M. Dolores La Rubia

Kinetic Study of the Absorption of Carbon Dioxide by Aqueous Triethanolamine Solutions

Abstract In this work, the absorption of pure carbon dioxide by aqueous triethanolamine solutions (TEA) was studied in terms of the kinetic process. The process was made in a stirred tank reactor with a flat and known interfacial area, the operating variables being temperature (288 to 313 K) and concentration in the range 0.1-2.0 M. From the results, it was deduced that the absorption of pure carbon dioxide by aqueous triethanolamine takes place under isothermal conditions in which there is an instantaneous reaction regime at low concentrations, while at higher concentrations it takes place in a moderately fast reaction regime, following a first-order kinetic with respect to alkanolamine. In these conditions of concentrations and temperatures essayed, an expression for the constant kinetic was deduced.

Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study.

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.