Oral presentations may be given in Spanish, Portuguese or English. Simultaneous interpretation will be available for each talk.

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Opening Plenary Session
Evolutionary and potential analysis of the oil industry in Latin America and within the world context

Tuesday, October 8
Ballroom Cataratas

Hector C. Autino Dr. Héctor Autino, Bunge South America & ASAGA, Argentina
The presentation is based on a detailed description of the production of grains, oilseeds, oils and by-products within the international context and in particular of the extended Mercosur, including a detailed analysis of the most relevant countries, as well as who are the main exporters and importers worldwide.

During the dissertation we will be showing the characteristics and highlights of the Crushing plants with the highest production capacity around the world, additionally and as a conclusion we will carry out a SWOT analysis of the Argentine Republic and Brazil, as a consequence of being the most relevant countries in the southern region of the American continent.


The speakers selected for this session will dig into the key characteristics of conditions and technologies of seed preparation and extraction processes, to provide the audience with the why and how of them. With enthusiastic speakers to explain their knowledge of the subject they will cover the characteristics of the processes and technologies of preparation and extraction, considering special topics in efficiency, quality and safety. This session will be very attractive for our audiences given the importance of the oil extraction business in the area.

Wednesday, October 9
40 años de optimización de procesos, del románticismo a los sistemas inteligentes.
Carlos Caruso, Oleaginosa Moreno, Argentina
Tratamiento alternativo de gomas. Desaceitado.
Anibal Demarco, Desmet Ballestra, Argentina
Preparation: Plant Optimization.
Anibal Demarco, Desmet Ballestra, Argentina
Sistemas de limpieza para la industria de semillas oleaginosas.
Rafael Grabois, PROGLOBAL, Argentina
Sistemas de descascarado aplicados a soja & girasol.
Rafael Grabois, PROGLOBAL, Argentina
Thursday, October 10
09.00    SPA - Desarrollos recientes en la destilación de la planta de extracción por solvente.
Marcelo Ferrero, Plant Design S.A., Argentina
09:30   POR - Es possible sustituir el hexano por etanol en la extracción por solvente?
Orivaldo Balloni, Alliance industria Mecánica Ltda, Brazil
10:00    POR - Optimización energética en plantas de crushing de semillas oleagionosas.
Mário Brugnollo, Solex Thermal Science, Brazil
11:15    SPA - Hay límite para bajar la materia grasa?
Anibal Demarco, Desmet Ballestra, Argentina
11:50    SPA - Como reducir el consumo de hexano en la planta de extracción por solventes.
Héctor Autino, Bunge South America & ASAGA, Argentina

Functionality in Food

In this session, the presenters will discuss the mechanism of fat crystallization as well as their structuring by alternative routes such as gels, emulsions and foams. It includes phase transitions, rheology and structure formation, the role of fat selection, and effect of food processing on product structuring for confectionery, bakery, margarines etc. in where is important to achieve organoleptic and textural attributes with low trans and saturated levels. As well as the implication and use of fats when subjected to different processes (interesterification and fractionation) and its food application.

