Effect of Storage Time on the Physicochemical Properties of Waste Fish Oils and Used Cooking Vegetable Oils

Tutkimustuotos: LehtiartikkeliArtikkeliTieteellinenvertaisarvioitu

5 Sitaatiot (Scopus)


Waste fish oils (FOs) and used cooking vegetable oils (UCOs) are increasingly becoming alterna-tive renewable fuels. However, different physicochemical aspects of these renewable fuels, in-cluding the effect of storage, are not well-known. In this work, the effect of the storage period on physicochemical properties of selected samples of FOs and UCOs was investigated. The bio-oils were stored at 4 °C for up to five years before each experimentation. The chemical properties were characterized using capillary gas chromatography with flame ionization detection (GC-FID) and high-performance size exclusion chromatography including an evaporative light scattering de-tector (HPSEC-ELSD). Water contents and acid numbers of the bio-oils were determined using the Karl Fischer (KF) titration and the ASTM D 664 methods. Furthermore, the average heating values and surface tension of the bio-oils were determined. According to the results obtained, for all bio-oil types, the concentrations of polymerized triglycerides, diglycerides, and fatty acids and monoglycerides had increased during the storage periods. The physical properties of the bio-oils also showed a small variation as a function of the storage period. The overall results observed indicate that the deterioration of the physicochemical properties of bio-oils can be controlled through storage in dark, dry, and cold conditions.
DOI - pysyväislinkit
TilaJulkaistu - 1 tammik. 2021
OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu


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