High Shear Reactor for Glycerolysis – Interesterification Palm
Stearin-Olein Blend: Reaction Kinetics and Physical Properties
The objective of this research was to investigate the effect of
temperature on the glycerolysis-interesterification reaction kinetics of
immiscible and high viscous reactants at relatively low temperatures in
a high shear reactor (HSR), and their physical product properties. The
reaction was performed at various temperatures (80-120°C) and a mixing
rate of 2000 rpm for 5 h. Results showed that the reaction rate constant
increased and followed the Arrhenius equation as temperature increased.
TAG conversion was 2.5 fold greater at 110 and 120°C compared to lower
reaction temperatures. MAG and DAG increased by about 18.3% and 13.4%,
respectively, as the reaction temperature increased from 80 to 120°C.
The product’s melting point, hardness, and color were also improved by
increasing temperature. In summary, structured lipids (SLs) synthesis
containing high MAG and DAG could be produced at a relatively low
temperature (110°C) using HSR, and followed the
glycerolysis-interesterification kinetic and Arrhenius model.