Author/Authors :
Leila Dehghan Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Mohammad-Taghi Golmakani Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Mohammad Hashem Hosseini Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Dariush Zare Department of Biosystems Engineering - School of Agriculture - Shiraz University, Shiraz, Iran
كليدواژه :
Esterification , Transesterification , Olive oil , Biodiesel
چكيده لاتين :
In the present study a two-step acid-catalyzed esterification and alkaline-catalyzed
transesterification process using microwave heating method was compared with
conventional heating method. Free fatty acid was reduced to less than 2.0% in the
first step. Comparing microwave alkaline-catalyzed transesterification results with
those of the conventional heating method showed that microwave can significantly
increase methyl ester yield and purity, and simultaneously decrease reaction time.