Wednesday, October 9
Nanoemulsiones estabilizadas con proteínas: estructura y propiedades físicas.
Maria L. Herrera, University of Buenos Aires, Argentina
Hydrogellation in the structuring of emulsions W-high oleic palm oil: rheology and microstructure.
Elena Dibildox Alvarado, Adriana Arellano, and Jaime D. Pérez-Martínez, Universidad Autónoma de San Luis Potosí, Mexico
Deviation from the polar paradox of some antioxidants in O/W emulsions.
Laura A. López-Martínez1, Alejandro Rocha-Uribe2, Fernanda Peyronel3, and María Zenaida Saavedra-Leos4, 1Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Mexico; 2Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí; 3Dept. of Food Science, University of Guelph, Canada; 4Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Mexico
Parámetros de oxidación de oleogeles de diferentes aceites con cera de carnauba.
Bruno A. Irigaray1, Natalia Martinez2, Jimena Lázaro1, Nadia Segura1, and Iván Jachmanián2, 1Facultad de Química, Uruguay, 2UdelaR, Uruguay
From fats to oleogels: Evolution and new perspectives for healthiness in the food industry.
Ana Paula B. Ribeiro*, University of Campinas, Brazil
Wednesday, October 9
15:00 SPA - Cristalización de fases grasas elaboradas con aceite de salvado de arroz completamente hidrogenado: análisis cinético.
Nicolas Callejas* and Iván Jachmanián, UdelaR, Uruguay
15:30 POR - Co-Crystallization of fully hydrogented milk fat and high oleic sunflower oil: a compatibility study.
Mayara S. Queirós, Rodolfo L.S. Viriato, Ana Paula B. Ribeiro, and Mirna L. Gigante, University of Campinas, Brazil
16:45 ENG - Impact of storage conditions on antioxidant efficacy. .
Lan Ban, Joan Randall, Marie Shen, and Chandra Ankolekar*, Kemin Industries Inc., USA
17:15 ENG - Protection of frying oil with natural sources of antioxidants blends.
Lan Ban and Chandra Ankolekar*, Kemin Industries Inc., USA
17:45 ENG - Palm oil-based trans fatty acids free margarine that is stable from temperature of 5°C to 35°C.
Sivaruby Kanagaratnam*, Noor Lida Habi Mat Dian, Rafidah Abd Hamid, Wan Rosnani Awang Isa, Nur Haqim Ismail, and Norazura Aila Mohd Hassim, Malaysian Palm Oil Board, Malaysia
Friday, October 11
09:00 SPA - Efecto del porcentaje de cera de abeja usado como estructurante en oleogeles de diferentes aceites sobre sus estabilidades oxidativas.
Bruno A. Irigaray1, Natalia Martinez2, Jimena Lázaro3, Nadia Segura3, and Iván Jachmanián2, 1Facultad de Química, Uruguay; 2UdelaR, Uruguay; 3Facultad de Química, Uruguay
09:30 POR - Effect of α-tocopherol and β-sitosterol addition to physical structure of candelilla wax oleogels.
Vanessa O. Di Sarli*1, Gabriela B. Brito2, Denes K. Rosário2, Karina F. Delgado2, Carlos A. Conte2, Erika CAN Chrisman1, Torres Alexandre3, and Vanessa N. Castelo-Branco2, 1Federal University of Rio de Janeiro, Brazil; 2Federal Fluminense University, Brazil; 3UFRJ, Brazil
10:00 SPA - Estudio de cinéticas de nucleación no isotérmicas en organogeles utilizando aceites vegetales y cera de abeja.
Javier I. Contreras-Ramirez, Jose Alberto Gallegos-Infante, Mayela Garcia-Andrade, Jesus D. De la Cruz-Guerrero, and Jaqueline A. Carrillo-Fernandez, TecNM/ITD, Mexico
11:15 ENG - Tripalmitin-driven crystallization of palm oil and the effects of shear, dispersion concentration, and interfacial chemistry.
Ryan M. West1 and Dérick Rousseau*2, 1Procter & Gamble, USA; 2Ryerson University, Canada
12:00  ENG - Crystallization of interesterified soybean oil on a scraped surface heat exchanger using high intensity ultrasound.
Thais Silva1 and Silvana Martini*2, 1Utah State University, Nutrition, Dietetics and Food Sciences Department, USA; 2Utah State University, USA

