Indian Waste Frying Oils: Influence of Fatty Acid Composition on their Physico-Chemical Properties

Abstract

In this work, 22 samples of waste frying oils are collected from different Indian facilities and their fatty acid profiles are examined. The samples are then characterised for their properties such as viscosity, density, higher heating value, cetane number, cloud point and iodine value. The results are compared with Turkish waste frying oil samples given in the literature. The relationship between physico-chemical properties and degree of unsaturation/total saturation are verified. From the results it is found that the Indian waste frying oils are more saturated compared to Turkish sources. Four investigations were conducted, which include examination of fatty acid composition and properties of Indian waste frying oils, studying the influence of fatty acid composition on physico-chemical properties, comparison of composition and properties of Indian and Turkish waste frying oils. It is concluded that the Indian waste frying oils are found to be more saturated than Turkish sources.