tBound cleavage at carboxyl group-glycerol backbone position of triglyceride of sunflower oil during thethermal cracking reaction was studied. Required experiments were performed in a continuous tubularreactor at atmospheric pressure. Experimental results showed that cracking at each bond of OC O Cdepends on the temperature. At low process temperatures, decarboxylation was enhanced, while at hightemperature more fatty acids were formed. When liquid products were fractionated into some light toheavy cuts, the distribution of fatty acids was observed. Concentration of COOH group in the cuts showedthat at the cracking conditions, carboxylic acid head of fatty acids was more stable than their hydrocarbonchain, so the second bound cleavage step had been taken place along the hydrocarbon chain and lighterfatty acids were formed. As a result, a more accurate mechanism for thermal cracking of triglycerides isrecommended. The presented mechanism would help the experimentalists to have an ccurate predictionof the products for thermal cracking process of triglycerides.
کلید واژگان :Bond CLeavage,
ارزش ریالی : 600000 ریال
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