Molecular Distillation of Palm Oil Distillates: Evaporation Rates, Relative Volatility, and Distribution Coefficients of Tocotrienols and other Minor Components

Shi, John; Posada, Luidy Rodríguez; Kakùda, Yukio; Xue, Sophia Jun

doi:10.1080/01496390701589024

Cited by 10 publications

(5 citation statements)

References 6 publications

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“…Since the FAME presents lower boiling points than the FFA, [ 54 ] the FAME is prone to being concentrated in the vapour phase and vitamin E in the liquid phase according to the results presented by Posada et al [ 16 ] and Shi et al [ 55 ] Therefore, results presented in Table 7 confirm that vitamin E was more concentrated in the residue stream after the esterification.…”

Section: Resultsmentioning

confidence: 76%

“…Shi et al [ 55 ] evaluated the influence of evaporator temperature (110–160°C) in the relative volatility of the compounds present in the PFAD at 0.1 Pa. Their results showed that

α

‐tocopherol and tocotrienols have similar behaviour in both phases (liquid and vapour). The FFA were present in the vapour phase in all temperatures (110–160°C), but tocotrienols and

α

‐tocopherol were concentrated in the liquid phase in temperatures of 110–130°C.…”

Section: Resultsmentioning

confidence: 99%

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Esterification effect on the recovery of vitamin E from palm oil refining residues by molecular distillation

da Silva,

Maziero,

Ballus

et al. 2023

Can J Chem Eng

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Waste edible oils are an alternative source of high‐value natural compounds. Vitamin E can be recovered from palm oil refining residues by molecular distillation. However, the presence of other lipophilic molecules compromises the selective separation of vitamin E. Esterification of the free fatty acids can enhance the selective separation of vitamin E by molecular distillation, but the conditions for carrying out the reaction need to be investigated to simultaneously ensure the conversion of free fatty acids and the reduction of vitamin E losses. Thus, this study investigated the effect of the esterification of the industrial waste on the recovery of vitamin E by molecular distillation. Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and analysis for fats and oils preconized by the American Oil Chemists' Society (AOCS) were used in the characterization of the industrial waste. Determination of the best condition to carry out the reaction was obtained by a central composite rotational design (CCRD) using the response surface methodology (RSM) and the desirability profile. The results showed that the best condition for the esterification was at 64°C, 213 min, 2 wt.% sulphuric acid, and a 10/1 methanol/free fatty acids molar ratio. This reaction condition achieved 97.9% conversion of free fatty acids and less than 3% of vitamin E loss. The esterification promoted concentration of vitamin E in the residue stream (145.4%) and reduction in the distillate stream (87.8%). Therefore, the obtained results presented a suitable route to obtaining vitamin E concentrate and adding value to an industrial residue.

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Section: Resultsmentioning

confidence: 76%

“…Shi et al [ 55 ] evaluated the influence of evaporator temperature (110–160°C) in the relative volatility of the compounds present in the PFAD at 0.1 Pa. Their results showed that

α

‐tocopherol and tocotrienols have similar behaviour in both phases (liquid and vapour). The FFA were present in the vapour phase in all temperatures (110–160°C), but tocotrienols and

α

‐tocopherol were concentrated in the liquid phase in temperatures of 110–130°C.…”

Section: Resultsmentioning

confidence: 99%

Esterification effect on the recovery of vitamin E from palm oil refining residues by molecular distillation

da Silva,

Maziero,

Ballus

et al. 2023

Can J Chem Eng

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“…The flux, temperature, and rotational speed were set at 10 mL=min, 60 C, and 1,200 rpm, respectively. Concentration was performed at distillation temperatures ranging from 40 to 80 C and different fluxes (5,8,10,15, and 20 mL=min) at a given rotational speed ranging from 800 to 1,600 n=min; the vacuum was set at 1 Â 10 3 Pa and the condensation temperature was at 5 C. An orthogonal test is a method that analyzes multiple factors using orthogonal tables, the features of which are such that, in the entire operation, combinations of only parts of the representative parameter value are selected. The orthogonal experimental design can ensure not only that the experimental parameters are optimized but that the workload is greatly reduced.…”

Section: Concentration Of Tea Polyphenols Extracts By Molecular Distimentioning

confidence: 99%

“…The cooling process is sped up. [13][14][15][16] Spray drying is the most widely used industrial process involving particle formation and drying. [17,18] It is well suited to continuous production of dry solids in powder, granulate, or agglomerate particle form.…”

Section: Introductionmentioning

confidence: 99%

Concentration and Drying of Tea Polyphenols Extracted from Green Tea Using Molecular Distillation and Spray Drying

