Local Overheating Explains the Rate Enhancement of Xylose Dehydration under Microwave Heating

Luca Ricciardi; Willem Verboom; Jean Paul Lange; Jurriaan Huskens

doi:10.1021/acssuschemeng.9b03580

Local Overheating Explains the Rate Enhancement of Xylose Dehydration under Microwave Heating

Luca Ricciardi, Willem Verboom^*, Jean Paul Lange^*, Jurriaan Huskens^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

21 Citations (Scopus)

188 Downloads (Pure)

Abstract

The NH₄Cl-assisted dehydration of xylose to furfural was studied using traditional and microwave heating. Significant differences in rate, pH profiles, and selectivity profiles were observed between both heating systems. A comparative kinetic analysis showed 7-13 times higher first-order rate constants for the xylose dehydration reaction under microwave heating. Dedicated experiments with varying irradiation power and liquid mixing intensity suggested that the differences are due to the development of overheated areas under microwave heating. This hypothesis was supported by modeling the rate enhancement observed under microwave heating using a simple kinetic model that assumes a minor overheated fraction amid a bulk liquid at target temperature.

Original language	English
Pages (from-to)	14273-14279
Number of pages	7
Journal	ACS Sustainable Chemistry and Engineering
Volume	7
Issue number	16
DOIs	https://doi.org/10.1021/acssuschemeng.9b03580
Publication status	Published - 19 Aug 2019

Keywords

UT-Hybrid-D
Kinetic model
MAOS
Microwave effect
Overheating
Furfural

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acssuschemeng.9b03580Final published version, 1.61 MBLicence: CC BY-NC-ND

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title = "Local Overheating Explains the Rate Enhancement of Xylose Dehydration under Microwave Heating",

abstract = "The NH4Cl-assisted dehydration of xylose to furfural was studied using traditional and microwave heating. Significant differences in rate, pH profiles, and selectivity profiles were observed between both heating systems. A comparative kinetic analysis showed 7-13 times higher first-order rate constants for the xylose dehydration reaction under microwave heating. Dedicated experiments with varying irradiation power and liquid mixing intensity suggested that the differences are due to the development of overheated areas under microwave heating. This hypothesis was supported by modeling the rate enhancement observed under microwave heating using a simple kinetic model that assumes a minor overheated fraction amid a bulk liquid at target temperature.",

keywords = "UT-Hybrid-D, Kinetic model, MAOS, Microwave effect, Overheating, Furfural",

author = "Luca Ricciardi and Willem Verboom and Lange, {Jean Paul} and Jurriaan Huskens",

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AU - Verboom, Willem

AU - Lange, Jean Paul

AU - Huskens, Jurriaan

N1 - ACS deal

PY - 2019/8/19

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N2 - The NH4Cl-assisted dehydration of xylose to furfural was studied using traditional and microwave heating. Significant differences in rate, pH profiles, and selectivity profiles were observed between both heating systems. A comparative kinetic analysis showed 7-13 times higher first-order rate constants for the xylose dehydration reaction under microwave heating. Dedicated experiments with varying irradiation power and liquid mixing intensity suggested that the differences are due to the development of overheated areas under microwave heating. This hypothesis was supported by modeling the rate enhancement observed under microwave heating using a simple kinetic model that assumes a minor overheated fraction amid a bulk liquid at target temperature.

AB - The NH4Cl-assisted dehydration of xylose to furfural was studied using traditional and microwave heating. Significant differences in rate, pH profiles, and selectivity profiles were observed between both heating systems. A comparative kinetic analysis showed 7-13 times higher first-order rate constants for the xylose dehydration reaction under microwave heating. Dedicated experiments with varying irradiation power and liquid mixing intensity suggested that the differences are due to the development of overheated areas under microwave heating. This hypothesis was supported by modeling the rate enhancement observed under microwave heating using a simple kinetic model that assumes a minor overheated fraction amid a bulk liquid at target temperature.

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KW - Kinetic model

KW - MAOS

KW - Microwave effect

KW - Overheating

KW - Furfural

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M3 - Article

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JO - ACS Sustainable Chemistry and Engineering

JF - ACS Sustainable Chemistry and Engineering

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ER -

Local Overheating Explains the Rate Enhancement of Xylose Dehydration under Microwave Heating

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