Prediction of Vapor Pressure of Edible Vegetable Oils with Solvents at Temperature 348.15 K to 373.15 K from Activation Energy

ผู้แต่ง

  • Nawaporn Hongpan Department of Food Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University
  • Tanapat Techapirom Department of Mathematics, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University
  • Sayan Puttala Department of Health Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University
  • Suriya Phankosol Department of Energy Engineering, Faculty of Engineering and Industrial Technology, Bansomdejchaopraya Rajabhat University
  • Thussanee Plangklang Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

DOI:

https://doi.org/10.55003/ETH.420106

คำสำคัญ:

Prediction, Vapor Pressure, Activation Energy, Edible Vegetable Oils

บทคัดย่อ

Edible vegetable oil is a food product extracted from plant seeds and is one of the key ingredients in global cuisine. It plays a vital role in enhancing the flavor, texture, and color of food. Additionally, vegetable oils contain natural antioxidants such as tocopherols, phenolic compounds, and phytosterols, which have health benefits. Vegetable oils play a crucial role in various industries, including food, chemicals, pharmaceuticals, cosmetics, and fuels. Predicting the vapor pressure of vegetable oils and solvents in a two-component phase equilibrium system is essential for solvent extraction processes and their subsequent reuse. This study presents a predictive equation for vapor pressure derived from Gibbs free energy, accounting for the influence of molecular interactions in the two-component phase equilibrium system. The research focuses on three types of vegetable oils: soybean oil, sunflower oil, and canola oil, along with three solvents: methanol, ethanol, and hexane, evaluated at temperatures of 348.15 K to 373.15 K across a molar concentration range of solvent  = 0.2–1.0. The proposed equation is  In  equation T  demonstrates high accuracy, with an average bias of -0.01 and an average absolute deviation (AAD) of 1.030.

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2025-03-27

How to Cite

[1]
N. Hongpan, T. Techapirom, S. . Puttala, S. . Phankosol, และ T. . Plangklang, “Prediction of Vapor Pressure of Edible Vegetable Oils with Solvents at Temperature 348.15 K to 373.15 K from Activation Energy”, Eng. & Technol. Horiz., ปี 42, ฉบับที่ 1, น. 420106, มี.ค. 2025.

ฉบับ

ปีที่ 42 ฉบับที่ 1 (2025): January-March

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