Fett-lipid最新文献

{"title":"Triacylglycerols of the olive fruit (Olea europaea L.) : characterization of mesocarp and seed triacylglycerols in different cultivars by liquid chromatography and 13C NMR spectroscopy","authors":"G. Vlahov, C. Schiavone, N. Simone","doi":"10.1002/(SICI)1521-4133(199904)101:4<146::AID-LIPI146>3.0.CO;2-3","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199904)101:4<146::AID-LIPI146>3.0.CO;2-3","url":null,"abstract":"Triacylglycerols of mesocarp and seed oils extracted from olive fruits of different cultivars were characterized. The analysis of the profiles of the triglyceride isomers which were determined by HPLC, evidenced that ECN 48 (OOO-OOP) and ECN 46 (OLO) triglycerides were the major components of mesocarp and seed oils, whereas triglycerides acylated with the linoleoyl chain appeared to be more abundant in seed oil, i.e. LLL (ECN 42), OLL-PLL (ECN 44), and POL-OLO (ECN 46). Mesocarp and seed oils, likewise the cultivars differed significantly (P<0.05) with regard to all the triglyceride components. 13 C NMR spectroscopy based on carbonyl carbon resonances of triglyceride acyl chains was applied to carry out the regiospecific analysis of triacylglycerols. Acyl chain composition, chain distribution among 1(3)- and 2-glycerol positions, and chain 2-positional specificity, were determined. The results confirmed that two different pools of fatty acids esterified at 1(3)- and 2-positions in triacylglycerols of mesocarp and seed oils exist, the saturated chains being by almost 100% at 1(3)-positions. 2-positional specificity evidenced that the oleoyl chain moved away from a pure random model less than the linoleoyl chain. 2-Distribution and 2-specificity data of oleoyl and linoleoyl chains along with linoleoyl 1(3)-distribution values, appeared to discriminate significantly (P<0.05) mesocarp and seed oils, but no cultivar discrimination was achieved. The effect of fatty acid concentration on their distribution between triacylglycerol positions and the low variability of 2-positonal specificity values of unsaturated chains over a wide range of vegetable oils were highlighted.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"94 1","pages":"146-150"},"PeriodicalIF":0.0,"publicationDate":"1999-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83411540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated pollution control in seed oil refining","authors":"A. Dijkstra","doi":"10.1002/(SICI)1521-4133(199904)101:4<132::AID-LIPI132>3.0.CO;2-N","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199904)101:4<132::AID-LIPI132>3.0.CO;2-N","url":null,"abstract":"In edible oil refining, the various processes in current use lead to different by-products and/or waste products and they may also cause some form of pollution. The processes are reviewed in this paper and current or possible means of disposal of these by-products/waste products are discussed to highlight the areas requiring most attention. These areas turn out to be gum disposal when the degumming operation is carried out at a stand-alone refinery, and soapstock effluent resulting from the alkali refining process. Other waste products and pollution sources are found to be unimportant or manageable. Accordingly, a major step forward in pollution abatement in seed oil refining can be achieved by making two changes. The first one entails carrying out the degumming operation at the oil mill rather than at the refinery. This should be done in such a way that the degummed oil is amenable to physical refining. The acid refining process is recommended for this degumming step and consequently, acid refined oil with appropriate quality guarantees will then become the article of trade. The second one involves a switch from alkali refining crude or water-degummed oil to the physical refining of acid refined oil. For this latter step, a counter-current process is recommended because of its low stripping steam requirement. Dry condensation of the distillate will further alleviate pollution problems associated with deodorization and physical refining. Finally, some processes, that may contribute to pollution control but that still require development, are mentioned.