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Biodiesel da olio da cucina residuo, secondo gli standard dell’Agenzia di regolamentazione

Biodiesel da olio da cucina residuo, secondo gli standard dell’Agenzia di regolamentazione

Ântonio C. M. Bispo / Ivan Leite Moreno / Marcio A. Gimenes

57,52 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2023
Materia
Química industrial
ISBN:
9786206256830
57,52 €
IVA incluido
Disponible

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Sobre IBD

Con il riutilizzo dell’olio di frittura residuo nella catena di produzione del biodiesel, è necessario migliorare sempre più gli studi sul miglioramento della qualità di questo rifiuto. I principali componenti chimici dell’olio vegetale e dei grassi animali sono esteri di acidi grassi con glicerolo. L’acido grasso è un acido carbossilico (COOH) con una catena alifatica. Sono considerati componenti organici, ovvero contengono carbonio e idrogeno nelle loro molecole. Questi acidi vengono prodotti quando i grassi vengono scomposti. Sono scarsamente solubili in acqua (più lunga è la catena di carbonio, minore è la solubilità) e possono essere utilizzati come energia dalle cellule. Sono classificati come monoinsaturi, polinsaturi o saturi. Per aumentare la qualità di questo residuo, si stanno conducendo studi di caratterizzazione fisico-chimica, alla ricerca di una migliore qualità del suo utilizzo. Viene citato il processo di transesterificazione ed esterificazione.

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