Epoxidation of vegetable oils under microwave irradiation

被引：53

作者：

Leveneur, Sebastien ^{[1
,2
]}

Ledoux, Alain ^{[1
]}

Estel, Lionel ^{[1
]}

Taouk, Bechara ^{[1
]}

Salmi, Tapio ^{[2
]}

机构：

[1] INSA Rouen, EA4704, LSPC, F-76801 St Etienne, France

[2] Abo Akad Univ, Proc Chem Ctr, Lab Ind Chem & React Engn, FI-20500 Turku, Finland

来源：

CHEMICAL ENGINEERING RESEARCH & DESIGN | 2014年 / 92卷 / 08期

基金：

芬兰科学院;

关键词：

Process intensification; Microwave; Epoxidation; Biolubricant; Liquid-liquid reaction system; Hydrogen peroxide; LIQUID-LIQUID SYSTEMS; OXIRANE RING; HYDROGEN-PEROXIDE; ORGANIC-SYNTHESIS; DEGRADATION; SEPARATION; H2O2;

D O I：

10.1016/j.cherd.2014.04.010

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：1495 / 1502

页数：8

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