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Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil

Yıl 2019, Cilt: 33 Sayı: 3, 215 - 222, 15.12.2019

Abdullah Karaboğa Hakan Okyay Mengeş

https://izlik.org/JA48GW32GW

Öz

In this study, some alcohols (bioethanol, butanol) are mixed with different amounts in volume (D100, B100, D75B20E5, D70B20E10, D65B20E15, D75B20BU5, D70B20BU10 and D65B20BU15) some physical and chemical fuel properties of diesel, biodiesel and obtained alcohol + biodiesel + diesel blend fuels (Density, Kinematic viscosity, Flash point, Water content, Copper strip corrosion, Cloud point, Pour point, Cold filter plugging point (CFPP), The thermal value) was determined.According to the results of the research, it was observed that the physical and chemical fuel properties of biodiesel and blended fuels were within the standard fuel properties. The cetane number of D65B20E15 fuels was 12% lower than the diesel standard (TS 3082 EN 590). In addition, when cold flow properties were examined, it was determined that ethanol and butanol added to fuels contributed positively.

Anahtar Kelimeler

Anchovy Oil Biodiesel Mixture Ratios Fuel Properties

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Abdullah Karaboğa Bu kişi benim

Hakan Okyay Mengeş Bu kişi benim

Gönderilme Tarihi 27 Temmuz 2019
Yayımlanma Tarihi 15 Aralık 2019
IZ https://izlik.org/JA48GW32GW
Yayımlandığı Sayı Yıl 2019 Cilt: 33 Sayı: 3

Kaynak Göster

APA Karaboğa, A., & Mengeş, H. O. (2019). Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil. Selcuk Journal of Agriculture and Food Sciences, 33(3), 215-222. https://izlik.org/JA48GW32GW
AMA 1.Karaboğa A, Mengeş HO. Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil. Selcuk J Agr Food Sci. 2019;33(3):215-222. https://izlik.org/JA48GW32GW
Chicago Karaboğa, Abdullah, ve Hakan Okyay Mengeş. 2019. “Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil”. Selcuk Journal of Agriculture and Food Sciences 33 (3): 215-22. https://izlik.org/JA48GW32GW.
EndNote Karaboğa A, Mengeş HO (01 Aralık 2019) Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil. Selcuk Journal of Agriculture and Food Sciences 33 3 215–222.
IEEE [1]A. Karaboğa ve H. O. Mengeş, “Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil”, Selcuk J Agr Food Sci, c. 33, sy 3, ss. 215–222, Ara. 2019, [çevrimiçi]. Erişim adresi: https://izlik.org/JA48GW32GW
ISNAD Karaboğa, Abdullah - Mengeş, Hakan Okyay. “Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil”. Selcuk Journal of Agriculture and Food Sciences 33/3 (01 Aralık 2019): 215-222. https://izlik.org/JA48GW32GW.
JAMA 1.Karaboğa A, Mengeş HO. Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil. Selcuk J Agr Food Sci. 2019;33:215–222.
MLA Karaboğa, Abdullah, ve Hakan Okyay Mengeş. “Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil”. Selcuk Journal of Agriculture and Food Sciences, c. 33, sy 3, Aralık 2019, ss. 215-22, https://izlik.org/JA48GW32GW.
Vancouver 1.Abdullah Karaboğa, Hakan Okyay Mengeş. Determination of Fuel Properties of Some Alcohols (Bioethanol, Butanol), Biodiesel and Diesel Mixtures Obtained from Anchovy (Engraulis encrasicolus) Oil. Selcuk J Agr Food Sci [Internet]. 01 Aralık 2019;33(3):215-22. Erişim adresi: https://izlik.org/JA48GW32GW

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