Research Article
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Year 2020, Volume: 23 Issue: 4, 268 - 279, 27.11.2020
https://doi.org/10.5541/ijot.743732

Abstract

References

  • Farrall, A. W., 1976. Food engineering systems, The AVI Pub. Co. Inc. Westport
  • Swern, D., 1979. Bailey’s industrial oil and fat products, 4th ed., Interscience Publishers, John Wiley & Sons.
  • Charm, S. E., 1981. The fundamentals of food engineering, The AVI Pub. Co. Inc..
  • Singh, R. P., Heldman, D. R., 1984. Introduction to food engineering, Academic Press, Inc..
  • Prentice, J. H., 1984. Measurements in the rheology of food stuffs, Elsevier Applied Science Pub. Ltd..
  • Le Maguer, M., Jelen, P., 1986. Food engineering and process applications, Elsevier Applied Science Pub. Ltd..
  • Rao, M. A., Rizvi, S. S. H., 1986. Engineering properties of foods, Marcel Dekker Inc..
  • Lewis, M. J., 1987. Physical properties of foods and food processing systems, Ellis Herwood Ltd..
  • Abe, Y., 1988. Handbook of fats and oils, Saiwai Shobo Co. Ltd..
  • Lawson, H. W., 1995. Food oils and fats: Technology, utilization and nutrition. Springer Science & Business Media.
  • Widlak, N., 1999. Physical properties of fats, oils and emulsifiers, AOCS Press.
  • Gunstone, F. D., 2002. Vegetable oils in food technology: composition, properties and uses, Blackwell Science Ltd..
  • Akoh, C. C., 2005. Handbook of functional lipids, CRC Tayor & Francis.
  • Gunstone, F. D., Harwood, J. L., Dijkstra, A. J., 2007. The lipid handbook. CRC Press.
  • O´Brien, R. D., 2008. Fats and oils: Formulating and processing for applications. CRC Press.
  • Aparicio, R., Harwood, J., 2013. Handbook of olive oil: Analysis and properties. Springer.
  • Peri, C., 2014. The extra-virgin olive oil. Wiley Blackwell.
  • Bockisch, M., 2015. Fats and oils handbook. Elsevier.
  • C. Gonzalez, J. M. Resa, A. Ruiz, and J. I. Gutierrez, “Densities of mixtures containing n-alkanes with sunflower seed oil at different temperatures,” J. Chem. Eng. Data, 41, 796-798, 1996.
  • C. Gonzalez, M. Iglesias, J. Lanz, J. M. Resa, “Temperature dependence of excess molar volumes in (n-alkane (C6-C9) or alcohol (C2-C4)) + olive oil mixtures,” Thermochim. Acta, 328, 277-296, 1999.
  • C. Gonzalez, J. M. Resa, J. Lanz, “Excess volumes of binary mixtures that contain olive oil with alkyl and vinyl acetates,” JAOCS. 77, 985-990, 2000.
  • C. Gonzalez, M. Iglesias, J. Lanz, G. Marino, B. Orge, J.M. Resa, “Temperature influence on refractive indices and isentropic compressibilities of alcohol (C2-C4)+olive oil mixtures,” J. Food Engng., 50, 029-040, 2001.
  • J. M. Resa, C. Gonzalez, M. A. Fanega, S. Ortiz de Landaluce, J. Lanz, “Enthalpies of mixing, heat capacities, and viscosities of alcohol (C1-C4) + olive oil mixtures at 298.15K,” J. Food Eng., 51, 113-118, 2002.
  • C. Gonzalez, J. M. Resa, J. Lanz, M. Iglesias, J. M. Goenaga, “Measurements of density and refractive index of soybean oil + short aliphatic alcohols,” Int. J. Thermophys. 27, 1463-1481, 2006.
  • C. Gonzalez, J. M. Resa, J. Lanz, M. Iglesias, “Intermolecular interactions in soybean oil + different organic solvents by ultrasonic velocity measurements,” J. Food Eng., 77, 152-161, 2006.
