Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils

M. M. Prieto; J. C. Bada Gancedo; M. I. Lombardía Prendes; E. Graciani

doi:10.3989/gya.1998.v49.i2.714

Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils

Authors

M. M. Prieto Departamento de Energía, ETS de Ingenieros Industriales de Gijón. Universidad de Oviedo
J. C. Bada Gancedo Instituto de Productos Lácteos de Asturias. CSIC.
M. I. Lombardía Prendes Instituto de Productos Lácteos de Asturias. CSIC.
E. Graciani Instituto de la Grasa de Sevilla. CSIC

DOI:

https://doi.org/10.3989/gya.1998.v49.i2.714

Keywords:

Critical point, Fatty acids, Latent vaporisation heat, Thermodynamic properties (estimation), Vapour pressure temperature relation

Abstract

Nowadays the feasibility of a change of technology in the deodorization stage of edible vegetable oil refining is being investigated. The proposed technology involves a modification in the composition of the distillates coming from the deodorization stage and their further treatment To design the apparatus which are required by the proposed technology it is necessary to study the physical properties of the distillates. The thermodynamic properties of the fatty acids: palmitic, stearic, oleic and linoleic, which are the principal components produced at the deodorization stage have been studied. The properties that have been studied were those corresponding to the critical point (critical temperature, pressure and volume), the vapour pressure-temperature relation and the latent heat of vaporisation. Different methods to estimate the above mentioned properties and some experimental published data have been compared.

Downloads

Download data is not yet available.

Downloads

Published

1998-04-30

How to Cite

Prieto MM, Bada Gancedo JC, Lombardía Prendes MI, Graciani E. Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils. Grasas aceites [Internet]. 1998Apr.30 [cited 2025May1];49(2):151-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/714

Download Citation

Issue

Vol. 49 No. 2 (1998)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.