Improving Calorific Value and Reducing Corrosiveness of Biological Oils

Abstract:

In order to improve the calorific value of biological oils and reduce its corrosiveness, magnesium oxide and calcium oxide are added as reactants and carboxylic acid used to induce separation. This paper investigates the effects of using different magnesium oxide/calcium oxide molar ratios on the calorific value of bio-oil. Analysis of the results show that adding magnesia alone improves the quality of the water phase and the calorific value of the bio-oil. A MgO/CaO mole ratio of 9:1 improves the pH of the bio-oil from 2.5 to 6.5 and achieves a phase separation of m (oil phase) / m (water phase) = 75:25, as well as increasing the heating value of the oil by 19.29% from 16.819 MJ/kg to 20.063 MJ/kg. Note that MgO/CaO mole ratios with calcium oxide ratios greater than 9:1, only slightly increase the heating value of bio-oil overt the raw non-separated oil.

• Periodical: Advanced Materials Research (Volumes 724-725)
• Pages: 261-267
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.724-725.261
• Online since: August 2013
• Authors: Ying Mei Xu, Wei Wang, Qian Liu, Zhao Xia Song, Li Sun, Ming Ju Zhao, Qiu Min Zhang
• Keywords: Biological Oil, Calcium Oxide, Calorific Value, Corrosiveness, Magnesium Oxide

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