Metal Rod Surfaces after Exposure to Used Cooking Oils

Used cooking oils (UCOs) have a high potential as renewable fuels for the maritime shipping industry. However, their corrosiveness during storage and usage are some of the concerns yet to be investigated for addressing compatibility issues. Thus, the corrosion of steels and copper exposed to the UCOs was studied through the immersion of metal rods for different periods. The
changes on the rod surfaces were analyzed with a scanning electron microscope (SEM). After the immersion, the copper concentration dissolved in the bio‐oils was measured using inductively coupled plasma‐optical emission spectrometry (ICP‐OES). The free fatty acids and glycerides were analyzed using gas chromatography with flame ionization detection (GC‐FID). The acid number (AN), water concentration, as well as density and kinematic viscosity of the bio‐oils were determined with standard methods. The UCOs with the highest water content were corrosive, while the oils with lower water concentrations but higher ANs induced lower corrosion. After mixing two different UCOs, the metal corrosion decreased with an increasing concentration of the oil with lower corrosive properties. The lower corrosion properties were most likely due to the monounsaturated fatty acids, e.g., oleic acid in oils. These acids formed a barrier layer on the rod surfaces, thereby inhibiting the permeation of oxygen and water to the surface. Even adding 0.025 wt% of tert‐butylamine decreased the corrosivity of UCO against polished steel rod. The results suggested that mixing several oil batches and adding a suitable inhibitor reduces the potential corrosive properties of UCOs.