D'Anton Reipert, Erika C.
Rodrigues, Christianne E. C.
Meirelles, Antonio J. A.
Número total de Autores: 3
Afiliação do(s) autor(es):
 Univ Campinas UNICAMP, Dept Food Engn DEA FEA, EXTRAE, BR-13083862 Campinas, SP - Brazil
 Univ Sao Paulo USP, Dept Food Engn ZEA FZEA, LES, BR-13635900 Pirassununga, SP - Brazil
Número total de Afiliações: 2
Tipo de documento:
JOURNAL OF CHEMICAL THERMODYNAMICS;
Citações Web of Science:
Deacidification of vegetable oils can be performed using liquid-liquid extraction as an alternative method to the classical chemical and physical refining processes. This paper reports experimental data for systems containing refined babassu oil, lauric acid, ethanol, and water at 303.2 K with different water mass fractions in the alcoholic solvent (0, 0.0557, 0.1045, 0.2029, and 0.2972). The dilution of solvent with water reduced the distribution coefficient values, which indicates a reduction in the loss of neutral oil. The experimental data were used to adjust the NRTL equation parameters. The global deviation between the observed and the estimated compositions was 0.0085, indicating that the model can accurately predict the behavior of the compounds at different levels of solvent hydration. (C) 2011 Elsevier Ltd. All rights reserved. (AU)