ESTERIFICACIÓN DE LOS ÁCIDOS GRASOS LIBRES (FFA) DEL ACEITE CRUDO DE PALMA. CALENTAMIENTO CONVENCIONAL VS MICROONDAS
Abstract
Se describen los principales efectos que tiene la radiación microondas, en contraste con la convencional, en la reacción de esterificación de los ácidos grasos libres (FFA) del aceite crudo de palma. Dicha reacción se realiza para disminuir el valor de acidez desde 13 a 1%, con el fin de evitar la formación de jabón y emulsiones que disminuyen el rendimiento de la reacción de transesterificación para la obtención de biodiésel. El empleo de resinas como catalizadores heterogéneos se presenta como una alternativa viable técnica, económica y ambientalmente. El uso de las microondas favorece la reacción por efectos de calentamiento dieléctrico localizado de los alcoholes y el catalizador.Downloads
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