Poster Presentations
1. Study of the non-linear rheological response of palm stearin-palm kernel oil mixture.
Elena Dibildox Alvarado*, Gabriela Avila-De La Rosa, Jaime D. Pérez-Martínez, and Jorge F. Toro-Vazquez, Universidad Autónoma de San Luis Potosí, Mexico
2. Influencia de la concentración de tensoactivo y tiempo de almacenamiento en las propiedades físicas de una emulsión a base de organogeles de canola.
Juan Luis Perez-Salas, Jose Alberto Gallegos-Infante*, Nuria E. Rocha-Guzman, Martha R. Moreno-Jimenez, and Ruben F. Gonzalez-Laredo, TecNM/ITD, Mexico
3. Enzyme catalyzed synthesis of phytosteryl esters in deep eutectic solvents.
Nicolas Callejas1, Elisa Volonterio2, Bruno Baréa3, Erwann Durand3, Claire Bourlieu4, Jerôme Lecomte5, Pierre Villeneuve6, Maria Cruz Figueroa-Espinoza7, and Iván Jachmanián*1, 1UdelaR, Uruguay; 2Facultad de Química, Universidad de la República, Uruguay; 3CIRAD, France; 4UMR IATE - INRA/CIRAD/UM2/SupAgro, France; 5CIRAD, Greece; 6UMR IATE, CIRAD, France; 7Montpellier SupAgro, UMR IATE, France
4. Hybrid palm oil feature better oxidative stability than African palm oil under different oxidation temperatures.
Luana O. de Oliveira*1, Rafael C. Sales2, Patrícia C. de Velasco2, Maria das Graças T. do Carmo2, and Vanessa N. Castelo-Branco3, 1UFF, Brasil; 2UFRJ, Brazil; 3Federal Fluminense University, Brazil
5. Development of EDTA alternative for food emulsions.
Joan Randall1, Lan Ban1, Yvonne Gildemaster1, and Chandra Ankolekar*2, 1Kemin Food Technologies, USA; 2Kemin Industries Inc., USA
6. Role of modified milk fat as structurant of lipid bases.
Mayara S. Queirós*, Rodolfo L.S. Viriato, Ana Paula B. Ribeiro, and Mirna L. Gigante, University of Campinas, Brazil
7. Encapsulación de vitamina C en emulsión doble tipo crema.
María P. Pérez1, Jorge Wagner2, and Andrés L. Márquez*1, 1Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes; CONICET, Argentina; 2Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Dept. de Ciencia y Tecnología, Universidad Nacional de Quilmes, Argentina
8. Low saturated fatty acids filling creams for sandwich cookies using monoglycerides oleogels.
Camila Palla, Florencia Wasinger, and María E. Carrín*, Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS), Argentina
9. Chemical characterization of simple and interesterified soybean oil and fully hydrogenated microalgae oil blends.
Ana Paula B. Ribeiro, Mayanny G. Silva, and Kamila R.R. Godoi*, University of Campinas, Brazil
10. Chemical characterization of interesterified hardfats-soybean oil blends.
Mayanny G. Silva*, Kamila R.R. Godoi, and Ana Paula B. Ribeiro, University of Campinas, Brazil
11. Effect of oil type on candelilla wax oleogel systems.
Emmanuele Di Fabio1, Luiz A. Gioielli1, Elena Dibildox Alvarado2, and Juliana N.R Ract*1, 1University of Sao Paulo, Brazil; 2Universidad Autónoma de San Luis Potosí, Mexico
27. Lipid nanoparticles formulated with conventional vegetable oils and fats: physical properties and stability. Marcella Stahl, Fernanda Ludtke, Renato Grimaldi, Mirna Gigante, Juliana Hashimoto, and Ana Paula Badan Ribeiro, University of Campinas, Campinas, Brazil

Health and Nutrition

The purpose of this session is to introduce research relevant to the broad field of lipid metabolism and health. Studies of interest cover all aspects of experimental nutrition, physiology and biochemistry in humans and animals, as well as studies enlightening the mechanisms of lipid physiology in human health. The session covers in addition, original researches and literature overview of bioactive lipids, their metabolic functions and applications in human health and wellness.

