Welcome to JJEM: A Multi-Disicplinary Journal of JNNCE, Shimoga

JJEM Twelfth Issue - Volume 6 Number 2 -2022

Volume 6, Issue 2

Fuel Properties of used Cooking Oil extracted from different Edible Oil Seeds

Published:    2023-01-31


Abdul Saleem S.,  Rakesh N.,  Shashank Kulkarni


The waste or left over cooking oil used as a biodiesel is gaining momentum. Factors like the mass consumption of cooking oil and thereafter huge quantities of used cooking oil(UCO) as a waste, disposal problems, price hike and depletion of conventional resources, and economical viability of UCO has led to studies in this direction. Cooking oils are extracted from different edible oil seeds viz., Sunflower, Groundnut, Palm, Mustard, etc. though all vegetable oils consists of triglycerides which contains Hydro carbon along with fatty acids, the quantity of free fatty acids(FFA) may be same or different. Hence, investigation to identify the FFA of oil samples extracted from above said Oil seeds and further determine the Fuel Properties viz., Viscosity, Calorific value, etc was carried out. The results obtained show Mustard biodiesel had a higher viscosity of 32cSt and palm biodiesel shows least viscosity of 6cSt at 400C in comparison to diesel at 40oC which is approximately 5cSt. The calorific value of mustard biodiesel has slightly better calorific value in comparison to the other three biodiesel samples.


Biodiesel; Free fatty acids (FFA) Trans-esterification; Viscosity, Calorific value