Biodiesel Production from Locally Sourced Restaurant Waste Cooking Oil and Grease: Synthesis, Characterization, and Performance Evaluation

Biodiesel was synthesized from locally sourced, on-campus, dining facility waste cooking oil and grease by base-catalyzed transesterification with methanol. The components and properties of the biodiesel were characterized by gas chromatography- mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR (H-1 and C-13)), inductively coupled plasma-mass spectrometry (ICP-MS), viscometer, and bomb calorimetery. Five major components of fatty acid methyl esters (FAMEs) in the synthesized biodiesel were methyl oleate, methyl linoleate, methyl palmitate, methyl linolenate, and methyl stearate. The H-1 NMR spectra analysis strongly supports the GC-MS results for the percentage of each FAME in the biodiesel. Kinematic viscosity and heat of combustion of the biodiesel were measured, and their values were within optimal ranges recommended by the American Biodiesel Standard (ASTM D6751). The trace elemental composition of the biodiesel determined no significant environmental concerns. The biodiesel was blended with diesel and used to fuel a diesel generator. The combustion exhaust gas was analyzed by FT-IR, and results indicate that the fuel blend underwent complete combustion. Overall results indicate that the biodiesel-diesel fuel blend may be a sustainable, locally sourced alternative fuel for campus diesel utility vehicles.