M. A. Durán, R. M. Filho, M. Maciel
Computer-aided chemical engineering
This work describes a non-equilibrium mathematical model and simulation procedures for the fractionation of green coffee oil via molecular distillation. The simulation results were in quantitative agreement with previously reported experimental. Green coffee oil makes up to 18% (w/w) of coffee beans (Coffea arabica). The main components of the coffee's lipids are triglycerides accounting up to 80% w/w, diterpene fatty acid esters amounting up to 18% w/w. The large amount of diterpene fatty acids renders Green Coffee Oil unsuitable for use as an edible vegetable oil. Fractionation of green coffee oil by molecular distillation offers an avenue to improve the quality of green coffee oil allowing its use in nutritional, cosmetic and pharmaceutical applications. Molecular distillation also provides a viable process to purify valuable products such as diterpene esters which has been reported to exhibit anticarcinogenic properties.