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

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

    Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

    18 Citeringar (Scopus)

    Sammanfattning

    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.
    OriginalspråkOdefinierat/okänt
    Sidor (från-till)10935–10944
    TidskriftIndustrial & Engineering Chemistry Research
    Volym54
    Utgåva43
    DOI
    StatusPublicerad - 2015
    MoE-publikationstypA1 Tidskriftsartikel-refererad

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