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The objective of the present study is to optimize the smoke and NOx emissions simultaneously in a diesel engine fuelled with stationary diesel–oxygenate blends using the grey based Taguchi method.

Yellow grease from restaurants is typically waste cooking oil (WCO) free from suspended food particles with free fatty acid (FFA) content less than 15%. This study proposes an approach to formulate a renewable, eco-friendly fuel by recycling WCO with diesel (D) and n-pentanol (P) to improve fuel-spray characteristics. Three ternary blends (D50-WCO45-P5, D50-WCO40-P10 and D50-WCO30-P20) were selected based on the stability tests and prepared with an objective to substitute diesel by 50% with up to 45% recycled component (WCO) and up to 20% bio-component (n-pentanol) by volume. The fuel properties of these ternary blends were measured and compared. The emission impacts of these blends on a diesel engine were analysed in comparison with diesel and D50-WCO50 (50% of diesel + 50% of WCO) under naturally articulated and EGR (exhaust gas recirculation) approaches. Doping of n-pentanol showed improved fuel properties when compared to D50-WCO50. Viscosity is reduced up to 45%. Cetane number and density were comparable to that of diesel. Addition of n-pentanol to D50-WCO50 presented improved brake specific fuel consumption (BSFC) for all ternary blends. Brake thermal efficiency (BTE) of D50-WCO30-P20 blend is comparable to diesel due to improved atomization. Smoke opacity reduced, HC emissions increased and CO emissions remained unchanged with doping n-pentanol in the WCO. NOx emission increases with increase in n-pentanol and remained lower than diesel and all load conditions. However, NOx can be decreased by up to threefold using EGR. By adopting this approach, WCO can be effectively reused as a clean energy source by negating environmental hazards before and after its use in diesel engines, instead of being dumped into sewers and landfills.

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