Densities and Viscosities of vegetable oils of nutritional value

Autor(es)

Ceriani, Roberta ^[1] ; Paiva, Fernanda R. ^[1] ; Goncalves, Cintia B. ^[2] ; Batista, Eduardo A. C. ^[1] ; Meirelles, Antonio J. A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Dept Food Engn DEA FEA, BR-13083862 Campinas, SP - Brazil

^[2] Univ Sao Paulo, Dept Food Engn ZEA FZEA, BR-13635900 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF CHEMICAL AND ENGINEERING DATA; v. 53, n. 8, p. 1846-1853, AUG 2008.
• Citações Web of Science: 38

Resumo

Densities and viscosities of five vegetable oils (Babassu oil, Buriti oil, Brazil nut oil, macadamia oil, and grape seed oil) and of three blends of Buriti oil and soybean oil were measured as a function of temperature and correlated by empirical equations. The estimation capability of two types of predictive methodologies was tested using the measured data. The first group of methods was based on the fatty acid composition of the oils, while the other was based on their triacylglycerol composition, as a multicomponent system. In general, the six models tested presented a good representation of the physical properties considered in this work. A simple method of calculation is also proposed to predict the dynamic viscosity of methyl and ethyl ester biodiesels, based on the fatty acid composition of the original oil. Data presented in this work and the developed model can be valuable for designing processes and equipment for the edible oil industry and for biodiesel production. (AU)

• Processo FAPESP: 06/60053-7 - Desacidificação por via física de óleos vegetais: simulação computacional e experimentos
• Beneficiário: Roberta Ceriani
• Modalidade de apoio: Auxílio à Pesquisa - Programa Primeiros Projetos
• Processo FAPESP: 05/53095-2 - Equilíbrio de fases e processos de separação de misturas graxas e aquosas
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 07/08136-8 - Uma nova abordagem na modelagem matemática e predição de propriedades de sistemas graxos
• Beneficiário: Roberta Ceriani
• Modalidade de apoio: Bolsas no Exterior - Pesquisa
• Processo FAPESP: 05/02079-7 - Estudo da desodorização de óleos vegetais: impacto das perdas por reações químicas e por destilação na qualidade do produto final
• Beneficiário: Roberta Ceriani
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado