The thermal decomposition of rapeseed oil lowered cetane value of the product through decarboxylation and decarbonylation. In this study the thermal decomposition in rapeseed oil was estimated with different temperatures (300 to 410oC) with or without hydrogen at 1 bar partial pressure. Initially, the reactor is loaded with glass pellets and then the rapeseed oil was fed into the reactor. At hydrothermal condition of 300 to 410oC, the formation of oxygenate groups (i.e. esters, acids and aldehydes) were 15 to 30%, while the rest contained thermally cracked hydrocarbons with excluded un-reacted feed. In residue oil, cyclic group formation was observed. The formation of acidic and aldehyde resulted in carbon dioxide and carbon monoxide in out...
IRIBIOM and CIRAD carried out important experiments on the use of rape seed oil as a substitution fo...
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently p...
Food oils degrade rapidly when exposed to high temperatures in frying, but the mechanisms responsibl...
The thermal decomposition of rapeseed oil lowered cetane value of the product through decarboxylatio...
The main aim of this study was to investigate the composition of products from the pyrolysis of rape...
The performance of rapeseed oil combustion in regard to organic pollutant production (solid particul...
High pressure thermal treatment (HPTT) is a new process developed by BTG and University of Twente wi...
The objective of this research program was to develop a method of removing oxygen from rapeseed oil ...
This experimental study was performed to obtain thermal energy from the combustion of synthetic gas,...
Thermal degradation occurs in all oils during frying, limiting useful fry life as well as quality an...
The main objective of rapeseed oil hydrogenation tests was the production of liquid bio-chemicals to...
High temperature is the main factor responsible for degrading the lubrication and antiwear propertie...
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can a...
Lipid degradation occurs extensively during deep fat frying, and controlling it is a great challenge...
Rapeseed oil was rapeseed oil hydrogenated using a hydrogen pressure of 160psi, over a temperature r...
IRIBIOM and CIRAD carried out important experiments on the use of rape seed oil as a substitution fo...
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently p...
Food oils degrade rapidly when exposed to high temperatures in frying, but the mechanisms responsibl...
The thermal decomposition of rapeseed oil lowered cetane value of the product through decarboxylatio...
The main aim of this study was to investigate the composition of products from the pyrolysis of rape...
The performance of rapeseed oil combustion in regard to organic pollutant production (solid particul...
High pressure thermal treatment (HPTT) is a new process developed by BTG and University of Twente wi...
The objective of this research program was to develop a method of removing oxygen from rapeseed oil ...
This experimental study was performed to obtain thermal energy from the combustion of synthetic gas,...
Thermal degradation occurs in all oils during frying, limiting useful fry life as well as quality an...
The main objective of rapeseed oil hydrogenation tests was the production of liquid bio-chemicals to...
High temperature is the main factor responsible for degrading the lubrication and antiwear propertie...
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can a...
Lipid degradation occurs extensively during deep fat frying, and controlling it is a great challenge...
Rapeseed oil was rapeseed oil hydrogenated using a hydrogen pressure of 160psi, over a temperature r...
IRIBIOM and CIRAD carried out important experiments on the use of rape seed oil as a substitution fo...
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently p...
Food oils degrade rapidly when exposed to high temperatures in frying, but the mechanisms responsibl...