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U.S. Department of Energy
Office of Scientific and Technical Information

Polymerization of vegetable oils

Conference · · ASAE Publ.; (United States)
OSTI ID:6105063
The addition of antioxidants and dispersants is not sufficient to eliminate gum formation in vegetable oils. Even with relatively unsaturated oils like rapeseed the extent of unsaturation overwhelms these additives. Fuel deterioration during storage will be minimized in an anaerobic storage environment and, to a lesser extent, with a lower degree of oil unsaturation. Gum formation and carbon coking can also occur immediately preceding and during combustion. Thermal polymerization may be the dominant gum forming reaction under combustion conditions since thermal polymerization has a higher activation energy than oxidative polymerization and anaerobic conditions can occur within atomized fuel droplets. Carbon coking can be reduced with a lower degree of oil unsaturation and with better atomization of the fuel. 4 figures, 1 table.
Research Organization:
Univ. of Idaho, Moscow
OSTI ID:
6105063
Report Number(s):
CONF-820860-
Conference Information:
Journal Name: ASAE Publ.; (United States)
Country of Publication:
United States
Language:
English