Optimization of the rice bran oil deacidification process by liquid-liquid extraction

被引：45

作者：

Rodrigues, CEC ^{[1
]}

Onoyama, MM ^{[1
]}

Meirelles, AJA ^{[1
]}

机构：

[1] Univ Estadual Campinas, LASEFI, Fac Engn Alimentos, BR-13083862 Campinas, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 73卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

liquid-liquid extraction; deacidification; rice bran oil; oryzanol; tocopherols; response surface analysis; UNIQUAC;

D O I：

10.1016/j.jfoodeng.2005.02.004

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

The present paper reports the process variable influence on the losses/transfer of fatty compounds during the deacidification process of rice bran oil by liquid-liquid extraction. The influence of process variables such as free fatty acid concentration in the oil, water content in the ethanolic solvent and oil:solvent mass ratio, were analyzed using the response surface methodology, having the aim to maximize the transfer of free fatty acids and minimize the losses of neutral oil plus minor compounds. In addition, the UNIQUAC equation was used to predict the transfer/losses of fatty and nutraceutical compounds to the alcohol phase. Both methodologies, the mathematical model from non-linear multiple regression and the UNIQUAC model, presented good agreement with the experimental data. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：370 / 378

页数：9

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