OLIVE OIL AS A FUEL SUPPLEMENT IN DI AND IDI DIESEL-ENGINES

An experimental study has been conducted to evaluate 25/75% and 50/50% blends of olive oil and commercial diesel fuel in four-stroke DI (direct injection) and IDI (indirect injection) diesel engines with swirl-combustion chambers. The influence of the blends, for a large range of loads, has been examined on fuel consumption, maximum pressure, exhaust smokiness, and exhaust-gas emissions. A small penalty in specific fuel consumption, essentially unaltered maximum pressures and moderate increases in exhaust smokiness are found. There are moderate decreases in emitted NO(x) and increases in HC, as well as negligible increases in CO.