Abstract
The kinetics of vegetable oil epoxidation in the presence of different families of surfactants was conducted in an RC1 calorimetric reactor, to explore the micellar effect on the overall rate and kinetic parameters of the reaction. The reaction time was reduced by 2 to 3 hours compared to that obtained in the absence of micelles. A kinetic model is proposed whose parameters are estimated using a method based on the reconstruction of the thermal power profile released by the synthesis. The activation energy of the epoxidation reaction is 44.08 kJ. Safety parameters (MTSR, MTT, TD24) are also determined to study the possibility and severity of thermal runaway.
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