Effects of Oxidation during Long-term Storage on the Fuel Properties of Palm Oil-based Biodiesel

被引:35
|
作者
Lin, Cherng-Yuan [1 ]
Chiu, Chu-Chiang [1 ]
机构
[1] Natl Taiwan Ocean Univ, Dept Marine Engn, Chilung 202, Taiwan
关键词
ACID; STABILITY; ANTIOXIDANTS;
D O I
10.1021/ef900105t
中图分类号
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号
0807 ; 0820 ;
摘要
Because palm-oil biodiesel is widely used as an alternative to petrodiesel, its long-term fuel properties have become of great concern to the fuel industry. In this study, we investigated the dependence of the fuel properties of palm-oil biodiesel on its oxidative degradation. We considered storage temperature, storage time, and the addition of antioxidant as possible factors influencing oxidative instability. Palm-oil biodiesel was continuously stored in a constant-temperature water bath at 20 or 60 degrees C for 3000 h to allow for variations in oxidative degradation and fuel properties such as kinematic viscosity and acid value to be observed as the storage time elapsed. The oxidative degradation of palm-oil biodiesel was caused by the peroxidation chain mechanism, which started with a hydrogen-abstraction reaction in the methylene group (-CH2-) from polyunsaturated fatty acids, leading to the formation of hydroperoxides. In turn, the fuel properties of the biodiesel became degraded. The extent to which there was chemical reactivity in the peroxidation reaction was dominated by the level of unsaturation of the biodiesel. Moreover, a higher storage temperature and a longer storage time significantly accelerated the rate at which the peroxidation chain reaction proceeded in the palm-oil biodiesel. In contrast, the addition of a chain-breaker type antioxidant was found to be effective in reducing the lipid oxidation rate and thus retarding the fuel degradation rate of the palm-oil biodiesel. Palm-oil biodiesel to which an antioxidant was added and which was stored at a lower temperature of 20 degrees C was observed to have the highest level of oxidative stability and the lowest rate of decrease in both unsaturated fatty acids and iodine value as storage time increased. The same sample of palm-oil biodiesel was also found to have the lowest rates of increase in water content, kinematic viscosity, acid value, and peroxide value as storage time increased.
引用
收藏
页码:3285 / 3289
页数:5
相关论文
共 50 条
  • [31] Oil Sands Steam-Assisted Gravity Drainage Process Water Sample Aging during Long-Term Storage
    Petersen, Matthew A.
    Henderson, Claire S.
    Ku, Anthony Y.
    Sun, Annie Q.
    Pemitsky, David J.
    ENERGY & FUELS, 2015, 29 (03) : 2034 - 2041
  • [32] Effects of long-term storage on sensory and nutritional quality of rolled oats
    McEwan, M
    Ogden, LV
    Pike, OA
    JOURNAL OF FOOD SCIENCE, 2005, 70 (07) : S453 - S458
  • [33] The Effects of Long-term Storage on Commonly Measured Serum Analyte Levels
    Kleeberger, Cynthia
    Shore, David
    Gunter, Elaine
    Sandler, Dale P.
    Weinberg, Clarice R.
    EPIDEMIOLOGY, 2018, 29 (03) : 448 - 452
  • [34] Effects of moisture content on biodiesel (B100) properties during storage: A comparative analysis between biodiesel produced from used cooking oil and beef tallow
    Kolobeng, Rebaone
    Ketlogetswe, Clever
    Jonas, Mbako
    Mautle, Dimpho
    SUSTAINABLE ENERGY TECHNOLOGIES AND ASSESSMENTS, 2022, 54
  • [35] Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
    Li, Qi
    Wang, Mengmeng
    Fernandez, Maria Belen
    Sagymbek, Altayuly
    Dong, Yaoyao
    Gao, Yuan
    Yu, Xiuzhu
    FOOD CHEMISTRY-X, 2023, 20
  • [36] EVALUATION OF TECHNOLOGICAL PROPERTIES AND OXIDATIVE STABILITY OF ORGANIC DRY FERMENTED PROBIOTIC SAUSAGES DURING LONG-TERM STORAGE
    Wojciak, Karolina M.
    Trzaskowska, Monika
    Kolozyn-Krajewska, Danuta
    Dolatowski, Zbigniew J.
    BULLETIN OF THE VETERINARY INSTITUTE IN PULAWY, 2012, 56 (03) : 305 - 314
  • [37] Effects of packaging and storage temperatures on the bioactive compounds and antioxidant capacity of dried Zanthoxylum bungeanum Maxim. During long-term storage
    Yu, Junping
    Jing, Nana
    Yang, Fan
    Wang, Shuimiao
    Yan, Jinjiao
    Ma, Yanping
    Wei, Anzhi
    SCIENTIA HORTICULTURAE, 2023, 321
  • [38] Preharvest factors affecting quality during 'Rocha' pear long-term storage
    Bonora, A.
    Noronha, H.
    Grappadelli, L. Corelli
    Sanchez, C.
    XIII INTERNATIONAL PEAR SYMPOSIUM, 2021, 1303 : 451 - 460
  • [39] Persistence of Coronavirus Surrogates on Meat and Fish Products during Long-Term Storage
    Bailey, Emily S.
    Curcic, Marina
    Sobsey, Mark D.
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2022, 88 (12)
  • [40] Effects of Long-Term Storage on the Biobanked Neonatal Dried Blood Spot Metabolome
    Ottosson, Filip
    Russo, Francesco
    Abrahamsson, Anna
    MacSween, Nadia
    Courraud, Julie
    Nielsen, Zaki Krag
    Hougaard, David M.
    Cohen, Arieh S.
    Ernst, Madeleine
    JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY, 2023, 34 (04) : 685 - 694