Optimization in Iodine Value for Mixture of Edible and Non-Edible Oil for Epoxidation Process

The study of optimization of Iodine Value (IV) for the mixture of edible and non-edible oil for epoxidation process has been carried out in this project. Edible oil which referred to palm oil in this project has a lower IV of 55g/100g oil as compared to other types of oil such as rubber seed oil or Jatropha oil. Lower IV from palm oil will result in a lower yield of percentage oxirane oxygen content (%OO), approximately 3 to 3.5 depending on the type of palm oil used. Mixing palm oil with different types of non-edible oils with higher IV such as Jatropha oil and rubber seed oil at different weight ratio was done in order to increase the IV of the oil mixture made. Testing of the IV was carried out on all samples from different mixing ratios. It was found out that the weight ratios of oil mixtures and their respective IV is in a linear relationship. The optimum weight ratio in order to obtain desired amount of IV and %OOTH has been identified based on previous study which is 25 wt% of palm oil and 75 wt% of rubber seed oil.