Grasas y Aceites, Vol 54, No 2 (2003)

Kinetics of the elaidization’s reaction of oleic acid in the deodorization and/or physical refining of edible fats


https://doi.org/10.3989/gya.2003.v54.i2.256

M. León Camacho
Instituto de la Grasa (CSIC), Spain

Mª V. Ruiz Méndez
Instituto de la Grasa (CSIC), Spain

E. Graciani Constante
Instituto de la Grasa (CSIC), Spain

Abstract


A detailed study has been made of cis-trans isomerization of the oleic acid in the discontinuous physical refining of olive, soybean and sunflower oils in pilot plant of 250 Kg using nitrogen as stripping gas in place of steam. In each experimental assay, the expression of the analytical results have been made as molar fraction of different isomers of the acid 18:1: 18:1(9c), 18:1(9t), 18:1(w7c). The order of the reaction of formation of elaidic acid has been studied (zero or can be considered zero for the time taken in an industrial deodorization and/or physical refining, five hours). The kinetic constants “specific rate”, “activation energy” and “response factor” were determined. The analytical method used (GLC of the methyl esters and determination molar fraction) is appropriate for direct application of results in edible fats industry.

Keywords


Cis-trans isomerization of oleic acid; Olive oil; Physical refining edible fats; Soybean oil; Sunflower oil

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