Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol

被引：28

作者：

Cuevas, Maite S. ^{[1
,2
]}

Rodrigues, Christianne E. C. ^{[1
]}

Meirelles, Antonio J. A. ^{[2
]}

机构：

[1] Univ Sao Paulo, Dept Food Engn ZEA FZEA, Separat Engn Lab, LES, BR-13635900 Pirassununga, SP, Brazil

[2] Univ Estadual Campinas, Dept Food Engn DEA FEA, EXTRAE, BR-13083862 Campinas, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 95卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Liquid-liquid extraction; Deacidification; Sunflower seed oil; Response surface analysis; UNIQUAC model; LIQUID-LIQUID EQUILIBRIUM; PLUS WATER; 298.2; K; OLEIC-ACID; ALTERNATIVE SOLVENTS; COTTONSEED OIL; FATTY-ACIDS; SEED OIL; EXTRACTION; SYSTEMS;

D O I：

10.1016/j.jfoodeng.2009.05.009

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work presents liquid-liquid experimental data for systems composed of sunflower seed oil, ethanol and water from 10 to 60 degrees C. The influence of process variables (temperature (T) and water concentration in the solvent (W)) on both the solvent content present in the raffinate (S-RP) and extract (S-EP) phases and the partition of free fatty acids (k(2)) was evaluated using the response surface methodology, where flash calculations were performed for each trial using the UNIQUAC equation. Water content in the solvent was the most important factor on the responses of S-EP and k(2). Additionally, statistical analysis showed that the S-RP was predominantly affected by temperature factor for low water content in the solvent. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：291 / 297

页数：7

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