Abstract
Biodiesel is an alternative fuel to diesel and is seeking wider acceptance because of its claimed environmental and socio-economic benefits. The fuel properties of biodiesel are similar to those of fossil fuel. However, one of its main obstacles remains its lower oxidative stability. This problem may be overcome by the addition of suitable antioxidant. In India, biodiesel is produced from non-edible karanja oil, which has considerable potential. Because karanja oil biodiesel contains a higher amount of unsaturated fatty acids, it is necessary to find a suitable method for improving its oxidation stability. We report a study on the effect of antioxidants on the stability of the fuel. The addition of antioxidants improves oxidation stability of karanja oil biodiesel.
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