Phase equilibrium for the system rice bran oil plus fatty acids plus ethanol plus water plus γ-oryzanol plus tocols

被引：49

作者：

Rodrigues, CEC

Pessôa, PA

Meirelles, AJA

机构：

[1] Univ Estadual Campinas, UNICAMP, Fac Food Engn, LASEFI, BR-13083970 Campinas, SP, Brazil

[2] Univ Sao Paulo, Polytech Sch, Dept Chem Engn, BR-05508 Sao Paulo, SP, Brazil

来源：

FLUID PHASE EQUILIBRIA | 2004年 / 216卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

liquid-liquid equilibria; experimental data; deacidification; rice bran oil; fatty acids; oryzanol; tocopherols;

D O I：

10.1016/j.fluid.2003.11.008

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

This work reports experimental equilibrium data for fatty systems containing rice bran oil, free fatty acids, ethanol, water, gamma-oryzanol and tocols, at 298.2 K. Model fatty systems composed by refined rice bran oil, commercial oleic acid, gamma-oryzanol, ethanol and water were used for adjusting NRTL and UNIQUAC interaction parameters between gamma-oryzanol and the other pseudocompounds. UNIQUAC interaction parameters between tocols and the other pseudocomponents were determined assuming that the tocols are present at infinite dilution in the liquid-liquid equilibrium system. Despite the complexity of the systems studied, the interaction parameters obtained were capable of correctly predicting the equilibrium for systems containing Brazilian and Thai crude rice bran oils and aqueous ethanol. (C) 2003 Elsevier B.V. All rights reserved.

引用

页码：271 / 283

页数：13

共 41 条

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