Résumé
This paper presents an analysis of the effect of two synthetic antioxidants on the vaporization processes of coconut and linseed oils for fuel use. Several studies agree on the effectiveness of synthetic or natural antioxidants against the polymerization of vegetable oils. The principle of action of the latter is to increase the rate of vaporization, to the detriment of polymer formation. The droplet suspension technique where a fiber is used to hold a stationary droplet has been used. The vaporization was conducted within a closed chamber under ambient pressure conditions in an inert and oxidizing environment at temperatures of 703 K. The method involves monitoring the projected surface area of vegetable oil droplet blended with antioxidants. The projected area (mm2) of the droplet during the vaporization process as a function of time (s) has been used to determine the vaporization coefficient, or the residue formation rate. The main findings are that the two antioxidants used at 200 ppm and 500 ppm have no influence on the vaporization of saturated oils like coconut, while on unsaturated oils like linseed the two antioxidants appear to reduce slightly the deposition of residues which are identified as polymers and increase slightly vaporization rate. In practice, antioxidants could be used as additives in vegetable oils to facilitate their combustion in diesel engines, representing a potential solution for improving combustion efficiency. To enhance the reliability of the findings, it would be advisable to increase the number of antioxidants and extend the study to encompass a wider range of vegetable oils.