Vegetable oils deacidification by short path molecular distillation: Modeling and simulation

Document Type : Research Article

Authors

Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), P.O. Box: 33535111, Tehran, Iran

Abstract

Physical refining of vegetable oils suggests achieving healthier oils, avoiding excessive oil loss, and reducing production waste. Deacidification or removal of free fatty acids (FFA) is a vital step in the physical refining of vegetable oils. This study aimed to develop a mathematical model that shows the deacidification behavior of cold-pressed camelina oil and lampante olive oil using short-path molecular distillation (SPMD) as a solventless and green technology. Mass conservation balance along with the Langmuir equation were used to describe the evaporation and separation mechanisms. For the oil samples, evaluation of the model prediction capabilities was assessed at different feed flow rates (Q) and evaporation temperatures (ET) while other factors included. feed temperature, vacuum pressure, condensation temperature, and wiper speed were kept constant. To predict vapor pressure, the group contribution method was applied. The model predictions were in reasonable agreement with the experimental data, and showed that higher ET and lower Q led to higher deacidification efficiency. Additionally, the proposed model can be used for determining FFA concentration at different longitudinal parts of the SPMD column.

Graphical Abstract

Vegetable oils deacidification by short path molecular distillation: Modeling and simulation

Highlights

  • Mathematical models were developed to express the deacidification behavior of cold-pressed camelina and lampante olive oils using short path molecular distillation (SPMD).
  • For each treated oil, by defining a coefficient that depended on the SPMD design and feed properties, the concerned models governing equations were stated.
  • Experimental data were used to determine the concerned coefficients of the models’ governing equations.
  • For both of the oils, good agreement between the experimental and model results were acknowledged
  • Using the obtained models, free fatty acids content changes throughout the SPMD column were calculated.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 12, Issue 1
November 2024
Pages 34-52

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  • Receive Date: 21 January 2025
  • Revise Date: 10 March 2025
  • Accept Date: 11 March 2025

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