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Operations variables in the transesterification process of vegetable oil: a review - chemical catalysis
Variables de operación en el proceso de transesterificación de aceites vegetales: una revisión - catálisis química
DOI:
https://doi.org/10.15446/ing.investig.v29n3.15177Keywords:
transesterification, operation conditions, biodiesel, vegetable oil (en)transesterificación, condiciones de operación, biodiesel, aceites vegetales (es)
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This article describes the results of a bibliographic review of the effects of operation conditions on process yield in the chemical transesterification of vegetable oil. The parameters studied were: temperature and time reaction, alcohol: oil molar ratio, catalyst and alcohol type, catalyst concentration, mixed intensity and free fatty acid and water concentration. It also reports that this process has been carried out with basic and acid catalysts using homogeneous and heterogeneous catalytic processes for a wide variety of oils. It was found that reaction yield increased when temperature and time reaction increased; however this parameter decreased at low catalyst concentration (<0.5 % w/w) and high free fatty acid (> 1% w/w) and water (> 3% w/w) concentration in oil.
Este artículo presenta los resultados de una revisión bibliográfica de los efectos de las variables de operación sobre el rendimiento en la transesterificación química de aceites vegetales. Las variables estudiadas fueron: temperatura y tiempo de reacción, concentración molar alcohol: aceite vegetal, tipo de alcohol, tipo de catalizador, concentración de catalizador, intensidad del mezclado, y concentración de ácidos grasos libre y humedad. También se reporta que este proceso se ha llevado a cabo empleando catalizadores ácidos y básicos, a través de procesos catalíticos homogéneos y heterogéneos, para una amplia variedad de aceites. Se encontró que el rendimiento de la reacción se incrementa cuando la temperatura y el tiempo de reacción aumenta, pero disminuye a bajas concentraciones de catalizador (< 0,5% w/w) y altos contenidos de ácidos grasos libres (> 1% w/w) y humedad (> 3% w/w) en el aceite.
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