Different from fossil diesel, biodiesels
can be manufactured from
different sources of biomass or animal fat. Each biodiesel manufactured
from a certain feedstock consists of different fatty acid methyl esters
(FAMEs). Its FAME types and fractions are unique and are solely controlled
by the mother feedstock and not the manufacturing process. One key
feature that makes biodiesels different from their fossil counterparts
is the oxygen contained in biodiesels. The oxygen content, FAME types,
and FAME fractions vary in a wide range among biodiesels made from
different feedstock and this in turn affects the fuel properties and
physical processes, including atomization and evaporation. An extensive
analysis has been successfully carried out in this study to examine
the role of oxygen content, carbon chain length, and unsaturation
degree in different biodiesels and the influence of FAMEs on key fuel
properties (heating value, cetane number, viscosity, and surface tension).
Furthermore, some useful information related to (i) the morphology
and density of fuel fragments derived close to the nozzle exit and
(ii) drop evaporation is reported. The atomization characteristics
are experimentally observed using a high-speed imaging technique developed
earlier, while the evaporation study is theoretically conducted using
the well-known D-square model. It shows that the oxygen in the biodiesel
is directly linked to the carbon chain length and the number of double
bonds in the fuel molecules as well as to the key fuel properties.
The viscosity of biodiesels and their constituents has a certain impact
on the morphology and population of fuel fragments derived in the
breakup zone, while the thermal properties have a significant effect
on biodiesel evaporation. The dependence of fuel properties on atomization
at the downstream locations of the spray, where the breakup process
has completed, is minimal.