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Application of the GCA-EoS model to the supercritical processing of fatty oil derivatives

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dc.contributor.authorFerreira, Olga
dc.contributor.authorMacedo, Maria E.
dc.contributor.authorBrignole, Esteban A.
dc.date.accessioned2010-02-25T15:15:43Z
dc.date.available2010-02-25T15:15:43Z
dc.date.issued2005
dc.description.abstractThe group-contribution with association equation of state (GCA-EoS) is applied to represent high-pressure phase equilibria in mixtures of supercritical gases (carbon dioxide, propane) with fatty oil derivatives, such as mono- and di-glycerides, fatty acids and fatty acid esters. Association effects in these mixtures are described by a group-contribution approach using three different association groups: the hydroxyl group, the acid group and the ester group. Satisfactory predictions of vapor–liquid equilibria, liquid–liquid equilibria and c1 of binary and ternary mixtures of high-molecular weight triacyglycerides and their derivatives with carbon dioxide or propane are obtained. It is shown that the GCA-EoS is a powerful engineering tool for the design and optimization of extraction and fractionation processes of fatty oil derivatives with supercritical fluids.pt
dc.description.sponsorshipOlga Ferreira acknowledges PRAXIS program, FCT, Lisbon, Portugal (SFRH/BD/879/2000). E.A. Brignole acknowledges financial support from CONICET, Argentina and the Universidad Nacional del Sur.pt
dc.identifier.citationFerreira, Olga; Macedo, Maria E.; Brignole, Esteban A. (2005). Application of the GCA-EoS model to the supercritical processing of fatty oil derivatives. Journal of Food Engineering. ISSN 0260-8774. 70:4, p. 579-587pt
dc.identifier.issn0260-8774
dc.identifier.otherdoi:10.1016/j.jfoodeng.2004.10.012
dc.identifier.urihttp://hdl.handle.net/10198/2171
dc.language.isoengpt
dc.publisherElsevierpt
dc.relation.publisherversionhttp://www.sciencedirect.com/science/journal/02608774pt
dc.subjectFatty oilspt
dc.subjectPhase equilibriapt
dc.subjectThermodynamic modellingpt
dc.subjectAssociationpt
dc.subjectGroup-contributionpt
dc.titleApplication of the GCA-EoS model to the supercritical processing of fatty oil derivativespt
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage587pt
oaire.citation.issue70(4)pt
oaire.citation.startPage579pt
oaire.citation.titleJournal of Food Engineeringpt
person.familyNameFerreira
person.givenNameOlga
person.identifier.ciencia-id9F1D-C75A-4A54
person.identifier.orcid0000-0001-8414-3479
person.identifier.ridM-4567-2013
person.identifier.scopus-author-id57203083219
rcaap.rightsrestrictedAccesspt
rcaap.typearticlept
relation.isAuthorOfPublication59e0c608-0c21-4191-af5e-529d21970399
relation.isAuthorOfPublication.latestForDiscovery59e0c608-0c21-4191-af5e-529d21970399

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