The heterogeneous catalyst system for the continuous conversion of free fatty acids in used vegetable oils for the production of biodiesel

2008 ◽  
Vol 131 (1-4) ◽  
pp. 238-243 ◽  
Author(s):  
Young-Moo Park ◽  
Dae-Won Lee ◽  
Deog-Keun Kim ◽  
Jin-Suck Lee ◽  
Kwan-Young Lee
2008 ◽  
Vol 9 (11-12) ◽  
pp. 2140-2143 ◽  
Author(s):  
Claudiney Soares Cordeiro ◽  
Gregorio Guadalupe Carbajal Arizaga ◽  
Luiz Pereira Ramos ◽  
Fernando Wypych

2007 ◽  
Vol 20 (6) ◽  
pp. 523-528 ◽  
Author(s):  
Cibele Cristina Osawa ◽  
Lireny Aparecida Guaraldo Gonçalves ◽  
Sidnei Ragazzi

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 410 ◽  
Author(s):  
Maria Enrica Di Pietro ◽  
Alberto Mannu ◽  
Andrea Mele

The identification and quantification of free fatty acids (FFA) in edible and non-edible vegetable oils, including waste cooking oils, is a crucial index to assess their quality and drives their use in different application fields. NMR spectroscopy represents an alternative tool to conventional methods for the determination of FFA content, providing us with interesting advantages. Here the approaches reported in the literature based on 1H, 13C and 31P NMR are illustrated and compared, highlighting the pros and cons of the suggested strategies.


2012 ◽  
Vol 56 ◽  
pp. 46-52 ◽  
Author(s):  
Peng-Lim Boey ◽  
Shangeetha Ganesan ◽  
Gaanty Pragas Maniam ◽  
Melati Khairuddean ◽  
Sau-Lai Lim

2012 ◽  
Vol 433-434 ◽  
pp. 12-17 ◽  
Author(s):  
Peng-Lim Boey ◽  
Shangeetha Ganesan ◽  
Gaanty Pragas Maniam ◽  
Melati Khairuddean ◽  
Siew-Ee Lee

2006 ◽  
Vol 83 (12) ◽  
pp. 999-1005 ◽  
Author(s):  
A. G. Gopala Krishna ◽  
K. H. Hemakumar ◽  
Sakina Khatoon

1998 ◽  
Vol 81 (4) ◽  
pp. 873-879 ◽  
Author(s):  
Ilya Kuselman ◽  
Yakov I Tur’yan ◽  
Oleg Y Berezin ◽  
Lina Kogan ◽  
Avinoam Shenhar

Abstract The acid value (AV) of vegetable oils is determined without titration by using a new reagent consisting of triethanolamine in a solution of water and isopropyl alcohol. When the oil sample is mixed with the reagent in the pH-metric cell, free fatty acids from the sample are extracted into the reagent ( 3 - 4 min). The initial pH, called conditional pH´, is measured, a standard acid (HC1) is added, and the final pH, pH´2, is measured. AV is calculated from the difference between pH´! and pH´2. The method is applicable for quality control of vegetable oils during their production, trade, and use


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