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"27 1","pages":"132-137"},"PeriodicalIF":0.0,"publicationDate":"1999-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82168176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of the aqueous‐enzymatic method on the oxidative stability of plum kernel oil","authors":"K. Picuric-Jovanovic, Z. Vrbaski, M. Milovanović","doi":"10.1002/(SICI)1521-4133(199903)101:3<109::AID-LIPI109>3.0.CO;2-9","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<109::AID-LIPI109>3.0.CO;2-9","url":null,"abstract":"This study demonstrates the usefulness of an aqueous-enzymatic process for preparing plum kernel oil. The plum kernel oil was obtained by the aqueous-enzymatic method and by extraction with an organic solvent according to the common method, respectively. Oxidative stability of these oils was determined at moderate temperature by the Schaal Oven test, at elevated temperature by the Rancimat method and with exposure to artificial daylight. Oil prepared with the aqueous-enzymatic method showed a major oxidative stability at moderate temperature, below 60°C, in comparison with oils extracted with the common method. At the elevated temperature and under the conditions of photooxidation the oil extracted with the aqueous-enzymatic method exhibited a lower oxidative stability than the corresponding oil extracted by the common method. \u0000 \u0000 \u0000 \u0000Einflus der wasrig-enzymatischen Methode auf die oxidative Stabilitat des Pflaumenkernols. \u0000 \u0000 \u0000 \u0000Die Untersuchungen zeigen die Moglichkeit der Anwendung eines wasrig-enzymatischen Prozesses zur Gewinnung von Pflaumenkernol. Das Pflaumenkernol wurde durch die wasrig-enzymatische Methode und durch Extraktion mit dem organischen Losungsmittel nach der ublichen Methode erhalten. Oxidative Stabilitat von diesen Olen wurde bei niedriger Temperatur durch den Schaal-Oven-Test, bei erhohter Temperatur nach der Ranzimat-Methode im Kunstlicht bestimmt. Die wasrig-enzymatische Olgewinnung zeigte eine bessere oxidative Stabilitat bei einer Temperatur unter 60°C im Vergleich zu dem Ol, das nach der ublichen Methode extrahiert wurde. Bei der erhohten Temperatur und unter den Bedingungen der Photooxidation zeigte das wasrig-enzymatisch extrahierte Ol eine niedrigere oxidative Stabilitat im Vergleich zu dem mit organischem Losungsmittel extrahierten Ol.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"18 1","pages":"109-112"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85289273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gaschromatographische Bestimmung von freiem Fettalkohol in Alkylpolyglucosiden ‐ Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen: Analyse von grenzflächenaktiven Stoffen XXXV","authors":"R. Spilker, H. Waldhoff, M. Schmitt","doi":"10.1002/(SICI)1521-4133(199903)101:3<112::AID-LIPI112>3.0.CO;2-X","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<112::AID-LIPI112>3.0.CO;2-X","url":null,"abstract":"","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"39 1","pages":"112-115"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88318135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Die Bleichung von Speisefetten und Ölen VI. Die Praxis der Bleichung. Aus dem Arbeitskreis „Technologien der industriellen Gewinnung und Verarbeitung von Speisefetten”︁","authors":"W. Zschau","doi":"10.1002/(SICI)1521-4133(199903)101:3<115::AID-LIPI115>3.0.CO;2-L","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<115::AID-LIPI115>3.0.CO;2-L","url":null,"abstract":"","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"76 1","pages":"115-116"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86586410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of dietary fat type, pentosan level, and xylanases on digestibility of fatty acids, liver lipids, and vitamin E in broilers","authors":"S. Dänicke, H. Jeroch, W. Böttcher, M. Bedford, O. Simon","doi":"10.1002/(SICI)1521-4133(199903)101:3<90::AID-LIPI90>3.0.CO;2-Q","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<90::AID-LIPI90>3.0.CO;2-Q","url":null,"abstract":"A complete two by two by four factorial design was used to examine the main effects of dietary fat type (10% soy oil or 10% beef tallow), xylanase supplementation (with or without Avizyme 1300 at 1 g/kg diet), and pentosan level (calculated values: 7.7 g/kg, 11.0 g/kg, 14.3 g/kg, and 17.6 g/kg soluble pentosans, respectively, by varying wheat/rye proportions) as well as their interactions on intestinal chyme conditions, fat and fatty acid digestibility, fatty acid profile, and vitamin E content of livers in broilers. Jejunal and ileal supernatant viscosity increased