2010
DOI: 10.1080/00986445.2010.512549
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REACTIVE EXTRACTION OF LEVULINIC ACID FROM AQUEOUS SOLUTIONS WITH TRI-n-OCTYLAMINE (TOA) IN 1-OCTANOL: EQUILIBRIA, KINETICS, AND MODEL DEVELOPMENT

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Cited by 26 publications
(17 citation statements)
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“…As it has been reported that many times in the literature amines are effective extractants for removal of carboxylic acid [16][17][18][19][20][21][22][23]. But there is not enough knowledge about the effect of amine mixtures on reactive extraction.…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…As it has been reported that many times in the literature amines are effective extractants for removal of carboxylic acid [16][17][18][19][20][21][22][23]. But there is not enough knowledge about the effect of amine mixtures on reactive extraction.…”
Section: Discussionmentioning
confidence: 99%
“…But, two different amines have not been used widely for separation of carboxylic acid. Also there is not sufficient works about itaconic acid extraction from aqueous solution by reactive extraction [15][16][17][18][19][20].…”
mentioning
confidence: 99%
“…Reactive extraction is a separation technique used to enhance the extraction of solute from the AP to the OP. The extractant molecule reacts with the solute molecule to form a reaction complex, which will stabilize in OP due to the hydrogen bonding with 1-hexanol and hydrophobic nature of complex [6]. Reactive extraction has various rewards like enhanced reactor productivity, ameliorate control over pH in the bioreactor, reduces the downstream processing load, minimizes the solvent recovery cost, phase equilibrium enhanced and higher efficiency [3,7].…”
Section: Introductionmentioning
confidence: 99%
“…In these cases, the performance of the extraction process can be enhanced by reactive extraction with an extractant added into the organic phase. Thus, reactive extraction using extractants of organophosphoric or high molecular amine types have been successfully applied to the separation of some carboxylic acids obtained by fermentation (Schuegerl, 1994;Caşcaval et al, 2004;Keshav et al, 2009;Kumar et al, 2010;Tuyun and Uslu, 2011;Caşcaval and Galaction, 2012).…”
Section: Introductionmentioning
confidence: 99%