Effect of the amount of ethanol on the melting temperature of palm oil fractions

Authors

  • Павло Федорович Петік Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019, Ukraine
  • Вікторія Юріївна Папченко Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019, Ukraine
  • Ігор Миколайович Демидов Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019, Ukraine
  • Лариса Миколаївна Кузнецова Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.14803

Keywords:

palm oil, ratio, fractionation, fraction, melting temperature, ethanol, solvent, crystallization

Abstract

The article discusses the fractionation process of the palm oil by crystallization from a solution in the organic solvent - ethanol, in order to obtain the fractions of palm oil, which are used for the production of margarine, milk fat replacers, cocoa butter, confectionery and cooking fats, soaps. As the objects of study of fractionation the palm oil was chosen because it contains a significant proportion of 2-oleodysaturated triacylglycerols, the bulk of which is presented by 2-oleodipalmitin, which is the most promising raw material for the production of cocoa butter substitutes. The study suggested the use of ethanol because it is a food substance unlike acetone and hexane. The presence of the solvent gives the possibility to achieve higher speed of crystallization, to obtain fractions with a narrow range of characteristics, to obtain the mid fraction of the palm oil. It also improves the efficiency of separation of solid and liquid fractions at the filtration stage. The effect of ethanol on the yield and melting temperature of fractions of the palm oil was studied.

Author Biographies

Павло Федорович Петік, Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019

Candidate of Technical Sciences, director

Вікторія Юріївна Папченко, Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019

Candidate of Technical Sciences, deputy director for science

Ігор Миколайович Демидов, Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019

Doctor of Technical Sciences, professor, head of the laboratory

Laboratory of chemistry of fats of oil and fat production

Лариса Миколаївна Кузнецова, Ukrainian Scientific Research Institute of oils and fats of the National Academy of Agricultural Sciences of Ukraine Avenue. Dziuba, 2A, Kharkov, Ukraine, 61019

Junior Researcher

Laboratory research tools

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Published

2013-06-19

How to Cite

Петік, П. Ф., Папченко, В. Ю., Демидов, І. М., & Кузнецова, Л. М. (2013). Effect of the amount of ethanol on the melting temperature of palm oil fractions. Eastern-European Journal of Enterprise Technologies, 3(6(63), 33–35. https://doi.org/10.15587/1729-4061.2013.14803

Issue

Vol. 3 No. 6(63) (2013): Technologies of organic and inorganic substances

Section

Technology organic and inorganic substances

License

Copyright (c) 2014 Павло Федорович Петік, Вікторія Юріївна Папченко, Ігор Миколайович Демидов, Лариса Миколаївна Кузнецова

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