Next Article in Journal
Smart Building: Use of the Artificial Neural Network Approach for Indoor Temperature Forecasting
Next Article in Special Issue
Energy Analysis of a Rotary Drum Bioreactor for Composting Tomato Plant Residues
Previous Article in Journal
An Improved Rate-Transient Analysis Model of Multi-Fractured Horizontal Wells with Non-Uniform Hydraulic Fracture Properties
Previous Article in Special Issue
Technoeconomic and Policy Drivers of Project Performance for Bioenergy Alternatives Using Biomass from Beetle-Killed Trees
Article Menu
Issue 2 (February) cover image

Export Article

Open AccessArticle
Energies 2018, 11(2), 394; https://doi.org/10.3390/en11020394

Improving Vegetable Oil Properties by Transforming Fatty Acid Chain Length in Jatropha Oil and Coconut Oil Blends

1
Department of Mechanical Engineering, Faculty of Engineering, Brawijaya University, Jl. M.T. Haryono No. 167, Malang 65145, Indonesia
2
Department of Mechanical Engineering, Faculty of Engineering, Universitas Muhammadiyah Yogyakarta, Jl. Lingkar Selatan Tamantirto, Yogyakarta 55183, Indonesia
*
Author to whom correspondence should be addressed.
Received: 23 December 2017 / Revised: 27 January 2018 / Accepted: 2 February 2018 / Published: 8 February 2018
(This article belongs to the Collection Bioenergy and Biofuel)
View Full-Text   |   Download PDF [2532 KB, uploaded 8 February 2018]   |  

Abstract

Efforts to improve the physical and chemical properties of vegetable oils as diesel fuels such as viscosity and calorific value are indispensable with the depletion of fossil oil reserves. Jatropha oil with long chain fatty acids and high degree of unsaturation is mixed with short chain saturated fatty acid coconut oil in various compositions. The mixture was heated and stirred for 30 min at 90 °C. This mixing leads to a decrease in viscosity which allows for the breaking of the bond. The fatty acid molecule structure undergoes transformation that changes the degree of unsaturation and the average length of the carbon chain. Consequently, the kinematic viscosity and flash point of the mixture decreases while its calorific value increases. View Full-Text
Keywords: fatty acid; heating value; viscosity; jatropha oil; coconut oil fatty acid; heating value; viscosity; jatropha oil; coconut oil
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Wahyudi; Wardana, I.; Widodo, A.; Wijayanti, W. Improving Vegetable Oil Properties by Transforming Fatty Acid Chain Length in Jatropha Oil and Coconut Oil Blends. Energies 2018, 11, 394.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Energies EISSN 1996-1073 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top