in an exponential manner as dietary pentosan concentration was increased. This increase was most pronounced in enzyme unsupplemented, tallow-fed birds but was also found in enzyme-treated groups albeit at a much lower level. Lipase activity in jejunal samples was significantly enhanced in broilers fed tallow-containing and unsupplemented rye-based diet (17.6 g/kg soluble pentosans). Digestibility of fat at the terminal ileum was significantly decreased as dietary pentosan concentration was increased and significantly improved by xylanase addition, this effect being most apparent in tallow-fed birds. In addition, enzyme effects became greater at higher pentosan concentrations. Generally, fatty acid digestibilities responded in a similar manner. Saturated fatty acids (palmitic and stearic acid) responded mostly to dietary treatments compared with unsaturated fatty acids (oleic, linoleic, and linolenic acid), and fatty acids derived from tallow were more affected than those from soy oil. Xylanase supplementation shifted absorption of both into the more proximal regions. Vitamin E content of livers was significantly improved by xylanase addition but not influenced by the other dietary treatments. The fatty acid profile of liver lipids was markedly affected by dietary fat type but the effects of pentosan concentration and of xylanase supplementation were not always consistent. \u0000 \u0000 \u0000 \u0000Der Einflus von Futterfettart, Pentosan- und Xylanasegehalt auf die Verdaulichkeit von Fettsauren, Leberlipiden und Vitamin E in Broilern. \u0000 \u0000 \u0000 \u0000Es kam eine vollstandige 2 × 2 × 4-faktorielle Versuchsanlage zur Anwendung, um die Haupteffekte von Futterfett (10 % Sojaol bzw. 10 % Rindertalg), Xylanasezulage (ohne bzw. mit 1 g Avizyme 1300 je kg Futter) und Pentosanniveau (kalkulierte Werte: 7,7 g/kg, 11,0 g/kg, 14,3 g/kg bzw. 17,6 g/kg losliche Pentosane, durch Verschnitt von Weizen mit Roggen bei variierenden Anteilen) sowie deren Wechselwirkungen auf das intestinale Milieu, die Fett- und Fettsaurenverdaulichkeit sowie das Fettsaurenmuster und den Vitamin E-Gehalt der Leber beim Broiler zu untersuchen. Die jejunale und ileale Viskositat stieg mit zunehmender Pentosankonzentration exponentiell an. Dieser Anstieg war am deutlichsten ausgepragt bei den Broilern, die mit unsupplementierten und Talg-enthaltenden Mischungen gefuttert wurden, war aber auch bei den supplementierten Varianten festzustellen, wenngleich","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"44 1","pages":"90-100"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80711606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phosphatidylglycerol of Ectocarpus fasciculatus (Phaeophyceae). Analysis of molecular species by the use of dinitrobenzoyl diacylglycerol derivatives","authors":"Yinong Xu, W. Eichenberger","doi":"10.1002/(SICI)1521-4133(199903)101:3<104::AID-LIPI104>3.0.CO;2-T","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<104::AID-LIPI104>3.0.CO;2-T","url":null,"abstract":"Molecular species of phosphatidylglycerol (PG) from the brown alga Ectocarpus fasciculatus (Ectocarpales) were isolated and quantitated by reversed-phase HPLC for their dinitrobenzoyl diacylglycerol derivatives (DNB-DAG). The positional distribution of fatty acids was determined after treating DNB-DAG with lipase from Rhizopus arrhizus and separation of fatty acids, lyso compounds, and unreacted DNB-DAG by TLC. Of PG, 15 different molecular species have been characterized, prokaryotic species accounting for 38 and eukaryotic for 62 mol-%. Among the latter, 4 mol-% of a 18:1(11c)/18:1(11c) combination containing all the cellular 18:1(11c) was identified. Cells were fractionated and a thylakoid fraction was isolated, which contained prokaryotic but also eukaryotic PG molecular species, the possible origin of which is discussed. \u0000 \u0000 \u0000 \u0000Phosphatidylglycerol aus der Braunalge Ectocarpus fasciculatus (Phaeophyceae). Analyse der molekularen Spezies in Form ihrer Dinitrobenzoyldiacylglycerol-Derivate. \u0000 \u0000 \u0000 \u0000Die molekularen Spezies von Phosphatidylglycerol (PG) aus der Braunalge Ectocarpus fasciculatus (Ectocarpales) wurden in Form ihrer Dinitrobenzoyldiacylglycerol-Derivate (DNB-DAG) getrennt und mittels Umkehrphasen-HPLC quantifiziert. Die Positionsverteilung der Fettsauren am Glycerolteil wurde nach Spaltung der DNB-DAGs mit Lipase aus Rhizopus arrhizus und anschliesender Trennung von Fettsauren, Lysoverbindung und unverandertem DNB-DAG durch zweidimensionale Dunnschichtchromatografie bestimmt. Insgesamt wurden 15 molekulare Spezies identifiziert, die auf Grund der Positionsverteilung der Fettsauren 38 mol-% prokaryotische und 62 mol-% eukaryotische Struktur aufwiesen. Von letzteren wurden 4 mol-% einer 18:1(11c)/18:1(11c)-Kombination gefunden, welche die gesamte in der Zelle vorhandene 18:1(11c)-Saure enthielt. Durch Zellfraktionierung wurde eine Thylakoidfraktion isoliert, in der sowohl prokaryotische als auch eukaryotische molekulare PG-Spezies gefunden wurden. Deren mogliche Herkunft wird diskutiert.