Method to Determine Rancidity of Cooking Oils and Biofuels
Faculty Mentor
Dr. Valentin Soloiu
Location
Poster 180
Session Format
Poster Presentation
Academic Unit
Department of Mechanical Engineering
Background
Foods, cooking oils, and organically derived biofuels have poor oxidative stability due to their chemical compositions. Determination of the shelf life of these products is important for proper safety and customer satisfaction. Further, in the case of biofuels this is also important for understanding the effects of fuel on engines and their emissions as the fuel degrades over time. The machine used for this task was the 873 Biodiesel Rancimat. It works by inducing autoxidation at a rapid rate through increase in temperature and pumping of air through the sample. It then measures the change of conductivity in a separate glass that contains deionized water (DI), which has a known conductivity of 0.055μS (Micro- Siemens). The increase in conductivity tells the machine that the sample has become rancid.
Keywords
Allen E. Paulson College of Engineering and Computing Student Research Symposium, Deionized Water, DI, Fatty Acid Methyl Esters, FAME
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Presentation Type and Release Option
Presentation (File Not Available for Download)
Start Date
2022 12:00 AM
January 2022
Method to Determine Rancidity of Cooking Oils and Biofuels
Poster 180
