Separation processes by stripping in the fat and oil industry

• Grant number: 10/16634-0
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2010
• End date: November 30, 2012
• Field of knowledge: Engineering - Chemical Engineering
• Principal Investigator: Roberta Ceriani
• Grantee: Roberta Ceriani
• Host Institution: Faculdade de Engenharia Química (FEQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Antonio José de Almeida Meirelles ; Maria Alvina Krähenbühl

Abstract

This research project is related to a growing sector of the Brazilian Agroindustry, relevant in terms of exportation and under pressure to improve its efficiency and product quality. The project is focused on the separation processes by stripping in the fatty and oil industry, such as the recovery of solvent from oil/solvent miscella and steam deacidification. Our goal is to fulfill some gaps related to vapor-liquid equilibria, physical properties and reactions for fatty systems, The scope of this project can be divided as follows: Subproject 1 - Study of the steam deacidification as an alternative for processing vegetable oils of high nutritional quality with retention of minor compounds, by the determination of the kinetics of carotene degradation and acylglycerol hydrolysis as a function of typical process conditions; Subproject 2 - Study of the viability of applying similar conditions of the steam deacidification in the production of fatty acids and fatty alcohols from waxes (byproduct of fat and oil industry); Subproject 3 - Determination of vapor-liquid equilibrium data for the systems found in the process of recovery of solvent from oil/solvent miscellas. Ethanol was selected as an alternative solvent for hexane.; Subproject 4 - Determination of novel vapor pressure data for partial acylglycerols and tocopherol by Differential Scanning Calorimetry. All experimental data will be used for testing and validating of modeling and simulation tools developed in the research group, and also for improving them when suitable. (AU)

Scientific publications

(12)

(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)

SAMPAIO, KLICIA A.; AYALA, JOSE V.; SILVA, SIMONE M.; CERIANI, ROBERTA; VERHE, ROLAND; MEIRELLES, ANTONIO J. A.. Thermal Degradation Kinetics of Carotenoids in Palm Oil. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. 90, n. 2, p. 191-198, FEB 2013. (10/16634-0, 09/54137-1, 08/56258-8)

BELTING, PATRICIA C.; RAREY, JURGEN; GMEHLING, JURGEN; CERIANI, ROBERTA; CHIAVONE-FILHO, OSVALDO; MEIRELLES, ANTONIO J. A.. Measurements of activity coefficients at infinite dilution in vegetable oils and capric acid using the dilutor technique. Fluid Phase Equilibria, v. 361, p. 215-222, JAN 15 2014. (10/16634-0, 09/54137-1, 08/56258-8)

BELTING, PATRICIA C.; GMEHLING, JUERGEN; BOELTS, RAINER; RAREY, JUERGEN; CERIANI, ROBERTA; CHIAVONE-FILHO, OSVALDO; MEIRELLES, ANTONIO J. A.. Measurement, correlation and prediction of isothermal vapor-liquid equilibria of different systems containing vegetable oils. Fluid Phase Equilibria, v. 395, p. 15-25, JUN 15 2015. (10/16634-0, 09/54137-1, 08/56258-8)

SILVA, SIMONE M.; SAMPAIO, KLICIA A.; CERIANI, ROBERTA; VERHE, ROLAND; STEVENS, CHRISTIAN; DE GREYT, WIM; MEIRELLES, ANTONIO J. A.. Adsorption of carotenes and phosphorus from palm oil onto acid activated bleaching earth: Equilibrium, kinetics and thermodynamics. Journal of Food Engineering, v. 118, n. 4, p. 341-349, OCT 2013. (10/16634-0, 08/56258-8)

SILVA, SIMONE M.; ROCCO, SILVANA APARECIDA; SAMPAIO, KLICIA ARAUJO; TAHAM, THIAGO; MELLER DA SILVA, LUIZA HELENA; CERIANI, ROBERTA; MEIRELLES, ANTONIO J. A.. Validation of a method for simultaneous quantification of total carotenes and tocols in vegetable oils by HPLC. Food Chemistry, v. 129, n. 4, p. 1874-1881, DEC 15 2011. (10/16634-0)

SILVA, SIMONE M.; SAMPAIO, KLICIA A.; CERIANI, ROBERTA; VERHE, ROLAND; STEVENS, CHRISTIAN; DE GREYT, WIM; MEIRELLES, ANTONIO J. A.. Effect of type of bleaching earth on the final color of refined palm oil. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 59, n. 2, 2, SI, p. 1258-1264, DEC 2014. (10/16634-0, 08/56258-8)

BELTING, PATRICIA C.; RAREY, JUERGEN; GMEHLING, JUERGEN; CERIANI, ROBERTA; CHIAVONE-FILHO, OSVALDO; MEIRELLES, ANTONIO J. A.. Activity coefficient at infinite dilution measurements for organic solutes (polar and non-polar) in fatty compounds: Saturated fatty acids. JOURNAL OF CHEMICAL THERMODYNAMICS, v. 55, p. 42-49, DEC 2012. (10/16634-0, 09/54137-1)

BELTING, PATRICIA CASTRO; RAREY, JUERGEN; GMEHLING, JUERGEN; CERIANI, ROBERTA; CHIAVONE-FILHO, OSVALDO; MEIRELLES, ANTONIO J. A.. Activity coefficient at infinite dilution measurements for organic solutes (polar and non-polar) in fatty compounds - Part II: C18 fatty acids. JOURNAL OF CHEMICAL THERMODYNAMICS, v. 60, p. 142-149, MAY 2013. (10/16634-0, 09/54137-1, 08/56258-8)

CERIANI, ROBERTA; GONCALVES, CINTIA B.; COUTINHO, JOAO A. P.. Prediction of Viscosities of Fatty Compounds and Biodiesel by Group Contribution. ENERGY & FUELS, v. 25, n. 8, p. 3712-3717, AUG 2011. (10/16634-0)

BELTING, PATRICIA C.; GMEHLING, JURGEN; BOLTS, RAINER; RAREY, JURGEN; CERIANI, ROBERTA; CHIAVONE-FILHO, OSVALDO; MEIRELLES, ANTONIO J. A.. Excess enthalpies for pseudobinary mixtures containing vegetable oils at the temperatures 298.15 K, 353.15 K and 383.15 K. Fluid Phase Equilibria, v. 375, p. 124-133, AUG 15 2014. (10/16634-0, 09/54137-1, 08/56258-8)

TRONI, KELLY L.; SILVA, SIMONE M.; MEIRELLES, ANTONIO J. A.; CERIAN, ROBERTA; PIERUCCI, S; KLEMES, JJ. Study of Fatty Acid and Fatty Alcohol Formation from Hydrolysis of Rice Bran Wax. ICHEAP-11: 11TH INTERNATIONAL CONFERENCE ON CHEMICAL AND PROCESS ENGINEERING, PTS 1-4, v. 32, p. 6-pg., 2013-01-01. (10/16634-0, 08/56258-8)

SILVA, SIMONE M.; SAMPAIO, KLICIA A.; CERIANI, ROBERTA; VERHE, ROLAND; STEVENS, CHRISTIAN; DE GREYT, WIM; MEIRELLES, ANTONIO J. A.. Effect of type of bleaching earth on the final color of refined palm oil. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 59, n. 2, p. 7-pg., 2014-12-01. (10/16634-0, 08/56258-8)