ANALYSIS OF FUEL PROPERTIES OF BIODIESELS PREPARED FROM SELECTED VEGETABLE OILS (VIRGIN OILS AND THEIR WASTE)

Abstract

The impact of different frying times on the fuel properties of biodiesel produced from selected vegetables oils were investigated. Palm olein, soybean, groundnut and palm kernel oils were used for frying for 1, 3, 5 and 7 hours at a constant temperature of 185oC. The physico-chemical properties of the virgin oils were determined and compared with standards for edible oils. The oils
and their different waste oils were used for biodiesel production via transesterification reaction. The fuel properties of the biodiesel produced were determined and compared with standard. The peroxide, iodine, acid, free fatty acid and saponification values of the vegetable oils ranged from 0.01 to 29.00 meq/kg, 0.92 to 76.30 gI2/100g, 11.14 to 22.30 mg/KOH/g, 5.61 to 11.23% and 61.89 to 67.60 mg/KOH/g respectively. Biodiesel yield from palm olein, soybean, groundnut and palm kernel oils obtained were found to be 83.65, 87.46, 81.87 and 79.12% respectively. The frying times had very high significant effect on the viscosity of the biodiesels at 40oC and had insignificant effects on the cloud point, pour point, flash point and specific gravity of the biodiesels. The viscosity of the oils were found to be above the standard viscosity for biodiesel at 40oC. Some of cloud point values were outside the standard range. However the pour point, flash point and specific gravity of the oils were within acceptable limit. The vegetable oils and their waste derivatives produced using different frying times can be employed in diesel formulations with additives to enhance their quality