<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422018000200077</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.v9n2.192</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Clarificación de aceite de cocina usado y decoloración de aceite rojo de palma con el uso de ozono, carbón activado y peróxido de hidrógeno]]></article-title>
<article-title xml:lang="en"><![CDATA[Clarification of used cooking oil and discoloration of red palm oil with the use of ozone, activated carbon and hydrogen peroxid)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[Tania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marín]]></surname>
<given-names><![CDATA[Freddy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jácome]]></surname>
<given-names><![CDATA[Gonzalo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sinche]]></surname>
<given-names><![CDATA[Marco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escuela Politécnica Nacional  ]]></institution>
<addr-line><![CDATA[Quito ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[Quito ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>9</volume>
<numero>2</numero>
<fpage>77</fpage>
<lpage>88</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422018000200077&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422018000200077&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422018000200077&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Se evaluaron procesos alternativos para la clarificación de aceite de cocina usado (ACU) y la decoloración de aceite rojo de palma (ARP). La clarificación del ACU se desarrolló en dos etapas, una remoción de sedimentos y una decoloración. En la primera etapa se probaron tres métodos: calentamiento, lavado con salmuera, sedimentación y filtración; solamente sedimentación; y lavado con salmuera, sedimentación y filtración. El tercer método permitió la mayor eliminación de impurezas. Para la segunda etapa también se probaron tres métodos: adsorción con carbón activado (CA); ozonización y aplicación de peróxido de hidrógeno. El mejor método fue la ozonización con una dosis de 0,1946 mol O3/L y una temperatura postratamiento de 60 ºC; se alcanzó un porcentaje de decoloración de 24,4%. Para el ARP, el mejor tratamiento de decoloración fue la adsorción con carbón activado. La relación de aceite: CA que generó los mejores resultados fue 25:1; se logró una disminución de color del 90,48%. El análisis de los parámetros de calidad medidos en los aceites tratados (índice de acidez, índice de saponificación, color y sólidos suspendidos) determinó que estos podrían ser utilizados como materia prima para la elaboración de jabón.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Alternative processes for the clarification of used cooking oil (UCO) and the discoloration of red palm oil (RPO) were evaluated. The clarification of UCO consisted of two steps, sediment removal and bleaching. In the first step, three methods were tested: heating, washing with brine, sedimentation and filtration; sedimentation alone; and washing with brine, sedimentation and filtration. The third method allowed the highest removal of impurities. For the second step, three methods were proved: adsorption with activated carbon (AC); ozonation, and application of hydrogen peroxide. The best method was ozonation, with a dose of 0.1946 mol O3/L and a post-treatment temperature of 60 °C; a 24.39% discoloration was reached. Regarding RPO, the best treatment was the adsorption with activated carbon. The ratio of oil: AC that produced the best results was 25:1; a 90.48% color decrease was achieved. The analysis of the quality parameters measured in the treated oils (acid value, saponification value, color and suspended solids) determined that both could be used as raw material for manufacturing soap.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aceite comestible usado]]></kwd>
<kwd lng="es"><![CDATA[aceite rojo de palma]]></kwd>
<kwd lng="es"><![CDATA[carbón activado]]></kwd>
<kwd lng="es"><![CDATA[ozonización]]></kwd>
<kwd lng="es"><![CDATA[peróxido de hidrógeno.]]></kwd>
<kwd lng="en"><![CDATA[used cooking oil]]></kwd>
<kwd lng="en"><![CDATA[red palm oil]]></kwd>
<kwd lng="en"><![CDATA[activated carbon]]></kwd>
<kwd lng="en"><![CDATA[ozonation]]></kwd>
<kwd lng="en"><![CDATA[hydrogen peroxide.]]></kwd>
</kwd-group>
</article-meta>
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