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.

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Published

1998-04-30

How to Cite

1.
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. grasasaceites [Internet]. 1998Apr.30 [cited 2021Sep.19];49(2):151-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/714

Issue

Section

Research

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