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Boiling points of medium-chain monoacylglycerols through differential scanning calorimetry

Grant number: 14/14062-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): November 01, 2014
Effective date (End): October 31, 2015
Field of knowledge:Engineering - Chemical Engineering
Principal Investigator:Roberta Ceriani
Grantee:Lucas Farias Falcchi Corrêa
Home Institution: Faculdade de Engenharia Química (FEQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Fat, oils and their derivatives, such as acylglycerols, fatty acids and their esters are widely used by the food and chemical industries. In the past few years they have gained scientific attention, mostly because of the increase in biofuel production. Due to the difficulty of obtaining experimental data of fatty compounds and their mixtures, there are few information in the literature about these compounds' thermophysical properties, which are fundamental for simulation and process optimization. Among these properties, boiling temperature at various pressures is essential to predict vapor-liquid equilibria in separation processes, as distillation and stripping. Regarding partial acylglycerols' boiling points, experimental data bank has been recently expanded in a work performed by the research group for short chained mono- and diacylglycerols using the differential scanning calorimetry technique (DAMACENO et al, 2014). Therefore, the objective of this project is to continue that work and obtain boiling temperature data at different pressures for two medium chained monoacylglycerols (monolaurin and monomyristin) through the differential scanning calorimetry technique. It is important point out that this work is within the research project entitled "Vapor-liquid equilibria and liquid-liquid equilibria in oil/fat industry and biodiesel: experimental data, modeling and simulation", coordinated by professor Roberta Ceriani, valid through October/2015, which has been recently invited to the FAPESP BIOEN Program.

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