Continuous Stirred Tank Reactor: A Process Design for Interesterification of Macauba (Acrocomia aculeata) palm oil

Pedro Prates Valério Orcid logo ,
Pedro Prates Valério
Contact Pedro Prates Valério

Chemical Engineering Department, Federal University of Minas Gerais - UFMG,

Isabella Fonseca Araujo Orcid logo ,
Isabella Fonseca Araujo

Chemical Engineering Department, Federal University of São João del-Rei - UFSJ,

Juan Canellas Bosch Neto Orcid logo ,
Juan Canellas Bosch Neto

Chemical Engineering Department, Federal University of São João del-Rei - UFSJ,

Jesus Maria Frias Celayeta Orcid logo ,
Jesus Maria Frias Celayeta

Environmental Sustainability and Health Institute - Dublin Institute of Technology - DIT,

Erika Cristina Cren Orcid logo
Erika Cristina Cren

Chemical Engineering Department, Federal University of Minas Gerais - UFMG,

Published: 18.04.2021.

Volume 10, Issue 1 (2021)

pp. 173-184;

https://doi.org/10.7455/ijfs/10.1.2021.a4

Abstract

Other than the edible oils extracted from the Acrocomia aculeata fruit, there is a growing interest in the palm to generate other high value-added products. Relatively high amounts of carotenoids (up to 378 mg kg-1) have been found in the esculent oils mechanically obtained from the fruit mesocarp. From industrial application perspectives, several processes have been proposed to modify native vegetable oils to yield high functional properties of structured lipids. For interesterified products, the thermal effects of industrial reactors are crucial in reaction mechanisms. The present study has taken into account previously estimated kinetic parameters for the overall disappearances of all-trans β-carotene in the Acrocomia aculeata oil (ko= 2.6 x 10-4 min-1; Ea = 105.0003 kJ mol-1; ΔH = 9.8 x 104 J kg-1) to develop a continuous stirred tank reactor (CSTR) kinetic treatment that obeys first-order kinetics. A system of ordinary dierential equations - mass and energy balances - was solved by the 4th order Runge-Kutta method (GNU Octave software). Under research conditions related to interesterification processing (2 h; 393.15 K), the initial concentration of carotenoids (around 11%) showed no significant decrease. Overall, realistic processing effects and conditions have been assessed, integrating results and knowledge, improving prospects of Acrocomia aculeata as a promising source of high-quality raw material, for producing functional ingredients and food with nutraceutical properties.

Keywords

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