Extraction of free fatty acids from peanut oil and avocado seed oil: Liquid-liquid equilibrium data at 298.2 K
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2008
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Resumo |
The present paper reports phase equilibrium experimental data for two systems composed by peanut oil or avocado seed oil + commercial oleic acid + ethanol + water at 298.2 K and different water contents in the solvent. The addition of water to the solvent reduces the loss of neutral oil in the alcoholic phase and improves the solvent selectivity. The experimental data were correlated by the NRTL and UNIQUAC models. The global deviations between calculated and experimental values were 0.63 % and 1.08 %, respectively, for the systems containing avocado seed oil. In the case of systems containing peanut oil those deviations were 0.65 % and 0.98 %, respectively. Such results indicate that both models were able to reproduce correctly the experimental data, although the NRTL model presented a better performance. |
Identificador |
JOURNAL OF CHEMICAL AND ENGINEERING DATA, v.53, n.8, p.1698-1704, 2008 0021-9568 http://producao.usp.br/handle/BDPI/26847 10.1021/je7007186 |
Idioma(s) |
eng |
Publicador |
AMER CHEMICAL SOC |
Relação |
Journal of Chemical and Engineering Data |
Direitos |
restrictedAccess Copyright AMER CHEMICAL SOC |
Palavras-Chave | #ETHANOL PLUS WATER #RICE BRAN OIL #SOLVENT-EXTRACTION #VEGETABLE-OILS #OLEIC-ACID #CORN-OIL #PHASE-EQUILIBRIUM #SOYBEAN OIL #SYSTEMS #DEACIDIFICATION #Chemistry, Multidisciplinary #Engineering, Chemical |
Tipo |
article original article publishedVersion |