Salt Effect on the Liquid–Liquid Equilibrium for the Water–Ethylene Glycol–Ethylene Glycol Diacetate System

The salt effect on the liquid–liquid equilibrium (LLE) for the water–ethylene glycol (EG)–ethylene glycol diacetate (EGDA) system was studied at 303.2 K and 101.3 kPa. The influence of different NaCl concentrations (0, 5, 15, and 20 wt %) and salt types (NaCl, CaCl2, and KCl) on the equilibrium systems was researched. The distribution coefficients and separation factors were calculated to evaluate the effect of the EG extraction. The results show that the addition of salt increases the two-phase region of the equilibrium system and the order of the effect of salt types is as follows: CaCl2 > NaCl > KCl. The reliability of the experimental data was validated by the Eisen–Joffe equation. The NRTL model was applied to correlate the experimental data; the low values of MAD and RMSD confirmed the good correlation of the experimental results.