Cantú-Lozano, D., Hernández-Guevara, O.
Macadamia nut(Macadams integrifolia) originated from the east of Australia, was introduced to Mexico in 1966 and nowadays it is being suggested as an alternating crop among the coffee producers in Veracruz. Because ofits high concentration of oil, a process of cold extraction was used to avoid its destruction through the Folch technique. A qualitative and quantitative chemical analysis was carried out to themacadamia nut oil to determine the fatty acids profile by means of a chromatography of gases and the 6890N model Agilent Technologies equipment.
Oil was characterized rheologically and its temperatureeffect to 298.15 K, 308.15 K, 318.15 K, 328.15 K, 338.15 K, 348.15 K, 358.15 K and 368.15 K rheograms were obtained using a MCR301 Anton Paar rotational rheometer with cone-and-plate geometry performedwith Herschel-Bulkley, to calculate kinematic viscosity oil from dynamic viscosity divided by density oil, which were measurement with a DMA 4500 Anton Paar.
Were determinate correlations,kinematic viscosity of fatty acids with their mixtures, which are necessary for the design of chemical process equipment of production of oil and fatty acid industry, this parameter is essential in estimatingthe effectiveness of distillation columns for separation of fatty acids, heat transfer equipment, process piping, reactors and liquid pumps for the oil industry.
Correlation among viscosity andtemperature and viscosity mixture fatty acids, pseudokinematic viscosities of fatty acids and triglycerides were calculated by means of the Andrade and McAllister equations.
Oleic acid presents agreater concentration of 55.8%, followed by palmitoleic acid concentration of 18.65%. To correlate the binary mixtures between the fatty acids was calculated in advance the composition of each of the...