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Industrial Agricultural Products Center: Publications and Information
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The Effects Of Catalyst, Free Fatty Acids, And Water On Transecterification Of Beef Tallow, Fangrui Ma, L. D. Clements, Milford Hanna
The Effects Of Catalyst, Free Fatty Acids, And Water On Transecterification Of Beef Tallow, Fangrui Ma, L. D. Clements, Milford Hanna
Industrial Agricultural Products Center: Publications and Information
Transesterification of beef tallow and methanol is affected by many factors. Catalyst, free fatty acids, and water in beef tallow, and reaction time were investigated. Sodium hydroxide (NUOH) was a more effective catalyst than sodium methoxide (NaMeOj. NaOH and NaMeO reached their maximum activities at 0.3% and 0.5%, w/w of beef tallow, respectively. The presence of water had more negative effect on transesterification than did the presence of free fatty acids (FFA). For best results, the water content of beef tallow should be kept not beyond 0.0696, w/w. FFA content of beef tallow should be kept below 0.596, w/w. The …