Influence of fatty acids of pork lard and chicken animal oils on biodiesel production
DOI:
https://doi.org/10.24054/raaas.v14i2.2785Keywords:
Animal fats, Biodiesel, Fatty acids, FAMEAbstract
Fatty acids are derived from various animal and vegetable oils, with this being the primary reactant for biodiesel production, representing approximately 80% of its commercial cost. Additionally, a short-chain alcohol such as ethanol and methanol is required, along with catalysts to facilitate the transesterification reaction, resulting in the formation of esters (biodiesel). Fatty acids vary depending on their origin, commonly in chains of twelve to twenty carbons, with palmitic acid (C16) and oleic acids (C18) being the predominant ones. Some fatty acids exhibit a higher affinity for the alcohol in the reaction, dependent on various parameters such as agitation, heating, and the contact between these two immiscible substances during the reaction. This study presents the production, characterization, and affinity of biodiesel produced from two animal-based raw materials using a molar ratio of methanol to oil of 6:1 and potassium hydroxide (KOH) as a 1.5% catalyst. Biodiesel characterization follows the UNE-EN 14214 standards, determining FAME (Fatty Acid Methyl Esters) through gas chromatography, as well as density, viscosity, and calorific value for each selected raw material.
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