| Texto completo | |
| Autor(es): |
Sampaio, Klicia A.
[1]
;
Ceriani, Roberta
[2]
;
Silva, Simone M.
[1]
;
Taham, Thiago
[1]
;
Meirelles, Antonio J. A.
[1]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Univ Campinas UNICAMP, Dept Food Engn, EXTRAE, BR-13083862 Sao Paulo - Brazil
[2] Univ Campinas UNICAMP, Dept Chem Proc, Sch Chem Engn, BR-13083852 Sao Paulo - Brazil
Número total de Afiliações: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD AND BIOPRODUCTS PROCESSING; v. 89, n. C4, p. 383-390, OCT 2011. |
| Citações Web of Science: | 13 |
| Resumo | |
This work presents the application of response surface methodology (RSM) to the study of the effects of three factors (temperature, percent stripping steam and the stearin/olein ratio) on the losses/transfer of fatty compounds during the steam deacidification of blends of palm oil fractions (stearin and olein) as model systems. The responses of interest were the final oil acidity and the loss of neutral oil (NOL). These experiments were unprecedented in terms of the monitoring and controlling of the process variables during the heating and stripping periods in a laboratory scale batch deodorizer. The results revealed that the oil composition was an important and statistically significant factor in the selection of more suitable processing variables, besides temperature and steam. (C) 2010 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (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: | 05/02079-7 - 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 |