Investigation Into The Kinetics Of Palm Kernel Oil Hydrolysis

Orua O  Antia; Emmanuel J  Akpabio  and Aniekan Offiong

doi:10.17485/ijst/2012/v5i11.11

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Investigation Into The Kinetics Of Palm Kernel Oil Hydrolysis

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Indian Journal of Science and Technology

DOI: 10.17485/ijst/2012/v5i11.11

Year: 2012, Volume: 5, Issue: 11, Pages: 1-7

Original Article

Investigation Into The Kinetics Of Palm Kernel Oil Hydrolysis

^*Orua O. Antia ¹, Emmanuel J. Akpabio² and Aniekan Offiong³

¹Department of Agricultural and Food Engineering, University of Uyo, Uyo,
²Department of Chemical and Petroleum Engineering, University of Uyo,
³Department of Mechanical Engineering, University of Uyo. Akwa Ibom State, Nigeria [email protected], [email protected], [email protected]
*Author For Correspondence
Orua O. Antia
Department of Agricultural and Food Engineering
Email: [email protected]

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

The kinetics of producing glycerol and fatty acid from palm kernel oil hydrolysis using only water was studied at various temperatures and pressures. At 1.622 water to oil ratio by weight, a maximum extent of hydrolysis was obtained as 96.85 percent at the temperature of 5410 K, pressure 500 psi (34 atm) and induction period of 5 hours. Kinetic models are proposed. A Pseudo first order (irreversible) homogeneous reaction model was found to best fit the experimental data obtained. A rate equation for the reaction was developed.
Keywords: Hydrolysis, Palm Kernel Oil, Kinetics, Glycerol and Fatty acid.