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  #1  
Old 11-10-2005, 01:38 PM
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How does water get in WVO???

Good question.
Aside from a poorly sealed dumpster; how wil water get into Used Fryer Oil?
I have read that it's in there naturaly...
Any input?
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  #2  
Old 11-10-2005, 01:44 PM
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Potatoes have water .......so does all foods that would have been cooked in it..


not all of it makes it out as steam during frying...

A high volume restauraunt could water load the oil......from the constant cooking..
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Last edited by boneheaddoctor; 11-10-2005 at 01:52 PM.
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  #3  
Old 11-10-2005, 01:47 PM
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Mostly the cooking process. When you cook in oil, what you are doing is heating the water in the item until it becomes steam, and boils off into the oil. Incidentally, if your oil isn't hot enough, or you fry something too long, you'll run out of water in the food's surface, it will no longer produce enough steam to push the oil out, and your food will become greasy, which is why you must fry with high temperatures, and fry in small batches, and for only as long as necessary to make it GB'n'D (golden, brown, and delicious).

Anyway, when people say, 'oil and water don't mix', thats a lie, its just that they don't mix very well. Some water will remain in the oil at all times, from the atmosphere, or from cooking. Particularly cooking frozen things. The water can also be entangled in flour or starch particles that are in suspension as well. Good filtration is necessary for good dewatering.

You can use heat to dewater, but its sort of a kludge, and is very wasteful of energy. Its better to settle for a long time, decant the good stuff on top, filter well, and use. If you are dewatering biodiesel, you can warm it and then agitate it while vented to the atmosphere, which will convince the water to evaporate instead of staying in suspension.

Water is bad for making biodiesel because it encourages the saponification reaction (soap making) instead of the transesterification reaction (making biodiesel), so it is important to have low-water oil, and low-water reagents. If you are burning WVO then water is bad because it will combine with free fatty acids in the oil to form acids, which can degrade engine components. Additionally, it can turn into steam inside your injection nozzles (causing something like cavitation), freeze in the bottom of your tank (causing ruptures), encourage fungal growth (yuck), or any number of bad things.

Hope that helps.

peace,
sam
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  #4  
Old 11-10-2005, 01:52 PM
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Sam that about covers it....Would an additive like Heat, a water drier for fuel added to your tank each time you fill up with WVO solve this water issue????
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  #5  
Old 11-10-2005, 01:57 PM
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The driers are meant to pull the water up into solution, which solves the freezing at the bottom of the tank issue, but not the other ones. Plus, you don't really want that methanol in your fuel either. I would recommend just getting good quality oil (shop around, if necessary), and doing a good settle/filter.

If you are feeling 'experimental', then try a small quantity of copolymer based pool flocculant mixed in during the 'settling' time. There are two kinds of pool flocculant, one is alum based, and the other is 'polymer' based, you want the polymer kind. Some folks have had very good luck with a small amount of that pulling out a surprising quantity of water and particles in suspension in just a few days time, making the final filtration much easier. But like I said, its still experimental.

peace,
sam
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  #6  
Old 11-10-2005, 02:28 PM
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Quote:
Originally Posted by phidauex
...... why you must fry with high temperatures, and fry in small batches, and for only as long as necessary to make it GB'n'D (golden, brown, and delicious).....

Hope that helps.

peace,
sam
mmm, golden brown & delicious.....
Hungry...
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  #7  
Old 11-10-2005, 04:35 PM
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Quote:
Originally Posted by 92497pmu
mmm, golden brown & delicious.....
Hungry...
Yeah, that is secretly the reason I'm into biofuels. I tell everyone its because I'm trying to be environmentally friendly, and wise with our resources, and patriotic and all that, but its actually because I love the smell of fried food. Don't tell anyone, ok?

*goes off to eat fried zuccini*

peace,
sam
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  #8  
Old 11-10-2005, 04:44 PM
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Heh, heh. He said 'flocculant', heh, heh.
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