长链脂肪醇酯化工艺热安全风险研究与安全工艺优化

Improvements to Long Chain Fatty Alcohol Esterification and Risk Assessment of Thermal Safety

以长链脂肪醇和氨基磺酸酯化反应为研究对象,使用反应量热仪(RC1mx)和绝热加速量热仪(ARC)获得工艺一的绝热温升、失控体系可能达到的最高温度等热数据,风险评估工艺一反应风险等级为4级。利用实时原位红外光谱仪(ReactIR)对比了不同加料方式和反应温度,获得改进工艺,改进工艺的反应温度提高至130℃,氨基磺酸一次性改为分四次等量投料。改进工艺的反应风险等级为2级,安全性显著提高,可投入工业化生产。

In this article,esterification of long chain fatty alcohol and sulfamic acid was selected as the research object,and thermal data including adiabatic temperature rise and possible maximum temperature of runaway system were obtained by reaction calorimeter(RC1mx)and accelerating rate calorimeter(ARC).The reaction risk level of the original process was level 4 for risk assessment.Real-time in situ infrared spectrometer(ReactIR)was used to compare the difference of feeding methods and reaction temperatures,so as to deeply investigate the safety improved process.The reaction temperature of the improved process was increased to 130℃,and the feeding method of sulfamic acid was changed from one-time feeding to four-time feeding with equal amount.The reaction risk level of the improved process is decreased to level 2,thus the safety is significantly improved,and it can be put into industrial production.