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Microwave-assisted preparation of polyphosphoric acid in a continuous-flow reactor

  • Jinghua Ye ORCID logo , Chun Zhang , Taotao Gao and Huacheng Zhu EMAIL logo
Published/Copyright: November 23, 2021

Abstract

Polyphosphoric acid (PPA) is widely used in inorganic salt production, petrochemical industry, electronic material preparation and other manufacturing industries. Conventional preparation methods of PPA has disadvantages of pollution, high energy consumption and long production time. To address this problem, microwave continuous-flow preparation may be a desirable way due to its advantages of environmentally-friendly, rapidity and high efficiency. Therefore, to explore the process of preparing PPA by microwave continuous-flow method, a continuous-flow microwave reactor was designed for the dehydration process of orthophosphoric acid to prepare PPA in this paper. The microwave-assisted dehydration process was studied in comparison with the conventional dehydration process and the “closed” microwave-assisted dehydration process in terms of energy efficiency, process times and treatment capacity. The effect of input microwave power, reduced pressure and inlet flow velocity of orthophosphoric acid on the performance of the dehydration process was studied. The results showed that the influence of the microwave power on the temperature rise process during dehydration is greater than that of the reduced pressure. Moreover, the inlet flow rate has a great impact on the treatment capacity and product quality of the dehydration process. Bedsides, the comparison with the other two methods showed that microwave heating can effectively shorten the dehydration time, and the continuous-flow treatment can effectively improve the treatment capacity of microwave heating. The perspectives of the process scale-up by continuous-flow microwave heating method is also discussed.


Corresponding author: Huacheng Zhu, College of Electronics and Information Engineering, Sichuan University, Chengdu, 610065, China, E-mail:

Funding source: Open Fund of National Research and Development Center of Coarse Cereals Processing Technology, Key Laboratory of Coarse Cereals Processing, Ministry of Agriculture and Rural Areas

Award Identifier / Grant number: 2020CC008

Funding source: Key Technology Project of Shunde District

Award Identifier / Grant number: 2130218002514

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This work was supported by the Open Fund of National Research and Development Center of Coarse Cereals Processing Technology, Key Laboratory of Coarse Cereals Processing, Ministry of Agriculture and Rural Areas (Grant No. 2020CC008) and Key Technology Project of Shunde District (Grant No. 2130218002514).

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2021-07-28
Accepted: 2021-11-12
Published Online: 2021-11-23

© 2021 Walter de Gruyter GmbH, Berlin/Boston

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