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dc.contributor.authorAcevedo Paez, Juan Camilo
dc.contributor.authorGonzález-Delgado, Angel Darío
dc.contributor.authorUrbina-Suarez, Nestor Andres
dc.contributor.authorRangel-Basto, Yeily Adriana
dc.contributor.authorFerreira, Mary
dc.date.accessioned2021-10-30T14:48:08Z
dc.date.available2021-10-30T14:48:08Z
dc.date.issued2020-05-21
dc.identifier.urihttp://repositorio.ufps.edu.co/handle/ufps/505
dc.description.abstractThe search for innovation and biotechnological strategies in the biodiesel production chain have become a topic of interest for scientific community owing the importance of renewable energy sources. This work aimed to implement an enzymatic transesterification process to obtain biodiesel from waste frying oil (WFO). The transesterification was performed by varying reaction times (8 h, 12 h and 16 h), enzyme concentrations of lipase XX 25 split (14%, 16% and 18%), pH of reaction media (6, 7 and 8) and reaction temperature (35, 38 and 40 ◦C) with a fixed alcohol–oil molar ratio of 3:1. The optimum operating conditions were selected to quantify the amount of fatty acid methyl esters (FAMEs) generated. The highest biodiesel production was reached with an enzyme concentration of 14%, reaction time of 8 h, pH of 7 and temperature of 38 ◦C. It was estimated a FAMEs production of 42.86% for the selected experiment; however, best physicochemical characteristics of biodiesel were achieved with an enzyme concentration of 16% and reaction time of 8 h. Results suggested that enzymatic transesterification process was favorable because the amount of methyl esters obtained was similar to the content of fatty acids in the WFO.eng
dc.format.extent16 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherApplied Sciencesspa
dc.relation.ispartofApplied Sciences (Switzerland) ISSN: 2076-3417, 2020 vol:10 fasc: págs: 1 - 16, DOI:10.3390/app10103566
dc.rights2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).eng
dc.sourcehttps://www.mdpi.com/2076-3417/10/10/3566spa
dc.titleEnzymatic Transesterification of Waste Frying Oil from Local Restaurants in East Colombia Using a Combined Lipase Systemeng
dc.typeArtículo de revistaspa
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dc.identifier.doi10.3390/app10103566
dc.publisher.placeSuizaspa
dc.relation.citationeditionVol. 10, No. 10 (2020)spa
dc.relation.citationendpage16spa
dc.relation.citationissue10 (2020)spa
dc.relation.citationstartpage1spa
dc.relation.citationvolume10spa
dc.relation.citesFerreira Vela, M. A., Acevedo-Páez, J. C., Urbina-Suárez, N., Rangel Basto, Y. A. y González-Delgado, Á. D. (2020). Enzymatic Transesterification of Waste Frying Oil from Local Restaurants in East Colombia Using a Combined Lipase System. Applied Sciences, 10(10), 1–16. https://doi.org/10.3390/app10103566
dc.relation.ispartofjournalApplied Sciences (Switzerland)spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.creativecommonsAtribución 4.0 Internacional (CC BY 4.0)spa
dc.subject.proposalBiodieseleng
dc.subject.proposalTransesterificationeng
dc.subject.proposalWaste frying oileng
dc.subject.proposalBiotechnologyeng
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