DISPONIBILIDAD Y PURIFICACIÓN DE LOS ACEITES VEGETALES GASTADOS A ESCALA LABORATORIO PARA USARLOS COMO MATERIA PRIMA OLEOQUÍMICA
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Universidad Industrial de Santander
Abstract
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Este trabajo muestra un estudio estadístico y experimental de ¡os aceites de fritura en la ciudad de Bucaramanga con el objetivo de determinar la disponibilidad, calidad y algunos métodos de desacidificación para convertirlos en materia prima oleoquímica. El análisis reporta resultados satisfactorios en cantidad, disponibilidad, calidad y posterior desacidificación; no se encontraron fácilmente valores ácidos superiores a 3,0. Las variables analizadas en el diseño de experimentos para la desacidificación por solución alcalina fueron, concentración del álcali, valor de acidez y temperatura del AVG, y velocidad de agitación en la reacción.
This work shows a statistical and experimental study of the fried wasted oils in the city of Bucaramanga with the objective of determination the readiness, quality and some desacidification methods to transform them into raw material for olechemicals. The analysis reports satisfactory resulís in quantity, readiness, quality and later desacidification; acidic values superior to (3.0) were not found. The variables analyzed in the design of experiments for the desacidification for alkaline solution were: concentration of the alkali, acidity value and temperature of the AVG, and the effect of agitation velocity during the reaction.
This work shows a statistical and experimental study of the fried wasted oils in the city of Bucaramanga with the objective of determination the readiness, quality and some desacidification methods to transform them into raw material for olechemicals. The analysis reports satisfactory resulís in quantity, readiness, quality and later desacidification; acidic values superior to (3.0) were not found. The variables analyzed in the design of experiments for the desacidification for alkaline solution were: concentration of the alkali, acidity value and temperature of the AVG, and the effect of agitation velocity during the reaction.
Keywords
Used vegetal oils, Alkaline neutralization, Olechemical, Aceites vegetales gastados, Neutralización alcalina, Oleoquímica