Systems in CDR FoodLab® range for biofuel analysis

News & Topics , Topics 7 June 2013  |  


Any kind of fuel, properly said, is a material that stores potential chemical energy that can be released through combustion. The biological carbon fixation, the natural conversion of inorganic carbon (carbon dioxide) to organic compounds, is at the origin of this energetic potential, released during combustion as heat energy.

Biofuels are natural organic compounds that are used as fuels. When burnt, they are a natural source of heat energy then they are a natural source of power. Lower quality vegetable oils are biofuels: low quality palm oil, rapeseed oil, sunflower oil, soybean oil, fried oil or waste oil.

From these oils you can produce biodiesel for transportation (in vehicles) and biofuel for cogeneration or polygeneration plants, power plants able to produce more than one kind of service (electricity, heating and cooling).

Biofuel acidity and other parameters

The conditions of the oils used as biofuels are very important. You can know them through the analysis of the free fatty acids, the phosphorus content and the presence of traces of water in the oils.

The most significant aspect to analyze is the measure of acidity, the value of the free fatty acids.

In both of the following cases an accurate free fatty acids test is very helpful and necessary:

  • The oil used as biodiesel undergoes a transesterification process, a specific treatment that requests the monitoring of the free fatty acids of the vegetable oil treated.
  • The oil used for combustion as is will cause damages to engines or boilers, if it is too acid.

How to test Free Fatty Acids (FFA): CDR FoodLab® range analysis systems

Take a look! It’s fast and simple


More than one instrument of the CDR FoodLab® range is designed for Free Fatty Acids (FFA) analysis in fats and oils, giving results in one minute:

Matrices Animal and vegetable fats and oils Olive Oil Palm Oil
Parameters FFA (Acidity)
Peroxide Value (PV)
p-Anisidine Value (AnV)
Iodine Value in palm oil (IV)
Polyphenols in olive oil
Oxidative Stability Index (OSI) in olive oil
FFA (Acidity)
Peroxide Value (PV)
Oxidative Stability Index (OSI)
FFA (Acidity)
Peroxide Value (PV)
Iodine Value (IV)
β carotene

The most important parameters for vegetable oils are: Free Fatty Acids, Peroxide Value, Anisidine and Soaps.

Every test is reference method compliant. Exploiting simple methods, without the need of equipped lab or skilled staff, the test is accomplished in a fast and simple way.

Click here to discover the analysis system in the CDR FoodLab® range that best fit your needs

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