Characterization of solid residue formed in beef tallow biodiesel

Quimica nova

Vinhado, Fábio da Silva¹  Pivesso, Paulo Roberto¹  Fernandes Júnior, Valter José²  Araujo, Antonio de Sousa² 

[1] Agência Nacional do Petróleo, Gás Natural e Biocombustíveis, Brasília, Brasil;Universidade Federal do Rio Grande do Norte, Natal, Brasil

关键词: monoglycerides;    beef tallow;    biodiesel. ;     ;    INTRODUÇ;    Ã;    O;   

DOI  :  10.1590/S0100-40422012001000002

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The nature ofthe solid residue formed in beef tallow biodiesel from two commercial producersin Brazil was determined by comparative analytical techniques, namely, gas chromatographywith flame ionization detector (GC-FID) and thermogravimetry (TG). Pure monopalmitinand monostearin were used as reference standards for both methodologies. Analyseswere carried out before and after filtration of the solids formed, which allowedthe observation that the formation of precipitate reduced the levels of monoglyceridesin the beef tallow biodiesel. The chromatographic and thermogravimetric resultsconfirmed the nature of the residue as saturated monoglycerides, predominantlymonostearin and monopalmitin.

【 授权许可】

CC BY