Abstract
The kinetics of epoxidation of vegetable oils by traditional route (formic acid) or novel routes (peroxophosphatotungstate, methyltrioxorhenium) with hydrogen peroxide (H2O2, 30 wt. %) were investigated. The mathematical models describing the kinetics of epoxidation were developed. Using a linear fit method, kinetic parameters were estimated by fitting experimental data. The activation energy of the epoxidation reaction decreased in the following order: peroxophosphatotungstate > formic acid > methyltrioxorhenium. Other oils were also investigated under the same conditions. Results showed that the activation energy of epoxidation was in the order; rapeseed oil < fatty acid methyl ester < soybean oil < sunflower oil. Thermodynamic parameters of the epoxidation of vegetable oils were also obtained.
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