Analysis of Oxidative Deterioration of Biodiesel Fuel

Methyl esters of saturated/unsaturated higher aliphatic acids (FAMEs) and a FAME of waste cooking oil (WCOME) were heated at 120°C in an air gas flow. The samples were analyzed before and after heating, using six different methods including electrospray ionization mass spectrometry. As a result, the...

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Bibliographic Details
Published in:SAE International Journal of Fuels and Lubricants 2009-04, Vol.1 (1), p.1571-1583, Article 2008-01-2502
Main Authors: Ogawa, Tadao, Kajiya, Shuji, Kosaka, Satoru, Tajima, Ichiro, Yamamoto, Masami, Okada, Masanori
Format: Article
Language:English
Subjects:
Alcohols
Aldehydes
Aliphatic compounds
Atoms
Biodiesel
Biodiesel fuels
Biofuels
Carbon
Cooking
Cooking oils
Cresols
Deterioration
Dimers
Esters
Fatty acids
Gas flow
Heating
Ionization
Ions
Ketones
Low molecular weights
Mass spectrometry
Mass spectroscopy
Molecular weight
Oligomers
Oxidation
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Summary:Methyl esters of saturated/unsaturated higher aliphatic acids (FAMEs) and a FAME of waste cooking oil (WCOME) were heated at 120°C in an air gas flow. The samples were analyzed before and after heating, using six different methods including electrospray ionization mass spectrometry. As a result, the samples after heating were found to contain low molecular weight aliphatic compounds and oligomers of the FAME. Based on the chemical structure of these oxidation products, reaction schemes were proposed for the deterioration of FAMEs. In addition, two unsaturated FAMEs containing 2,6-di-t-butyl-p-cresol (BHT) were similarly heated and analyzed to examine the effect of BHT on the oxidation of these FAME.
ISSN:1946-3952
1946-3960
1946-3960
DOI:10.4271/2008-01-2502