Solid Fat Content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach
| Autor: | G.A.C. Le Roux, M. Teles dos Santos, Vincent Gerbaud |
|---|---|
| Přispěvatelé: | Universidade de São Paulo (USP), Laboratoire de génie chimique [ancien site de Basso-Cambo] (LGC), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées, Centre National de la Recherche Scientifique - CNRS (FRANCE), Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), Universidade de São Paulo - USP (BRAZIL), Laboratoire de Génie Chimique - LGC (Toulouse, France), Institut National Polytechnique de Toulouse - INPT (FRANCE) |
| Rok vydání: | 2014 |
| Předmět: |
Interesterification
food.ingredient Food industry 030309 nutrition & dietetics Fat content Interesterified fat Solid-Liquid Equilibrium Fraction (chemistry) Blend 03 medical and health sciences [CHIM.GENI]Chemical Sciences/Chemical engineering 0404 agricultural biotechnology food Solid Fat Content Génie chimique [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Génie des procédés 2. Zero hunger 0303 health sciences Chromatography business.industry Chemistry Sunflower oil 04 agricultural and veterinary sciences 040401 food science Thermodynamic model Vegetable oil GORDURAS Palm kernel oil Solid–Liquid Equilibrium business Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2014, vol. 126, pp.198-205. ⟨10.1016/j.jfoodeng.2013.11.012⟩ Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2013.11.012 |
| Popis: | International audience; The Solid Fat Content (SFC) of vegetable oils is a fundamental property in fatty foods. Also, chemical interesterification (the exchange of fatty acids within and between triacylglycerols) has been used to enhance the melting profile of vegetable oils blends used in food industry. The present work uses a computational approach using Solid-Liquid Equilibrium (SLE) to predict SFC and simulate the chemical interesterification reaction (CI) for different formulations using palm oil (PO), sunflower oil (SFO) and palm kernel oil (PKO). More than 3696 SLE problems are solved, allowing the evaluation of how the fraction of each oil, the temperature and the CI reaction impacts the SFC. The calculated SFC values are compared with experimental data taken from literature. For systems composed of two or one single vegetable oil, the average absolute error (AAE) is 5.2% before CI and 4.2% after CI. For systems composed of three vegetable oils, the AAE is 6.3% before CI and 4.2% after CI. The predictions of SFC before and after CI reaction can aid the food makers to face the combinatorial problem imposed by the choice of the vegetable oil and its fraction in the blend. Future improvements in the pure component properties, thermodynamic model and distribution model of fatty acids in the triacylglycerols can increase the use of computational approaches allowing the experiments to be focused on the most promising formulations in terms of melting profile |
| Databáze: | OpenAIRE |
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