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\begin{document}

\title{High Shear Reactor for Glycerolysis -- Interesterification Palm
Stearin-Olein Blend: Reaction Kinetics and Physical Properties}



\author[1]{Inasanti  Wangi}%
\author[1]{Supriyanto Supriyanto}%
\author[1]{Hary Sulistyo}%
\author[2]{Chusnul Hidayat}%
\affil[1]{Universitas Gadjah Mada}%
\affil[2]{Gadjah Mada University Faculty of Agricultural Technology}%


\vspace{-1em}



  
  \date{May 25, 2024}


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\begin{abstract}
The objective of this research was to investigate the effect of
temperature on the glycerolysis-interesterification reaction kinetics of
immiscible and high viscous reactants at relatively low temperatures in
a high shear reactor (HSR), and their physical product properties. The
reaction was performed at various temperatures (80-120\selectlanguage{ngerman}°C) and a mixing
rate of 2000 rpm for 5 h. Results showed that the reaction rate constant
increased and followed the Arrhenius equation as temperature increased.
TAG conversion was 2.5 fold greater at 110 and 120°C compared to lower
reaction temperatures. MAG and DAG increased by about 18.3\% and 13.4\%,
respectively, as the reaction temperature increased from 80 to 120°C.
The product's melting point, hardness, and color were also improved by
increasing temperature. In summary, structured lipids (SLs) synthesis
containing high MAG and DAG could be produced at a relatively low
temperature (110°C) using HSR, and followed the
glycerolysis-interesterification kinetic and Arrhenius model.%
\end{abstract}\selectlanguage{ngerman}%



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\textbf{Hosted file}

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\textbf{Hosted file}

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