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Effect of Reaction Scale up on Properties of Epoxidized Canola Oil

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2012 Dallas, Texas, July 29 - August 1, 2012  121337172.(doi:10.13031/2013.41750)
Authors:   Ewumbua M Monono, Darrin M Haagenson, Dennis W Wiesenborn
Keywords:   Epoxidized vegetable oil, Hydrogen peroxide addition, temperature, oxirane

Epoxidized vegetable oil (EVO) has been successfully used as a renewable resin in coatings and composite materials. A number of investigations have reported synthesis of epoxies from small batch (< 300 g) of a variety of vegetable oils. Reaction scaled-up beyond 300 g, in turn, requires increased understanding of exothermic reaction phenomena. Hydrogen peroxide (H2O2) addition increases temperature, but investigating different addition rates at different temperatures has not been reported.

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