Hydrolysis of vegetable oils in sub- and supercritical water

Journal Article · Sat Mar 01 00:00:00 EST 1997 · Industrial and Engineering Chemistry Research

DOI:https://doi.org/10.1021/ie960668f· OSTI ID:458471

Holliday, R L; King, J W; List, G R ^[1]

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1. National Center for Agricultural Utilization Research, Peoria, IL (United States)

Water, in its subcritical state, can be used as both a solvent and reactant for the hydrolysis of triglycerides. In this study, soybean, linseed, and coconut oils were successfully and reproducibly hydrolyzed to free fatty acids with water at a density of 0.7 g/mL and temperatures of 260--280 C. Under these conditions the reaction proceeds quickly, with conversion of greater than 97% after 15--20 min. Some geometric isomerization of the linolenic acids was observed at reaction temperatures as low as 250 C. Reactions carried out at higher temperatures and pressures, up to the critical point of water, produced either/or degradation, pyrolysis, and polymerization, of the oils and resultant fatty acids.

• OSTI ID: 458471
• Journal Information: Industrial and Engineering Chemistry Research, Vol. 36, Issue 3; Other Information: PBD: Mar 1997
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
LINSEED OIL
SOYBEAN OIL
VEGETABLE OILS
HYDROLYSIS
COCONUTS
CARBOXYLIC ACIDS
SUPERCRITICAL STATE
WATER