Deacidification of Brazil nut and macadamia nut oils by solvent extraction: liquid-liquid equilibrium data at 298.2 K

Autor(es)

Rodrigues, Christianne E. C. ^[1] ; Silva, Flávio A. ; Marsaioli Junior, Antonio ; Meirelles, Antonio J. A.

Afiliação do(s) autor(es)

^[1] Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos. Departamento de Engenharia de Alimentos - Brasil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF CHEMICAL AND ENGINEERING DATA; v. 50, n. 2, p. 517-523, Mar. 2005.
• Área do conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos
• Assunto(s): Ácidos graxos Óleos vegetais Macadâmia

Resumo

The present paper reports phase equilibrium experimental data for two systems composed by Brazil nut oil or macadamia nut oil + commercial oleic acid + ethanol + water, at 298.2 K and different water contents in the solvent. The addition of water to the solvent reduces the loss of neutral oil in the alcoholic phase and improves the solvent selectivity. The experimental data were subsequently correlated by the NRTL and UNIQUAC models. Global deviations between calculated and experimental results not higher than 1.5% were obtained for all systems, indicating that both models were able to reproduce correctly the experimental data, although the NRTL model presented a better performance. (AU)

• Processo FAPESP: 03/13927-3 - Recuperacao de acidos graxos livres e compostos fenolicos empregando extracao com solvente e resinas de troca ionica.
• Beneficiário: Christianne Elisabete da Costa Rodrigues
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 01/10137-6 - Extração líquido-líquido aplicada a bio-processos
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Regular