Effects of blending alcohols with poultry fat methyl esters on cold flow properties

The low temperature operability, kinematic viscosity, and acid value of poultry fat methyl esters were improved with addition of ethanol, isopropanol, and butanol with increasing alcohol content. The flash point decreased and moisture content increased upon addition of alcohols to poultry fat methyl esters. The alcohol type did not result in a statistically significant difference in low temperature performance at similar blend ratios in poultry fat methyl esters. In addition, blends of ethanol in poultry fat methyl esters afforded the least viscous mixtures, whereas isopropanol and butanol blends were progressively more viscous, but still within specifications contained in ASTM D6751 and EN 14214. Blends of alcohols in poultry fat methyl esters resulted in failure of the flash point specifications found in ASTM D6751 and EN 14214. Flash points of butanol blends were superior to those of isopropanol and ethanol blends, with the 5vol.% butanol blend exhibiting a flash point (57°C) superior to that of No. 2 diesel fuel (52°C). Blends of alcohols in poultry fat methyl esters resulted in an improvement in acid value with increasing content of alcohol. An increase in moisture content of biodiesel was observed with increasing alcohol content, with the effect being more pronounced in ethanol blends versus isopropanol and butanol blends. Finally, none of the alcohol–methyl ester samples exhibited a phase separation at sub-ambient temperatures.