Some studies on chemical composition, and properties of ester of edible and inedible vegetable oils, and their use in CI engine

Abstract

In this work, the esters produced from two types of vegetable oils � edible and inedible, with pongamia oil representing the inedible oil, and sunflower oil, the edible, are compared on the basis of various physical and chemical properties, NMR and GC analysis, and performance and emission characteristics of the engine on being fuelled by these esters. The results indicate that there is a difference in chemical composition of certain fatty acids which have bearing on the cetane number and shelf life; additionally, there is substantial difference in chemical properties, though the physical properties have similar values; on the performance and emissions front, the edible oil ester is found to be better than inedible oil ester. � 2009 Combustion Institute. All rights reserved.