Abstract
Nowadays the feasibility of a change of technology in the deodorization stage of edible vegetable oil refining is being investigated. The proposed technology involves a modification in the composition of the distillates coming from the deodorization stage and their further treatment To design the apparatus which are required by the proposed technology it is necessary to study the physical properties of the distillates. The thermodynamic properties of the fatty acids: palmitic, stearic, oleic and linoleic, which are the principal components produced at the deodorization stage have been studied. The properties that have been studied were those corresponding to the critical point (critical temperature, pressure and volume), the vapour pressure-temperature relation and the latent heat of vaporisation. Different methods to estimate the above mentioned properties and some experimental published data have been compared.
Highlights
The properties tfiat have been studied were tiiose corresponding to the critical point, the vapour pressure-temperature relation and the latent heat of vaporisation
En el estudio de los componentes mayoritarios presentes en los destilados realizado por Ruiz et al (1995), utilizando aceites de oliva, soja y girasol, se pone de manifiesto la importante presencia de los ácidos grasos palmítico (16:0), esteárico (18:0), oleico (18:1) y linoleico (18:2)
Se ha realizado un estudio de algunas propiedades termodinámicas de los ácidos grasos mayoritarios de los destilados de desodorización, y entre ellos, se han escogido para el estudio el palmítico, esteárico, oleico y linoleico
Summary
Nowadays the feasibility of a change of technology in the deodortzation stage of edible vegetable oil refining is being investigated. The proposed technology involves a modification in the composition of the distillates coming from tfie deodortzation stage andtiieirfurther treatment To design the apparatus which are required by the proposed technology it is necessary to study the physical properties of the distillates. The thermodynamic properties of tiie fatty acids: palmitic, stearic, oleic and lindeic, which are the principal corrponents produced at ttie deodorizatim stage have been studied. The properties tfiat have been studied were tiiose corresponding to the critical point (critical temperature, pressure and volume), the vapour pressure-temperature relation and the latent heat of vaporisation. Different methods to estimate the above mentioned properties and some experimental published data have been compared. KEY-WORDS: Critical point—Fatty acids—Latent vaporisation heat— ThermodynamicjDroperties (estimation)—Vapour pressuretemperature relation
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