Experimental data of thermal cracking of soybean oil and blends with hydrogenated fat.

Beims, R F; Botton, V; Ender, L; Scharf, D R; Simionatto, E L; Meier, H F; Wiggers, V R

Beims, R F; Botton, V; Ender, L; Scharf, D R; Simionatto, E L; Meier, H F; Wiggers, V R.

Afiliação

Beims RF; Chemical Engineering Department, University of Blumenau, Blumenau, SC, Brazil.
Botton V; Chemical Engineering Department, University of Blumenau, Blumenau, SC, Brazil.
Ender L; Chemical Engineering Department, University of Blumenau, Blumenau, SC, Brazil.
Scharf DR; Chemistry Department, University of Blumenau, Blumenau, SC, Brazil.
Simionatto EL; Chemistry Department, University of Blumenau, Blumenau, SC, Brazil.
Meier HF; Chemical Engineering Department, University of Blumenau, Blumenau, SC, Brazil.
Wiggers VR; Chemical Engineering Department, University of Blumenau, Blumenau, SC, Brazil.

Data Brief ; 17: 442-451, 2018 Apr.

Article em En | MEDLINE | ID: mdl-29876416

RESUMO

This article presents the experimental data on the thermal cracking of soybean oil and blends with hydrogenated fat. Thermal cracking experiments were carried out in a plug flow reactor with pure soybean oil and two blends with hydrogenated fat to reduce the degree of unsaturation of the feedstock. The same operational conditions was considered. The data obtained showed a total aromatics content reduction by 14% with the lowest degree of unsaturation feedstock. Other physicochemical data is presented, such as iodine index, acid index, density, kinematic viscosity. A distillation curve was carried out and compared with the curve from a petroleum sample.

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Data Brief Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda

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