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Performance and Emission Characteristics of Commercial Kerosene Stoves using Waste Cooking Oil-Kerosene Blends

机译:商业煤油炉用废料烹饪油煤油混合物的性能和排放特性

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Pump stoves and wick stoves are extensively used in and around India for cooking and other household purposes.Kerosene being a non-renewable source of energy is not expected to last longer.So in order to reduce the amount of kerosene consumption alternative fuels must be thought of.In this work,it is intended to use the Cooking oil in both the pump stove and the wick stove.Since the cooking oil has more viscosity it cannot be used directly.So the cooking oil and kerosene blends are being used for the study.This study includes the use of blends before esterification and after esterification.The suitable characterization and transesterification of the cooking oil is carried out in the laboratory before being subjected to testing.Blends of 20%,30%,50% and 70% cooking oil-kerosene mixture and cooking oil-kerosene ester have been tested for emission aspect also.Various performance parameters like fuel consumption per unit time,time taken to raise the water temperature for a 20° have been considered for the comparison of the blends.20%-30% cooking oil and kerosene blend came out to be the most efficient and is ~50% for pump stove and ~30% for the wick stove.During the testing it was observed that the CO emission is decreased with the increase in the cooking oil proportion in the blend.The drastic change has been observed in the Flash point and Fire point of the blends before and after esterification.The viscosity of the blend increased with the increase in the cooking oil proportion in the blend.
机译:泵炉和灯芯炉子广泛用于印度和其他家庭目的。凯索琳是一种不可再生能源来源,预计不会持续更长寿。所以为了减少煤油消费量的替代燃料必须思考of。在这项工作中,它旨在在泵炉和灯芯炉中使用烹饪油。食用油具有更多粘度,不能直接使用。所以烹饪油和煤油混合物正在用于研究。本研究包括在酯化前和酯化之前使用共混物。在经过测试之前,在实验室中进行的合适表征和酯交换在实验室进行。将20%,30%,50%和70%的烹饪油状物进行。 -Kerosene混合物和烹饪油酮酯已经测试了排放方面。也是如每单位时间燃料消耗等燃料消耗等燃料耗材的效果参数,以提高水温20°的有限公司为了比较混合物的比较.20%-30%的烹饪油和煤油混合物出现在泵炉中最有效,〜50%,灯芯炉子〜30%。染色测试是观察到的CO发射随着混合物中的烹饪油比例的增加而降低。在酯化之前和之后混合的闪点和火点中已经观察到剧烈变化。混合物的粘度随着烹饪油的增加而增加混合中的比例。

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