2011
DOI: 10.1016/j.apcata.2010.03.047
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Hydrolysis of vegetable oils and fats to fatty acids over solid acid catalysts

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Cited by 93 publications
(83 citation statements)
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“…These results showed that the limitation step for the hydrolysis of the oil was attributed to the first step (the formation of DAG by the hydrolysis of TAG). Figure 1 also shows that the content of fatty acids in the product sharply increased with the increase in hydrolysis time from 0 to 12 h, and at 24 h, and the hydrolysis reaction reached equilibrium at 24 h. Similar results can also be found in the chemical (Fe-Zn double-metal cyanide)-catalyzed hydrolysis of oil (Satyarthi et al, 2011). a Numbers were run at random.…”
Section: Reaction Progress Of the Hydrolysis Of Phoenixsupporting
confidence: 66%
See 1 more Smart Citation
“…These results showed that the limitation step for the hydrolysis of the oil was attributed to the first step (the formation of DAG by the hydrolysis of TAG). Figure 1 also shows that the content of fatty acids in the product sharply increased with the increase in hydrolysis time from 0 to 12 h, and at 24 h, and the hydrolysis reaction reached equilibrium at 24 h. Similar results can also be found in the chemical (Fe-Zn double-metal cyanide)-catalyzed hydrolysis of oil (Satyarthi et al, 2011). a Numbers were run at random.…”
Section: Reaction Progress Of the Hydrolysis Of Phoenixsupporting
confidence: 66%
“…Traditionally, fatty acids can be prepared from natural oils and fats using chemical catalysts (acid or base) (Murty et al, 2002;Satyarthi et al, 2011). However, according to the previous report (Aued-Pimentel et al, 2004), the structure of cyclopropene in sterculic acid can be destroyed by acid.…”
Section: Introductionmentioning
confidence: 99%
“…Nanoscopic ZnO was prepared using Zn(NO 3 ) 2 Á6H 2 O and polyethylene glycol (PEG-4000, Loba Chem.) [34].…”
Section: Catalyst Preparationmentioning
confidence: 95%
“…Nas primeiras horas das reações de hidrólise enzimática do óleo de oliva, foi observado o período de indução, o que pode ser atribuído a miscibilidade limitada da água no óleo (Satyarthi, 2011). A reação teve um início lento, e conforme moléculas de DAG e MAG foram formadas, a miscibilidade de água no óleo foi favorecida, promovendo maior contato entre as fases resultando no aumento da velocidade de reação.…”
Section: Efeito Da Concentração De áGuaunclassified