Methodology for predicting oily mixture properties in the mathematical modeling of molecular distillation

A methodology for predicting the thermodynamic and transport properties of a multi-component oily mixture, in which the different mixture components are grouped into a small number of pseudo components is shown. This prediction of properties is used in the mathematical modeling of molecular distillation, which consists of a system of differential equations in partial derivatives, according to the principles of the Transport Phenomena and is solved by an implicit finite difference method using a computer code. The mathematical model was validated with experimental data, specifically the molecular distillation of a deodorizer distillate (DD) of sunflower oil. The results obtained were satisfactory, with errors less than 10% with respect to the experimental data in a temperature range in which it is possible to apply the proposed method.Fil: Gayol, Maria Fernanda. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Miro Erdmann, Silvia M.. Universidad Nacional de San Luis. Facultad de Ingeniería y Ciencias Agropecuarias; Argentin

Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation

Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is a disadvantage because it is associated with several diseases. The objective of this study was to remove the largest possible amount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMF was subjected to various molecular distillation arrangements. RESULTS: The first set of experiments involved molecular distillations performed over a range of evaporation temperatures. Then, according to the outcome of the first set of experiments, a second set of experiments was carried out in order to study the effect of the feeding flow rate. Finally, the number of distillation stages was modified. The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a 30.48% distillate yield. The sensory properties of this distillation cut were also the most similar to those of the untreated milk fat.Fil: Berti, Julia. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Fernandez, Hector. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gayol, Maria Fernanda. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentin

Thymol enrichment from oregano essential oil by molecular distillation

The objectives of this study were to obtain fractions enriched in thymol by molecular distillation of oregano essential oil and to evaluate their antioxidant properties. In addition, this operation was modelled considering the effects of evaporation temperature and feeding flow on thymol concentration in the residue fractions by means of artificial neural networks (ANN). All residue fractions had a higher percentage of thymol than the distillates. The thymol composition in the residue fractions reached values up to 2.4-fold higher than in oregano essential oil. Higher concentrations of thymol produced lower values for IC50 according to DPPH technique, indicating an increase in antioxidant properties. During the storage test, all the residue fractions analysed showed better peroxide, conjugated dienes and conjugated trienes values than distillates and OEO when they were used in sunflower oil samples. The results of storage stability showed that residues and BHT are very good antioxidants. The ANN created demonstrated good predictive ability for the operation of molecular distillation of oregano essential oil.Fil: Borgarello, Ana Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Mezza, Gabriela Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentin

Optimisation of omega-3 concentration and sensory analysis of chia oil

The objective of this study was to obtain concentrated α-linolenic acid ethyl esters from chia oil with values of chemical indicators permitted by current legislation for edible oils and its sensory quality was determined. In the transesterification reaction, sodium hydroxide catalyst concentration and alcohol: oil molar ratios were studied. The model of transesterification with artificial neural networks showed an optimum at a catalyst concentration of 0.387 gNaOH/100goil and a 12.7:1 alcohol: oil molar ratio. The urea complexation was carried out at weight ratios urea: omega-3 fatty acid ethyl esters of 0.5:1, crystallisation at −10 °C for 24 h. Molecular distillation was carried out in one and two stages, where the best results were provided by using one stage, a distillation temperature of 85 °C and pressure of 1.579 × 10−5 atm. The combination of transesterification, urea complexation and molecular distillation allowed obtaining an increase of 24.50 % of omega -3 fatty acids ethyl esters in the final product. This product contains 781.35 g/ kg omega-3, and values of free fatty acids and peroxide of 0.693 % and 1.052 meqO2/kg, respectively. Chia oil presents the higher values of nutty and cream flavour (positive attributes), and turbidity. In the final product these attributes diminishes considerably.Fil: Sosa, Martin Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Magallanes, Leisa Maria. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gayol, Maria Fernanda. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentin

Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis

Rosemary essential oil is used in pharmaceutical, cosmetic and food industries. Due to its constituents’ chemical activity, it is also used as antioxidant to preserve foods and as antibacterial and antifungal agents. The most abundant components of rosemary essential oil used in this work are α-pinene, myrcene, 1,8-cineole and camphor, which respond to 1,8-cineole chemotype. Two sets of molecular distillation experience were conducted. Antioxidant power of distillates and residues obtained was quantified, and the residues obtained from molecular distillation have more antioxidant power than distillates and rosemary essential oil. The results of this study show that it is feasible to use molecular distillation operation to obtain concentrates of rosemary essential oil. Residues collected present higher antioxidant power than rosemary essential oil, probably due to the presence of camphor, linalool, linalyl acetate and α-terpineol, which are present in higher proportion in the residues.Fil: Mezza, Gabriela Natalia. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Borgarello, Ana Valeria. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Daguero, Jorge D.. Universidad Nacional de Río Cuarto; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto; Argentin

Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling

Squid oil contains high concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The purpose of this work was to optimize the process of separation by molecular distillation of ω-3 fatty acid ethyl esters obtained from squid oil. The separation process was conducted in two stages in a laboratory-scale molecular distiller. A mathematical model based on the mass transfer phenomena was developed. The Nelder-Mead numerical method was used to optimize the model. RESULTS: The ω-3 content in the output material of the stage II increased with the temperature of stage I (T 1). The amount of distillated material in stage I increased and the distillated material in the stage II decreased with the increment of T 1. That implied a decreasing of the ω-3 recovery in the distillated material in the stage II. In addition, the ω-3 recovery increased with the temperature of stage II (T 2), but the temperatures should be less than 140 °C to avoid chemical changes. The optimization results showed an optimal process at T 1 = 120.5 °C and T 2 = 140 °C. CONCLUSION: The theoretical model and the optimization give decision criteria about the operative conditions for reaching the highest yield during molecular distillation of ω-3 fatty acid ethyl esters. © 2011 Society of Chemical Industry.Fil: Rossi, Pablo Cesar. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gaich, María C.. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentin

Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil

The objective of this study was to evaluate the antioxidant activity of rosemary essential oil fractions obtained by molecular distillation (MD) and investigate their effect on the oxidative stability of sunflower oil. MD fractions were prepared in a series of low-pressure stages where rosemary essential oil was the first feed. Subsequently, a distillate (D1) and residue (R1) were obtained and the residue fraction from the previous stage used as the feed for the next. The residue fractions had the largest capacity to capture free radicals, and the lowest peroxide values, conjugated dienes and conjugated trienes. The antioxidant activity of the fractions was due to oxygenated monoterpenes, specifically α-terpineol and cis-sabinene hydrate. Oxidative stability results showed the residues (R1 and R4) and butylated hydroxytoluene had greater antioxidant activity than either the distillate fractions or original rosemary essential oil. The residue fractions obtained by short path MD of rosemary essential oil could be used as a natural antioxidants by the food industry.Fil: Mezza, Gabriela Natalia. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Borgarello, Ana Valeria. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Fernandez, Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto. Facultad de Ingeniería; ArgentinaFil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentin

Recovery of acid corn oil from the bioalcohol industry by molecular distillation

The objective of this work was to reduce the acidity of acid corn oil for its subsequent use as edible oil. Also, its composition in tocopherols was determined. This oil is obtained as a by-product of corn alcohol production on an industrial scale and is currently used as a raw material in the biodiesel industry. The composition in tocopherols and fatty acids of acid corn oil was determined by gas chromatography and experiments of molecular distillation were carried out at different temperatures between 110 °C and 190 °C with a Volumetric flow rate of 0.5 to 2 mL min-1 and a pressure of 5.10-5 atm. It was possible to reduce its acidity from 9.44% up to values less than 0.3% in the residue, with distillation temperatures higher than 180 °C; also, in the distillate the tocopherols were recovered, with concentrations up to 13360 ppm.CONCLUSION: It was possible to decrease the acidity and purify tocopherols from acid corn oil by molecular distillation, obtaining a residue with an acidity acceptable for human consumption and a distillate with a high tocopherols content. Therefore, using molecular distillation, added value was given to a by-product of the bioalcohol industry.Fil: Miró Erdmann, Silvia Marcela. Universidad Nacional de San Luis. Facultad de Ingeniería y Ciencias Agropecuarias; ArgentinaFil: Magallanes, Leisa Maria. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tarditto, Lorena Viviana. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Prizzon, Antonella. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gayol, Maria Fernanda. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentin