Nauka Przyroda Technologie

2012 volume 6 issue 4 #63

Małgorzata Tańska, Daniela Rotkiewicz, Anna Urbalewicz

Characteristics of post-frying fats in terms of usefulness for biodiesel production

Summary.

In the work quality of 13 post-frying fats from catering points was established, in terms of their usefulness for biodiesel production. The materials were two samples recommended as rapeseed fats and 11 samples recommended as palm fats, mainly after frying of French fries.
In fats the following were determined: fatty acid composition, content of compounds influencing the conduct of transesterification and characteristics of biodiesel, i.e. fatty acids, primary and secondary oxidation products, polar compounds and water. It has been demonstrated that most of the fats contain > 0.5% FFA, including one fat > 3.0% FFA, i.e. the limits fixed by the various authors/producers for the raw material destined to transesterification with alkaline catalysis. Most of the fats contain > 20% polar compounds and almost all fats contain a lot of secondary oxidation products. The results indicate that most post-frying fats should be cleaned before their processing for biodiesel.

 

Key words: post-frying fats, free fatty acids, oxidation products, polar compounds

Full text available in Polish in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_6_63.pdf

Streszczenie w języku polskim:
https://www.npt.up-poznan.net/tom6/zeszyt4/streszczenie-63.html

Corresponding address:
Małgorzata Tańska
Katedra Przetwórstwa i Chemii Surowców Roślinnych
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1
10-957 Olsztyn
Poland
e-mail: m.tanska@uwm. edu.pl

Accepted for print: 29.05.2012