  • C. Gonzalez, J. M. Resa, R. G. Concha, J. M. Goenaga, “Enthalpies of mixing and heat capacities of mixtures containing acetates and ketones with corn oil at 25 C” J. Food Eng. 79, 1104-1109, 2007.
  • R. S. Andrade, G. A. Ferreira, D. Camargo, M. Iglesias, “Thermodynamic properties of palm oil (Elaeis guineensis) and evening primrose seed oil (Oenothera biennis) as a function of temperature,” World Wide Journal of Multidisciplinar Research and Development, 2, 038-043, 2016.
  • R. S. Andrade, M. Matos, C. Gonzalez, M. Iglesias, “Temperature influence on thermodynamic properties of argan (Argania spinosa), neem (Azadirachta indica) and common walnut (Juglans Regia L.) oils,” Int. J. Eng. Res. & Tech., 5(10), 160-167, 2016.
  • F. Tanajura, R. S. Andrade, C. Gonzalez, M. Iglesias, “Thermodynamic properties of peanut, canola and rosa mosqueta oils,“ Elixir Int. J., 101, 43587-43592, 2016.
  • R. S. Andrade, A. Andrade, A. A. Simões, M. Iglesias, “Thermodynamic study of jojoba (Simmondsia Chinensis) oil as a function of temperature,” Int. J. Engng. Res. & Tech., 6(10), 245-250, 2017.
  • C. Gonzalez, J. Lanz, R. S. Andrade, M. Iglesias, “Mixing properties of (n-alkanes or esters) + olive oil at different temperatures,” Int. J. Thermodyn., 00, 000-000, 2020 (submitted for publication).
  • Kh. Nasrifar, Sh. Avatollahi, M. Moshfeghian, “An extended saturated liquid density equation” Fluid Phase Equilib. 166, 163-181, 1999.
  • A. Mchaweh, A. Alsaygh, K. Nasrifar, M. Moshfeghian, “A simplified method for calculating saturated liquid densities,” Fluid Phase Equilib., 224, 157-167, 2004.
  • M. Iglesias, B. Orge, J. Tojo, “Refractive indices and densities of the ternary mixtures acetone + methanol + water and acetone + methanol + 1-butanol at 298.15 K,” Fluid Phase Equilib., 126(2), 203-223, 1996.
  • J.D. Halvorsen, W.C. Mammel, and L.D. Clements, “Density estimation for fatty acids and vegetable oils based on their fatty acid composition, “ J. Am. Oil Chem. Soc., 70, 875-880, 1993.
  • H. G. Rackett, “Equation of state for saturated liquids,” J. Chem. Eng. Data, 15, 514-517, 1970.
  • C. F. Spencer, R. P. Danner, “Improved equation for prediction of saturated liquid density,” J. Chem. Eng. Data, 17(2), 236-241, 1972.
  • Madrid A., Cenzano Y., Vicent J. M., Manual de Aceites y Grasas Comestibles. AMV Ediciones, Madrid, 1997.
  • TRC Thermodynamic Tables, Non-hydrocarbon, Thermodynamic Research Center, Texas AM University, College Station, Texas (1996).
  • Riddick, J. A., Bunger, W. B., Sakano, T. K., 1986. Organic solvents. Physical properties and methods of purification, John Willey & Sons.
  • J. D., Alvarado, “Propiedades mecánicas de aceites y grasas vegetales,” Grasas y Aceites. 46, 264-269, 1995.
  • Mehlenbacher, V.G. 1960. Analysis of fats and oils, The Garrand Press.
  • Physical and Chemical Characteristics of Oils, Fats, and Waxes, AOCS, 2013.
  • Poling, B. E., Prausnitz, J. M., O’Connell, J. P., 2001. The Properties of Gases and Liquids, McGraw-Hill.
  • R. Gani, L. Constatinou, “Molecular structure based estimation of properties for process design,” Fluid Phase Equilib. 116, 75-86, 1996.
  • DIADEM PUBLIC 1.2.0, 2000. The DIPPR Information and Data Evaluation Manager.
  • CHEMÉO Database. Available: www.chemeo.com (accessed in May. 18, 2020).

Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures

Year 2020, Volume: 23 Issue: 4, 268 - 279, 27.11.2020
https://doi.org/10.5541/ijot.743732

Abstract

This paper reports densities, refractive indices, excess molar volumes, and changes of refractive indices on mixing for (2-butanone, 3-pentanone and 4-methyl-2-pentanone) with vegetable oils (olive or soybean) at temperatures from 283.15 to 298.15 K. Parameters of analytical expressions which represent the composition dependences of excess and variation of magnitudes are reported. Values of physical properties were compared with the results obtained by different theoretical procedures (equations of state and semiempirical mixing rules). A good agreement between the experimental and theoretical values both in magnitude and sign were obtained by these methods, despite the sharp non-ideality of the studied mixtures and the strong influence of temperature on the computed derived properties.

References

  • Farrall, A. W., 1976. Food engineering systems, The AVI Pub. Co. Inc. Westport
  • Swern, D., 1979. Bailey’s industrial oil and fat products, 4th ed., Interscience Publishers, John Wiley & Sons.
  • Charm, S. E., 1981. The fundamentals of food engineering, The AVI Pub. Co. Inc..
  • Singh, R. P., Heldman, D. R., 1984. Introduction to food engineering, Academic Press, Inc..
  • Prentice, J. H., 1984. Measurements in the rheology of food stuffs, Elsevier Applied Science Pub. Ltd..
  • Le Maguer, M., Jelen, P., 1986. Food engineering and process applications, Elsevier Applied Science Pub. Ltd..
  • Rao, M. A., Rizvi, S. S. H., 1986. Engineering properties of foods, Marcel Dekker Inc..
  • Lewis, M. J., 1987. Physical properties of foods and food processing systems, Ellis Herwood Ltd..
  • Abe, Y., 1988. Handbook of fats and oils, Saiwai Shobo Co. Ltd..
  • Lawson, H. W., 1995. Food oils and fats: Technology, utilization and nutrition. Springer Science & Business Media.
  • Widlak, N., 1999. Physical properties of fats, oils and emulsifiers, AOCS Press.
  • Gunstone, F. D., 2002. Vegetable oils in food technology: composition, properties and uses, Blackwell Science Ltd..
  • Akoh, C. C., 2005. Handbook of functional lipids, CRC Tayor & Francis.
  • Gunstone, F. D., Harwood, J. L., Dijkstra, A. J., 2007. The lipid handbook. CRC Press.
  • O´Brien, R. D., 2008. Fats and oils: Formulating and processing for applications. CRC Press.
  • Aparicio, R., Harwood, J., 2013. Handbook of olive oil: Analysis and properties. Springer.
  • Peri, C., 2014. The extra-virgin olive oil. Wiley Blackwell.
  • Bockisch, M., 2015. Fats and oils handbook. Elsevier.
  • C. Gonzalez, J. M. Resa, A. Ruiz, and J. I. Gutierrez, “Densities of mixtures containing n-alkanes with sunflower seed oil at different temperatures,” J. Chem. Eng. Data, 41, 796-798, 1996.
  • C. Gonzalez, M. Iglesias, J. Lanz, J. M. Resa, “Temperature dependence of excess molar volumes in (n-alkane (C6-C9) or alcohol (C2-C4)) + olive oil mixtures,” Thermochim. Acta, 328, 277-296, 1999.
  • C. Gonzalez, J. M. Resa, J. Lanz, “Excess volumes of binary mixtures that contain olive oil with alkyl and vinyl acetates,” JAOCS. 77, 985-990, 2000.
  • C. Gonzalez, M. Iglesias, J. Lanz, G. Marino, B. Orge, J.M. Resa, “Temperature influence on refractive indices and isentropic compressibilities of alcohol (C2-C4)+olive oil mixtures,” J. Food Engng., 50, 029-040, 2001.
  • J. M. Resa, C. Gonzalez, M. A. Fanega, S. Ortiz de Landaluce, J. Lanz, “Enthalpies of mixing, heat capacities, and viscosities of alcohol (C1-C4) + olive oil mixtures at 298.15K,” J. Food Eng., 51, 113-118, 2002.