Wednesday, October 9
14:30 ENG - Challenges to increasing healthy lipids in the food supply.
Eric A. Decker, Dept. of Food Science, University of Massachusetts, USA
15:00 ENG - Some things we learned from the Omega-3 index.
Clemens von Schacky, University of Munich, Germany
15:30 ENG - Benefits of human milk lipids in early life and their potential impact on later life (metabolic) health.
Sandra Einerhand, Einerhand Science & Innovation BV, Netherlands
16:45 POR - Specialty oils and co-products from Brazilian native nuts: their applications in foods, and their importance in human nutrition and health.
Jane Mara Block, UFSC, Brazil
17:15 SPA - Modificación del perfil graso de leche caprina mediante inclusión de aceite de soja o girasol en el suplemento.Cecilia Dauber*1, Gabriela Casarotto2, Fabiana Cabrera2, Adriana Liscano2, Gabriela Vicente2, Paola Veliz2, Natasha Barrandeguy, Alejandro Britos2, Silvana Carro2, and Ignacio Vieitez3, 1Facultad de Química. Universidad de la República, Uruguay; 2Facultad de Veterinaria, Universidad de la República, Uruguay; 3UdelaR, Uruguay
17:45 ENG - Structured lipids and their importance in human nutrition and health.
Ernesto M. Hernandez, Advanced Lipid Consultants, USA
Poster Presentations
12. Ácidos grasos en semillas de variedades de Sesamum indicum de interés socioeconómico para el Paraguay.
Laura G. Mereles1, Eva Eugenia Soledad Coronel Mendez2, Natalia Martinez3, Silvia B. Caballero4, and María Cristina Romero5, 1Universidad Nacional de Asunción, Facultad de Ciencias Químicas, Paraguay; 2Universidad Nacional de Asunción, Paraguay; 3UdelaR, Uruguay; 4Universidad Nacional de Asunción, Facultad de Ciencias Químicas., Paraguay; 5Universidad Nacional de Asunción, Facultad de Ciencias Químicas, Dpto. de Química Biológica, Paraguay
13. Lipid composition of Brazilian commercial margarines.
Thaís Jordânia and Daniel Barrera-Arellano, Laboratorio de óleos e gorduras, FEA, UNICAMP, Brazil

Non-food Applications

This session will focus on process technology, innovation, products and applications that are not directly related to the food segment, like biodiesel, feed additives, oleochemicals and green chemistry among others.

Thursday, October 10
14:30 ENG - Natural-based surfactants in the modern detergent industry.
Corrado Mazzanti*, Desmet Ballestra SpA, Italy
15:00 SPA - Obtención de biocombustible mediante hidrotratamiento catalítico de aceites oxidados.
Elisa Volonterio1, Iván Jachmanián2, Ignacio Vieitez2, and Martin Mittelbach3, 1Facultad de Química, Universidad de la República, Uruguay; 2UdelaR, Uruguay; 3Institute of Chemistry, University of Graz, Austria
15:30 ENG - Adsorptive removal of contaminants from fats and oils for production of biofuels.
Brian S. Cooke, Clariant, USA
16:45 POR - Online process control on fats and oils refining: technologies and case studies.
Danilo M. Lima1, Nivaldo Carvalho2, Mariana Dias2, Hubertt Elias1, Fidelis Zuffi3, and Roberto Pedroso Filho4, 1brprocess, Brazil; 2Buchi Brasil Ltda, Brazil; 3APsiC Systems, Brazil; 4Digitrol Ind e Com Ltda, Brazil
17:15 ENG - Development of a glycerine based, water soluble polymer for use in the wood products industry.
Andrew N. Becker, Joseph H. Podolsky, Chris Williams*, and Eric Cochran, Iowa State University, USA

Friday, October 11
09:30 SPA - Aceite dielectrico vegetal en base a oleinas de palma.
Pedro M. Bernal1 and Cesar Coronado2, 1Del Llano S.A., Colombia; 2Diveg SAS, Comoros
10:00 POR - Fouling development during refining campaigns and the use of special surfactants for an enhanced CIP procedure.
Lucas Klettenhofer, Florivaldo Galina, Hubertt Elias, Luis Paulo Ribeiro, and Danilo M. Lima, brprocess, Brazil
11:15 ENG - Practical Considerations to Using Cavitation Technology in Oils & Fats Processing.
Darren J. Litle*, Arisdyne Systems, Inc., USA
11:45 ENG - Innovative and Sustainable Enzymatic Surfactant Solution for Laundry Liquids.
Vicente G. Oliveira and Elvis Barreto, Oxiteno, Brazil

Processing and Refining

This is one of the most anticipated sessions year after year. Clearly, all the efforts of the oil processors are focus on reducing operating expenses, increasing the margin, improving the quality of the oil and valuing byproducts. In this session, speakers will focus on the above topics but will add subjects related to efficiency and security that are also key pieces in the value chain. The speakers will also present new technological advances (equipment and software), with topics that cover the entire edible oil processing chain.

