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NTERFACIAL tension in liquid-liquid systems of interest for the industry of edible vegetable oils and biofuels

Grant number: 18/21558-3
Support type:Regular Research Grants
Duration: December 01, 2018 - November 30, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Cintia Bernardo Gonçalves
Grantee:Cintia Bernardo Gonçalves
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Assoc. researchers:Roberta Ceriani ; Rodrigo Corrêa Basso

Abstract

Summary:The interfacial tension is an extremely important property for the improvement of processes that involve the contact between two liquid phases, especially when applied to partially miscible systems. The objective of this research project is to obtain interfacial tension data between the phases formed in the production of biofuels and during the application of the liquid-liquid extraction process (LLE) in the alternative refining of edible vegetable oils using alcoholic solvents. The precise knowledge of this property is an important tool for the optimization of these processes, as well as for the development of large scale equipment. Additionally, it is intended to study mathematical models for the calculation of this physical property in multicomponent systems, a tool of extreme importance for the industry when the experimental data required are not available. The overall compositions of the mixtures will be planned according to phase equilibrium data for the systems already available in the literature or made available by collaborators of this research, in order to guarantee the formation of two liquid phases. The database formed throughout the project and the feasibility study of the application of predictive equations in complex systems will fill a gap in the knowledge of physical properties in multicomponent liquid-liquid systems. This proposal will be performed on the Separations Engineering Laboratory (LES), located in the Department of Food Engineering (ZEA), the FZEA/USP, and is inserted in the line of research "Physical Properties of Liquid Food", coordinated by Prof. Dr. Cintia B. Gonçalves. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PINTO, CAMILA N.; FRUGOLI, GABRIEL Z.; FLORIDO, PRISCILA M.; ATZINGEN, GUSTAVO V.; RODRIGUES, CHRISTIANNE E. C.; GONCALVES, CINTIA B. Viscosities and Densities of Fatty Alcohol Mixtures from 298.15 to 338.15 K: Estimation by Kay's Rule and Prediction by the UNIFAC-VISCO and GC-UNIMOD Group Contribution Methods. JOURNAL OF CHEMICAL AND ENGINEERING DATA, v. 64, n. 5, SI, p. 1937-1947, MAY 2019. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.