  • C. Gonzalez, J. M. Resa, J. Lanz, M. Iglesias, J. M. Goenaga, “Measurements of density and refractive index of soybean oil + short aliphatic alcohols,” Int. J. Thermophys. 27, 1463-1481, 2006.
  • C. Gonzalez, J. M. Resa, J. Lanz, M. Iglesias, “Intermolecular interactions in soybean oil + different organic solvents by ultrasonic velocity measurements,” J. Food Eng., 77, 152-161, 2006.
  • C. Gonzalez, J. M. Resa, R. G. Concha, J. M. Goenaga, “Enthalpies of mixing and heat capacities of mixtures containing acetates and ketones with corn oil at 25 C” J. Food Eng. 79, 1104-1109, 2007.
  • R. S. Andrade, G. A. Ferreira, D. Camargo, M. Iglesias, “Thermodynamic properties of palm oil (Elaeis guineensis) and evening primrose seed oil (Oenothera biennis) as a function of temperature,” World Wide Journal of Multidisciplinar Research and Development, 2, 038-043, 2016.
  • R. S. Andrade, M. Matos, C. Gonzalez, M. Iglesias, “Temperature influence on thermodynamic properties of argan (Argania spinosa), neem (Azadirachta indica) and common walnut (Juglans Regia L.) oils,” Int. J. Eng. Res. & Tech., 5(10), 160-167, 2016.
  • F. Tanajura, R. S. Andrade, C. Gonzalez, M. Iglesias, “Thermodynamic properties of peanut, canola and rosa mosqueta oils,“ Elixir Int. J., 101, 43587-43592, 2016.
  • R. S. Andrade, A. Andrade, A. A. Simões, M. Iglesias, “Thermodynamic study of jojoba (Simmondsia Chinensis) oil as a function of temperature,” Int. J. Engng. Res. & Tech., 6(10), 245-250, 2017.
  • C. Gonzalez, J. Lanz, R. S. Andrade, M. Iglesias, “Mixing properties of (n-alkanes or esters) + olive oil at different temperatures,” Int. J. Thermodyn., 00, 000-000, 2020 (submitted for publication).
  • Kh. Nasrifar, Sh. Avatollahi, M. Moshfeghian, “An extended saturated liquid density equation” Fluid Phase Equilib. 166, 163-181, 1999.
  • A. Mchaweh, A. Alsaygh, K. Nasrifar, M. Moshfeghian, “A simplified method for calculating saturated liquid densities,” Fluid Phase Equilib., 224, 157-167, 2004.
  • M. Iglesias, B. Orge, J. Tojo, “Refractive indices and densities of the ternary mixtures acetone + methanol + water and acetone + methanol + 1-butanol at 298.15 K,” Fluid Phase Equilib., 126(2), 203-223, 1996.
  • J.D. Halvorsen, W.C. Mammel, and L.D. Clements, “Density estimation for fatty acids and vegetable oils based on their fatty acid composition, “ J. Am. Oil Chem. Soc., 70, 875-880, 1993.
  • H. G. Rackett, “Equation of state for saturated liquids,” J. Chem. Eng. Data, 15, 514-517, 1970.
  • C. F. Spencer, R. P. Danner, “Improved equation for prediction of saturated liquid density,” J. Chem. Eng. Data, 17(2), 236-241, 1972.
  • Madrid A., Cenzano Y., Vicent J. M., Manual de Aceites y Grasas Comestibles. AMV Ediciones, Madrid, 1997.
  • TRC Thermodynamic Tables, Non-hydrocarbon, Thermodynamic Research Center, Texas AM University, College Station, Texas (1996).
  • Riddick, J. A., Bunger, W. B., Sakano, T. K., 1986. Organic solvents. Physical properties and methods of purification, John Willey & Sons.
  • J. D., Alvarado, “Propiedades mecánicas de aceites y grasas vegetales,” Grasas y Aceites. 46, 264-269, 1995.
  • Mehlenbacher, V.G. 1960. Analysis of fats and oils, The Garrand Press.
  • Physical and Chemical Characteristics of Oils, Fats, and Waxes, AOCS, 2013.
  • Poling, B. E., Prausnitz, J. M., O’Connell, J. P., 2001. The Properties of Gases and Liquids, McGraw-Hill.
  • R. Gani, L. Constatinou, “Molecular structure based estimation of properties for process design,” Fluid Phase Equilib. 116, 75-86, 1996.
  • DIADEM PUBLIC 1.2.0, 2000. The DIPPR Information and Data Evaluation Manager.
  • CHEMÉO Database. Available: www.chemeo.com (accessed in May. 18, 2020).
There are 47 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Regular Original Research Article
Authors

