PROCESSING OF ANIMAL FATS INTO BIOFUEL: TECHNOLOGIES AND PERSPECTIVES
Abstract
This work describes one of the promising and innovative concepts for the use of biofuel from animal fats. Diesel biofuel made from cheap raw materials can compete with traditional fuels of petroleum origin, especially in terms of non-toxicity and environmental cleanliness.
Raw materials for the production of methyl and ethyl esters of fatty acids can be vegetable oils, animal and bird fat, lard, yellow fat and by-products of fish farming. The main component of oils and fats are triglycerides, which make up about 90-98% of the total mass of raw materials.
In real production conditions, periodic emissions of fatty waste are not excluded, which leads to the loss of fat-retaining raw materials, which worsens the environmental situation. Therefore, the task of the poultry processing industry is to obtain food products from high-quality raw materials, as well as third-party products in order to reduce production waste.
The purpose of the work is to analyze the process of processing fat-containing waste of poultry processing enterprises into biofuel and to study its potential in providing sustainable and ecologically clean energy.
The research used technical chicken fat (CHF), which was heated to 75-80°C and kept at this temperature for one hour with constant stirring to remove moisture, and then filtered to separate insoluble impurities.
The level of free fatty acids (FFA) in the raw material must be reduced to 1% before using an alkaline catalyst for fat transesterification. Therefore, the first step in the research was preliminary preparation of the KTZ. The fat used had an acid value (AC) of 5-45 mg KOH/g. Since the KC fat was more than 2 mg KOH/g, it was necessary to carry out esterification of this raw material.
So, according to the conclusions of the research analysis, we can say that sulfuric acid is one of the most effective catalysts for reducing the level of high cholesterol during the esterification of chicken fat. The decrease in the level of UVC during the esterification of chicken fat depends significantly on the molar ratio of methanol/fat, the amount and type of acid catalyst, as well as the duration of the reaction. The initial level of VHD in chicken fat (15–27%) can be reduced to 1% using 20% H2SO4 by weight of fat and methanol at a molar ratio of 40:1 to fat in a reaction at 60 °C for 80 min.
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