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"124 1","pages":"104-108"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88473631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research of new outlets for glycerol ‐ recent developments in France","authors":"S. Claude","doi":"10.1002/(SICI)1521-4133(199903)101:3<101::AID-LIPI101>3.0.CO;2-4","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<101::AID-LIPI101>3.0.CO;2-4","url":null,"abstract":"Competitiveness of biofuels lies in part in the value added by the main secondary product: glycerol. Research has been carried out to find new applications for glycerol in the fields of polymers, surfactants, and intermediates. These potential outlets are examined from a technical and an economical point of view. The economical one is the most important, eliminating applications that are technically worthwhile; corn gluten feed displacement for instance. The remaining potential outlets, like polyglycerols, could develop intensively in the near future. However, the markets concerned for most applications would be niches. \u0000 \u0000 \u0000 \u0000Neue Verwendungsmoglichkeiten von Glycerol. \u0000 \u0000 \u0000 \u0000Die Wettbewerbsfahigkeit von Biodiesel ist zum Teil durch den Wert seines wichtigsten Sekundarprodukts bedingt: durch Glycerol. Um neue Anwendungen fur Glycerol im Bereich der Polymere, der Tenside und Intermediate zu finden, sind einige Forschungsarbeiten durchgefuhrt worden. Diese potentiellen Verwendungsmoglichkeiten werden in technischer und in okonomischer Hinsicht untersucht. Der okonomische Ansatz ist der wichtigste, und zugleich wahlt er wertvolle technische Anwendungen aus, wie den Ersatz von Maiskleberfutter. Die restlichen potentiellen Verwendungsmoglichkeiten, wie Polyglycerole, konnten sich in naher Zukunft intensiv weiterentwickeln. Die beteiligten Markte fur die meisten Anwendungen waren jedoch Nischen.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"98 1","pages":"101-104"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90524530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidative effect of olive oil deodorizer distillate on frying oil and quality of potato chips","authors":"A. Abdalla","doi":"10.1002/(SICI)1521-4133(19992)101:2<57::AID-LIPI57>3.0.CO;2-3","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(19992)101:2<57::AID-LIPI57>3.0.CO;2-3","url":null,"abstract":"The antioxidative effect of unsaponifiable matter from olive oil deodorizer distillate on the stability of sunflower oil during frying and on the quality of potato chips were studied. Physical and chemical characteristics of sunflower oil samples with or without different concentrations of unsaponifiable matter were examined during frying at 180°C for ten consecutive days. The addition of 1% of unsaponifiable matter to sunflower oil showed the highest effect in retarding the oxidation deterioration of oil during frying of potato chips. This protective effect was attributed to high levels of squalene, Δ-avenasterol, and tocopherols. During ten frying days, the amount of squalene decreased to 79% and both tocopherols and Δ-avenasterol to 69% in frying sunflower oil. Oil absorbed by potato chips and the characteristics of the oil extracted from potato chips before and after three months of storage were determined. The amount of oil absorbed by potato chips ranged from 37.3 to 39.3% during frying. The unsaponifiable fractions remaining in the frying medium showed protective effects on the rate of oxidation of the oil extracted from potato chips. The uptake of unsaponifiable matter by chips was the highest during the first frying day. Chips with high amounts of squalene, tocopherols, and sterols showed highest antioxidative stability during storage for three months at ambient