Physicochemical Characterization and Butanol Impact on Canola and Waste Cooking Oil Biodiesels: A Comparative Analysis with Binary Biodiesel Blends

Authors

DOI:

https://doi.org/10.24925/turjaf.v12i2.221-227.6569

Keywords:

Canola oil, waste cooking oil, n-butanol, fuel properties

Abstract

In this study, the physicochemical properties of canola and waste cooking oil biodiesels, as well as various binary biodiesel blends, were investigated according to TS EN 14214 and ASTM D 6751 standards. Critical parameters such as density, kinematic viscosity, cold filter plugging point (CFPP), calorific value, flash point, copper strip corrosion, water content, and ester yield were evaluated. The findings highlighted the notable density of C100 and W100 biodiesels, with the addition of butanol reducing density. While viscosity values adhered to standards, the addition of butanol was observed to decrease viscosity. CFPP values indicated compliance with standards only for C100 and C75W25. Flash points of C100 and W100 biodiesels met standards, but the addition of butanol to binary biodiesel blends lowered flash points. Copper strip corrosion values were determined to comply with standards for all fuels. Calorific values demonstrated the prominence of C100 and W100 biodiesels, with the addition of butanol observed to decrease calorific values in binary biodiesels. While water content favored canola biodiesel over waste cooking oil biodiesel, the addition of butanol to binary biodiesels increased water content. Regarding ester yield, C100 biodiesel exhibited the highest yield, and the addition of butanol to binary biodiesels increased ester yield. In conclusion, this study thoroughly analyzed the physicochemical properties of biodiesel and blend fuels, revealing the impact of butanol addition on these properties.

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Published

25.02.2024

How to Cite

Şahin, S., & Yılmaz, F. (2024). Physicochemical Characterization and Butanol Impact on Canola and Waste Cooking Oil Biodiesels: A Comparative Analysis with Binary Biodiesel Blends. Turkish Journal of Agriculture - Food Science and Technology, 12(2), 221–227. https://doi.org/10.24925/turjaf.v12i2.221-227.6569

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Research Paper