Author/Authors :
Mohammad-Taghi Golmakani Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Leila Dehghan Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Naeemeh Rahimizad Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Mehrdad Niakousari Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran , Gholamreza Mesbahi Department of Food Science and Technology - School of Agriculture - Shiraz University, Shiraz, Iran
كليدواژه :
Biodiesel , Ultrasound , Olive oil , Transesterification
چكيده لاتين :
In this study ultrasound-assisted transesterification of inedible olive oil was
compared with conventional magnetic stirrer method. Ultrasound could effectively
increase biodiesel yield and simultaneously reduce both the reaction time and the
amount of energy consumption in comparison with conventional method.
Therefore, ultrasound heating method can be introduced as a suitable alternative
method for biodiesel production from inedible olive oil.
