Autor(es)

Granero, Maira G. ^[1] ; Rodrigues, Christianne E. C. ^[1] ; Goncalves, Cintia B. ^[1]

Afiliação do(s) autor(es)

^[1] 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. 57, n. 6, p. 1728-1736, JUN 2012.
• Citações Web of Science: 1

Resumo

This research reports liquid liquid equilibrium data for the system lard (swine fat), cis-9-octadecenoic acid (oleic acid), ethanol, and water at 318.2 K, as well as their correlation with the nonrandom two-liquid (NRTL) and universal quasichemical activity coefficient (UNIQUAC) thermodynamic equations, which have provided global deviations of 0.41 % and 0.53 %, respectively. Additional equilibrium experiments were also performed to obtain cholesterol partition (or distribution) coefficients to verify the availability of the use of ethanol plus water to reduce the cholesterol content in lard. The partition experiments were performed with concentrations of free fatty acids (commercial oleic acid) that varied from (0 to 20) mass % and of water in the solvent that varied from (0 to 18) mass %. The percentage of free fatty acids initially present in lard had a slight effect on the distribution of cholesterol between the phases. Furthermore, the distribution coefficients decreased by adding water in the ethanol; specifically, it resulted in a diminution of the capability of the solvent to remove the cholesterol. (AU)

• Processo FAPESP: 06/06206-6 - Extracao de colesterol de banha suina por extracao liquido-liquido: um estudo do equilibrio de fases.
• Beneficiário: Maira Guiraldeli Granero
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• 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