temperature. Potato chips fried in sunflower oil treated with 1% unsaponifiable matter showed a bright yellow colour, moderate crispness, high score flavour, and were well accepted by panelists. These data of sensory evaluation supported the results of chemical analyses of oil extracted from fresh and stored chips. \u0000 \u0000 \u0000 \u0000Der antioxidierende Einflus von Desodoratdestillat aus Olivenol auf Bratol und die Qualitat von Kartoffelchips \u0000 \u0000 \u0000 \u0000Es wird beschrieben, welchen antioxidierenden Einflus der unverseifbare Bestandteil des Desodoratdestillats von Olivenol auf die Stabilitat von Sonnenblumenol wahrend des Bratprozesses hat und welchen Einflus er auf die Qualitat von Kartoffelchips hat. Um physikalische und chemische Eigenschaften von Sonnenblumenol ohne und mit unterschiedlichen Konzentrationen an unverseifbarem Bestandteil zu untersuchen, wurden Proben an zehn aufeinanderfolgenden Tagen des Bratprozesses bei 180°C genommen. Zufugung von 1% unverseifbaren Bestandteils zum Ol verlangsamte den oxidativen Abbau des Sonnenblumenols wahrend des Bratprozesses von Kartoffelchips am starksten. Dieser schutzende Einflus wurde dem hohen Gehalt an Squalen, D-Avenasterol und Tocopherolen zugeschrieben. Im Laufe von zehn Tagen des Bratprozesses sank der Gehalt an Squalen um 79% und der Gehalt an D-Avenasterol und Tocopherolen um 69%. Es wurden die durch Kartoffelchips absorbierte Olmenge sowie die Eigenschaften des extrahierten Ols aus Kartoffelchips vor und nach dreimonatiger Lagerung bestimmt. Die durch Kartoffelchips absorbierte Olmenge variierte zwischen 37,3% und 39,3%. Der unverseifbare","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"22 1","pages":"57-63"},"PeriodicalIF":0.0,"publicationDate":"1999-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79004592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transesterification of methyl myristate in a continuous reactive distillation column: simulation and experiment","authors":"M. Jimoh, H. Garcĩa, G. Wozny, H. Bock, B. Gutsche","doi":"10.1002/(SICI)1521-4133(19992)101:2<50::AID-LIPI50>3.0.CO;2-8","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(19992)101:2<50::AID-LIPI50>3.0.CO;2-8","url":null,"abstract":"The transesterification of methyl myristate with isopropanol to methanol and isopropyl myristate is presented. This reactive system is suitable for reactive distillation and is used for the investigation carried out in this paper. A simulation model for the steady state and dynamic simulation of the reactive distillation processes was developed. For the validation of this model experiments were carried out. Based on dimensioning calculations, a 6 meter high reactive distillation column (0.1 m i.d.) with 22 bubble cap trays and a total liquid holdup of about 10 litres was constructed and built up. The stationary results obtained from the column show a good comparison between the simulated and the experimental concentration and temperature profiles. The experimentally determined dynamic time constants and sensitivities of the temperature profile of the column could be reproduced very well by the simulation tool developed. \u0000 \u0000 \u0000 \u0000Untersuchung zur Methylmyristat-Synthese in einer Reaktivkolonne: Simulation und Experimente \u0000 \u0000 \u0000 \u0000Die Umesterung von Methylmyristat mit Isopropanol zu Methanol und Isopropylmyristat wird vorgestellt. Es handelt sich dabei um eine Reaktion, die fur die Reaktivrektifikation geeignet ist und die bei den hier durchgefuhrten Untersuchungen eingesetzt wird. Ein Simulationsmodell zur stationaren und dynamischen Simulation der Reaktivrektifikation wurde entwickelt. Zur Validierung dieses Modells wurden Experimente durchgefuhrt. Auf der Grundlage der Dimensionierungsrechnungen wurde eine ca. 6 Meter hohe Reaktionskolonne mit 22 Glockenboden und einem flussigen Gesamtholdup von ca. 10 Litern konstruiert. Stationar stellten sich gute Ubereinstimmungen zwischen dem simulierten und dem experimentellen Temperatur- und Konzentrationsprofil ein. Auch dynamisch konnten die Zeitkonstanten und Sensitivitaten der Temperaturen in der Kolonne nach einem Sprung im Rucklauf in die Kolonne gut abgebildet werden.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"50 1","pages":"50-56"},"PeriodicalIF":0.0,"publicationDate":"1999-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91135029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}