Induction Heating of Magnetically Susceptible Nanoparticles for Enhanced Hydrogenation of Oleic Acid.

Radio frequency (RF) induction heating was compared to conventional thermal heating for the hydrogenation of oleic acid to stearic acid. The RF reaction demonstrated decreased coke accumulation and increased product selectivity at comparable temperatures over mesoporous Fe₃O₄ catalysts composed of 28-32 nm diameter nanoparticles. The Fe₃O₄ supports were decorated with Pd and Pt active sites and served as the local heat generators when subjected to an alternating magnetic field. For hydrogenation over Pd/Fe₃O₄, both heating methods gave similar liquid product selectivities, but thermogravimetric analysis-differential scanning calorimetry measurements showed no coke accumulation for the RF-heated catalyst versus 6.5 wt % for the conventionally heated catalyst. A different trend emerged when hydrogenation over Pt/Fe₃O₄ was performed. Compared to conventional heating, the RF increased the selectivity to stearic acid by an additional 15%. Based on these results, RF heating acting upon a magnetically susceptible nanoparticle catalyst would also be expected to positively impact systems with high coking rates, for example, nonoxidative dehydrogenations. [ABSTRACT FROM AUTHOR]