شماره ركورد كنفرانس
4567
عنوان مقاله
Ultrasound-assisted transesterification of inedible olive oil
Author/Authors
Mohammad-Taghi Golmakani Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Leila Dehghan Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Naeemeh Rahimizad Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Mehrdad Niakousari Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Gholamreza Mesbahi Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran
كليدواژه
Ultrasound , Transesterification Olive oil
سال انتشار
اسفند 1397
عنوان كنفرانس
ششمين كنفرانس ملي ساليانه انرژي پاك
زبان مدرك
لاتين
چكيده لاتين
In this study, effects of different reaction variables, namely ultrasound power level
(30, 90, and 150 W), methanol to oil molar ratio (3, 9, and 15), catalyst
concentration (0.5, 1.0, and 1.5%), reaction time (15, 30, and 45 min), and
ultrasound temperature (45, 55, and 65 °C) were evaluated on yield and purity of
the biodiesel. The highest methyl ester purity (98.95%) and yield (92.69%) were
observed at ultrasound power level of 90W, methanol to oil molar ratio of 9,
catalyst concentration of 1.0%, reaction time of 30 min, and temperature of 55 °C.
Therefore, ultrasound heating method can be introduced as a suitable alternative
method for biodiesel production from inedible olive oil.
كشور
ايران
تعداد صفحه 2
5
از صفحه
1
تا صفحه
5
لينک به اين مدرک