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

Wahyudi, I.N.G. Wardana, Agung Widodo and Widya Wijayanti
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Wahyudi: Department of Mechanical Engineering, Faculty of Engineering, Brawijaya University, Jl. M.T. Haryono No. 167, Malang 65145, Indonesia
I.N.G. Wardana: Department of Mechanical Engineering, Faculty of Engineering, Brawijaya University, Jl. M.T. Haryono No. 167, Malang 65145, Indonesia
Agung Widodo: Department of Mechanical Engineering, Faculty of Engineering, Brawijaya University, Jl. M.T. Haryono No. 167, Malang 65145, Indonesia
Widya Wijayanti: Department of Mechanical Engineering, Faculty of Engineering, Brawijaya University, Jl. M.T. Haryono No. 167, Malang 65145, Indonesia

Energies, 2018, vol. 11, issue 2, 1-12

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.

Keywords: fatty acid; heating value; viscosity; jatropha oil; coconut oil (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2018
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