WVO that titrates a high value for biodiesel making is notably high in FFA concentration.
This higher level of FFA occurs as a result of the breaking down of the triglyceride molecule
to di and mono glycerides and also the complete freeing up of the glycerine component of
the triglyceride veg oil, in the cooking process over time.
This free glycerine in the oil is of little concern as glycerine has a boiling off (evaporation temp)
of 150DegC, so it ends up driven off with steam in the frying process, so it is much of the sticky
stuff stuck to your kitchen walls!
My question to those more knowledgable on this topic is;
What is the potential detrimental effects of high, or even low, levels of FFA in the WVO being used
by Veg oil users on this forum.
Or is it as one chemical engineer has stated to me, no more than more free fuel that is in fact some what
thinner than SVO and therefore a positive addition to the oil as a fuel?
Could someone verify this last statement, as I am not convinced of its validity?
John Hermans
Clifton Creek
This higher level of FFA occurs as a result of the breaking down of the triglyceride molecule
to di and mono glycerides and also the complete freeing up of the glycerine component of
the triglyceride veg oil, in the cooking process over time.
This free glycerine in the oil is of little concern as glycerine has a boiling off (evaporation temp)
of 150DegC, so it ends up driven off with steam in the frying process, so it is much of the sticky
stuff stuck to your kitchen walls!
My question to those more knowledgable on this topic is;
What is the potential detrimental effects of high, or even low, levels of FFA in the WVO being used
by Veg oil users on this forum.
Or is it as one chemical engineer has stated to me, no more than more free fuel that is in fact some what
thinner than SVO and therefore a positive addition to the oil as a fuel?
Could someone verify this last statement, as I am not convinced of its validity?
John Hermans
Clifton Creek
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