Influencia de la temperatura en la oxidación de biodiesel de soja
| Autor: | Daniel Barrera-Arellano, Gustavo G. Pereira, M. V. Ruiz-Méndez, Arturo Morales, M. C. Dobarganes, Susana Marmesat |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Induction period
Inorganic chemistry Tocopherols Soybean biodiesel lcsh:TX341-641 Peroxide Tocoferoles Chemical kinetics chemistry.chemical_compound Exponential growth TX341-641 Cinética de oxidación Biodiesel Nutrition. Foods and food supply Productos de oxidación Organic Chemistry Temperature food and beverages Temperatura Biodiesel de soja chemistry Biochemistry Oxidation kinetic Oxidation products lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Grasas y Aceites, Vol 66, Iss 2, p e072 (2015) Digital.CSIC. Repositorio Institucional del CSIC instname Grasas y Aceites, Vol 66, Iss 2, Pp e072-e072 (2015) Grasas y Aceites; Vol. 66 No. 2 (2015); e072 Grasas y Aceites; Vol. 66 Núm. 2 (2015); e072 Grasas y Aceites Consejo Superior de Investigaciones Científicas (CSIC) |
| ISSN: | 1988-4214 0017-3495 |
| DOI: | 10.3989/gya.2015.v66.i2 |
| Popis: | This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room temperature, 60, and 110 °C), and the increase in primary and secondary oxidation products was determined based on the peroxide and anisidine values, respectively, during the induction period (IP). The results indicated that the evolution of hydroperoxides followed zero-order reaction kinetics during the IP at all temperatures, and their rate of formation was exponentially affected by temperature. It was also deduced that temperature influenced the ratio between primary and secondary oxidation products formation, which decreased as the temperature increased. Additionally, it was possible to predict the oxidation behavior of the soybean biodiesel at room temperature by an exponential model fitted to the IP values at different temperatures (70, 80, 90, 100, and 110 °C) using the Rancimat apparatus. The authors are grateful to the São Paulo Research Foundation (FAPESP) for their financial support and to the Coordination for the Improvement of Higher Level or Education Personnel (CAPES) for a scholarship (Process n° BEX 6667/12-0). |
| Databáze: | OpenAIRE |
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