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Factors Affecting the Corrosive Behavior of Used Cooking Oils and a Non-Edible Fish Oil That Are in Contact with Ferrous Metals

Author

Listed:
  • Nina Bruun

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Abayneh Getachew Demesa

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Fiseha Tesfaye

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Jarl Hemming

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

  • Leena Hupa

    (Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Piispankatu 8, FI-20500 Turku, Finland)

Abstract

The corrosion behavior of three used cooking oils and one non-edible fish oil was experimentally investigated by the immersion test of iron rods at room temperature. The corrosivity of the tested oils was indirectly determined from the amount of the dissolved iron in the tested oils after the immersion test. Different factors that affect the corrosive behavior of the tested oils were assessed. Among the tested oils, the fish oil showed the highest amount of dissolved iron owing to its chemical properties such as high water content and acid number. In general, water content and acid number have direct effects on the amount of dissolved iron. The addition of oleic acid to the used cooking oil resulted in a 60% less amount of dissolved iron. It was suggested that the addition of oleic acid prompted the formation of a monolayer, which inhibited the permeation of oxygen and water to the surface of the iron rod. Moreover, the addition of glycerol gave the lowest amount of dissolved iron in the oil sample owing to its ability to bind water molecules and form microemulsions in the presence of a surfactant (for example, oleic acid).

Suggested Citation

  • Nina Bruun & Abayneh Getachew Demesa & Fiseha Tesfaye & Jarl Hemming & Leena Hupa, 2019. "Factors Affecting the Corrosive Behavior of Used Cooking Oils and a Non-Edible Fish Oil That Are in Contact with Ferrous Metals," Energies, MDPI, vol. 12(24), pages 1-12, December.
  • Handle: RePEc:gam:jeners:v:12:y:2019:i:24:p:4812-:d:298968
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    Citations

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    Cited by:

    1. Nina Bruun & Fiseha Tesfaye & Jarl Hemming & Meheretu Jaleta Dirbeba & Leena Hupa, 2020. "Effect of Storage Time on the Physicochemical Properties of Waste Fish Oils and Used Cooking Vegetable Oils," Energies, MDPI, vol. 14(1), pages 1-14, December.
    2. Nina Bruun & Juho Lehmusto & Fiseha Tesfaye & Jarl Hemming & Leena Hupa, 2022. "Amino Acids Reduce Mild Steel Corrosion in Used Cooking Oils," Sustainability, MDPI, vol. 14(7), pages 1-14, March.

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