D. Zempulski, N. Postaue, N. Stevanato, H. Alves, C. Silva
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Study of the operational conditions for ethyl esters production using residual frying oil and KF/clay catalyst in a continuous system
The transesterification of residual frying oil (RFO) with pressurized ethanol was carried out in a continuous reactor containing KF/clay as a heterogeneous catalyst. In the experiments, different oil:ethanol mass ratios were evaluated at 275 and 300 ºC and 20 MPa. In the sequence, the operational stability of the catalyst was evaluated for 8 hours, as well as the conduct of the reaction in two steps (testing new and recycled catalyst). An esters yield of ~90% was achieve at 275 ºC, for15 min and at 1:1.5 oil:ethanol mass ratio. Under these conditions, the catalyst provided a stable yield in the first 3 hours of operation, and a total decrease of 29% after 8 hours. This result can be attributed mainly to the leaching of the K+ cations for the reactions in which the catalyst was exposed to long operating times. The two-step reaction served to increase the RFO conversion to esters, with low thermal decomposition.
期刊介绍:
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality