Factors affecting the corrosive behavior of used cooking oils and a non-edible fish oil that are in contact with ferrous metals

A1 Originalartikel i en vetenskaplig tidskrift (referentgranskad)

Interna författare/redaktörer

Publikationens författare: Nina Bruun, Abayneh Getachew Demesa, Fiseha Tesfaye, Jarl Hemming, Leena Hupa
Förläggare: MDPI AG
Förlagsort: Basel
Publiceringsår: 2019
Tidskrift: Energies
Tidskriftsakronym: Energies
Volym: 12
Nummer: 24
eISSN: 1996-1073


The corrosion behavior of three used cooking oils and one non-edible fish oil was experimentally investigated by the immersion test of iron rods at room temperature. The corrosivity of the tested oils was indirectly determined from the amount of the dissolved iron in the tested oils after the immersion test. Different factors that affect the corrosive behavior of the tested oils were assessed. Among the tested oils, the fish oil showed the highest amount of dissolved iron owing to its chemical properties such as high water content and acid number. In general, water content and acid number have direct effects on the amount of dissolved iron. The addition of oleic acid to the used cooking oil resulted in a 60% less amount of dissolved iron. It was suggested that the addition of oleic acid prompted the formation of a monolayer, which inhibited the permeation of oxygen and water to the surface of the iron rod. Moreover, the addition of glycerol gave the lowest amount of dissolved iron in the oil sample owing to its ability to bind water molecules and form microemulsions in the presence of a surfactant (for example, oleic acid).


bio-oil, Circular Economy, Corrosion, fish oil, Lab-scale corrosion measurements, Renewable energy, used cooking oil


Senast uppdaterad 2020-26-02 vid 07:29