Biodiesel Production from Pongamia Pinnata and its Characterization using GC-MS, NMR and FT-IR Spectral Studies

Biodiesel synthesis from the pongamia oil seed and its characterization is elaborated in this paper. A double stage transesterification i.e. acid catalysed transesterification and base catalysed esterification are adopted to reduce the free fatty acids content and conversion of triglycerides into me...

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Published inInternational journal of vehicle structures and systems Vol. 10; no. 6; pp. 453 - 457
Main Authors Fernandez, J., Hariram, V., Seralathan, S., Harikrishnan, S.A., Premkumar, T. Micha
Format Journal Article
LanguageEnglish
Published Chennai MechAero Foundation for Technical Research & Education Excellence 2018
Subjects
Biodiesel fuels
Calorific value
Cetane number
Conversion
Diesel fuels
Esterification
Esters
Fatty acids
Fire point
Flash point
Infrared spectroscopy
Methanol
NMR
Nuclear magnetic resonance
Oleic acid
Physiochemistry
Seeds
Sodium hydroxide
Sulfuric acid
Transesterification
Triglycerides
Vegetable oils
India
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Summary:Biodiesel synthesis from the pongamia oil seed and its characterization is elaborated in this paper. A double stage transesterification i.e. acid catalysed transesterification and base catalysed esterification are adopted to reduce the free fatty acids content and conversion of triglycerides into methyl esters. In this process, H2SO4, NaOH and methanol are used at the methanol/oil molar ratio of 7:1. By this process, 95% of pongamia biodiesel is obtained. The physiochemical properties like calorific value, Cetane number, density, kinematic viscosity, flash point, fire point etc. are analysed and it is found to be within the ASTM standards. GC-MS analysis indicated the existence of 14 prominent fatty acids with oleic acid as the major constituent. 13C and 1H NMR results supported the GC-MS data and it also confirmed the conversion efficiency of converting the vegetable oil into PBD as 87.23%. The shifting and appearance of major peaks in the FT-IR spectrum confirmed the formation of FAMEs from the triglycerides.
ISSN:0975-3060
0975-3540
DOI:10.4273/ijvss.10.6.14