Lowtemperature properties of biodiesel (FAME) | Niskotemperaturne karakteristike biodizela (MEMK)

anglais. The goal of this work is to analyze the influence of the composition of raw materials at low-temperature properties of biodiesel - fatty acid methyl esters (FAME) produced from raw materials to our geographical area: rapeseed (RME), soybeans (SOME), sunflower (SUME) and some imported relatively cheaper raw materials: castor (CAME), palm (PME) and used palm (UPME). Investigated FAME are manufactured using batch base catalyzed (sodium metilat) oil transesterification reaction of methyl alcohol. The results would serve as a starting point for further research into the possibility of application of biodiesel and improve its low-temperature properties, benefiting from them would have had both producers and users of biodiesel. The best low-temperature properties of a biodiesel produced from refined rapeseed oil, which also has the lowest content of saturated fatty acids. Low-temperature characteristics of FAME are directly related to the content of saturated fatty acids, higher contents of saturated fatty acids of low temperature effects are worse.

serbe. Cilj rada je da se izvrši analiza uticaja sastava polaznih sirovina na niskotemperaturne karakteristika biodizela - metil estera masnih kiselina (MEMK), proizvedenih iz sirovina sa našeg geografskog područja: repice (RME), soje (SOME), suncokreta (SUME) i nekih uvoznih relativno jeftinijih sirovina: ricinusa (RIME), palme (PME) i korištene palme (PKME). Ispitivani MEMK proizvedeni su postupkom šaržne bazno katalizovane (natrijum metilat) reakcije transesterifikacije ulja metil alkoholom. Dobijeni rezultati poslužili bi kao polazna osnova za dalja istraživanja mogućnosti primjene biodizela i poboljšanje njegovih niskotemperaturnih karakteristika, korist od njih bi imali kako proizvođači tako i korisnici biodizela. Najbolje niskotemperaturne karakteristike ima biodizel proizvedem iz rafinisanog repičinog ulja, koje istovremeno ima najmanji sadržaj zasićenih masnih kiselina. Niskotemperaturne karakteristike MEMK u direktnoj su vezi sa sadržajem zasićenih masnih kiselina, viši sadržaj zasićenih masnih kiselina lošije niskotemperaturne karakteristike.