This work describes the separation and purification of lactic acid from diluted solution by HSPE （hybrid short path evaporation） and RD （reactive distillation） as coupled process. The results showed that it is pos...This work describes the separation and purification of lactic acid from diluted solution by HSPE （hybrid short path evaporation） and RD （reactive distillation） as coupled process. The results showed that it is possible to increase lactic acid concentration up to 4.7 times higher than the raw material concentration.展开更多
Fractionation of palm kernel oil （PKO） by short path distillation （SPD） at two feed flow rates （135 g/h and 195 g/h） and six distillation temperatures, TD,s （200, 210, 220, 230, 240 and 250 ℃） was investigate...Fractionation of palm kernel oil （PKO） by short path distillation （SPD） at two feed flow rates （135 g/h and 195 g/h） and six distillation temperatures, TD,s （200, 210, 220, 230, 240 and 250 ℃） was investigated. Other distillation parameters, such as vacuum pressure （0.001 mbar）, blade rotation speed （400 rpm） and temperature of the feed material （60 ℃） were kept constant. The fractionated products, known as residue and distillate, were analysed for physico-chemical properties including fatty acid composition （FAC）, triacylglycerol （TAG） composition, slip melting point （SMP）, thermal analysis by differential scanning calorimetry （DSC） and solid fat content （SFC）. Product yield was measured as well. Crystallisation behaviour of PKO and the fractionated products were studied by measurement of isothermal crystallisation, Tc,. at 0, 5, 10, 15, 20 and 25 ℃. The distillates, collected at all fractionation temperatures, were enriched with caprylic, capric and lauric acids. These fractions were also concentrated with low molecular weight and C36 TAGs. Distillates obtained at higher TDis （230-250 ℃） exhibited higher in SMP and SFC. On the other hand, the residual oils collected at all fractionation temperatures contained higher amount of long-chain fatty acid and palmitic acid. These fractions were enriched with high molecular weight TAGs. Residues obtained at lower Tois （200-220 ℃） were low in SMP and comparable SFC with PKO. Changes in fatty acid and TAG composition resulted in different crystallisation behaviour of the fractions. Distillates collected at all fractionation temperatures crystallised in a sharper peak while residues obtained at higher T Dis （230-250 ℃） showed broader crystallisation peaks, as shown by the DSC thermograms.展开更多
In principle, the free fatty acids, diterpene fatty acid esters and triglycerides from green coffee oil can be separated effectively, by a suitable separation process, due to the differences between molar mass and vap...In principle, the free fatty acids, diterpene fatty acid esters and triglycerides from green coffee oil can be separated effectively, by a suitable separation process, due to the differences between molar mass and vapor pressures. In addition, in the case of component separation by molecular distillation, boiling point is replaced by evaporation rate at a given temperature. Several experiments and theoretical analyses have been carried out to identify the impact of important parameters （mean free path, evaporation rate, relative volatility and Knudsen number）, which determine the performance of these processes and degree of separation. In this work, a process development based on molecular distillation, for the enrichment of coffee diterpenes from green coffee oil is presented. The distillates were enriched in diterpene fatty acid esters and free fatty acids, while the residues were enriched in high molar mass triglycerides.展开更多
文摘This work describes the separation and purification of lactic acid from diluted solution by HSPE （hybrid short path evaporation） and RD （reactive distillation） as coupled process. The results showed that it is possible to increase lactic acid concentration up to 4.7 times higher than the raw material concentration.
文摘Fractionation of palm kernel oil （PKO） by short path distillation （SPD） at two feed flow rates （135 g/h and 195 g/h） and six distillation temperatures, TD,s （200, 210, 220, 230, 240 and 250 ℃） was investigated. Other distillation parameters, such as vacuum pressure （0.001 mbar）, blade rotation speed （400 rpm） and temperature of the feed material （60 ℃） were kept constant. The fractionated products, known as residue and distillate, were analysed for physico-chemical properties including fatty acid composition （FAC）, triacylglycerol （TAG） composition, slip melting point （SMP）, thermal analysis by differential scanning calorimetry （DSC） and solid fat content （SFC）. Product yield was measured as well. Crystallisation behaviour of PKO and the fractionated products were studied by measurement of isothermal crystallisation, Tc,. at 0, 5, 10, 15, 20 and 25 ℃. The distillates, collected at all fractionation temperatures, were enriched with caprylic, capric and lauric acids. These fractions were also concentrated with low molecular weight and C36 TAGs. Distillates obtained at higher TDis （230-250 ℃） exhibited higher in SMP and SFC. On the other hand, the residual oils collected at all fractionation temperatures contained higher amount of long-chain fatty acid and palmitic acid. These fractions were enriched with high molecular weight TAGs. Residues obtained at lower Tois （200-220 ℃） were low in SMP and comparable SFC with PKO. Changes in fatty acid and TAG composition resulted in different crystallisation behaviour of the fractions. Distillates collected at all fractionation temperatures crystallised in a sharper peak while residues obtained at higher T Dis （230-250 ℃） showed broader crystallisation peaks, as shown by the DSC thermograms.
文摘In principle, the free fatty acids, diterpene fatty acid esters and triglycerides from green coffee oil can be separated effectively, by a suitable separation process, due to the differences between molar mass and vapor pressures. In addition, in the case of component separation by molecular distillation, boiling point is replaced by evaporation rate at a given temperature. Several experiments and theoretical analyses have been carried out to identify the impact of important parameters （mean free path, evaporation rate, relative volatility and Knudsen number）, which determine the performance of these processes and degree of separation. In this work, a process development based on molecular distillation, for the enrichment of coffee diterpenes from green coffee oil is presented. The distillates were enriched in diterpene fatty acid esters and free fatty acids, while the residues were enriched in high molar mass triglycerides.
