2015
DOI: 10.1016/j.energy.2015.04.011
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Mitigating crystallization of saturated FAMES (fatty acid methyl esters) in biodiesel. 3. The binary phase behavior of 1,3-dioleoyl-2-palmitoyl glycerol – Methyl palmitate – A multi-length scale structural elucidation of mechanism responsible for inhibiting FAME crystallization

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Cited by 22 publications
(15 citation statements)
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“…Crystallization of esters depends on the length of fatty acid chain and interactions between the molecules. 32 Saturated fatty acids have higher melting points compared to unsaturated ones and they crystallize at temperatures higher than the unsaturated fatty acids. 33 DSC is used to determine the crystallization onset temperature of the samples and can be plotted on the graph against heat flow.…”
Section: Differential Scanning Calorimetry Analysismentioning
confidence: 99%
“…Crystallization of esters depends on the length of fatty acid chain and interactions between the molecules. 32 Saturated fatty acids have higher melting points compared to unsaturated ones and they crystallize at temperatures higher than the unsaturated fatty acids. 33 DSC is used to determine the crystallization onset temperature of the samples and can be plotted on the graph against heat flow.…”
Section: Differential Scanning Calorimetry Analysismentioning
confidence: 99%
“…In the case of Figure 4c, with a smaller melting point difference, the changes in the liquidus and solidus temperatures appear to show a eutectic system (as was obtained from the DAG/FAME system), suggesting that these TAGs were also immiscible with FAMEs in the solid phase. However, several researchers (Baker et al, 2015;Mohanan et al, 2015) have reported that certain combinations of TAGs and FAMEs can form solid compounds (that is, mixed crystals). As an example, a TAG having one stearic and two oleic acid moieties was found to form solid compounds when combined with methyl stearate in a 1:1 ratio (Baker et al, 2015).…”
Section: Tag and Fame Mixturesmentioning
confidence: 99%
“…It is possible that the mechanisms driving the agglomeration of IOA-alkyl ester crystals were affected by the cooling rate applied to measure PP (1.5°C/min). Fatty acid derivatives are polymorphic and can take different crystalline structures depending on the cooling rate [18,19,30,31]. A faster cooling rate causes the formation of less stable crystals whereas a slow rate causes the more stable and high-melting b-form crystals.…”
Section: Low Temperature Property Studiesmentioning
confidence: 99%