Study of physical deacidification of the vegetable oils using model systems / Estudo da desacidificação por via fisica de oleos vegetais utilizando sistemas-modelos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The steam deacidification step must be designed in order to take into account the high difference in the volatility of undesirable compounds and the neutral oil under high temperatures and vacuum, without causing damage to nutraceutical compounds, excessive production of trans fatty acids and neutral oil loss. To improve the process conditions of this important stage of vegetable oils refining is a relevant topic nowadays. Thus, using computacional simulation in the effect analysis of the process variables and the variability of raw material in the final product quality becomes relevant. However, the mathematical modeling of complex chemical systems, such as edible oils, requires knowledge of a wide variety of physical properties and predictive methods, whose accuracy can be questioned. This work studied experimentally the steam deacidification process of fatty model-systems with known composition (triacylglycerol + fatty acids + tocopherol), following experimental designs, and tried to validate the results responses of interest (final acidity, neutral oil loss and nutraceutical content), generated by computational simulation under the same process conditions. The mean deviation was satisfactory and showed the computational simulation ability to predict final results close to the real ones

ASSUNTO(S)

vapor-liquid equilibrium simulação computacional computational simulation refino fisico physical refining deodorization desodorização equilibrio liquido-vapor vegetable oils oleos vegetais

ACESSO AO ARTIGO

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