Wednesday, October 9
14:30 ENG - Buenas prácticas en el manejo de aceites de origen vegetal, sebo vacuno y aceite de palma.
Federico Corvetto1 and Eliana S. Morales*2, 1South American Trading LLC, USA; 2Prodalsa SA, Argentina
15:00 ENG - Lactic acid in enzymatic degumming and other applications.
Rafael Contador*1, Danilo M. Lima2, Florivaldo Galina2, Lucas Klettenhofer2, Hubertt Elias2, and Fernanda Faria2, 1Corbion Purac Ltda, Brazil; 2brprocess, Brazil
15:30 POR - New enzymatic processes improve the yield in alkaline refining of vegetable oils.
Per Munk Nielsen1, Hans Christian Holm1, Anderson Cattoni*2, and Danilo M. Lima3, 1Novozymes A/S, Denmark; 2Novozymes Latin America Ltda, Brazil; 3brprocess, Brazil
16:45 ENG - Nano neutralization, aplicaciones practicas.
William Blake Hendrix, Desmet Ballestra North America Inc., USA
17:15 POR - Revision on vacuum systems - conventional, alkaline closed loop and ICE condensation vacuum systems.
Rodrigo Castro*, Koerting do Brasil, Brazil
17:45 POR - Jet mixers for agitation or homogenization of edible oils or other liquids in tanks.
Rodrigo Castro*, Koerting do Brasil, Brazil
Thursday, October 10
14:30 ENG - Impact of oil moisture and acidulation on improving bleaching clay efficiency.
David Brooks, Oil-Dri Corporation of America, USA
15:00 ENG - How to keep full capacity of your filters in edible oil.
Tony Dinsbach, Filtration Group BV, The Netherlands
15:30 ENG - Low pressure dual temperature deodorization; an ideal solution to mitigate the formation of both trans fats and glycidyl esters.
Marc J. Kellens and Alan Paine*, Desmet Ballestra Group, Belgium
16:45 POR - Glycerin Triple Effect Evaporator.
Marcos Felipe Gerber Wietzikoski, Crown Iron Tecnologias, Brazil
17:15 POR - The Role of Synthetic Amorphous Silica in Enzymatic Interesterification.
Carlos A.C. Leibel1, and Carlos A. Bravo2, 1W.R. Grace Brasil Ltda, Brazil; 2W.R. Grace Argentina, Argentina
17:45 ENG - Extraction of free fatty acids with solvent using descending liquid film contactors.
Luis A. Figueroa Casallas and Paulo C. Narvàez, Universidad Nacional de Colombia, Colombia
Poster Presentations
16. Evaluación del uso de hexano y etanol como solventes para obtener aceite de semillas cítricas.
Noely Otero1, Gelso Costa2, Amalia Carelli1, and María E. Carrín3, 1Planta Piloto de Ingeniería Química (PLAPIQUI, UNS-CONICET), Argentina; 2Departamento de Ingeniería Química, Universidad Nacional del Sur, Argentina; 3Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS), Argentina
17. Physical properties of oleogels as affected by high intensity ultrasound, cooling rate and storage conditions.
Anabella S. Giacomozzi1, Camila Palla2, María E. Carrín2, and Silvana Martini3, 1Universidad Nacional del Sur, Argentina; 2Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS), Argentina; 3Utah State University, USA
28. Chemical interesterification of macauba pulp oil with fully hydrogenated macauba almond oil. Larissa Magalhães Grimaldi, Caroline Lopes, Renato Grimaldi, and Ana Paula Badan Ribeiro, Dept. of Food Technology, Faculty of Food Engineering University of Campinas (UNICAMP), Brazil

Quality Control and Analytical Techniques

The session will provide updates on the status of the novel analytical techniques such as high-resolution mass spectrometry, Ultra High Performance Liquid Chromatography and multidimensional techniques that allow the achievement of innovative discoveries. This session includes analytical techniques for monitoring lipid oxidation and will discuss the correlation between stability of food and sensory/analytical evaluation, to assess the product authenticity, tractability, and quality. Likewise, the analysis of trace contaminants including processing contaminants in fats and oils as MCPD and glycidyl esters and may include topics related to analytical methodologies for sample analysis, occurrence of contaminants and potential impacts of processing on contaminant formation.

