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Effect of Storage Time on the Physicochemical Properties of Waste Fish Oils and Used Cooking Vegetable Oils

Author

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  • Nina Bruun

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Fiseha Tesfaye

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Jarl Hemming

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Meheretu Jaleta Dirbeba

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Leena Hupa

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

Abstract

Waste fish oils (FOs) and used cooking vegetable oils (UCOs) are increasingly becoming alternative renewable fuels. However, different physicochemical aspects of these renewable fuels, including the effect of storage, are not well-known. In this work, the effect of the storage period on physicochemical properties of selected samples of FOs and UCOs was investigated. The bio-oils were stored at 4 °C for up to five years before each experimentation. The chemical properties were characterized using capillary gas chromatography with flame ionization detection (GC-FID) and high-performance size exclusion chromatography including an evaporative light scattering detector (HPSEC-ELSD). Water contents and acid numbers of the bio-oils were determined using the Karl Fischer (KF) titration and the ASTM D 664 methods. Furthermore, the average heating values and surface tension of the bio-oils were determined. According to the results obtained, for all bio-oil types, the concentrations of polymerized triglycerides, diglycerides, and fatty acids and monoglycerides had increased during the storage periods. The physical properties of the bio-oils also showed a small variation as a function of the storage period. The overall results observed indicate that the deterioration of the physicochemical properties of bio-oils can be controlled through storage in dark, dry, and cold conditions.

Suggested Citation

  • Nina Bruun & Fiseha Tesfaye & Jarl Hemming & Meheretu Jaleta Dirbeba & Leena Hupa, 2020. "Effect of Storage Time on the Physicochemical Properties of Waste Fish Oils and Used Cooking Vegetable Oils," Energies, MDPI, vol. 14(1), pages 1-14, December.
    • Handle: RePEc:gam:jeners:v:14:y:2020:i:1:p:101-:d:469049
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    References listed on IDEAS

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