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Concept
Reaction calorimeter
Summary
A reaction calorimeter is a calorimeter that measures the amount of energy released (exothermic) or absorbed (endothermic) by a chemical reaction. These measurements provide a more accurate picture of such reactions.
When considering scaling up a reaction to large scale from lab scale, it is important to understand how much heat is released. At a small scale, heat released may not cause a concern, however when scaling up, build up can be extremely dangerous.
Crystallizing a reaction product from solution is a highly cost effective purification technique. It is therefore valuable to be able to measure how effectively crystallization is taking place in order to be able to optimize it. The heat absorbed by the process can be a useful measure.
The energy being released by any process in the form of heat is directly proportional to the rate of reaction and hence reaction calorimetry (as a time resolved measurement technique) can be used to study kinetics.
The use of reaction calorimetry in process development has been historically limited due to the cost implications of these devices however calorimetry is a fast and easy way to fully understand the reactions which are conducted as part of a chemical process.
Heat flow calorimetry measures the heat flowing across the reactor wall and quantifying this in relation to the other energy flows within the reactor.
where
= process heating (or cooling) power (W)
= overall heat transfer coefficient (W/(m2K))
= heat transfer area (m2)
= process temperature (K)
= jacket temperature (K)
Heat flow calorimetry allows the user to measure heat whilst the process temperature remains under control. While the driving force Tr − Tj is measured with a relatively high resolution, the overall heat transfer coefficient U or the calibration factor UA respectively, is determined by means of calibration before and after the reaction takes place. The calibration factor UA (or the overall heat transfer coefficient U) are affected by the product composition, process temperature, agitation rate, viscosity, and the liquid level.
Official source
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