Thursday, October 10
09:00 SPA - Estudio de la cinética de gelificación por retrodispersión de luz.
Maria L. Herrera*1, Nurys T. Hoyos Merlano2, and Federico L. Jara3, 1University of Buenos Aires, Argentina; 2University of Buenos Aires-ITPN, Colombia; 3University of Buenos Aires-ITPN, Argentina
09:45 SPA - Using the scientific method and key analytical techniques to mimic an edible fat product.
Fernanda Peyronel, Dept. of Food Science, University of Guelph, Canada
11:15 POR - Fast GC analysis of FAMEs in vegetable fats and oils. Daiane Magro*1, and Mariana Baptistao2, 1Bunge, Brazil; 2Agilent Technologies do Brasil, Brasil
11:45 POR - Extra virgin olive oils produced in Brazil: their composition and quality parameters.
Aline G.A. Carvalho*1, Bruna R.A. Gaspar1, Humberto R. Bizzo2, Lucía Olmo-García3, Alegria Carrasco-Pancorbo4, Vanessa N. Castelo-Branco5, and Torres Alexandre6, 1Laboratory of Nutritional Biochemistry and Food Science Lipid Chemistry and Biochemistry Laboratory – Institute of Chemistry, Federal University, Brazil; 2Embrapa Food Agroindustry, Brazil; 3Environmental, Biochemical and Foodstuffs Analytical Control Research Group, University of Granada, Spain; 4University of Granada, Spain; 5Federal Fluminense University, Brazil; 6UFRJ, Brazil
12:15 POR - Physical properties of hybrid palm oil produced in Brazil.
Andréa M. Guedes1, Rosemar Antoniassi1, Melicia C. Galdeano1, and Larissa C.G. Garcia2, 1Embrapa Food Technology, Brazil; 2Federal Rural University of Rio de Janeiro, Brazil
Thursday, October 10
14:30 POR - Formation of 2-MCPDE under different conditions of time and temperature.
Renan G. Tivanello*1, Maisa F. Capristo2, Eduardo Vicente3, Roseli A. Ferrari3, Klicia A. Sampaio2, and Adriana P. Arisseto2, 1University of Campinas, Brazil; 2Faculty of Food Engineering, University of Campinas, Brazil; 3Institute of Food Technology, Brazil
15:00 POR - Aqueous wash of crude organic palm oil: oil quality and formation of esters of 2-MCPD and 3-MCPD in the refined oil.
Jessika K. Santiago, Renan G. Tivanello*, Maisa F. Capristo, Roseli A. Ferrari, Eduardo Vicente, Antonio A. Meirelles, Adriana P. Arisseto, and Klicia A. Sampaio, UNICAMP, Brazil
16:45 SPA - Evaluación del potencial antioxidante de extractos obtenidos a partir de frutos nativos de Uruguay mediante maceración con distintos solventes y extracción supercrítica.
Ignacio Vieitez*, Amelia Rosso, Emiliana Fariña, and Margot Paulino, UdelaR, Uruguay
17:15 POR - Oxidative stability and diterpenes compositon of cold-pressed green coffee oil oxidized at elevate temperatures.
Jéssika R. Morgado*1, Rodrigo M.V.da Silva2, Claudia M. de Rezende2, Thais M. Uekane3, and Vanessa N. Castelo-Branco4, 1Laboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Brasil; 2Laboratório de Análise de Aromas, Instituto de Química, Universidade Federal do Rio de Janeiro, Brasil; 4Laboratório de Bromatologia, Faculdade de Farmácia, Universidade Federal Fluminense, Brazil; 5Federal Fluminense University, Brazil
17:45 ENG - Lipid recovery from oleaginous yeast biomass for biofuel production- A critical review.
Mahesh B. Khot*1, Gouri A. Katre2, Manuel Alarcon3, Carolina Parra1, Pankajkumar Waghmare4, Ameeta Ravikumar5, Debashish Ghosh6, and David Contreras7, 1Centro de Biotecnologia, Universidad de Concepcion, Chile; 2Agharkar Research Institute, India; 3Universidad del Biobio, Chile; 4Shandong University, China; 5Savitribai Phule Pune University, India; 6CSIR-Indian Institute of Petroleum, India; 7Universidad de Concepcion, Chile
Poster Presentations
18. Estudio comparativo del deterioro termoxidativo del aceite de girasol entre presión atmosférica y reducida.
Nadia Segura1, Jimena Lázaro1, Natalia I. Martinez*2, and Bruno Irigaray3, 1Facultad de Química, Uruguay; 2Fac Química, UdelaR, Uruguay; 3UdelaR, Uruguay
19. Oxidative stability evaluation of vegetable soybean oil with added rosemary extract.
Daiane Magro*1, Lorena B.B Tavares2, and Sávio L. Bertoli2, 1Bunge, Brazil; 2FURB, Brazil
20. Quantification of citric acid added in vegetable fats and oils during deodorization process by spectrophotometer.
Daiane Magro*, Thiago Zarrilli, Juliana Cecchet, and Jean R. de Souza, Bunge, Brazil
21. Composition of Caiaué oil produced in Brazil.
Adelia F. Faria-Machado1, Rosemar Antoniassi1, Andréa M. Guedes*1, Roberto Y. Yokoyama2, Jean M.P. Lourinho3, and Mariana T. Ferreira4, 1Embrapa Food Technology, Brazil; 2Denpasa, Dendê do Pará S/A, Brazil; 3Fundação Centro Universitário Estadual da Zona Oeste, Brazil; 4Federal Rural University of Rio de Janeiro, Brazil
22. The sterol profile of high oleic palm oil produced in Brazil.
Rosemar Antoniassi1, Allan E. Wilhelm1, Adelia F. Faria-Machado1, Andréa M. Guedes*1, and Paôla A. da Costa2, 1Embrapa Food Technology, Brazil; 2Federal Rural University of Rio de Janeiro, Brazil
23. Evaluación del rendimiento Industrial del aceite de oliva extra virgen en el distrito de Tacna. Claudia C. Salaverry*1 and Gloria J. Pascual2, 1Universidad Nacional Agraria La Molina, Perú; 2Universidad Nacional Agraria La Molina, Peru
24. Evaluación sensorial de margarinas preparadas con aceites de coco y palma.
Luz Bertoia1, Jorge Wagner2, and Andrés L. Márquez*3, 1Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes, Argentina; 2Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Dept. de Ciencia y Tecnología, Universidad Nacional de Quilmes, Argentina; 3Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Universidad Nacional de Quilmes; CONICET, Argentina

