Leila Dehghan - Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Mohammad-Taghi Golmakani - Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Seyed Mohammad Hashem Hosseini - Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Dariush Zare - Department of Biosystems Engineering, School of Agriculture, Shiraz University, Shiraz, Iran.

In this work, microwave-assisted transesterification of olive oil was performed to produce biodiesel. The reaction variables were namely the microwave power level (100-900 W), methanol to oil molar ratio (3-15), catalyst concentration (0.4-2.0 %), and reaction time (3-15 min). Also, the optimum reaction condition was compared with a conventional heating system. Biodiesel yield and purity increased to the intermediary increase in the amount of catalyst, reaction time, methanol to oil molar ratio, and power level. In comparison with the conventional magnetic stirrer transesterification method, the microwave-assisted transesterification could effectively increase methyl ester yield and simultaneously reduce the reaction time.

Biodiesel, Microwave, Transesterification.