Thermodynamic liquid - solid balance of fatty acids for palm and kernel-oil
Publicación:
Revista Palmas; Vol. 28 Núm. especial, (2007); 149-161
0121-2923
Revista Palmas; Vol. 28 Núm. especial, (2007); 149-161
0121-2923
Abstract
Fatty acids are the basic components of vegetable oils and fats. In the food, oleochemical, pharmaceutical, and cosmetics industries and in the production of biodiesel from palm oil, it is very important to know the liquid-solid balance, in order to determine the degree of separation and the quality of the product. In this work a thermodynamic model has been implemented to calculate the balance of liquid-solids in multicomponent mixtures of fatty acids in a wide range of compositions and temperatures. The model was successful in predicting the liquid-solid behavior of eight mixtures of fatty acids taken from the literature. The identification of the characteristics of the present phenomena is a potential application for modeling of processes in different palm industries by scaling and adjusting the data to real-world conditions. Los ácidos grasos son los constituyentes básicos de los aceites y grasas de origen vegetal. En las industrias alimentarias, oleoquímica, farmacéutica, cosmética y obtención de biodiesel a partir de aceite de palma, es de gran importancia el conocimiento del equilibrio sólido-líquido para determinar el grado de separación y la calidad del producto. En el presente trabajo se implementó un modelo termodinámico para el cálculo del equilibrio líquido-sólido de mezclas multicomponentes de ácidos grasos en un amplio rango de composición y temperaturas. El modelo demostró predicciones satisfactorias al representar el comportamiento líquido-sólido de ocho mezclas de ácidos grasos tomados de la literatura. La identificación de las características del fenómeno presentadas, es una aplicación potencial para el modelamiento de los procesos en las diferentes industrias de palma de aceite al escalar y ajustar los datos de laboratorio a condiciones reales.
Fatty acids are the basic components of vegetable oils and fats. In the food, oleochemical, pharmaceutical, and cosmetics industries and in the production of biodiesel from palm oil, it is very important to know the liquid-solid balance, in order to determine the degree of separation and the quality of the product. In this work a thermodynamic model has been implemented to calculate the balance of liquid-solids in multicomponent mixtures of fatty acids in a wide range of compositions and temperatures. The model was successful in predicting the liquid-solid behavior of eight mixtures of fatty acids taken from the literature. The identification of the characteristics of the present phenomena is a potential application for modeling of processes in different palm industries by scaling and adjusting the data to real-world conditions.
Palabras clave:
aceite de palma
aceite de palmiste
ácidos grasos
oleína
estearina
aceite de palma
aceite de palmiste
ácidos grasos
oleína
estearina