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The Effect of Ultrasonic Energy on Esterification of Vegetable Oil  

Lee, Seung-Bum (Department of Environment & Bioengineering, Kyungwon University)
Lee, Jae-Dong (Department of Environment & Bioengineering, Kyungwon University)
Publication Information
Applied Chemistry for Engineering / v.20, no.5, 2009 , pp. 532-535 More about this Journal
Abstract
In this study, the fatty acid methyl ester was prepared from the vegetable oil by inducing ultrasound energy. The ultrasound energy was applied to the esterification reaction for heating and stirring effects. Ultrasonic induction results in the shortened reaction time and brings the increase of the methyl ester yield. However, the continuous introduction of ultrasound during the esterification reaction results in temperature increase, then the over-heating of reaction temperature was ineffective. Therefore, the system temperature was controlled at constant temperature state with the cooling circulation. The ultrasound induction reaction had the fatty acid methyl ester yield of 93% at the reaction time was 30 minutes, faster than the traditional esterification process.
Keywords
ultrasound energy; esterification; vegetable oil; methyl ester yield;
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