The testing of the effects of cooking conditions on the quality of biodiesel produced from waste cooking oils

Highlights

The effect of cooking conditions was examined on biodiesel from waste cooking oils.

The parameters were salt content, water content, cooking time and temperature.

Some of the physical properties and heating value of biodiesels were examined.

Total polar materials of biodiesel samples were also investigated in the study.

The quality of the biodiesel deteriorated with increasing of cooking conditions.

Abstract

In this study, the effects of cooking conditions on the cold flow properties and kinematic viscosity of biodiesel produced from cooking oils were investigated. Sunflower, corn and canola oils were used as vegetable oils. Salt content, water content, cooking time and cooking temperature were selected as the experimental parameters. Some of the physical properties such as kinematic viscosity, density, cloud point and pour point were examined. In addition, total polar material contents, heating values and acid values of biodiesel produced from waste cooking oils were analysed. The results of the study revealed that increase in salt and water content, cooking time and temperature led to deterioration in the physical properties and cold flow properties of B100 biodiesel samples from waste cooking oils of sunflower, corn and canola oils. On the other hand, the heating values of all biodiesels were found to improve with the increasing salt content.

Keywords

  • Biodiesel;
  • Waste cooking oils;
  • Cooking conditions;
  • Physical properties

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