Epoxidation of vegetable oils under microwave irradiation

Sébastien Leveneur, Alain Ledoux, Lionel Estel, Bechara Taouk, Tapio Salmi

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    This paper presents a study of the epoxidation of vegetable oil in an isothermal batch reactor system equipped with microwave or conventional heating. The epoxidation reaction was performed by peroxycarboxylic acid formed in situ from carboxylic acid and hydrogen peroxide. It was demonstrated that microwave irradiation can accelerate the epoxidation velocity when the continuous phase is aqueous, which is not transparent to microwave. This tendency was observed for peroxyacetic and peroxypropionic acids
    Original languageUndefined/Unknown
    Pages (from-to)1495–1502
    JournalProcess Safety and Environmental Protection
    Issue number8
    Publication statusPublished - 2014
    MoE publication typeA1 Journal article-refereed

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