4.7 Article

Kinetics and thermodynamics adsorption of carotenoids and chlorophylls in rice bran oil bleaching

期刊

JOURNAL OF FOOD ENGINEERING
卷 185, 期 -, 页码 9-16

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.03.028

关键词

Rice bran oil; Bleaching; Adsorption; Isosteric heat

资金

  1. CAPES/Brazil (Coordination for the Improvement of Higher Education Personnel)
  2. CNPq/Brazil (National Council for Scientific and Technological Development) f

向作者/读者索取更多资源

The adsorption characteristics of carotenoids and chlorophylls in the rice bran oil bleaching at different temperatures (100-120 degrees C) and activated earth concentrations (0.5-2.5% w/w) were investigated. The kinetic study showed that, after 20 min the adsorption capacity tends to stay constant. Pseudo-second order model was more appropriate to describe the adsorption kinetics for both pigments, especially at higher temperatures. The use of 1% (w/w) of activated earth at 120 degrees C led to a high decrease in chlorophyll content, while the decrease in carotenoids content was less pronouncdd. Freundlich model was suitable to represent the equilibrium experimental data for the pigments. The activation energy values showed that the chlorophyll molecules required more energy to be removed from the oil. The rice bran oil bleaching was considered an endothermic, favorable and spontaneous process, and the isosteric heat of adsorption indicated that the activated surface of the earth was heterogeneous. (C) 2016 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据