Liquid-liquid Equilibrium in Systems Containing Olive Oil, Free Fatty Acids, Ethanol and Water

Lima, Daniel F. B.; F. dos Santos, Luís; B. Pereira, Daniel; K. Lenzi, Marcelo; L. Corazza, Marcos; A. P. Voll, Fernando

Liquid-liquid Equilibrium in Systems Containing Olive Oil, Free Fatty Acids, Ethanol and Water

Daniel F. B. Lima, Luís F. dos Santos, Daniel B. Pereira, Marcelo K. Lenzi, Marcos L. Corazza, Fernando A. P. Voll^*

Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, Jardim das Américas, Curitiba, PR, 82530-990, Brazil

Article Information

Identifiers and Pagination:

Year: 2016
Volume: 10
Issue: Suppl-1, M3
First Page: 10
Last Page: 17
Publisher ID: TOCENGJ-10-10
DOI: 10.2174/1874123101610010010

Article History:

Received Date: 17/9/2015
Revision Received Date: 17/12/2015
Acceptance Date: 23/12/2015
Electronic publication date: 08/04/2016
Collection year: 2016

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© Lima et al. Licensee Bentham Open.

open-access license: This is an open access article licensed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 International Public License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/legalcode), which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.

^* Address correspondence to this author at Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, Jardim das Américas, Curitiba, PR, 82530-990, Brazil; Tel: +55 41 3361 3190; E-mail: fernando_voll@ufpr.br

This paper reports experimental data and the thermodynamic modeling of the liquid-liquid equilibrium systems with triacylglycerols, free fatty acids (obtained from olive oil), ethanol and water. The experimental data were fitted using the UNIQUAC model, in which absolute deviation of 1.28 % and root mean square deviation of 2.10 % between experimental and calculated mass fraction of the components in each phase were obtained. The results from this study can be complementary to investigations of more complex liquid-liquid equilibrium of systems containing diacylglycerols and monoacylglcerols of olive oil in hydroalcoholic solutions, once such systems will mostly also contain triacylglycerols and free fatty acids on its composition. Diacylglycerols are obtained from different reaction processes and can be purified by liquid-liquid extraction at mild conditions of temperature and pressure, what justifies the experimental and theoretical approach made in this work.

Keywords: Free fatty acids, liquid-liquid equilibrium, olive oil, separations, triacylglycerols, UNIQUAC model.

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RESEARCH ARTICLE

Liquid-liquid Equilibrium in Systems Containing Olive Oil, Free Fatty Acids, Ethanol and Water

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