Selective separation of valeric acid from dibasic acids using supercritical carbon dioxide

Charles A. Eckert, Frederic L.L. Pouillot, Barbara L. Knutson, Gurdev S. Gurdial, Leon S. Scott

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

Abstract

Separations of coproduct valeric acid from mixed dibasic acids is essential for a new process of producing adipic acid for nylon production. The batch fractionation of valeric acid from mixtures of valeric acid and dibasic acids consisting of methyl glutaric acid and ethyl succinic acid was carried out with su percritical carbon dioxide using a continuous flow saturation apparatus. Phase equilibria of valeric acid and mixtures of valeric acid with methyl glutaric acid with supercritical carbon dioxide were measured in the range 35-65 °C and 68-140 bar. Apparent equilibrium of a mixture of valeric acid, methyl glutaric acid, and ethyl succinic acid with carbon dioxide is also reported. A high-pressure view-cell allowed visual observation of the number of phases present. Results indicate that highly selective removal of valeric acid is possible from the mixtures of dibasic acids using supercritical carbon dioxide at 50 °C and 90 bar, with loadings of valeric acid close to 0.1 mol %. Solubility of valeric acid in the fluid phase was increased to almost 6.5 mol % at 50 °C and 138 bar but with a decrease in the selectivity for valeric acid. The data obtained were correlated using the Peng-Robinson equation with conventional quadratic mixing rules.

Original languageEnglish
Pages (from-to)1-5
Number of pages5
JournalJournal of Supercritical Fluids
Volume8
Issue number1
DOIs
StatePublished - Mar 1995

Keywords

  • acids
  • equation of state
  • phase equilibria
  • solubility
  • supercritical

ASJC Scopus subject areas

  • Chemical Engineering (all)
  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

Fingerprint

Dive into the research topics of 'Selective separation of valeric acid from dibasic acids using supercritical carbon dioxide'. Together they form a unique fingerprint.

Cite this