Caroline Maia This is me

Rebecca S. Andrade

Miguel Iglesias

Juan Lanz This is me

Cristina González

Publication Date November 27, 2020
Published in Issue Year 2020 Volume: 23 Issue: 4

Cite

APA Maia, C., S. Andrade, R., Iglesias, M., Lanz, J., et al. (2020). Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures. International Journal of Thermodynamics, 23(4), 268-279. https://doi.org/10.5541/ijot.743732
AMA Maia C, S. Andrade R, Iglesias M, Lanz J, González C. Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures. International Journal of Thermodynamics. November 2020;23(4):268-279. doi:10.5541/ijot.743732
Chicago Maia, Caroline, Rebecca S. Andrade, Miguel Iglesias, Juan Lanz, and Cristina González. “Mixing Thermodynamics of Edible Olive or Soybean Oils With Ketones (2-Butanone, 3-Pentanone and 4-Methyl-2-Pentanone) at Different Temperatures”. International Journal of Thermodynamics 23, no. 4 (November 2020): 268-79. https://doi.org/10.5541/ijot.743732.
EndNote Maia C, S. Andrade R, Iglesias M, Lanz J, González C (November 1, 2020) Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures. International Journal of Thermodynamics 23 4 268–279.
IEEE C. Maia, R. S. Andrade, M. Iglesias, J. Lanz, and C. González, “Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures”, International Journal of Thermodynamics, vol. 23, no. 4, pp. 268–279, 2020, doi: 10.5541/ijot.743732.
ISNAD Maia, Caroline et al. “Mixing Thermodynamics of Edible Olive or Soybean Oils With Ketones (2-Butanone, 3-Pentanone and 4-Methyl-2-Pentanone) at Different Temperatures”. International Journal of Thermodynamics 23/4 (November 2020), 268-279. https://doi.org/10.5541/ijot.743732.
JAMA Maia C, S. Andrade R, Iglesias M, Lanz J, González C. Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures. International Journal of Thermodynamics. 2020;23:268–279.
MLA Maia, Caroline et al. “Mixing Thermodynamics of Edible Olive or Soybean Oils With Ketones (2-Butanone, 3-Pentanone and 4-Methyl-2-Pentanone) at Different Temperatures”. International Journal of Thermodynamics, vol. 23, no. 4, 2020, pp. 268-79, doi:10.5541/ijot.743732.
Vancouver Maia C, S. Andrade R, Iglesias M, Lanz J, González C. Mixing thermodynamics of edible olive or soybean oils with ketones (2-butanone, 3-pentanone and 4-methyl-2-pentanone) at different temperatures. International Journal of Thermodynamics. 2020;23(4):268-79.