Dezembro 2020 vol. 7 num. 2 - VI Simpósio Internacional de Inovação e Tecnologia

Artigo completo - Open Access.

Idioma principal | Segundo idioma

THERMODYNAMIC CHARACTERIZATION OF A COLLECTION OF OILS OF NUTRITIONAL AND COSMETIC APPLICATION: Bertholletia excelsa, Cocos nucifera, AND Pterodon emarginatus Vogel OILS

CARATERIZAÇÃO TERMODINÂMICA DE UM CONJUNTO DE OLEOS DE INTERESSE NUTRICIONAL E COSMÉTICO: OLEOS DE Bertholletia excelsa, Cocos nucifera, E Pterodon emarginatus Vogel

Pires, Marta Andrade ; Andrade, Rebecca da Silva ;

Artigo completo:

This paper contains the results of a new experimental study of the temperature effect on density and ultrasonic velocity for Brazil nut (Bertholletia excelsa), coconut (Cocos nucifera) and sucupira (Pterodon emarginatus Vogel) oils. Isentropic compressibilities and isobaric expansibilities were computed from the experimental magnitudes, as a function of temperature. The Halvorsen’s model (HM), and Collision Factor Theory (CFT) were selected for prediction of these properties, due to their wide range of application and easy computation. An accurate response was observed, despite of the use of several simplifications as molecular group contribution procedures for estimation of theoretical critical points of the fatty acids and the complex nature of the studied fluids.

Artigo completo:

Este trabalho apresenta os resultados de um novo estudo experimentalsobre o efeito da temperatura na densidade e na velocidade do som dos óleos denoz do Brasil (Bertholletia excelsa), coco (Cocos nucifera) e sucupira (Pterodonemarginatus Vogel). As propriedades derivadas compressibilidade isentrópica eexpansibilidade isobarica foram calculadas a partir dos valores experimentais, comofunção da temperatura. O método de Halvorsen (HM), e a Teoria do Fator de Colisão(CFT) foram selecionadas para modelar estas propriedades devido a o seu amplorange de aplicação e facilidade de implementação. O uso destes modelosmatemáticos apresentou baixos desvios apesar da simplificação introduzida naestimação dos pontos críticos dos ácidos graxos, procedimentos de contribuiçãomolecular de grupos funcionais e a natureza estrutural complexa dos óleos.

Download (PDF)

Palavras-chave: Thermodynamic properties; Vegetable oil; Theoretical model; Estimation; Functional group contribution,

Palavras-chave: Propriedades termodinâmicas; Óleo vegetal, Modelo teórico, Estimação, Contribuição por grupos funcionais moleculares,

DOI: 10.5151/siintec2020-THERMODYNAMICCHARACTERIZATION

Referências bibliográficas
  • [1] 1 SINGH, R.P. and D.R. Heldman, “Introduction to food engineering,” Academic Press, Inc., Orlando, 1984 2 PRENTICE, J.H. “Measurements in the rheology of food stuffs,” Elsevier Applied Science Pub. Ltd., Essex, 1984 3 Le MAGUER, M. and P. Jelen, “Food engineering and process applications,” Elsevier Applied Science Pub. Ltd., Essex, 1986 4 RAO, M.A. and S.S.H. Rizvi, “Engineering properties of foods,” Marcel Dekker Inc., New York, 1986 5 LEWIS, M.J. “Physical properties of foods and food processing systems,” Ellis Herwood Ltd., Chichester, 1987 6 Abe, Y. “Handbook of fats and oils,” Saiwai Shobo Co., Ltd., Tokyo, 1988 7 WIDLAK, N. “Physical properties of fats, oils and emulsifiers,” AOCS Press, Champaign, 1999 8 GUNSTONE, F.D. “Vegetable oils in food technology: composition, properties and uses,” Blackwell Science Ltd., Oxford, 2002 9 HELDMAN, D.R., D.B. Lund, and C. Sabliov, “Handbook of food engineering,” 2nd ed., CRC Press, New York, 2006 10 SHAFIUR-RAHMAN, M., “Food properties handbook,” 2nd ed., CRC Press, New York, 2009 11 MURCOTT, A., W. Belasco, and P. Jackson, “The handbook of food research,” Bloomsbury Academic, New York, 2013 12 VARZAKAS, T. and C. Tzia, “Food engineering handbook,” CRC Press, New York, 2014 13 GONZALEZ, C., J.M. Resa, A. Ruiz, and J.I. Gutierrez, “Densities of mixtures containing n-alkanes with sunflower seed oil at different temperatures,” J. Chem. Eng. Data, vol. 41, pp. 796-798, 1996 14 GONZALEZ, C., M. Iglesias, J. Lanz, G. Marino, B. Orge, and J.M. Resa, “Temperature influence on refractive indices and isentropic compressibilities of alcohol (C2-C4)+olive oil mixtures,” J. Food. Eng., vol. 50, pp. 029-040, 2001 15 GONZALEZ, C., J.M. Resa, J. Lanz, and M. Iglesias, “Intermolecular interactions in soybean oil+different organic solvents by ultrasonic velocity measurements,” J. Food. Eng., vol. 77, pp. 152-161, 2006 16 ANDRADE, R.S., M. Matos, M. Iglesias, and C. Gonzalez, “Temperature influence on thermodynamic properties of argan (Argania spinosa), neem (Azadirachta indica) and common walnut (Juglans regia L.) oils,” Int. J. Eng. Res. Tecnol., 5(10), pp. 160-166, 2016.
Como citar:

Pires, Marta Andrade; Andrade, Rebecca da Silva ; "THERMODYNAMIC CHARACTERIZATION OF A COLLECTION OF OILS OF NUTRITIONAL AND COSMETIC APPLICATION: Bertholletia excelsa, Cocos nucifera, AND Pterodon emarginatus Vogel OILS", p. 726-734 . In: Anais do VI Simpósio Internacional de Inovação e Tecnologia. São Paulo: Blucher, 2020.
ISSN 2357-7592, ISBN: 2357-7592
DOI 10.5151/siintec2020-THERMODYNAMICCHARACTERIZATION

últimos 30 dias | último ano | desde a publicação


downloads


visualizações


indexações