Calculation of thermophysical properties of oils and triacylglycerols using an extended constituent fragments approach

This paper validates and implements an Extended Constituent Fragments methodology (ECF) for the calculation of thermophysical properties of vegetable oils considering the latter as triglyceride (TAG's) mixtures, both homogeneous and heterogeneous. For this purpose, three different vegetables oils were chosen (soybean oil, canola and olive) and their TAG's profiles were estimated using the ECN 42 generalized method. The ECF methodology estimates the properties of TAG's from their fragment composition and specific parameters of each property, which are adjusted using experimental information available in literature. The average relative errors of calculated properties were between 1 and 32% depending on the oil and the property. These errors were significantly lower than those obtained using the Aspen HYSYS commercial software, which oscillates between 70 and 100%. Additionally, by extrapolating the constituent fragments methodology a method for calculating boiling temperatures of TAG's with average relative errors of ~1% was proposed. The calculations of properties for the ECF method were performed using the OIL-CALPROP software developed specifically for this purpose.

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Relaxation dynamics and thermophysical properties of vegetable oils using time-domain reflectometry

European Biophysics Journal ◽

10.1007/s00249-016-1165-7 ◽

2016 ◽

Vol 46 (3) ◽

pp. 283-291 ◽

Cited By ~ 3

Author(s):

Anil A. Sonkamble ◽

Rahul P. Sonsale ◽

Mahesh S. Kanshette ◽

Komal B. Kabara ◽

Kunal H. Wananje ◽

...

Keyword(s):

Vegetable Oils ◽

Time Domain ◽

Thermophysical Properties ◽

Time Domain Reflectometry ◽

Relaxation Dynamics

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Blending of Soybean Oil with Selected Vegetable Oils: Impact on Oxidative Stability and Radical Scavenging Activity

Asian Pacific Journal of Cancer Prevention ◽

10.7314/apjcp.2014.15.6.2583 ◽

2014 ◽

Vol 15 (6) ◽

pp. 2583-2589 ◽

Cited By ~ 12

Author(s):

Yang Li ◽

Wen-Jun Ma ◽

Bao-Kun Qi ◽

Sami Rokayya ◽

Dan Li ◽

...

Keyword(s):

Soybean Oil ◽

Oxidative Stability ◽

Vegetable Oils ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity

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Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

Czech Journal of Food Sciences ◽

10.17221/968-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S185-S187 ◽

Cited By ~ 4

Author(s):

Z. Réblová ◽

D. Tichovská ◽

M. Doležal

Keyword(s):

Fatty Acid ◽

Soybean Oil ◽

Olive Oil ◽

Vegetable Oils ◽

Sunflower Oil ◽

Rapeseed Oil ◽

Degradation Rate ◽

Plant Oils ◽

Oil Sunflower ◽

High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

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New Waterborne Polyurethane Dispersions from the Soybean-Oil-Based Polyols by Ring Opening of ESO with Glycol

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.197-198.1196 ◽

2011 ◽

Vol 197-198 ◽

pp. 1196-1200

Author(s):

Kun Peng Wang ◽

Li Ting Yang

Keyword(s):

Differential Scanning Calorimetry ◽

Soybean Oil ◽

Thermophysical Properties ◽

Ring Opening ◽

Hard Segment ◽

Waterborne Polyurethane ◽

Hardness Testing ◽

Scanning Calorimetry ◽

Hard Segment Content ◽

Polyurethane Dispersions

A series of polyols (GSOLs) with a range of hydroxyl numbers based on epoxidized soybean oil (ESO) were prepared by ring opening with glycol. These Polyols of hydroxyl (OH) numbers ranging from 111 to 162 mg KOH/g were obtained. The environmentally friendly soybean-oil-based waterborne polyurethane dispersions (SPU) with very promising properties have been successfully synthesized from a series of soybean-oil-based polyols (GSOLs) with different hydroxyl numbers by a polyaddition reaction with toluene 2,4-diisocyanate (2,4-TDI). The structure and thermophysical properties of the resulting SPU films have been studied by Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, and hardness testing. The experimental results showed that the functionality of the GSOLs and the hard segment content play a key role in controlling the structure and the thermophysical properties of the SPU films.

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Optimization of Base Catalyzed Ethanolysis of Vegetable Oils in Microreactors Using Design of Experiments

Applied Sciences ◽

10.3390/app10051624 ◽

2020 ◽

Vol 10 (5) ◽

pp. 1624

Author(s):

Ekaterina Borovinskaya ◽

Eva Ritter ◽

Wladimir Reschetilowski

Keyword(s):

Design Of Experiments ◽

Soybean Oil ◽

Vegetable Oils ◽

Flow Rate ◽

Positive Impact ◽

Batch Reactor ◽

Waste Cooking Oil ◽

Reaction Systems ◽

Cooking Oil ◽

Continuous Reaction

The base-catalyzed ethanolysis of soybean oil and waste cooking oil (WCO) was investigated in two types of continuous reactors (microreactor and T-mixer) and in a batch reactor. Flow rate, ethanol/oil ratio and concentration of catalyst were varied according to the design of experiments in continuous reaction systems. Regression analysis was carried out concerning the obtained product yields. Based on this analysis optimal conditions in different reactors types with soybean oil, fresh and WCO were determined. While the increased flow rate was unfavorable in the MX-mixer, it contributed to a great positive impact in the T-mixer system at flow rates higher than 2.2 mL/min. The soybean oil provides a slightly lower yield maximum (96.7%) than the fresh cooking oil (97.9%) and the waste cooking oil (97.5%). Therefore, the mix of vegetable oils in the cooking oil is more suitable for ethanolysis reaction than the soybean oil.

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