1. Statistical Optimization of Biodiesel Production from Salmon Oil via Enzymatic Transesterification: Investigation of the Effects of Various Operational Parameters
- Author
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Winny Routray, Yi Liu, Ramakrishnan Vv, Deepika Dave, and Wade Murphy
- Subjects
Atlantic salmon ,020209 energy ,Bioengineering ,Alcohol ,biodiesel ,02 engineering and technology ,TP1-1185 ,response surface methodology ,chemistry.chemical_compound ,020401 chemical engineering ,marine by-products ,0202 electrical engineering, electronic engineering, information engineering ,Chemical Engineering (miscellaneous) ,Food science ,Response surface methodology ,biocatalytic transesterification ,0204 chemical engineering ,Salmo ,QD1-999 ,Biodiesel ,biology ,Process Chemistry and Technology ,Chemical technology ,Transesterification ,biology.organism_classification ,Chemistry ,chemistry ,Yield (chemistry) ,Biodiesel production ,Methanol - Abstract
The enzymatic transesterification of Atlantic salmon (Salmo salar) oil was carried out using Novozym 435 (immobilized lipase from Candida antartica) to produce biodiesel. A response surface modelling design was performed to investigate the relationship between biodiesel yield and several critical factors, including enzyme concentration (5, 10, or 15%), temperature (40, 45, or 50 °C), oil/alcohol molar ratio (1:3, 1:4, or 1:5) and time (8, 16, or 24 h). The results indicated that the effects of all the factors were statistically significant at p-values of 0.000 for biodiesel production. The optimum parameters for biodiesel production were determined as 10% enzyme concentration, 45 °C, 16 h, and 1:4 oil/alcohol molar ratio, leading to a biodiesel yield of 87.23%. The step-wise addition of methanol during the enzymatic transesterification further increased the biodiesel yield to 94.5%. This is the first study that focused on Atlantic salmon oil-derived biodiesel production, which creates a paradigm for valorization of Atlantic salmon by-products that would also reduce the consumption and demand of plant oils derived from crops and vegetables.
- Published
- 2021
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