Blends of biodiesels synthesized from non-edible and edible oils: Influence on the OS (oxidation stability)

被引：58
作者：
Sarin, Amit [1 ]
Arora, Rajneesh [2 ]
Singh, N. P. [2 ]
Sarin, Rakesh [3 ]
Malhotra, R. K. [3 ]
机构：
[1] Amritsar Coll Engn & Technol, Dept Appl Sci, Amritsar 143001, Punjab, India
[2] Punjab Tech Univ, Jalandhar, India
[3] Indian Oil Corp Ltd, R&D Ctr, Faridabad 121007, India
来源：
ENERGY | 2010年 / 35卷 / 08期
关键词：
Non-edible oils; Edible oils; Blending effects; Oxidation stability; Fatty acid methyl ester compositions; METHYL SOYATE BIODIESEL; LONG STORAGE STABILITY; FUEL PROPERTIES; ESTERS; ANTIOXIDANTS; OPTIMIZATION; DIESEL;
D O I：
10.1016/j.energy.2010.04.039
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
Biodiesels jatropha and pongamia synthesized from their respective non-edible seed oils, and PBD (palm biodiesel) synthesized from edible oil were blended with different weight ratios to examine the influence on the OS (oxidation stability). Dependence of the OS on esters of fatty acid composition was also examined. Good correlation between the OS and PAME (palmitic acid methyl ester) was obtained. A correlation between the OS and X (total unsaturated fatty acid methyl ester) was also obtained. Using these correlations. OS of different biodiesel blends can be determined. (C) 2010 Elsevier Ltd. All rights reserved.
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收藏
页码：3449 / 3453
页数：5
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