Optimization and kinetic study of butyl capryl production by ohmic heating

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-05-01 Epub Date: 2025-03-24 DOI:10.1016/j.lwt.2025.117678
Sara Jafari , Malihe Keramat , Mohammad Ali Nematollahi , Mohammad-Taghi Golmakani , Mehrdad Niakousari
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Abstract

The objective of the present research was to evaluate the impact of the ohmic heating technique on butyl caprylate production. The impact of butanol to caprylic acid molar ratio, temperature, and catalyst type on the butyl caprylate production was investigated. In addition, the kinetic of butyl caprylate production was investigated. In the ohmic heating technique, a butanol: caprylic acid molar ratio of 1:2 showed the highest conversion. Amberlyst 15 dry exhibited higher conversion than other catalysts. Production of butyl caprylate obeyed the Eley Rideal model. The ohmic heating technique exhibited higher esterification rate constant than the conventional method. Ohmic heating technique reduced the activation energy by 60.51 %, compared to that of conventional process. The CO2 emission and electrical energy consumption in ohmic heating technique was lower than that of conventional method. In conlusion, ohmic heating technique can use as an efficient and cheap technique for butyl caprylate production.
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欧姆加热法生产癸基丁酯的优化及动力学研究
本研究的目的是评价欧姆加热技术对辛酸丁酯生产的影响。考察了丁醇与辛酸的摩尔比、温度和催化剂类型对辛酸丁酯产率的影响。此外,还研究了辛酸丁酯的合成动力学。在欧姆加热技术中,丁醇与辛酸摩尔比为1:2时转化率最高。Amberlyst 15 dry表现出比其他催化剂更高的转化率。辛酸丁酯的生产符合Eley理想模型。欧姆加热技术比常规方法具有更高的酯化速率常数。与传统工艺相比,欧姆加热技术降低了60.51%的活化能。欧姆加热技术的CO2排放量和电能消耗均低于常规加热方法。综上所述,欧姆加热技术是一种高效、廉价的生产辛酸丁酯的技术。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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