Determining the effect of oil after frying fish for the production of biofuels with a fractional composition of FAME
Date
2019-03-20
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Engineering and Economics in Rzeszow
Abstract
The aim of the study was to determine the impact
of the fish frying process on the distillation properties of FAME
and its mixtures with diesel fuel.
The fish was fried at 160 °C for 2 hours. Frying one serving
lasted 6 minutes. The frying oil was a mixture of 50 % (v/v)
rapeseed oil and 50 % (v/v) sunflower oil. The study showed
that FAME biodiesel made from unused (pure) oil has similar
distillation properties.
The largest differences were observed for distillation
temperatures of 85 % and 100 % and the final temperature of the
distillation process. This may indicate a slightly lower purity of
FAME produced from used cooking oil. In such a biofuel there
may be more less volatile mono- and diglycerides or other
chemicals that, e.g. after frying, remain in oil. It must be said,
however, that they are not solid particles because they have been
separated from the oil by filtration.
Description
Keywords
Biodiesel, FAME – Fatty Acid Methyl Esters, diesel engine, fractional composition, temperature distillation
Citation
Wcisło G. Determining the effect of oil after frying fish for the production of biofuels with a fractional composition of FAME / G. Wcisło, B. Pracuch, V. Tomyuk // Econtechmod. — Lviv : University of Engineering and Economics in Rzeszow, 2019. — Vol 8. — No 3. — P. 33–37.