Waste and Effluent Management and By-Product Value Adding in Oils and Fat Industry

Vegetable oil and fat, soap and detergent industry is producing some solid waste or side stream like effluents that require some treatment before they can be either disposed or rejected in the environment. Some available technologies can give good treatment to these wastes and some can even turn them into valuable stuff. This session will provide a complete overview of proven and/or promising technologies capable to bring efficient and economical solution to deal with the increasing necessity for the industry to reduce its impact on the environment and take advantage of potential hidden value from their wastes.

Friday, October 11
09:00 SPA - Energy generation in multiseed crushing plant.
Bob Vandedrinck, Vyncke, Belgium
09:30 ENG - Current situation for spent bleaching earth disposal.
William J. Hausmann1, Edson Hugler Villaseñor2, and Arturo Hugler Quintanilla2, 1The Core Team, USA; 2Sonne Energeticos, Mexico
10:00 SPA - Optimización de efluentes líquidos en plantas de biodiesel.
Guillermo Fernández Long*, Bioxxar, Argentina
11:45 POR - Evaporation technology applied on waster water treatment.
Adriana M. Andrade, GEA Equipamentos e Soluções, Brazil
12:15 ENG - Recovery of micro-nutrients from deodorizer distillates.
Mohammad S. Alam*, Texas A&M University, USA
Poster Presentations
26. Characterization of Colombian crude glycerol as a potential substrate for lactic acid production by fermentation.
Laura J. Castellanos Suárez, Luis J. López Giraldo, and Viviana, Sánchez Torres, Universidad Industrial de Santander, Colombia