• equilibrium data for the system rice bran oil + fatty acids

    Equilibrium Data for the System Rice Bran Oil + Fatty Acids

    Equilibrium Data for the System Rice Bran Oil + Fatty Acids + Ethanol + Water at 298.2 K

  • equilibrium data for the system rice bran oil + fatty acids

    Equilibrium Data for the System Rice Bran Oil + Fatty Acids

    Equilibrium Data for the System Rice Bran Oil + Fatty Acids + Ethanol + Water at 298.2 K

  • liquid−liquid equilibrium data for fatty systems containing

    Liquid−Liquid Equilibrium Data for Fatty Systems Containing

    The following systems were investigated: refined rice bran oil + anhydrous ethanol + hexane at (298.15 ± 0.2) K and (313.15 ± 0.2) K and refined rice bran oil + commercial oleic acid + anhydrous ethanol + hexane at (298.15 ± 0.2) K with mass fractions of (5.08, 7.98, 10.65, and 15.09) % of fatty acid in oil.

  • phase equilibrium for the system rice bran oil+fattyacids

    Phase equilibrium for the system rice bran oil+fattyacids

    In our previous work equilibrium data for the system rice bran oil + fatty acids + ethanol + water were reported . In the present case, equilibrium data for the systems containing γ-oryzanol and tocols are determined and used for adjusting additional interaction parameters of the NRTL and UNIQUAC models.

  • (pdf) liquid−liquid equilibrium data for fatty systems

    (PDF) Liquid−Liquid Equilibrium Data for Fatty Systems

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  • liquid–liquid equilibria for systems composed of rice bran

    Liquid–liquid equilibria for systems composed of rice bran

    The liquid–liquid equilibria of systems composed of rice bran oil, free fatty acids, ethanol and water were investigated at temperatures ranging from 10 to 60 °C. The results of the present study indicated that the mutual solubility of the compounds decreased with an increase in the water content of the solvent and a decrease in the temperature of the solution.

  • experimental data for liquid–liquid equilibrium of fatty

    Experimental data for liquid–liquid equilibrium of fatty

    Experimental data for liquid–liquid equilibrium of fatty systems with emphasis on the distribution of tocopherols and tocotrienols Author links open overlay panel Marina Ansolin Rodrigo Corrêa Basso Antonio José de Almeida Meirelles Eduardo Augusto Caldas Batista

  • experimental data for liquid–liquid equilibrium of fatty

    Experimental data for liquid–liquid equilibrium of fatty

    The present paper reports liquid–liquid equilibrium data for systems composed of degummed soybean oil + commercial linoleic acid + anhydrous ethanol, degummed soybean oil + commercial linoleic acid + ethanol + water, refined rice bran oil + commercial oleic acid + anhydrous ethanol and refined rice bran oil + commercial oleic acid + ethanol + water at 298.15 K, 313.15 K and 323.15 K. α, β, γ and δ tocopherol and tocotrienol contents in both phases were analyzed. The parameters of the ...

  • liquid-liquid equilibrium data and thermodynamic modeling of

    Liquid-liquid equilibrium data and thermodynamic modeling of

    Experimental liquid–liquid equilibrium data for the systems composed of TAG rice bran oil (8) + DAG (2) + MAG (3) + commercial oleic acid (9) + commercial ethyl oleate (10) + ethanol (6), in mass percentage (%w), at T = (303.2 and 318.2) K and local atmospheric pressure p = 93.4 kPa a.

  • liquid–liquid equilibrium data for systems involving

    Liquid–Liquid Equilibrium Data for Systems Involving

    Liquid–Liquid Equilibrium Data for Systems Involving Triacylglycerols from (Soybean, Cottonseed, or Rice Bran) Oil + Partial Acylglycerols + Anhydrous Ethanol at T = 303.2 and 318.2 K

Post Author: stigroup