The production of fuel from, and the thermal stability of, sunflower oil, corn oil, and canola oil
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Frying of sunflower, corn, and canola oils was carried out for seven running days at 175 degrees C in this study. Fatty acid composition, free fatty acid, viscosity, iodine value, peroxide value, density, pH, saponification value, refractive index, average molecular weight, color, and the higher heating value of these oils have been analyzed. While the contents of free fatty acid, viscosity, saponification value, peroxide value, and colors (red and yellow) increase with the frying times, the contents of average molecular weight, iodine value, pH, and the higher heating value decreased for all oils in this work. However, reduction in the higher heating value is relatively low. This work indicated that recycling as a fuel of these oils can make a major economic contribution.
Açıklama
Anahtar Kelimeler
Canola Oil, Corn Oil, Frying, Higher Heating Value, Sunflower Oil, Chemical Exergy Values, Palm Olein, Olive
Kaynak
Energy Sources Part A-Recovery Utilization And Environmental Effects
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
38
Sayı
23
