Predicting vapor–liquid equilibria of fatty systems

Abstract

In the present work, a group contribution method is proposed for the estimation of the vapor pressure of fatty compounds. For the major components involved in the vegetable oil industry, such as fatty acids, esters and alcohols, triacylglycerols (TAGs) and partial acylglycerols, the optimized parameters are reported. The method is shown to be accurate when it is used together with the UNIFAC model for estimating vapor–liquid equilibria (VLE) of binary and multicomponent fatty mixtures comprised in industrial processes such as stripping of hexane, deodorization and physical refining. The results achieved show that the group contribution approach is a valuable tool for the design of distillation and stripping units since it permits to take into account all the complexity of the mixtures involved. This is particularly important for the evaluation of the loss of distillative neutral oil that occurs during the processing of edible oils. The combination of the vapor pressure model suggested in the present work with the UNIFAC equation gives results similar to those already reported in the literature for fatty acid mixtures and oil–hexane mixtures. However, it is a better tool for predicting vapor–liquid equilibria of a large range of fatty systems, also involving unsaturated compounds, fatty esters and acylglycerols, not contemplated by other methodologies. The approach suggested in this work generates more realistic results concerning vapor–liquid equilibria of systems encountered in the edible oil industry.