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Offiong, Aniekan
- Investigation into the Kinetics of Palm Kernel Oil Hydrolysis
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Authors
Affiliations
1 Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom State, NG
2 Department of Chemical and Petroleum Engineering, University of Uyo, Uyo, Akwa Ibom State
3 Department of Mechanical Engineering, University of Uyo. Akwa Ibom State, NG
1 Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom State, NG
2 Department of Chemical and Petroleum Engineering, University of Uyo, Uyo, Akwa Ibom State
3 Department of Mechanical Engineering, University of Uyo. Akwa Ibom State, NG
Source
Indian Journal of Science and Technology, Vol 5, No 11 (2012), Pagination: 3623-3629Abstract
The kinetics of producing glycerol and fatty acid from palm kernel oil hydrolysis using only water was studied at various temperatures and pressures. At 1.622 water to oil ratio by weight, a maximum extent of hydrolysis was obtained as 96.85 percent at the temperature of 541°K, pressure 500 psi (34 atm) and induction period of 5 hours. Kinetic models are proposed. A Pseudo first order (irreversible) homogeneous reaction model was found to best fit the experimental data obtained. A rate equation for the reaction was developed.Keywords
Hydrolysis, Palm Kernel Oil, Kinetics, Glycerol and Fatty AcidFull Text
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