Device for preparing polyamide 5X, separation method and production equipment and method of polyamide 5X
A technology of polyamide and separation device, applied in the direction of separation method, chemical instrument and method, evaporation, etc., can solve the problems such as ineffective water removal, achieve enhanced stirring effect, reduce gel formation, and good separation effect
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[0075] Preparation of polyamide salt solution
[0076] Under the protection of nitrogen, the high-concentration 1,5-pentanediamine is diluted with degassed deionized water to a certain concentration solution (30%-50%). The aliphatic dibasic acid and the diluted 1,5-pentanediamine are continuously added to the reactor at the same time, and the cooling water removes the heat of reaction during the neutralization reaction in time. During the neutralization process, the pH value of the solution is constantly detected, so that the mol ratio of the diamine / diacid in the reactor is slightly lower than 1. After stabilization, the resulting salt solution is transferred to the reactor in series behind (can be connected in series) multiple units, but generally not more than 3 units), use diamine aqueous solution to further neutralize step by step and adjust the molar ratio of diamine / diacid and the mass concentration of salt, and control the flow of diamine aqueous solution with the data...
Embodiment 1
[0091] Configuration pH is 7.95 the 56 salt solutions of 65% concentration, carry out polymerization according to the condition of table 1 by the production equipment of described polyamide 5X, the kettle body pressure is 210mmHgA, obtain the slice that relative viscosity is 68.9, and its terminal amino content is 40.4.
Embodiment 2
[0093] Configuration pH is the 56 salt solution of 65% concentration of 8.05, carries out polymerization according to the condition of implementing 1 through the production equipment of described polyamide 5X, but the pressure of still body is adjusted to 180mmHg A, and output improves 20% compared with embodiment 1 %, to obtain slices with a relative viscosity of 69.7 and an amino group content of 40.1.
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