NDLI: Thermal risk assessment of vegetable oil epoxidation

Content Provider	Springer Nature Link
Author	Leveneur, Sébastien Estel, Lionel Crua, Cyril
Copyright Year	2015
Abstract	This article describes thermal risk assessment of vegetable oil epoxidation by peroxycarboxylic acid. It is a liquid–liquid system where several exothermic reactions occur. Acetic acid was used as the carboxylic acid, and oleic acid was chosen as a model molecule because it is a common fatty acid in the triglyceride molecule. Differential scanning calorimetry (DSC) and accelerating rate calorimetry (ARC) were used to determine safety criteria such as the final temperature (T $_{Final}$), T $_{D24,}$ and time to maximum rate under adiabatic condition (TMR$_{ad}$). We found that the calculation of TMR$_{ad}$ based on DSC data could be incorrect when assuming a zero-order kinetic reaction. By using a process temperature of 70 °C, the extrapolated final temperature was found to be 544 °C from DSC experiments, T $_{D24}$ was estimated to 20 °C based on ARC experiment, and TMR$_{ad}$ was calculated to 164 min from ARC experiments. These criteria indicate the process can lead to a thermal runaway. Therefore, we recommend that vegetable oil epoxidation by peroxycarboxylic acid should not be performed in batch reactor, but in semi-batch mode.
Starting Page	795
Ending Page	804
Page Count	10
File Format	PDF
ISSN	13886150
Journal	Journal of thermal analysis
Volume Number	122
Issue Number	2
e-ISSN	15882926
Language	English
Publisher	Springer Netherlands
Publisher Date	2015-06-20
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Time to maximum rate under adiabatic condition TMR$_{ad}$ MTSR Adiabatic temperature rise Thermal risk assessment Green chemistry Physical Chemistry Analytical Chemistry Polymer Sciences Inorganic Chemistry Measurement Science and Instrumentation
Content Type	Text
Resource Type	Article
Subject	Physical and Theoretical Chemistry Condensed Matter Physics

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