keywords: Biodiesel, Characterization, Osubi, Puff puff, Transesterification, Waste vegetable Oil
The aim of this study was to evaluate the capability of using recycled waste vegetable oil from local snacks (puff puff) and fried fish as raw material for the production of biodiesel. The sample (waste vegetable oil) were collected into a one-liter keg from vendors at Osubi, Okpe local government area of Delta State, Nigeria and were filtered and characterized. The characterized recycled waste vegetable oil gave a density of 0.910 g/mL, specific gravity of 0.910 g/mL, acid value of 0.31 mgKOH/g, free fatty acid value of 0.62 mgKOH/g, viscosity of 31.15 mm2/s, kinematic viscosity of 34.15 mm2/s and acid value of 0.31 mgKOH/g .The biodiesel was produced through transesterification process with methanol and catalysed by sodium hydroxide. The biodiesel was produced according to principle outlined by American Society for Testing and Materials (ASTM) standards for biodiesel. The oil-methanol ratio was 5:1 (w/v). The produced biodiesel gave the following physico-chemical properties; density and specific gravity of 0.825 g/cm2 and 0.825 g/cm2. Acid value and free fatty acid value of 0.21 mgKOH/g and 0.105 mgKOH/g . Viscosity and kinematic viscosity gave 3.99mm2/s and 5.99mm2/s. Flashpoint of 73oC, pour point of -6 oC, cloud point of 6 oC, and cetane number of 57.3 respectively. The physico-chemical properties of the biodiesel-produced values conform to American Society for Testing and Materials (ASTM) standards for biodiesel. In conclusion, biodiesel produced from recycled waste vegetable oil should be used independently or be blended with petro diesel in various proportions for internal combustion engine applications.