels in what concerns to oxidation. The blends of fatty materials were obtained by means of a 2² factorial design. The induction periods of biodiesel blends were enough to meet the ASTM D6751 standard. Swine fat was responsible for the increase in the induction period values. 
publishDate 2017
dc.date.none.fl_str_mv 2017-07-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29406
10.4025/actascitechnol.v39i3.29406
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29406
identifier_str_mv 10.4025/actascitechnol.v39i3.29406
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29406/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2017 Acta Scientiarum. Technology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Acta Scientiarum. Technology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 39 No 3 (2017); 375-378
Acta Scientiarum. Technology; v. 39 n. 3 (2017); 375-378
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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