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

[Image: see text] 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 Fe(3)O(4) catalysts composed of 28–32 nm diameter nanoparticles. The Fe(3)O(4) 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/Fe(3)O(4), 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/Fe(3)O(4) 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.