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Cavitation assisted synthesis of fatty acid methyl esters from sustainable feedstock in presence of heterogeneous catalyst using two step process

机译:使用两步法,在非均相催化剂存在下,空化辅助从可持续原料合成脂肪酸甲酯

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The present work reports the intensification aspects for the synthesis of fatty acid methyl esters (FAME) from a non-edible high acid value Nagchampa oil (31 mg of KOH/g of oil) using two stage acid esterificadon (catalyzed by H2SO4) followed by transesterification in the presence of heterogeneous catalyst (CaO). Intensification aspects of both stages have been investigated using sonochemical reactors and the obtained degree of intensification has been established by comparison with the conventional approach based on mechanical agitation. It has been observed that reaction temperature for esterification reduced from 65 to 40 degrees C for the ultrasonic approach whereas there was a significant reduction in the optimum reaction time for transesterification from 4 h for the conventional approach to 2.5 h for the ultrasound assisted approach. Also the reaction temperature reduced marginally from 65 to 60 degrees C and yield increased from 76% to 79% for the ultrasound assisted approach. Energy requirement and activation energy for both esterification and transesterification was lower for the ultrasound based approach as compared to the conventional approach. The present work has clearly established the intensification obtained due to the use of ultrasound and also illustrated the two step approach for the synthesis of FAME from high acid value feedstock based on the use of heterogeneous catalyst for the transesterification step. (C) 2014 Elsevier B.V. All rights reserved.
机译:本工作报道了使用两阶段的酸酯化二元醇(由H2SO4催化),由不可食用的高酸值长g油(31 mg KOH / g油)合成脂肪酸甲酯(FAME)的强化方面。多相催化剂(CaO)存在下进行酯交换反应。已经使用声化学反应器研究了两个阶段的强化方面,并且通过与基于机械搅拌的常规方法进行比较来确定获得的强化程度。已经观察到,对于超声方法,酯化的反应温度从65℃降低至40℃,而对于酯基转移的最佳反应时间从常规方法的4h显着减少至超声辅助方法的2.5h。同样,对于超声辅助方法,反应温度从65℃轻微降低到60℃,产率从76%增加到79%。与常规方法相比,基于超声的方法的酯化和酯交换反应的能量需求和活化能均较低。目前的工作已经清楚地确定了由于使用超声波而获得的增强作用,并且还说明了基于多酯交换步骤使用多相催化剂从高酸值原料合成FAME的两步法。 (C)2014 Elsevier B.V.保留所有权利。

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