CHARACTERIZATION OF NON-EDIBLE OIL FROM WASTE PLANT MATERIALS FOR PRODUCING BIODIESEL

ABSTRACT

Oil obtained from orange peels and velvet tamarind nut by solvent extraction (n-hexane and acetone) using the soxhlet extractor were investigated as feedstock’s to determine some of the suitable parameters such as iodine value, saponification value, specific gravity, density, acid value and free fatty acid value, and their percentage yield that are suitable for biodiesel production. The density of orange and tamarind oil were found to be 0.9326g/cm3 and 0.8541g/cm3 respectively, their acid values were 19.81gNaOH for orange oil and 18.93gNaOH for velvet tamarind oil. The degree of unsaturation of both oils as determined by their iodine values were; 10.47gI2/100g for orange oil and 5.39gI2/100g for velvet tamarind oil. The viscosities of the oil were 11.29mPa.s and 26.55mPa.s for orange and velvet tamarind oil respectively. The various values obtained were compared with specifications of ASTM D6751 standard and established that the oil obtained from orange peels and velvet tamarind nuts could be used as alternative to/or blended with petro diesel. 

Keywords: Biodiesel, Orange peel, Velvet Tamarind nut, n-hexane, Acetone. 

TABLE OF CONTENTS

DEDICATIONi

ACKNOWLEDGEMENTii

ABSTRACTiii

TABLE OF CONTENTiv

CHAPTER ONE: INTRODUCTION1

BACKGROUND OF STUDY1

BRIEF HISTORY OF BIODIESEL2

AIMS AND OBJECTIVES OF STUDY2

SCOPE OF STUDY3

STATEMENT OF THE PROBLEM3

CHAPTER TWO: 0 LITERATURE REVIEW4

2.1 WHAT IS BIODIESEL4

2.1.1 BRIEF HISTORY OF BIODIESEL4-5

2.1.2 BIODIESEL ATTRIBUTES5

2.1.3 BIODEGRADABILITY5-6

2.1.4 FLASHPOINT6

2.1.5 HEALTH EFFECTS6-7

2.1.6 EMISSIONS REDUCTION7-8

2.1.7 LUBRICITY8

2.1.8 VISCOSITY8-9

2.1.9 CLOUD POINT AND POUR POINT9-10

2.2.0 THE CETANE NUMBER10

2.2.1 DENSITY10-11

2.2.2 ACID NUMBER AND FREE FATTY ACID11

2.2.3 IODINE NUMBER11-12

2.2.4 ORANGE OIL12

2.2.5 HAZARDS OF ORANGE OIL12

2.2.6 USES OF ORANGE OIL13

2.2.7 VELVET TAMARIND OIL13

2.2.8 USES OF VELVET TAMARIND OIL14

CHAPTER THREE: MATERIALS AND METHODS15

3.1 MATERIALS15-16

3.2 METHODS16

3.2.1 CHARACTERISATION PROCEDURE FOR ORANGE OIL16

3.2.2 SPECIFIC GRAVITY AND DENSITY16

3.2.3 ACID VALUE OR FREE FATTY ACID (FFA)17

3.2.4 IODINE VALUE17

3.2.5 SAPONIFICATION VALUE18

3.2.6 VISCOSITY18

3.2.7 CHARACTERISATION PROCEDURE FOR THE EXTRACTED VELVET TAMARIND OIL19

3.2.8 SPECIFIC GRAVITY AND DENSITY19

3.2.9 ACID VALUE OF FREE FATTY ACID (FFA)20

3.3.0 IODINE VALUE20

3.3.1 SAPONIFICATION VALUE21

3.3.2 VISCOSITY21

CHAPTER FOUR: RESULTS AND DISCUSSION22

4.1 RESULTS22

4.2 DISCUSSION24-25

CHAPTER FIVE: RECOMMENDATION AND CONCLUSION26

5.1 RECOMMENDATION26

5.2 CONCLUSION26

REFERENCES28-29

APPENDIX