Extração e obtenção de ésteres etílicos por reação de esterificação a partir do óleo de macaúba

• Ano de defesa: 2014
• Autor(a) principal: Souza, Gredson Keiff
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Departamento de Engenharia Química; Programa de Pós-Graduação em Bioenergia; UEM; Maringá, PR; Centro de Tecnologia
• Palavras-chave em Português: Óleos vegetais; Extração; Macaúba; Ésteres etílicos; Tecnologia industrial.; Vegetable oils; Extraction; Ethyl esters; Industrial technology.; Engenharias; Engenharia Biomédica
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/4354

The Macaúba palm (Acrocomia aculeata (Jacq) Lood. Ex Mart.) found from south America. Its fruit is used in the food industry and cosmetics, and prove promising for biodiesel production due to their high energy efficiency. In the last century, oil-based fuels have been the main sources of energy worldwide. And global fuel crisis in 1970 many countries became aware of their vulnerability and scarcity of fossil fuels, which since then have turned to developing processes for the production of alternative fuels . Biodiesel is an essential alternative to meet the growing energy demands of modern society in a sustainable manner. As there are few studies related to fruit ripening macaúba, this study aimed to evaluate the physico-chemical characteristics of kernel oil at different times, to identify optimal periods for your use, whether for food industry, cosmetics or production of biodiesel. The fruits were collected monthly between June and February, were quantified, selected and sanitized. The kernels were removed in a mechanical press and dried in an oven at 60 °C until constant mass. The oil extraction was carried out in Soxhlet for 8 hours using hexane as the solvent. The oil was characterized as the official methodology of the American Oil Chemist's Society (AOCS, 1997). The physico-chemical characteristics of certain oil were density, viscosity, acid number, saponification number and moisture content. The analysis of the composition of fatty acids was performed by a gas chromatograph. During the period of maturation, a decrease in moisture content and an increase in the oil content of the kernel was observed. There was also a change in the composition of fatty acids, since the green fruit was obtained a content of 9.95 % lauric acid and oleic acid 62.02 %, however, for the mature fruit was obtained a content of 47.45% to 18.52% lauric acid and oleic acid. Thus, this work aimed to obtain ethyl esters xvii from crude oil from the pulp (mesocarp) macaúba with a high content of free fatty acids (55.21 mgKOH/g sample). Ethyl 99.8 % anhydrous ethanol and sulfuric acid (H2SO4) brand Merck KGaA 95-97 % were used as the catalyst. For the esterification reaction of a Parr 4843 reactor pressure and constant stirring, 70 psi, and 350 rpm respectively for a period of 180 min was used. In order to determine the best experimental condition was used DCCR 23 factorial design and response surface methodology. In synthesis reactions, the variables studied were temperature (-90.0 , -96.07 , 105.0 ; +113.93 ; +120 oC ) molar ratio ethanol: oil (-4:1 ; -5.62 : 1 , 8:1 ; +110,3:1 ; +12:1 ) and catalyst (-0.5 , -0.7 , 0, +1.3 , +1.5). The ethers were quantified on gas chromatography. In trials containing more than 90,0%.