Determination of the Kinetics and Thermodynamics Parameters of Biodiesel Oxidation Reaction Obtained from an Optimized Mixture of Vegetable Oil and Animal Fat

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• 作者：Diego Galvan ; Juliane R. Orives ; Rodolfo L. Coppo ; Elis芒ngela T. Silva ; Karina G. Angilelli ; Dion铆sio Borsato
• 刊名：Energy & Fuels
• 出版年：2013
• 出版时间：November 21, 2013
• 年：2013
• 卷：27
• 期：11
• 页码：6866-6871
• 全文大小：254K
• 年卷期：v.27,no.11(November 21, 2013)
• ISSN：1520-5029

文摘

The temperature influence on the oxidation stability of biodiesel from ternary mixture of vegetable oil and animal fat (50% of soybean oil, 20% of beef tallow, and 30% of poultry fat) was evaluated at temperatures ranging from 110 to 130 掳C applying the Arrhenius and Eyring equations. The kinetics and thermodynamics parameters determined, considering first-order reaction rate kinetics, were rate constant (k), varying from 0.5479 to 1.7110 h^鈥?, activation energy (E_a) of 72.01 kJ mol^鈥?, pre-exponential factor (A) of 3.84 脳 10⁹ h^鈥?, enthalpy of activation (螖H^{鈥?/sup>) of 68.75 kJ mol鈥?, entropy of activation (螖S鈥?/sup>) of 鈭?2.05 J K鈥? mol鈥?, and Gibb鈥檚 free energy of activation (螖G鈥?/sup>) average of 97.08 kJ mol鈥?. Based on the activation complex theory (ACT), the thermodynamic activation parameters indicated a nonspontaneous, endergonic, and endothermic process: 螖G鈥?/sup> > 0, 螖H鈥?/sup> > 0, and 螖S鈥?/sup> < 0, with estimated storage time of 149.82 d at 25 掳C.}