Study of the biodiesel B100 oxidative stability in mixture with antioxidants

Maia, Elaine Cristina Rodrigues; Borsato, Dionísio; Moreira, Ivan; Spacino, Kelly Roberta; Rodrigues, Paulo Rogério Pinto; Gallina, André Lazarin

doi:10.1016/j.fuproc.2011.04.028

Cited by 88 publications

(56 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The use of antioxidants and their functional mechanisms have been widely studied, and the antioxidants can be classified as primary antioxidants, synergists, oxygen removers, chelating agents and mixed antioxidants. The primary antioxidants promote the removal or inactivation of the free radicals formed during the initiation or propagation of the reaction through the donation of hydrogen atoms to these molecules, thereby interrupting the chain reaction [9].…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of biodiesels produced from vegetable oils having different degrees of unsaturation

Pantoja

Conceição

Costa

et al. 2013

Energy Conversion and Management

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Oxidative stability of biodiesels produced from vegetable oils having different degrees of unsaturation

Pantoja

Conceição

Costa

et al. 2013

Energy Conversion and Management

View full text Add to dashboard Cite

“…The biodiesel oxidation reaction showed higher activation energy, higher enthalpy of activated complex formation, and less negative entropy, or rather, it is a more endergonic process than that reported in literature for similar biodiesel samples Maia et al, 2011).…”

Section: Determination Of Kinetic and Thermodynamic Parametersmentioning

confidence: 48%

<b>Evaluation of the kinetic and thermodynamic parameters of oxidation reaction in biodiesel from a quaternary mixture of raw material

et al. 2017

View full text Add to dashboard Cite

ABSTRACT.A mixture of vegetable oil and animal fat as raw materials was optimized by simplexcentroid mixture design to produce a type of biodiesel with good oxidative stability, flow properties and reaction yield. Further, kinetic and thermodynamic parameters of oxidation reaction were determined by the accelerated method at different temperatures. Biodiesel produced with sodium methoxide as catalyst presented 6.5°C of cloud point, 2.0°C of pour point, and oxidative stability at 110°C equal to 8.98h, with a reaction yield of 96.04%. Activation energy of the oxidation reaction was 81.03 kJ mol ) showed that the process of degradation of this biofuel was slower than that produced with NaOH. The mixture of raw materials proposed, transesterified with the methoxide catalyst, resulted in a biofuel that resisted oxidation for longer periods, making unnecessary the addition of antioxidant Keywords: oxidative stability, animal fat, vegetable oil, catalyst.Avaliação dos parâmetros cinéticos e termodinâmicos da reação de oxidação em biodiesel de uma mistura quaternária de matérias-primas RESUMO. Com o objetivo de produzir um biodiesel com boas características de estabilidade oxidativa, propriedades de fluido e rendimento de reação, uma mistura de óleo vegetal e gordura animal de matérias-primas foi otimizada por delineamento de mistura simplex-centroide. Adicionalmente, os parâmetros cinéticos e termodinâmicos da reação de oxidação foram determinados pelo método acelerado em diferentes temperaturas. O biodiesel produzido com metóxido de sódio como catalisador apresentou ponto de névoa igual a 6,5°C, ponto de fluidez de 2,0°C, estabilidade oxidativa de 8,98h, com rendimento de reação de 96,04%. A energia de ativação da reação de oxidação foi de 81,03 kJ mol ) mostra que a degradação deste biocombustível é mais lenta que o daquele produzido com NaOH. A mistura de matérias-primas proposta, transesterificada com o catalisador metóxido, resulta em biocombustível que é resistente à oxidação por longos períodos, tornando a adição de antioxidante desnecessária.Palavras-chave: estabilidade oxidativa, gordura animal, óleo vegetal, catalisador.

show abstract

“…In addition, all the parameters, except the acid number and oxidative stability, were in accordance with the European specifications (EN 14214). Although the sample does not meet the specifications for oxidative stability, it is recognized that most of the biodiesels produced from polyunsaturated vegetable oils present low oxidative stability when no antioxidants have been added (Dantas et al, 2011;Jain and Sharma, 2011;Maia et al, 2011). This was also true for the soybean biodiesel used in this study, as evidenced by its major fatty acid methyl esters (C16: 0-10.7%, C18: 0-3.3%, C18: 1-21.5%, C18: 2-51.2%, and C18: 3-5.9%).…”

Section: Resultsmentioning

confidence: 99%

Effect of temperature on the oxidation of soybean biodiesel

Pereira¹,

Morales²,

Marmesat³

et al. 2015

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room temperature, 60, and 110 °C), and the increase in primary and secondary oxidation products was determined based on the peroxide and anisidine values, respectively, during the induction period (IP). The results indicated that the evolution of hydroperoxides followed zero-order reaction kinetics during the IP at all temperatures, and their rate of formation was exponentially affected by temperature. It was also deduced that temperature influenced the ratio between primary and secondary oxidation products formation, which decreased as the temperature increased. Additionally, it was possible to predict the oxidation behavior of the soybean biodiesel at room temperature by an exponential model fitted to the IP values at different temperatures (70, 80, 90, 100, and 110 °C) using the Rancimat apparatus.KEYWORDS: Oxidation kinetic; Oxidation products; Soybean biodiesel; Temperature; Tocopherols RESUMEN: Influencia de la temperatura en la oxidación de biodiesel de soja. El propósito de este trabajo es evaluar el efecto de la temperatura en el comportamiento oxidativo del biodiesel. Biodiesel derivado de aceite de soja fue oxidado a diferentes temperaturas (temperatura ambiente, 60 y 110 °C) y se evaluaron el contenido de compuestos primarios y secundarios de oxidación mediante el índice de peróxidos y de anisidina, respectivamente, a lo largo del periodo de inducción. Los resultados indicaron que el contenido de hidroperóxidos evolucionó siguiendo una cinética de orden cero a lo largo del periodo de inducción a todas las temperaturas y que su velocidad de formación cambió exponencialmente con la temperatura. También se dedujo que la temperatura influyó en la relación entre la formación de los productos de oxidación primarios y secundarios, disminuyendo a medida que aumentaba la temperatura. Además, fue posible predecir el comportamiento oxidativo del biodiesel de soja a temperatura ambiente ajustando a un modelo exponencial los valores de periodo de inducción obtenidos a diferentes temperaturas (70, 80, 90, 100 y 110 °C) mediante un equipo Rancimat.

show abstract

Study of the biodiesel B100 oxidative stability in mixture with antioxidants

Cited by 88 publications

References 18 publications

Oxidative stability of biodiesels produced from vegetable oils having different degrees of unsaturation

Oxidative stability of biodiesels produced from vegetable oils having different degrees of unsaturation

<b>Evaluation of the kinetic and thermodynamic parameters of oxidation reaction in biodiesel from a quaternary mixture of raw material

Effect of temperature on the oxidation of soybean biodiesel

Contact Info

Product

Resources

About