Thermodynamic modeling in orange oil deterpenation with supercritical carbon dioxide

• Grant number: 15/05368-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2015
• End date: May 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernando Antonio Cabral
• Grantee: Laís de Oliveira Maginador
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The orange essential oil consists of more than 200 natural compounds, between eel's two key components: limonene, representative of terpene fraction, and linalool, representative of oxygenated fraction. The terpene oil presence can cause heat and light oxidation, what would bring unwanted characteristics for oil. Therefore, the process of these compounds separation, called deterpenation, is very targeted by the industry. This project aims to make thermodynamic modeling of the deterpenation using supercritical carbon dioxide (scCO,). The first step of the project is a bibliographic search to obtaining experimental data of literature about phase equilibria component pairs: scCO2 + limonene, scCO2+ linalool and limonene + linalool. If necessary, experiments will be made to supplement the data already obtained. Then the ELV program will be used, with the information acquired in the literature as input data and state equation as the Peng-Robinson equation, always comparing the theoretical data with the experimental.