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Production Optimization of Biodiesel from Frying Oil Waste to Reduce the Environmental Impacts

journal of Chemistry and Chemical Engineering 2014年第6期8卷 621-625页

作者： Silvério Catureba da Silva Filho Thadeu Alfredo Farias Silva Arthur de Queiroz e Silva Amanda Carvalho Miranda felipe araájo calarge josé Carlos Curvelo Santana Elias Basile Tambourgi Laboratory of Processes and Quality Control Nine July University Sao Paulo 05001-100 Brazil School of Chemical Engineering State University of Campinas Campinas 13083-852 Brazil

The objective of this study was to reduce the environmental impacts of used frying oil waste through the production of biodiesel. A 2 2 factorial planning has been used to evaluate the influences of alcohol/oil and reaction time on the biodiesel production yield. The optimal condition to produce the biodiesel has been found by use of the response surface methodology and analysis of variance to obtain the fitting model. This study was conducted in Campinas city, Brazil, where were collected the waste oil. An analysis of ecological cost also has been developed. Cooking oils collected from Campinas homes were mixed with ethanol in planned proportions (1:9, 1:7 and 1:5) and were transesterified at 60 °C and planned reaction times (30, 60 or 90 min), in order to obtain biodiesel, using 0.1% NaOH as a catalyst. The results of the physical-chemical analyses demonstrated that the biodiesels obtained possessed characteristics close to those required by Brazilian standards. This fuel could be used in fleets of buses, trucks and machines, or even sold to fuel distributors, which results in a solving between US$0.8 and US$4.5 millions. Thus, Campinas would gain environmental credits and become a sustainable city.

关键词：生物柴油生产优化环境废物煎炸油响应面分析法反应时间生产成品率

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FTIR Characterization of Gelatin from Chicken Feet

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journal of Chemistry and Chemical Engineering 2012年第11期6卷 1029-1032页

作者： Poliana Fernandes de Almeida Suzana Caetano da Silva Lannes felipe araujo calarge Thiago Michel de Brito Farias jose Carlos Curvelo Santana Federal Institute of Education ofMato Grosso Sao Vicente Campus Cuiaba 78106-000 Brazil Faculty of Pharmaceutical Sciences University of Sao Paulo Sao Paulo 05508-000 Brazil Laboratory of Biotechnology and Quality Control Nove de Julho University Sao Paulo 05001-100 Brazil

The objective of this study was characterizing the gelatin from the chicken feet by FTIR (Fourier transform infrared) spectroscopy. Two gelatin samples were prepared for the experiment which were extracted of 200 g of chicken feet by a thermal bath of 4% acetyl acid solution at 60 °C. A commercial gelatin was used to compare the results. FTIR spectra of gelatin samples were recorded using a Nicolet iS5 FTIR spectrometer equipped with an ATR/iD3 with argon horizontal cell in which the spectra were varied in the range of 400-4,000 cm-1 at 16 °C. The results showed that FTIR spectra of the chicken feet gelatin had the most with the vibration peak at wave numbers of 1,652.01 cm-1 to the amide I, of 1,539.87 cm-1 to the amide II, of 1,241.29 cm-1 to the amide III, of 2,923.72 cm-1 to the amide B and of 3,399.56 cm-1 to the amide A. The collagen composition of the chicken feet gelatins was twotimes larger than the commercial gelatin and the vibration bands to beef gelatin have been different from chicken feet gelatins. This demonstrates that chicken feet gelatins are very good nutritional quality when compared to the commercial gelatin.

关键词：红外光谱表征明胶鸡爪 FTIR光谱仪傅立叶变换光谱特征水平细胞蛋白组成

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