아임계수 가수분해를 통한 돈지로부터 지방산 생산의 최적화

류재훈; 신희용; Jae-Hun Ryu; Hee-Yong Shin

Korean Chemical Engineering Research, Vol.53, No.2, 199-204, April, 2015

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아임계수 가수분해를 통한 돈지로부터 지방산 생산의 최적화

Optimization of Fatty Acids Production from Lard via Subcritical Water-Mediated Hydrolysis

류재훈, 신희용^{1, †}

한양대학교 화학공학과, 426-791 경기도 안산시 상록구 사3동 1271
¹켄터키대학교 응용에너지연구소, KY 40511 렉싱턴 Research Park Drive 2540

Jae-Hun Ryu, and Hee-Yong Shin^{1, †}

Department of Chemical Engineering, Hanyang University, 1271 Sa-3-dong, Sangrok-gu, Ansan-si, Gyeonggi 426-791, Korea
¹Center for Applied Energy Research, University of Kentucky, 2540 Research Park Drive, Lexington, KY 40511, U.S.A., USA

E-mail:

초록

지방산 생산을 위한 돈지의 아임계수 가수분해 공정을 최적화하기 위하여 17-run 중심합성법(central composite design)에 기초한 반응표면법(response surface methodology)이 사용되었다. 반응 온도, 오일 대비 물의 몰 비, 반응 시간과 같은 변수 및 이들의 상관관계가 지방산 함량에 미치는 영향을 조사하였으며, 지방산 함량을 예측하기 위하여 2차 다항 회귀방정식이 제안되었다. 최대 지방산 함량을 얻을 수 있는 반응 조건은 288.5 oC, 39.5몰 비, 29.5분이었으며, 이 조건에서의 예측 및 실제 지방산 함량은 각각 97.06% 및 96.99%였다.

Response surface methodology (RSM) in combination with a 17-run central composite design (CCD) was applied to optimize the non-catalytic hydrolysis of lard using subcritical water to produce fatty acids (FA). The effects of three variables including temperature, molar ratio of water to oil and time, and their relationship on FA content were investigated. A quadratic regression model was employed to predict the FA contents. Optimum reaction conditions for maximizing the FA content were obtained as follows: reaction temperature of 288.5°C, molar ratio of water to oil of 39.5 and reaction time of 29.5 min. Under the optimum conditions, the predicted and experimentally obtained FA contents were 97.06% and 96.99%, respectively.

Keywords:Oleochemicals;Fatty Acids;Hydrolysis;Subcritical Water;Optimization;RSM

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[2] Minami E, Saka S, Fuel, 85(17-18), 2479 (2006)

[3] Pinnarat T, Savage PE, J. Supercrit. Fluids, 53(1-3), 53 (2010)

[4] Srilatha K, Lingaiah N, Devi BLAP, Prasad RBN, Venkateswar S, Prasad PSS, Appl. Catal. A: Gen., 365(1), 28 (2009)

[5] Choi JH, Park YB, Lee SH, Cheon JK, Woo HC, Korean Chem. Eng. Res., 48(5), 583 (2010)

[6] Hayyan A, Hashim MA, Mirghani MES, Hayyan M, AlNashef IM, Korean J. Chem. Eng., 30(6), 1229 (2013)

[7] Hong SW, Cho HJ, Yeo YK, Korean Chem. Eng. Res., 52(3), 395 (2014)

[8] Immer JG, Kelly MJ, Lamb HH, Appl. Catal. A: Gen., 375(1), 134 (2010)

[9] Monnier J, Sulimma H, Dalai A, Caravaggio G, Appl. Catal. A: Gen., 382(2), 176 (2010)

[10] Ping EW, Pierson J, Wallace R, Miller JT, Fuller TF, Jones CW, Appl. Catal. A: Gen., 396(1-2), 85 (2011)

[11] Mills V, Mcclain HK, Ind. Eng. Chem., 41, 1982 (1949)

[12] Reinish MD, J. Am. Oil Chem. Soc., 33, 516 (1956)

[13] Albasi C, Bertrand N, Riba JP, Bioprocess Eng., 20, 77 (1999)

[14] Park YK, Pastore GM, Almedia MMD, J. Am. Oil Chem. Soc., 65, 252 (1988)

[15] Holliday RL, King JW, List GR, Ind. Eng. Chem. Res., 36(3), 932 (1997)

[16] Alenezi R, Leeke GA, Santos RCD, Khan AR, Chem. Eng. Res. Des., 87(6A), 867 (2009)

[17] Alenezi R, Baig M, Wang J, Santos R, Leeke GA, Energy Sources Part A-Recovery Util. Environ. Eff., 32(5), 460 (2010)

[18] King JW, Holliday RL, List GR, Green Chem., 1, 261 (1999)

[19] Kocsisova T, Juhasz J, Cvengros J, Eur. J. Lipid Sci. Technol., 108, 652 (2006)

[20] Kusdiana D, Saka S, Appl. Biochem. Biotechnol., 113-116, 781 (2004)

[21] http://en.wikipedia.org/wiki/Samgyeopsal.

[22] Korean Agency for Technology and Standards. KATS; KS H ISO 660:2007, Animal and Vegetable Fats and Oils - Determination of Acid Value and Acidity (2007)

[23] Shin HY, Ryu JH, Park SY, Bae SY, J. Anal. App. Pyrolysis, 98, 250 (2012)