Babassu (Orbignya speciosa) is a Brazilian palm with extraordinary importance in socioeconomic and ecologic terms. It is found in humid tropical areas, especially in degraded landscapes. There are several uses for babassu coconut and babassu oil. However, their immense potential for large-scale providing other industrial products still needs to be explored due to the necessity for modern scale planning and deep knowledge of vast spectrum thermodynamic properties. This paper gathers a new experimental physico-chemical study of the temperature effect on two critical properties, density and ultrasonic velocity for babassu oil, due to its rising economic significance and a high potential for intensive farming in regions with low economic resources. We consider how accurately different theoretical prediction methods work due to modern processes, design, and algorithm simulations being strongly computer-oriented. The Agrawal-Thodos equation for density and Collision Factor Theory for ultrasonic velocity was selected, mainly attending to ease of use and range of application. We observed a good response at the studied conditions, despite geometrical simplifications into triglyceride molecules and using estimated critical magnitudes by molecular group contribution approach. A broad comparison was made with disposable open literature thermodynamic data, showing an essential dispersion of data, and highlighting the quality of the experimental data presented in this work.
This paper contains the results of a new experimental study about the temperature effect on density and ultrasonic velocity for Brazil nut (Bertholletia excelsa), coconut (Cocos nucifera), and sucupira (Pterodon emarginatus Vogel) oils. Isentropic compressibilities and isobaric expansibilities were computed from the experimental magnitudes as a function of temperature. Halvorsen’s model (HM), and Collision Factor Theory (CFT) were selected for the prediction of these properties due to their wide range of application and easy computation. An accurate response was observed, despite the use of several simplifications as molecular group contribution procedures for estimation of theoretic criticals points of the fatty acids and the complex nature of the studied fluids.
The optimization of industrial operations require knowledge of thermodynamics related to process, which can be determined either experimentally or by prediction based on an appropriate model and a set of data. Although maple syrup is almost an unprocessed natural product, its industrial manufacture applies usual chemical-mechanical fluid operations, then appropriate equipment design are conditioned by sufficient information on mixing thermodynamics. In this paper, we analyze the temperature effect on the maple syrup and its aqueous dilution in terms of different properties, trying to explain their special physico-chemical behavior to explore the strength of the interactions among heavy covalent macromolecules and shorter chain polar solvent.
The optimization of industrial operations requires knowledge of thermodynamics related to the process, which can be determined either experimentally or by predictions based on an appropriate model and a set of data. Although maple syrup is a nearly unprocessed natural product, its industrial manufacture applies usual chemical-mechanical fluid operations. So, appropriate equipment designs are conditioned by sufficient information on mixing thermodynamics. In this paper, we analyze the temperature effect on maple syrup and its aqueous dilution in terms of different properties, trying to explain their special physicochemical behavior to explore the strength of the interactions among heavy covalent macromolecules and shorter chain polar solvents.
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