Estudo cinético das reações de saponificação do óleo de girassol de soja e vegetal usado em fritura

Abstract

Chemical kinetics represents the study of the reaction rate and the factors that influence it, making it possible to verify how fast or slow the reaction rate is happening. In the present work, the kinetic study of the saponification reaction of the vegetable oil used in frying, soybean oil and sunflower oil will be presented, determining and comparing the rate law with, where the vegetable oil used in frying and the sunflower oil presented to be of second order and soybean oil presented to be first order. Furthermore, it was possible to verify the speed of the reaction through linear correlation for the order verified for each oil, with k = 0.00005 g.L−1 .min−1 for sunflower oil in the second order, k = 0.0002 g.L−1 .min−1 for vegetable oil used in frying in the second order and k = 0.0003 g.L−1 .min−1 for soybean oil in the second order.