$Valorization of food waste from restaurants by transesterification of the lipid fraction$

Valorization of food waste from restaurants by transesterification of the lipid fraction

•The valorization of the oil included in solid food waste from restaurants has been carried out.•There are significant differences in the oil fatty acid composition depending on the restaurant.•Physical and chemical properties of the oils are not dependent on the restaurant, excepting acid value.•Fa...

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Veröffentlicht in:	Fuel (Guildford) 2018-03, Vol.215, p.492-498
Hauptverfasser:	Carmona-Cabello, Miguel, Leiva-Candia, David, Castro-Cantarero, Jose Luis, Pinzi, Sara, Dorado, M. Pilar
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Additives Biodiesel Biodiesel fuels Biofuel Biofuels Biorefinery Chemical properties Diesel Diesel engines Engine tests Environmental impact Esterification Esters Ethics European standard Fatty acid composition Fatty acid methyl esters Fatty acids Feasibility studies Food Linolenic acid Lipids Oils & fats Oleic acid Optimization Oxidation Physical properties Pretreatment Principal components analysis Quality Restaurants Transesterification Vegetable oils Waste materials
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