scholarly journals Recycling of waste oils with different composition using flexible type technology

2020 ◽  
Vol 61 (3) ◽  
pp. 66-78
Author(s):  
Irina A. Permyakova ◽  
◽  
Vladimir V. Volkhin ◽  
Galina V. Leontieva ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Raw Materials ◽  
Experimental Batch ◽  
Present Issue ◽  
Waste Oils ◽  
Technology Process ◽  
Hydrocarbon Radicals

Present issue proposes a solution to the problem of the waste oils with different composition recycling into esters of fatty acids and low-molecular alcohols by using flexible type technology. Waste oils differ in the composition of hydrocarbon radicals of the vegetable oils triglycerides and in the content of the free fatty acids impurities. For waste oils processing it is advisable to use technology options that differ in combinations of basic technological operations. An algorithm is proposed for selecting the main technological operations and their combinations for inclusion in the technology process, taking into account the composition of the recycling raw materials and the type of product obtained. The flexibility of the technology is provided by using different combinations of reactor blocks, each of which is designed to perform one of the provided technological operations. The developed flexible type technology was tested in the recycling of experimental batch of the low-eruption rapeseed oil waste.

Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method

2007 ◽  
Vol 20 (6) ◽  
pp. 523-528 ◽  
Author(s):  
Cibele Cristina Osawa ◽  
Lireny Aparecida Guaraldo Gonçalves ◽  
Sidnei Ragazzi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Official Method ◽  
Rapid Tests

scholarly journals Phenolation of vegetable oils

2011 ◽  
Vol 76 (4) ◽  
pp. 591-606 ◽  
Author(s):  
Mihail Ionescu ◽  
Zoran Petrovic
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Double Bond ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Complex Mixture ◽  
Double Bonds ◽  
Triflic Acid ◽  
Model Compounds ◽  
Phenol Alkylation

Novel bio-based compounds containing phenols suitable for the synthesis of polyurethanes were prepared. The direct alkylation of phenols with different vegetable oils in the presence of superacids (HBF4, triflic acid) as catalysts was studied. The reaction kinetics was followed by monitoring the decrease of the double bond content (iodine value) with time. In order to understand the mechanism of the reaction, phenol was alkylated with model compounds. The model compounds containing one internal double bond were 9-octadecene and methyl oleate and those with three double bonds were triolein and high oleic safflower oil (82% oleic acid). It was shown that the best structures for phenol alkylation are fatty acids with only one double bond (oleic acid). Fatty acids with two double bonds (linoleic acid) and three double bonds (linolenic acid) lead to polymerized oils by a Diels Alder reaction, and to a lesser extent to phenol alkylated products. The reaction product of direct alkylation of phenol with vegetable oils is a complex mixture of phenol alkylated with polymerized oil (30-60%), phenyl esters formed by transesterification of phenol with triglyceride ester bonds (<10 %) and unreacted oil (30%). The phenolated vegetable oils are new aromatic-aliphatic bio-based raw materials suitable for the preparation of polyols (by propoxylation, ethoxylation, Mannich reactions) for the preparation of polyurethanes, as intermediates for phenolic resins or as bio-based antioxidants.

scholarly journals NMR Determination of Free Fatty Acids in Vegetable Oils

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 410 ◽  
Author(s):  
Maria Enrica Di Pietro ◽  
Alberto Mannu ◽  
Andrea Mele
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
31P Nmr ◽  
Waste Cooking Oils ◽  
Pros And Cons ◽  
Application Fields ◽  
Cooking Oils ◽  
13C And 31P Nmr

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.

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
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Heterogeneous Catalyst ◽  
Vegetable Oils ◽  
Catalyst System

Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils

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

scholarly journals Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

2019 ◽  
Vol 19 (1) ◽  
pp. 173-188
Author(s):  
Magdalena Franczyk-Żarów ◽  
Beata Szymczyk ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Standard Diet ◽  
Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

scholarly journals Pretreatment of waste oils with high free fatty acids content for biodiesel production

2015 ◽  
Vol 56 (2) ◽  
pp. 141-149
Author(s):  
Natasa Djurisic-Mladenovic ◽  
Zlatica Predojevic ◽  
Biljana Skrbic
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Biodiesel Production ◽  
Waste Oils

scholarly journals pH-Metric Determination of the Acid Value of Vegetable Oils without Titration

1998 ◽  
Vol 81 (4) ◽  
pp. 873-879 ◽  
Author(s):  
Ilya Kuselman ◽  
Yakov I Tur’yan ◽  
Oleg Y Berezin ◽  
Lina Kogan ◽  
Avinoam Shenhar
Keyword(s):  
Fatty Acids ◽  
Quality Control ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Isopropyl Alcohol ◽  
Acid Value ◽  
Standard Acid ◽  
Initial Ph ◽  
The Difference

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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