Optimization of the rice bran oil deacidification process by liquid-liquid extraction

dc.creatorRodrigues, CEC
dc.creatorOnoyama, MM
dc.creatorMeirelles, AJA
dc.date2006
dc.dateAPR
dc.date2014-11-13T20:39:56Z
dc.date2015-11-26T17:11:29Z
dc.date2014-11-13T20:39:56Z
dc.date2015-11-26T17:11:29Z
dc.date.accessioned2018-03-28T23:59:58Z
dc.date.available2018-03-28T23:59:58Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 73, n. 4, n. 370, n. 378, 2006.
dc.identifier0260-8774
dc.identifierWOS:000233835600009
dc.identifier10.1016/j.foodeng.2005.02.004
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/81498
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/81498
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/81498
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281109
dc.descriptionThe present paper reports the process variable influence on the losses/transfer of fatty compounds during the deacidification process of rice bran oil by liquid-liquid extraction. The influence of process variables such as free fatty acid concentration in the oil, water content in the ethanolic solvent and oil:solvent mass ratio, were analyzed using the response surface methodology, having the aim to maximize the transfer of free fatty acids and minimize the losses of neutral oil plus minor compounds. In addition, the UNIQUAC equation was used to predict the transfer/losses of fatty and nutraceutical compounds to the alcohol phase. Both methodologies, the mathematical model from non-linear multiple regression and the UNIQUAC model, presented good agreement with the experimental data. (c) 2005 Elsevier Ltd. All rights reserved.
dc.description73
dc.description4
dc.description370
dc.description378
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectliquid-liquid extraction
dc.subjectdeacidification
dc.subjectrice bran oil
dc.subjectoryzanol
dc.subjecttocopherols
dc.subjectresponse surface analysis
dc.subjectUNIQUAC
dc.subjectEthanol Plus Water
dc.subjectSulfur Olive Oil
dc.subjectFatty-acids
dc.subjectSolvent-extraction
dc.subjectEquilibrium Data
dc.subjectGamma-oryzanol
dc.subjectVegetable-oils
dc.subjectEthyl-alcohol
dc.subjectOleic-acid
dc.subjectVitamin-e
dc.titleOptimization of the rice bran oil deacidification process by liquid-liquid extraction
dc.typeArtículos de revistas


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