Effect of Cooking Conditions on Selected Properties of Biodiesel Produced from Palm-Based Waste Cooking Oils

Abstract

Cooking conditions affect oil properties and consequently, the quality of the derived biodiesel. Nevertheless, little information regarding the impact of the cooking process on biodiesel properties is currently available, especially for palm biodiesel. Therefore, this study examined the effect of cooking temperature, time of use, and length of reuse, on selected properties of biodiesel produced from palm-based waste cooking oils (WCO). Several WCO collected from restaurants belonging to four categories, namely fried chicken restaurants, fast food restaurants, snack producers, and typical restaurants, were subjected to base-catalyzed transesterification. The biodiesel yield was calculated, and the produced biodiesel was characterized as to its kinematic viscosity, calorific value, and cetane number. As a result, palm-based WCO performed better than other WCO in terms of biodiesel yield regardless of the conditions that they experienced, achieving almost 95% in some cases. The yield decreased as the cooking temperature and length of reuse moved upward, whereas the kinematic viscosity was sensitive only to the length of reuse, rising with increasing reuse. Non-compliance with biodiesel standards and technical requirements was observed in a few cases. The calorific value did not significantly change unless the cooking conditions were severe. The cetane number dropped as use and reuse decreased, remaining better compared to petrodiesel (70.2 ± 3.2 on average). Typical restaurants would generate the most suitable WCO to produce biodiesel, i.e., yield: 93.1 ± 0.2%; kinematic viscosity: 5.0 ± 0.3 mm2/s; calorific value: 39.9 ± 0.1 MJ/kg; density: 919 ± 9 kg/m3; and cetane number: 67.4 on average. This is consistent with the less severe cooking conditions employed at these restaurants.

Recent Advances in Technologies, Methods, and Economic Analysis for Sustainable Development of Energy, Water, and Environment Systems

“…The In recent years, studies regarding the recovery of waste oils from biodiesel fuels hve increased in the literature. Plata et al [11] examined the effect of the proprieties of cooking conditions on selected properties of biodiesel produced from palm-based waste cooking oils (WCOs). In particular, the proprieties considered to affect the biodiesel proprieties were the cooking temperature, time of use, and length of reuse.…”

“…Bietresato et al [44] investigated the kinematic viscosity of fuel blends with diesel oil-biodiesel-bioethanol and its effect on engine performance. It was noted that the Experimental system reported in [11], including (1) a methanol/KOH mixture container, (2) reflux condenser, (3) heating bath, (4) temperature controller, and (5) magnetic stirrer.…”

“…This paper is structured as follows based on the Special Issue in Energies. Section 2 collects papers that address the topic of bioenergy application, especially focusing on waste-to-wealth techniques (e.g., woody biomass [10], cooking waste oil [11], etc.) and hybrid bioenergy systems (e.g., heat and power plant with thermal and battery energy storage [12]).…”

Formulation of biobased soap gels from waste-derived feedstocks

“…9,11 The composition and physical properties of fats and oils change aer heating and cooking. 12 While frying oil is oen recycled, the saponication of cooked oils is a suitable process for making soaps from certain types of oils and fats. 13,14 By comparing the makeup and properties of materials derived from common and commercially available fresh and cooked waste oils and fats we may better understand how waste resources can be used as feedstocks for commercial products.…”

Theoretical analysis of waste cooking oil rejuvenator in reclaimed asphalt for sustainable hot asphalt mix preparation at the Área Metropolitana de Bucaramanga

“…Regarding the physicochemical properties, the acid value varied from 1 to 9 mg KOH/g (AOAC 940.28); the peroxide value was between 2 and 13 meq O2/kg (AOAC 965.33), and the dynamic viscosity at 40 •C varied from 34 to 73 cP. The high variability is due to the different frying conditions such as cooking temperature, time of use and length of reuse [7].…”