Weiqiang

et al. 2011

Drying Technology

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The purpose of this study was to develop a method of combining molecular distillation and spray drying to concentrate and dry tea polyphenols extracts. Molecular distillation and spray drying of tea phenols extracts were performed using an orthogonal array design. The order of importance that influenced molecular distillation was distillation temperature > flux > rotational speed. The optimal conditions for concentration by molecular distillation were 70 C distillation temperature, 10 mL/min flux, and 1,200 n/min rotational speed. Inlet temperature was found to be the most important determinant of spray drying. The order of importance that influenced the spray drying was inlet temperature > feed flux > wind wind capacity > feed concentration. The optimal conditions for drying of tea polyphenols extracts by spray drying were determined as follows: 170 C distillation temperature, 3 mL/min feed flux, 30% feed concentration, and 30 m 3 /h wind capacity. Results of this study indicated that the combination of molecular distillation and spray drying was very suitable for the concentration and drying of tea polyphenols extracts. Using this approach to process tea polyphenol extracts can not only maintain the quality of tea polyphenols but also save time and energy.

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“…Molecular distillation is a novel, green, economical, and convenient method used to purify thermally unstable and low‐volatile compounds. [ 27 ] In previous studies, this technique was used for many different applications, such as the extraction of carotenoids from palm oil, [ 28 ] extraction of tocotrienol and other minor compounds from palm oil, [ 29 ] separation of partial glycerides (mono and diglycerides) from soybean oil, [ 30 ] removal of pesticides from rapeseed oil deodorizer distillate, [ 31 ] separation and purification of monoglycerides from refined olive oil, [ 32 ] reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil. [ 33 ] Some other researchers applied it for the removal of FFA from soybean oil, [ 34 ] hazelnut oil, [ 35 ] low‐calorie cocoa butter, [ 36 ] and grape seed oil.…”

Section: Introductionmentioning

confidence: 99%

Pre‐deacidification of hazelnut oil by short‐path distillation: Changes in 3‐chloropropane‐1,2‐diol esters, glycidyl esters, free fatty acids, tocopherols, and diglycerides

Kantekin-Erdogan

Emektar

VARDİN

et al. 2023

Euro J Lipid Sci & Tech

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Performing pre‐deacidification using short‐path distillation at high temperatures and vacuum levels is a general application for fats and oils with high free fatty acids (FFA) to reduce their FFA contents to reasonable levels before steam distillation or neutralization. This study aims to determine the changes in 3‐chloropropane‐1,2‐diol esters (3‐MCPDE), glycidyl esters (GE), and diglyceride (DG) as well as the losses in tocopherols during this process. A bleached hazelnut oil having 12.10% FFA content was distilled using a molecular distillation unit at 200 °C, 220 °C, and 240°C temperatures and 0.25, 0.5, 1, and 2 mbar absolute pressures. The target was to reduce FFA content to less than 2% with minimum tocopherol loss. The results showed that considerable removals in FFA and GE contents were achieved by increasing the temperature and vacuum, while fewer decreases were detected in 3‐MCPDE and DG concentrations. Tocopherols were dramatically decreased by temperature rising, therefore, the lowest temperature (200°C) and absolute pressures (0.25–0.5 mbar) might be suitable for pre‐deacidification of hazelnut oil, where the distilled oil contained 1.78%–1.90% FFA, 243.11–286.76 mg kg–1 tocopherol, 0.50–0.55 mg kg–1 3‐MCPDE, 0.03–0.05 mg kg–1 GE and 4.00–4.22 mg kg–1 DG.Practical Application: Vegetable oils with high free fatty acid (FFA) contents are generally subjected to physical refining to avoid considerable refining loss. However, high temperatures applied to vegetable oils during physical refining result in the formation of 3‐MCPDE&GE, and the loss of some nutrients, such as tocopherols. These adverse effects can be reduced through application of lower temperatures and shorter time during physical refining. This can be applied after the FFA contents of the oils are decreased to reasonable levels (less than 2%) by distillation (pre‐deacidification) before the deodorization. Although this technique has been implemented in many plants, there is almost no information on the effects of applied conditions on 3‐MCPDE and GE and some other minor constituents. This manuscript explains the changes in these compounds during the pre‐deacidification of hazelnut oil by molecular distillation. Suitable distillation conditions were also suggested, which would be very useful for industrial refining plants.

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Molecular Distillation of Palm Oil Distillates: Evaporation Rates, Relative Volatility, and Distribution Coefficients of Tocotrienols and other Minor Components

Cited by 10 publications

References 6 publications

Esterification effect on the recovery of vitamin E from palm oil refining residues by molecular distillation

Esterification effect on the recovery of vitamin E from palm oil refining residues by molecular distillation

Concentration and Drying of Tea Polyphenols Extracted from Green Tea Using Molecular Distillation and Spray Drying

Pre‐deacidification of hazelnut oil by short‐path distillation: Changes in 3‐chloropropane‐1,2‐diol esters, glycidyl esters, free fatty acids, tocopherols, and diglycerides

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