Food versus fuel characteristics of vegetable oils and animal fats

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Vegetable oils and animal fats are used extensively in food products and for cooking. Recently attention has been focused on their uses for making fuels for engines and heating. Vegetable oils and animal fats comprise mixtures of fatty acids in proportions that depend on the source materials. These fatty acids vary with respect to carbon chain length and degree of saturation. The fatty acid composition has been shown to have impacts on the properties of oils and fats and thus on both food and fuel quality. Also some of these source materials contain natural antioxidants that are beneficial for both food and fuel applications. The objectives of this paper are to highlight the different requirements in properties of vegetable oils and animal fats for health and for fuel, and to provide an assessment of the suitability of different materials as sources for food and/or fuel.

Original languageEnglish (US)
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
PublisherAmerican Society of Agricultural and Biological Engineers
Pages5971-5983
Number of pages13
ISBN (Print)9781605605364
StatePublished - 2008
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008 - Providence, RI, United States
Duration: Jun 29 2008Jul 2 2008

Publication series

NameAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
Volume10

Other

OtherAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008
Country/TerritoryUnited States
CityProvidence, RI
Period6/29/087/2/08

Keywords

  • Animal fat
  • Biodiesel
  • Food characteristics
  • Fuel characteristics
  • Vegetable oil

ASJC Scopus subject areas

  • General Agricultural and Biological Sciences

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