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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of solvent hydration and temperature in the deacidification process of sunflower oil using ethanol

Full text
Author(s):
Cuevas, Maite S. [1, 2] ; Rodrigues, Christianne E. C. [2] ; Meirelles, Antonio J. A. [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn DEA FEA, EXTRAE, BR-13083862 Campinas, SP - Brazil
[2] Univ Sao Paulo, Dept Food Engn ZEA FZEA, Separat Engn Lab, LES, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Engineering; v. 95, n. 2, p. 291-297, NOV 2009.
Web of Science Citations: 20
Abstract

This work presents liquid-liquid experimental data for systems composed of sunflower seed oil, ethanol and water from 10 to 60 degrees C. The influence of process variables (temperature (T) and water concentration in the solvent (W)) on both the solvent content present in the raffinate (S(RP)) and extract (S(EP)) phases and the partition of free fatty acids (k(2)) was evaluated using the response surface methodology, where flash calculations were performed for each trial using the UNIQUAC equation. Water content in the solvent was the most important factor on the responses of S(EP) and k(2). Additionally, statistical analysis showed that the S(RP) was predominantly affected by temperature factor for low water content in the solvent. (c) 2009 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 06/00565-4 - Alcoholic extraction of vegetable oils: study of the solid-liquid equilibrium and the stage of the recovery of the solvent
Grantee:Christianne Elisabete da Costa Rodrigues
Support Opportunities: Regular Research Grants
FAPESP's process: 07/06170-4 - Solubility of rice bran oil minor compounds in organic solvents: Experimental data and modeling
Grantee:Maitê Sarria Cuevas
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 05/53095-2 - Phase equilibrium and separation processes of fatty and aqueous food solutions
Grantee:Antonio José de Almeida Meirelles
Support Opportunities: Research Projects - Thematic Grants