**Part 2**

**Food and Aroma Concentration** 

106 Distillation – Advances from Modeling to Applications

Luyben, William L. (1990); Process modeling, Simulation and Control for Chemical

Kim, K.J., Diwekar, U.M. (2000); Comparing Batch Column Configurations: Parametric Study Involving Multiple Objetives; Aiche Journal, 46(12), pp. 2475-2488. Zavala-Loría, J.C. (2004); Optimización del Proceso de Destilación Discontinua; Tesis

Zavala, José C., Córdova, Atl., Cerón, Rosa M. and Palí, Ramón J. (2007); Thermodynamic efficiencies of a conventional batch column; Int. J. Exergy, 4(4), pp. 371-383. Zavala, J. C. and Coronado, Cristina (2008); Optimal Control Problem in Batch Distillation Using Thermodynamic Efficiency; Ind. Eng. Chem. Res., 47, pp. 2788-2793. Zavala-Loría, J. C., Ruiz-Marín, A. and Coronado-Velásco, Cristina (2011); Maximum

Doctoral, Departamento de Ingeniería Química, Instituto Tecnológico de Celaya,

Thermodynamic Efficiency Problem in Batch Distillation; Brazilian Journal of

Engineers; McGraw-Hill. Second edition, 725 pp.

Celaya, Guanajuato, México.

Chemical Engineering, 28(2), pp. 333-342.

**7. References** 

**5** 

*USA* 

**Distillation of Natural Fatty Acids** 

Steven C. Cermak, Roque L. Evangelista and James A. Kenar

*Agricultural Research Service, United States Department of Agriculture* 

Fatty acid length and unsaturation

Well over 1,000 different fatty acids are known which are natural components of fats, oils (triacylglycerols), and other related compounds (Gunstone & Norris, 1983). These fatty acids can have different alkyl chain lengths (typically ten or more carbon atoms), 0-6 carbon-carbon double bonds posessing *cis*- or *trans*-geometry, and can contain a variety of functional groups along the alkyl chain (Gunstone et al., 2007b). Of these, there are approximately 20-25 fatty acids that occur widely in nature, are produced from commodity oils and fats, and find

Fat/Oil 8:0 10:0 12:0 14:0 16:0 18:0 18:1 18:2 18:3 20:0 20:1 22:0 22:1

Crambe 1.7 0.8 16.1 8.2 2.9 3.3 2.2 59.5

Rapeseed 2.7 1.1 14.9 10.1 5.1 10.9 0.7 49.8

Canola 0.1 4.1 1.8 60.9 21.0 0.7 0.3

Cottonseed 0.7 21.6 2.6 18.6 54.4 0.7 0.3 0.2

Coconut 7.8 6.7 47.5 18.1 8.8 2.6 6.2 1.6 0.1

(PSR-23) 0.8 81.9 3.2 4.3 3.7 0.3 3.6 2.0 0.3

Palm 0.2 1.1 44.0 4.5 39.1 10.1 0.4 0.4

Soybean 0.1 0.2 10.7 3.9 22.8 50.8 6.8 0.2 Sunflower 3.7 5.4 81.3 9.0 0.4

Knapp, 1993, O'Brien, 2004; Stauffer, 1996)

Palm kernel 3.3 3.4 48.2 16.2 8.4 2.5 15.3 2.3 0.1 0.1

Lard 0.1 0.1 1.5 26.0 13.5 43.9 9.5 0.4 0.2 0.7 Tallow 0.1 3.2 23.4 18.6 42.6 2.6 0.7 0.2 0.3

Table 1. Fatty acid composition of selected fats and oils (Evangelista & Cermak, 2007;

**1. Introduction** 

Cuphea

**and Their Chemical Derivatives** 

*National Center for Agricultural Utilization Research,* 
