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Metal hydrated-salts as efficient and reusable catalysts for pre- treating waste cooking oils and animal fats for an effective production of biodiesel

机译:金属水合盐可作为有效和可重复使用的催化剂,用于预处理食用油和动物脂肪以有效生产生物柴油

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A very efficient chemical pre-treatment method that uses cheap and safe hydrated-salts as catalysts for the conversion of waste cooking oils and animal fats having a high Free Fatty Acids (FFAs) content into an oily feedstock convertible into biodiesel through a conventional route (basic catalysis) was investigated. These hydrated-salts allow FFAs to be efficiently (99%) esterified with alcohols under very mild conditions (343 K, 2 h). At the end of this treatment, a very convenient separation of products was verified. Two different phases were eventually obtained: an upper alcoholic phase, which contains most of the unreacted alcohol, water obtained by direct-esterification (95%), and the salt that was used as catalyst (recovery 99%); and a lower oily-phase mainly composed of glycerides, methyl-esters derived from direct-esterification of FFAs (residual acidity of about 0.8 mg KOH/g), and part of unreacted alcohol (7-10%wt). Such a separation was convenient because the oily-phase could be directly trans-esterified through conventional base-catalysis, without any further pre-treatments, thus avoiding production of salty-waste. Also, the alcoholic phase could be recovered and directly re-used for new pre-treatments cycles of fresh waste-oils. A final scheme of the proposed process was discussed and the relevant advantages with respect to conventional routes were highlighted. (C) 2019 Elsevier Ltd. All rights reserved.
机译:一种非常有效的化学预处理方法,使用廉价且安全的水合盐作为催化剂,将废脂肪酸和具有高游离脂肪酸(FFA)含量的动物脂肪转化为可通过常规途径转化为生物柴油的油性原料(碱性催化)。这些水合盐使FFA在非常温和的条件下(343 K,2 h)被醇有效地酯化(> 99%)。在该处理结束时,已验证了非常方便的产品分离方法。最终获得了两个不同的相:上层醇相,其中包含大部分未反应的醇;通过直接酯化获得的水(> 95%);和用作催化剂的盐(回收率> 99%);较低的油相主要由甘油酯,FFA直接酯化衍生的甲酯(残余酸度约为0.8 mg KOH / g)和部分未反应的醇(7-10%wt)组成。这种分离是方便的,因为油相可以通过常规的碱催化直接酯交换,而无需任何进一步的预处理,从而避免了咸味废物的产生。同样,可以回收酒精相并直接将其重新用于新鲜废油的新预处理循环。讨论了所提出方法的最终方案,并强调了相对于常规路线的相关优点。 (C)2019 Elsevier Ltd.保留所有权利。

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