Issue 35, 2021

Transition metal oxide (NiO, CuO, ZnO)-doped calcium oxide catalysts derived from eggshells for the transesterification of refined waste cooking oil

Abstract

This paper reports the synthesis of new transition metal oxide-modified CaO catalysts derived from eggshells for the transesterification of refined waste cooking oil. CaO is a well-known base catalyst for transesterification. However, its moderate basicity and low surface area have restricted its catalytic performance. Therefore, a new attempt was made to modify the CaO catalyst with transition metal oxides, including Ni, Cu and Zn oxides, via simple wetness impregnation method. The catalytic performance of the resulting modified CaO-based catalysts was evaluated through the transesterification reaction using refined waste cooking oil. The results showed that the NiO/CaO(10 : 90)(ES) catalyst calcined at 700 °C, demonstrated being highly potential as a catalyst. It gave the highest biodiesel production (97.3%) at the optimum conditions of 1 : 18 oil-to-methanol molar ratio, 6 wt% catalyst loading and 180 minutes reaction time as verified by response surface methodology (RSM). The high catalytic activity of NiO/CaO(10 : 90)(ES)(700 °C) was attributed to its high basicity (8.5867 mmol g−1) and relatively large surface area (7.1 m2 g−1). The acid value and free fatty acids of the biodiesel produced under optimal process conditions followed the EN 14214 and ASTM D6751 limit with 0.17 mg KOH per g (AV) and 0.09 mg KOH per g (FFA), respectively.

Graphical abstract: Transition metal oxide (NiO, CuO, ZnO)-doped calcium oxide catalysts derived from eggshells for the transesterification of refined waste cooking oil

Article information

Article type
Paper
Submitted
16 Mar 2021
Accepted
02 Jun 2021
First published
21 Jun 2021
This article is Open Access
Creative Commons BY-NC license

RSC Adv., 2021,11, 21781-21795

Transition metal oxide (NiO, CuO, ZnO)-doped calcium oxide catalysts derived from eggshells for the transesterification of refined waste cooking oil

N. F. Sulaiman, N. I. Ramly, M. H. Abd Mubin and S. L. Lee, RSC Adv., 2021, 11, 21781 DOI: 10.1039/D1RA02076E

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