Title: Optimization of the Production of Biodiesel from Beef Tallow Applying Ultrasound Technology
Abstract:Biodiesel is one of the renewable energy sources that can be produced from vegetable and animal sources. Biodiesel has many advantages such as being environmentally friendly, non-toxic, low emission p...Biodiesel is one of the renewable energy sources that can be produced from vegetable and animal sources. Biodiesel has many advantages such as being environmentally friendly, non-toxic, low emission profile and biodegradable. Contrary to its advantages, one of the most important disadvantages is its high cost. The cost of biodiesel increases considerably when it is produced from edible crude oils. Therefore, a suitable feedstock should be used for biodiesel production. Beef tallow is an fat that is not preferred much in the food sector and can be called as waste. When biodiesel is produced from this fat, the contribution will be made both to the environment and to the economy. In this work, the optimization of ultrasound assisted biodiesel production from beef tallow was investigated. Taguchi method was used to optimize the biodiesel yield. Catalyst amount (0.75-2 wt.% of oil), methanol/oil molar ratio (5/1-9/1), reaction time (30-120 min), ultrasound time (5-20 min), ultrasound power (10-40 W) were selected as parameters. The optimum conditions were found to be 1.5 wt.% of oil for the c atalyst amount, 7/1 methanol/oil molar ratio, 40W ultrasound power, 60 minute reaction time and 10 minute ultrasound time. The fuel properties of biodiesel obtained under these conditions accomplished the requirements of both the EN 14214 and ASTM D 6751 standards. The biodiesel yield under optimum conditions was 99.8%. In addition, according to the ANOVA results, it is found that the influence of reaction time, ultrasound time, methanol/oil molar ratio, catalyst amount and ultrasound power on production yield are obtained as 34.56%, 29.72%, 23.68%, 9.18% and 2.17%, respectively.Read More
Publication Year: 2019
Publication Date: 2019-08-31
Language: en
Type: article
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