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

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

    Tutkimustuotos: LehtiartikkeliArtikkeliTieteellinenvertaisarvioitu

    18 Sitaatiot (Scopus)

    Abstrakti

    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.
    AlkuperäiskieliEi tiedossa
    Sivut10935–10944
    JulkaisuIndustrial & Engineering Chemistry Research
    Vuosikerta54
    Numero43
    DOI - pysyväislinkit
    TilaJulkaistu - 2015
    OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu

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