Effect of Cooking Conditions on Selected Properties of Biodiesel Produced from Palm-Based Waste Cooking Oils

Cooking conditions affect oil properties and consequently, the quality of derived biodiesel. Nevertheless, little information regarding impact cooking process on biodiesel is currently available, especially for palm Therefore, this study examined effect temperature, time use, length reuse, selected produced from palm-based waste oils (WCO). Several WCO collected restaurants belonging to four categories, namely fried chicken restaurants, fast food snack producers, typical were subjected base-catalyzed transesterification. The yield was calculated, characterized as its kinematic viscosity, calorific value, cetane number. As a result, performed better than other in terms regardless that they experienced, achieving almost 95% some cases. decreased temperature reuse moved upward, whereas viscosity sensitive only rising with increasing reuse. Non-compliance standards technical requirements observed few value did not significantly change unless severe. number dropped use decreased, remaining compared petrodiesel (70.2 ± 3.2 average). Typical would generate most suitable produce biodiesel, i.e., yield: 93.1 0.2%; viscosity: 5.0 0.3 mm2/s; value: 39.9 0.1 MJ/kg; density: 919 9 kg/m3; number: 67.4 average. This consistent less severe employed at these restaurants.