Carbonation of vegetable oils: Influence of mass transfer on reaction kinetics

Jun L. Zheng, Fabrice Burel, Tapio Salmi, Bechara Taouk, Sebastien Leveneur

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    17 Citations (Scopus)

    Abstract

    The carbonation of vegetable oils was studied by using tetra-n-butylammonium bromide (TBAB) as catalyst. Thermal stability of TBAB was studied by differential scanning calorimetry and thermogravimetric analysis, and it was demonstrated that the maximum reaction temperature should not exceed 130 °C. Reaction conditions were optimum at 130 °C, 50 bar, with 3.5% mol of catalyst. The gas–liquid mass-transfer coefficient and solubility of CO2 were determined by taking into account the nonideality of the gas phase using Peng–Robinson state equations. At 130 °C, the CO2 solubility was found to be independent from epoxide conversion and equal to 0.57 mol·L–1, and the gas–liquid mass-transfer coefficient (kLa) decreases with the epoxide conversion, i.e., at 0% of conversion kLa = 0.0249 s–1 and at 94% of conversion kLa = 0.0021 s–1.
    Original languageUndefined/Unknown
    Pages (from-to)10935–10944
    JournalIndustrial & Engineering Chemistry Research
    Volume54
    Issue number43
    DOIs
    Publication statusPublished - 2015
    MoE publication typeA1 Journal article-refereed

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