Catalytic Epoxidation of Palm Oil Using an In Situ Peracid Mechanism: Optimization and Kinetic Model
摘要
The epoxidation of fatty acids derived from plant-based oils has gained interest due to the increasing demand for environmentally sustainable epoxides from these sources as well as due to their sustainability, renewability, and biodegradability. However, one of the challenges in this study is establishing the appropriate conditions for the epoxidation reaction, such as the optimal variables value, in order to achieve the best epoxidation results. Palm cooking oil (PCO) was epoxidized via an in situ peracid mechanism using acetic acid and hydrogen peroxide known as peracetic acid and using sulphuric acid as a catalyst. Under optimal conditions (70 °C, 30 min, 0.2 g catalyst, hydrogen peroxide:PCO ratio 1.5, acetic acid: PCO ratio 0.5, and 300 rpm), the maximum relative conversion to oxirane achieved 18%. A genetic algorithm confirmed the accuracy of the kinetic model, aligning well with experimental data.