<?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>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852022000100005</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Predicción de propiedades de componentes del aceite de soya para su modelado como componente hipotético]]></article-title>
<article-title xml:lang="en"><![CDATA[Predicting component properties of soybean oil and its modeling as a hypothetical component]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rondón-Martínez]]></surname>
<given-names><![CDATA[Maribel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Penedo-Medina]]></surname>
<given-names><![CDATA[Margarita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Empresa Procesadora de Soya. MINAL  ]]></institution>
<addr-line><![CDATA[Santiago de Cuba ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Oriente Facultad de Ingeniería Química y Agronomía ]]></institution>
<addr-line><![CDATA[Santiago de Cuba ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>42</volume>
<numero>1</numero>
<fpage>5</fpage>
<lpage>23</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852022000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852022000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852022000100005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El trabajo presenta la aplicación del método de contribución por grupos, de Marrero y Gani y el método de los fragmentos químicos constituyentes, en la determinación de las propiedades críticas, temperatura de ebullición, presión de vapor y densidad de triglicéridos y &#945;-Tocoferol. Los resultados se aplicaron en el modelado del aceite de soya crudo como componente hipotético utilizando el simulador Hysys 8.8, a partir de un perfil de concentración característico. Aplicando la herramienta Attached Analysis, se determinaron las propiedades termo físicas del aceite de soya a temperaturas entre 20°C y140°C. Por el método de fragmentos se determinó la presión de vapor de triglicéridos y de la mezcla de triglicéridos, (tripalmitina, tristearina, trioleina, trilioleina y trilonenina) y de la mezcla de triglicéridos, los parámetros de la ecuación de Antoine, y la curva de presión de vapor del aceite de soya crudo. El procedimiento puede constituir una valiosa herramienta en la simulación de procesos de obtención de aceites comestibles, así como de aceites no comestibles (biodiesel).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ ABSTRACT The work presents the application of the method of contribution by groups of Marrero and Gani and the method of the constituent chemical fragments, in the determination of the critical properties, boiling temperature, vapor pressure and density of triglycerides and &#945;-tocopherol, present in soybean oil. The results were applied in the modeling of crude soybean oil as a hypothetical component using the Hysys 8.8 simulator, based on a characteristic concentration profile. Applying the Attached Analysis tool, the thermo-physical properties of soybean oil were determined at temperatures between 20 ° C and 140 °C. By the fragment method, the vapor pressure of triglycerides (tripalmitin, tristearin, triolein, triliolein and trilonenin) and of the triglyceride mixture were determined; the parameters of the Antoine equation, and the vapor pressure curve of crude soybean oil are presented. The procedure can be a valuable tool in the simulation of processes for obtaining edible oils, as well as non-edible oils (biodiesel).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aceite de soya]]></kwd>
<kwd lng="es"><![CDATA[triglicéridos]]></kwd>
<kwd lng="es"><![CDATA[presión de vapor]]></kwd>
<kwd lng="es"><![CDATA[Hysys]]></kwd>
<kwd lng="es"><![CDATA[modelo contribución por grupos]]></kwd>
<kwd lng="es"><![CDATA[fragmentos químicos constituyentes]]></kwd>
<kwd lng="en"><![CDATA[soybean oil]]></kwd>
<kwd lng="en"><![CDATA[triacylglycerols]]></kwd>
<kwd lng="en"><![CDATA[vapor pressure]]></kwd>
<kwd lng="en"><![CDATA[Hysys]]></kwd>
<kwd lng="en"><![CDATA[group contribution model]]></kwd>
<kwd lng="en"><![CDATA[chemical constituent fragments]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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