Green volumetric procedure for determining biodiesel content in diesel blends or mixtures with vegetable oils exploiting solubility differences in an ethanol:water medium

Alternative Methods for Biodiesel Cetane Number Valuation: A Technical Note

“…Because of the extensive production and variety of feedstock used in transesterification, quality control of biodiesel with effective approaches is needed to determine its physicochemical properties . One of the most important dimensionless quality parameters is the cetane number, which describes the auto ignition characteristics guaranteed for the selection of biodiesel. , The cetane number of biodiesel has been widely described in many literature reports.…”

“…Biodiesel is a liquid biofuel commonly made by the transesterification of triglycerides molecules (hydrophobic substances made from one mole of glycerol with three moles of fatty acids) with alcohol in the presence of a suitable catalyst. The end product contains fatty acids of alkyl esters. − The common sources of biodiesel are various organic raw materials such as edible and nonedible vegetable oils obtained from soybean, canola, rapeseed, Jatropha, mustard, palm, beauty leaf, microalgae, mahua, rubber seed, animal fats, waste cooking oil, etc. ,, However, the use of edible oils as biodiesel feedstock may contribute to price fluctuation and lack of supply due to the competition of human food intake. Therefore, nonedible oils could be promising for biodiesel production. , The main advantages of using biodiesels over fossil fuels include biodiesel being considered a green technology because of its low toxicity and high biodegradability, renewability (as it is made from vegetable oils and animal oils), and relative safety (its higher flash point), less CO emission, versatility (could be used in diesel engine without hardware modification), high cetane number, etc. ,− In addition to several advantages, the use of biodiesel has some drawbacks, such as lower spray speed plus inferior fuel atomization due to higher viscosity, lower calorific value, high corrosion in the copper strip, higher NOx emissions, and largely cold start problems in cold climate environment.…”

Metodologias analíticas alternativas para a avaliação de autenticidade de alimentos explorando análises hiperespectrais e fotometria por imagens digitais

“…O aumento da concentração de ácido no leite é decorrente da fermentação da MARTINS et al, 2021;SOARES et al, 2020;MARINHO et al, 2019). No caso deste trabalho, observou-se que há uma mudança no espectro de absorção de radiação em função do pH do meio (Figura 5.…”