Fractionation of Green Coffee Oil by Molecular Distillation： Modeling and Simulation
Fractionation of Green Coffee Oil by Molecular Distillation： Modeling and Simulation作者机构：Laboratory of Oleochemical School of Chemical Technology Technological University of Pereira (UTP) Vereda la Julita CP 97Pereira Colombia Laboratory of Separation Process Development (LDPS) School of Chemical Engineering State University of Campinas(UNICAMP) CP 6066 Campinas SP Brazil
出 版 物：《材料科学与工程（中英文A版）》 (Journal of Materials Science and Engineering A)
年 卷 期：2011年第1卷第2X期
页 面：264-271页
学科分类：081704[工学-应用化学] 08[工学] 0817[工学-化学工程与技术] 080203[工学-机械设计及理论] 081701[工学-化学工程] 0802[工学-机械工程]
主 题：分子蒸馏技术 仿真程序 咖啡油 分馏 建模 脂肪酸酯 食用植物油 二萜酯
摘 要：This work describes a non-equilibrium mathematical model and simulation procedures for the fractionation of green coffee oil via molecular distillation. The simulation results were in quantitative agreement with previously reported experimental. Green coffee oil makes up to 18% (w/w) of coffee beans (Coffea arabica). The main components of the coffee’s lipids are triglycerides accounting up to 80% w/w, diterpene fatty acid esters amounting up to 18% w/w. The large amount of diterpene fatty acids renders Green Coffee Oil unsuitable for use as an edible vegetable oil. The majority of these lipids can be found in liquid form inside the cells of the coffee beans. Fractionation of green coffee oil by molecular distillation offers an avenue to improve the quality of green coffee oil allowing its use in nutritional, cosmetic and pharmaceutical applications. Molecular distillation also provides a viable process to purify valuable products such as diterpene esters which has been reported to exhibit anticarcinogenic properties.
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