Theoretical study of some thermodynamic properties of the fatty acids obtained as distillates coming from the deodorization of vegetable oils
DOI:
https://doi.org/10.3989/gya.1998.v49.i2.714Keywords:
Critical point, Fatty acids, Latent vaporisation heat, Thermodynamic properties (estimation), Vapour pressure temperature relationAbstract
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. Grasas aceites [Internet]. 1998Apr.30 [cited 2024Mar.28];49(2):151-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/714
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Research
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