Synthesis of spinel ferrite and its role in the removal of free fatty acids from deteriorated vegetable oil

doi:10.1016/j.cjche.2020.08.054

Abstract

Abstract: Deterioration and loss of quality of vegetable oil is a big challenge in the food industry. This study investigated the synthesis of nickel ferrite (NiFe₂O₄) via co-precipitation method and its use for the removal of free fatty acids (FFAs) in deteriorated vegetable oil. NiFe₂O₄ was characterized using Fourier transformed infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric (TG) analysis, Brunauer–Emmett–Teller (BET) surface area, transmission electron microscopy (TEM), scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). Synthesis of NiFe₂O₄ was confirmed by characterization, which revealed a BET surface area of 16.30 m²·g^-1 and crystallite size of 29 nm. NiFe₂O₄ exhibited an adsorption capacity of 145.20 L·kg^-1 towards FFAs with an 80.69% removal in a process, which obeys Langmuir isotherm and can be described by the pseudo-second-order kinetic model. The process has enthalpy (ΔH) of 11.251 kJ·mol^-1 and entropy (ΔS) of 0.038 kJ·mol^-1·K^-1 with negative free energy change (ΔG), which suggests the process to be spontaneous and endothermic. The quantum chemical computation analysis via density functional theory further revealed the sorption mechanism of FFAs by NiFe₂O₄ occurred via donor–acceptor interaction, which may be described by the lowest unoccupied molecular orbital (LUMO) and the highest occupied molecular orbital (HOMO). The study showed NiFe₂O₄ to be a potential means that can remove FFAs from deteriorated vegetable oil.

Key words: Adsorption, Co-precipitation, Deteriorated vegetable oil, Free fatty acid (FFA), Langmuir

摘要： Deterioration and loss of quality of vegetable oil is a big challenge in the food industry. This study investigated the synthesis of nickel ferrite (NiFe₂O₄) via co-precipitation method and its use for the removal of free fatty acids (FFAs) in deteriorated vegetable oil. NiFe₂O₄ was characterized using Fourier transformed infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric (TG) analysis, Brunauer–Emmett–Teller (BET) surface area, transmission electron microscopy (TEM), scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). Synthesis of NiFe₂O₄ was confirmed by characterization, which revealed a BET surface area of 16.30 m²·g^-1 and crystallite size of 29 nm. NiFe₂O₄ exhibited an adsorption capacity of 145.20 L·kg^-1 towards FFAs with an 80.69% removal in a process, which obeys Langmuir isotherm and can be described by the pseudo-second-order kinetic model. The process has enthalpy (ΔH) of 11.251 kJ·mol^-1 and entropy (ΔS) of 0.038 kJ·mol^-1·K^-1 with negative free energy change (ΔG), which suggests the process to be spontaneous and endothermic. The quantum chemical computation analysis via density functional theory further revealed the sorption mechanism of FFAs by NiFe₂O₄ occurred via donor–acceptor interaction, which may be described by the lowest unoccupied molecular orbital (LUMO) and the highest occupied molecular orbital (HOMO). The study showed NiFe₂O₄ to be a potential means that can remove FFAs from deteriorated vegetable oil.

关键词: Adsorption, Co-precipitation, Deteriorated vegetable oil, Free fatty acid (FFA), Langmuir

Adewale Adewuyi, Adole I. Ogagbolo, Woei Jye Lau, Rotimi A. Oderinde. Synthesis of spinel ferrite and its role in the removal of free fatty acids from deteriorated vegetable oil[J]. Chinese Journal of Chemical Engineering, 2021, 40(12): 78-87.

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