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dc.contributor.author
Rossi, Pablo Cesar  
dc.contributor.author
Pramparo, Maria del Carmen  
dc.contributor.author
Gaich, María C.  
dc.contributor.author
Grosso, Nelson  
dc.contributor.author
Nepote, Valeria  
dc.date.available
2022-01-20T20:14:47Z  
dc.date.issued
2011-06  
dc.identifier.citation
Rossi, Pablo Cesar; Pramparo, Maria del Carmen; Gaich, María C.; Grosso, Nelson; Nepote, Valeria; Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 8; 6-2011; 1452-1458  
dc.identifier.issn
0022-5142  
dc.identifier.uri
http://hdl.handle.net/11336/150442  
dc.description.abstract
Squid oil contains high concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The purpose of this work was to optimize the process of separation by molecular distillation of ω-3 fatty acid ethyl esters obtained from squid oil. The separation process was conducted in two stages in a laboratory-scale molecular distiller. A mathematical model based on the mass transfer phenomena was developed. The Nelder-Mead numerical method was used to optimize the model. RESULTS: The ω-3 content in the output material of the stage II increased with the temperature of stage I (T 1). The amount of distillated material in stage I increased and the distillated material in the stage II decreased with the increment of T 1. That implied a decreasing of the ω-3 recovery in the distillated material in the stage II. In addition, the ω-3 recovery increased with the temperature of stage II (T 2), but the temperatures should be less than 140 °C to avoid chemical changes. The optimization results showed an optimal process at T 1 = 120.5 °C and T 2 = 140 °C. CONCLUSION: The theoretical model and the optimization give decision criteria about the operative conditions for reaching the highest yield during molecular distillation of ω-3 fatty acid ethyl esters. © 2011 Society of Chemical Industry.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
John Wiley & Sons Ltd  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Ω-3  
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DHA  
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EPA  
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MOLECULAR DISTILLATION  
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OPTIMIZATION  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2021-11-15T16:58:23Z  
dc.identifier.eissn
1097-0010  
dc.journal.volume
91  
dc.journal.number
8  
dc.journal.pagination
1452-1458  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
LOndres  
dc.description.fil
Fil: Rossi, Pablo Cesar. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina  
dc.description.fil
Fil: Gaich, María C.. Universidad Nacional de Río Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina  
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.description.fil
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.journal.title
Journal of the Science of Food and Agriculture  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4332/abstract  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/jsfa.4332