A carregar...
Publicação
Otimização da etapa de neutralização na produção de óleo de abacate
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.39 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
O presente relatório insere-se no âmbito da unidade curricular - estágio profissionalizante - do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra, realizado entre 16 de setembro de 2024 e 13 de março de 2025, na Destilaria Levira, Lda.A empresa desenvolve parte da sua atividade à refinação de óleos alimentares, nomeadamente o óleo de abacate.O estágio teve como principal objetivo a otimização do processo de neutralização na produção de óleo de abacate refinado a partir de óleo de abacate cru, nomeadamente das temperaturas para a adição de ácido fosfórico e soda cáustica no processo.Para o efeito, o óleo de abacate cru foi recolhido num tanque de armazenamento desta matéria-prima e realizaram-se quatro ensaios em laboratório, com temperaturas de adição de ácido fosfórico que variaram entre 50ºC e 70ºC e de soda cáustica, entre 60ºC e 80ºC. Os resultados obtidos evidenciaram que o ensaio realizado com adição de ácido fosfórico a 70 ºC e de soda cáustica a 70 ºC apresentou o melhor desempenho, traduzido num rendimento de 91%, num menor teor de sabões após centrifugação e numa redução eficaz da acidez.Para além dos resultados obtidos, este ensaio permitiu otimizar as temperaturas de adição de ácido fosfórico e soda cáustica. A diminuição da temperatura de adição de soda cáustica para 70 ºC, ao invés dos 80ºC (temperatura do processo atual da empresa), permitiu aumentar o rendimento da reação e diminuir o tempo de aquecimento da soda de 80 °C para 70 °C, contribuindo para uma maior eficiência e simplificação operacional, sem comprometer a qualidade do óleo refinado.
This report is part of the professional internship course of the Master's Degree in Food Engineering at the Escola Superior Agrária de Coimbra, carried out between 16 September 2024 and 13 March 2025 at Destilaria Levira, Lda.The company carries out part of its activity in the refining of edible oils, namely avocado oil.The main objective of the internship was to optimise the neutralisation process in the production of refined avocado oil from raw avocado oil, namely the temperatures for adding phosphoric acid and caustic soda in the process.For this purpose, raw avocado oil was collected from a storage tank for this raw material and four laboratory tests were carried out, with phosphoric acid addition temperatures ranging from 50°C to 70°C and caustic soda addition temperatures ranging from 60°C to 80°C.The results obtained showed that the test carried out with the addition of phosphoric acid at 70 °C and caustic soda at 70 °C presented the best performance, resulting in a yield of 91%, a lower soap content after centrifugation, and an effective reduction in acidity.In addition to the results obtained, this test made it possible to optimise the temperatures at which phosphoric acid and caustic soda are added. Lowering the caustic soda addition temperature to 70 °C, instead of 80 °C (the company's current process temperature), increased the reaction yield and reduced the soda heating time from 80 °C to 70 °C, contributing to greater efficiency and operational simplification without compromising the quality of the refined oil.
This report is part of the professional internship course of the Master's Degree in Food Engineering at the Escola Superior Agrária de Coimbra, carried out between 16 September 2024 and 13 March 2025 at Destilaria Levira, Lda.The company carries out part of its activity in the refining of edible oils, namely avocado oil.The main objective of the internship was to optimise the neutralisation process in the production of refined avocado oil from raw avocado oil, namely the temperatures for adding phosphoric acid and caustic soda in the process.For this purpose, raw avocado oil was collected from a storage tank for this raw material and four laboratory tests were carried out, with phosphoric acid addition temperatures ranging from 50°C to 70°C and caustic soda addition temperatures ranging from 60°C to 80°C.The results obtained showed that the test carried out with the addition of phosphoric acid at 70 °C and caustic soda at 70 °C presented the best performance, resulting in a yield of 91%, a lower soap content after centrifugation, and an effective reduction in acidity.In addition to the results obtained, this test made it possible to optimise the temperatures at which phosphoric acid and caustic soda are added. Lowering the caustic soda addition temperature to 70 °C, instead of 80 °C (the company's current process temperature), increased the reaction yield and reduced the soda heating time from 80 °C to 70 °C, contributing to greater efficiency and operational simplification without compromising the quality of the refined oil.
Descrição
Palavras-chave
abacate óleo temperatura ácido fosfórico soda cáustica