含有橄榄油、游离脂肪酸、乙醇和水的液-液平衡

Daniel F. B. Lima, Luísa D. F. Santos, Daniel B. Pereira, M. Lenzi, M. Corazza, F. Voll
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引用次数: 5

摘要

本文报道了三酰基甘油、游离脂肪酸(从橄榄油中获得)、乙醇和水组成的液-液平衡体系的实验数据和热力学模型。实验数据采用UNIQUAC模型进行拟合,得到各相组分质量分数与实验值的绝对偏差为1.28%,均方根偏差为2.10%。本研究的结果可以补充研究含有二酰基甘油和单酰基甘油的橄榄油在水酒精溶液中更复杂的液-液平衡,一旦这样的系统在其组成中大部分还含有三酰基甘油和游离脂肪酸。二酰基甘油可以通过不同的反应过程得到,并且可以在温和的温度和压力条件下通过液-液萃取纯化,这证明了本工作中所采用的实验和理论方法是正确的。
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Liquid-liquid Equilibrium in Systems Containing Olive Oil, Free Fatty Acids, Ethanol and Water
This paper reports experimental data and the thermodynamic modeling of the liquid-liquid equilibrium systems with triacylglycerols, free fatty acids (obtained from olive oil), ethanol and water. The experimental data were fitted using the UNIQUAC model, in which absolute deviation of 1.28 % and root mean square deviation of 2.10 % between experimental and calculated mass fraction of the components in each phase were obtained. The results from this study can be complementary to investigations of more complex liquid-liquid equilibrium of systems containing diacylglycerols and monoacylglcerols of olive oil in hydroalcoholic solutions, once such systems will mostly also contain triacylglycerols and free fatty acids on its composition. Diacylglycerols are obtained from different reaction processes and can be purified by liquid-liquid extraction at mild conditions of temperature and pressure, what justifies the experimental and theoretical approach made in this work.
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