Development of Electrical Insulating Oil derived from Waste Edible Oil

This study reports on the insulating properties of waste edible oil (WEO), oils collected from houses and restaurants, after an esterification reaction. The effect of sodium hydroxide (NaOH) content (1–5 g) on WEO’s insulating properties was investigated. The results showed that (i) alternating current dielectric breakdown strength (Fb) was improved by the WEO’s ester exchange reaction, (ii) NaOH content had no effect on Fb and total acid number, (iii) WEOs obtained from restaurants showed significant thermal degradation; ester exchange reaction required many catalysts and reaction times, and (iv) total acid number decreased by the WEO’s esterification reaction. The effect of NaOH content on the total acid number could not be confirmed.