Physicochemical characterization of sheep fat and evaluation of the effect of pre-esterification and transesterification in biodiesel production

Abstract

In addition to vegetable oils, other alternative source as raw material for the production of biodiesel can be animal fat. In the state of Hidalgo, sheep culture is an agricultural activity that generates fat residues derived from the process of making the barbecue. Four samples were characterized: crude fat (Gcr), consommé fat (Gcon), and two cooked meat fats (Gcc and Gc). The effect of pre-esterification, transesterification and reaction time on biodiesel production yield was evaluated, obtaining a yield of up to 89.44% for homogeneous catalysis, while pre-esterification decreased yield. Additionally, it was determined that the lowest amount of free fatty acids was found in the Gcon sample (0.3%), and the highest value was found in the Gcc (0.75%) and Gc (0.83%) samples.