期刊
INDUSTRIAL CROPS AND PRODUCTS
卷 102, 期 -, 页码 23-31出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.indcrop.2017.03.019
关键词
Biofuel; Non-edible feedstock; Oxidative stability index; Reactive extraction process; Waste utilization
资金
- North Dakota Agricultural Experiment Station
- Thailand Research Fund through the Royal Golden Jubilee Ph.D. program [PHD/0154/2554]
- Higher Education Research Promotion of Thailand, Office of the Higher Education Commission
- National Research University Project of Thailand, Office of the Higher Education Commission
- Center of Excellence on Hazardous Substance Management (Thailand), U.S. National Institute of Food and Agriculture
Industrial spent coffee grounds (IND-SCG) are a potential non-edible biodiesel feedstock due to their abundant global supply and high oil content. In this study, an in-situ transesterification (in-situ TE) was developed and scaled up for IND-SCG biodiesel production. Several hurdles must be overcome, including the high acid value, and wide range in particle size of IND-SCG. Washing IND-SCG with methanol reduced its high acid value with negligible loss of oil. Size reduction (0.25-1.68 mm) and an increase of the reaction temperatures (30-60 degrees C) were found to improve the biodiesel yield significantly. The whole deacidified IND-SCG was processed at 50 degrees C; and a maximum biodiesel yield of 77% was achieved within 3 h. The process was successfully scaled up for processing 4kg IND-SCG per batch with a yield comparable to the 30-g scale. The IND-SCG biodiesel met the ASTM biodiesel standard in terms of total glycerin, water content, kinematic viscosity and oxidative stability index (OSI), but its acid value exceeded the standard. A simple process modification using acidic water to neutralize alkaline catalyst during refining step, instead of strong acid, enabled the IND-SCG biodiesel to meet the standard for acid value. The oxidative stability index of the in-situ IND-SCG biodiesel was superior to that of the conventional process, probably due to the co-extraction of natural antioxidants. (C) 2017 Elsevier B.V. All rights reserved.
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