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

M. León Camacho; Mª V. Ruiz Méndez; E. Graciani Constante

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

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

Authors

M. León Camacho Instituto de la Grasa (CSIC)
Mª V. Ruiz Méndez Instituto de la Grasa (CSIC)
E. Graciani Constante Instituto de la Grasa (CSIC)

DOI:

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

Keywords:

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

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.

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Published

2003-06-30

How to Cite

León Camacho M, Ruiz Méndez MV, Graciani Constante E. Kinetics of the elaidization’s reaction of oleic acid in the deodorization and/or physical refining of edible fats. Grasas aceites [Internet]. 2003Jun.30 [cited 2025Jan.22];54(2):138-44. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/256

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Issue

Vol. 54 No. 2 (2003)

Section

Research

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