Effect of FAME type on the rate of aging in the presence of oxygen. A preliminary study

Fatty acid methyl esters (FAME) obtained from crude, refined or post- frying rapeseed oil were aged at ambient and 120 degrees C for 24-120 h with stirring under constant access to O-2. The stability of FAME before and after aging was assessed by detg. the kinematic viscosity, peroxide, anisidine and acid no. A relationship between the origin of the oil and its resistance to oxidn. was showed. The more processed the vegetable oil was, the resistance to aging decreased, and the quality of FAME deteriorates much faster. On the basis of the anal. of the dependence of the anisidine and peroxide no. on the transmittance at a certain wave no., the possibility of using the IR technique in the study of observing the aging of biofuels obtained by transesterification was demonstrated.