Kinetics and thermodynamics of oil extraction from South African hass avocados using hexane as a solvent

Mgoma, Shaun Thamsanqa; Basitere, Moses; Mshayisa, Vusi Vincent

doi:10.1016/j.sajce.2021.06.007

Cited by 15 publications

(12 citation statements)

References 6 publications

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“…Differently from that presented in the extraction of rice bran oil, at the highest temperature, there was a need for greater number of extractions to completely exhaust the sunflower seed oil. This may demonstrate that at higher temperatures, the solvent diffusion into the matrix is facilitated, thus increasing the extracted oil mass [6,15].…”

Section: Extraction Kinetics Of the Semi-continuous Processmentioning

confidence: 99%

“…As expected, the effective mass diffusion coefficient increased with the rise in temperature, demonstrating that diffusion was facilitated at higher temperatures. It could be inferred that the agitation of solvent molecules, the decrease in viscosity, and the increase in diffusivity contributed to speed up the extraction kinetics [6,17,25].…”

Section: Extraction Kinetics Of the Semi-continuous Processmentioning

confidence: 99%

“…Currently, the industrial extraction process of vegetable oils uses mechanical extraction, solvent extraction, and a mix of both. Mechanical extraction, which consists of pressing the raw material, with a low yield, and solid-liquid extraction using organic solvent (hexane) is considered the most efficient process for obtaining vegetable oils [6]. However, extraction with n-hexane, or a combination of mechanical extraction with n-hexane usage, yields higher results.…”

Section: Introductionmentioning

confidence: 99%

“…The diffusivity of the matrix oil (both the surface and the inner portion) depends directly on parameters such as temperature, pressure, size, shape, and porosity of the particle. Mathematical models enable the estimation of effective mass diffusivity of a matrix/solvent pair by considering joint analysis of the physicochemical and geometric properties of the matrix used [6,14].…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process

Ramos,

Sponchiado,

Echenique

et al. 2024

Processes

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The research focuses on optimizing vegetable oil production processes for human consumption, emphasizing green and efficient extraction methods using renewable solvents with minimal toxic residues. Pressurized liquid extraction (PLE), especially with ethanol, is studied for its efficiency and low solvent usage in intermittent processes. By evaluating extraction parameters and kinetics, the study aims to determine optimal conditions for higher extraction rates and yields, providing insights into production costs and other factors. Specifically, the research examines the behavior of extraction kinetics for vegetable oils like rice bran, sunflower seeds, and rolled soybeans. It also seeks to determine mass diffusivity in semi-continuous processes and to model PLE in intermittent processes using Fick’s Law and Mathematica Wolfram Software v11.2. The effective diffusivity (Deff) for rice bran oil in pressurized ethanol varied between 13.09 and 15.70 × 10−12 m2/s, and the Deff value of sunflower seed oil was between 8.10 and 12.60 × 10−12 m2/s. For rolled soybean oil, the Deff value ranged from 17.25 to 31.29 × 10−12 m2/s. The mass diffusivity values of vegetable oils in pressurized ethanol remained within the same order of magnitude. The mass diffusivity for PLE in an intermittent process presented values of 5.97 × 10−12 m2/s for rice bran oil with 3 extraction cycles. The Deff value for sunflower seed oil in pressurized ethanol was 1.38 × 10−12 m2/s, with 4 cycles, and for rolled soybeans, the Deff value was 1.77 × 10−12 m2/s in 3 cycles. The Deff value found in the intermittent extraction process was lower than that in the semi-continuous process. The total solvent renewal in the semi-continuous extraction process significantly impacted the diffusivity values for all extracted oils, as this process utilizes much more solvent compared to the intermittent process for all matrices studied. Various factors, including geometry, average particle diameter, extraction temperature, and rinse solvent volume, can affect the differences in curve behavior between the semi-continuous and intermittent processes. Despite these factors, the intermittent process is considered more viable for implementation due to its favorable economic and environmental characteristics, primarily because it requires a much smaller amount of solvent.

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Section: Extraction Kinetics Of the Semi-continuous Processmentioning

confidence: 99%

Section: Extraction Kinetics Of the Semi-continuous Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process

Ramos,

Sponchiado,

Echenique

et al. 2024

Processes

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“…The determination of the kinetic and thermodynamic properties on the solid-liquid extraction process provides a better understanding of the nature of the reaction, in terms of whether it's spontaneous or not, and how the chosen parameters affect the extraction of the chosen material [20,21], therefore, the kinetic and thermodynamic parameters for the extraction of bioactive compounds were covered in a number of studies such as, Hamadamin, 2022 which performed caffeine extraction from tea leaves while studying the effect of Citrus aurantifolia on the process, the results obtained by this study showed that the process of caffeine applies to the pseudo first order model, and extraction exhibited a spontaneous reaction behavior at a temperature range of 30 to 100 C with activation energy values up to Ea = 9.89 kJ/mol [22], and another study which used the Peleg's model to describe the extraction process of bioactive compounds from a number of plants dandelion, marigold and yarrow, the results obtained by this study showed that the chosen model was the best to describe the extraction process, and the best achieved recovery of bioactive compounds and polyphenols was at a temperature of 80 C, however, regardless of the high recovery the process remained thermodynamically unfavorable and nonspontaneous [23].…”

Section: -Introductionmentioning

confidence: 99%

Caffeine Extraction from Spent Coffee Grounds by Solid-liquid and Ultrasound-assisted Extraction: Kinetic and Thermodynamic Study

Raheem,

Al-yaqoobi,

Znad

et al. 2024

IJCPE

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Coffee is the most essential drink today, aside from water, the high consumption of coffee and the byproducts of its soluble industries such as spent coffee grounds can have a negative effect on the environment as a source of toxic organic compounds. Therefore, caffeine removal from the spent coffee ground can be applied as a method to limit the effect of its production on the environment. The aim of this study is to determine the kinetics and thermodynamics parameters and develop models for both processes based on the process parameters by using traditional solid-liquid extraction and Ultrasound-assisted extraction methods. The processes were performed at a temperature range of 25 to 55 °C for traditional and ultrasound baths, and experimental time ranged from 5- 60 min. The results demonstrated that under the above conditions, the extraction process applies to the pseudo-first-order reaction, where the rate constant K value increases with temperature. The transition state parameters were also discussed where these parameters indicated that the system of the process exhibited an activated complex formation state resulting in a thermodynamically unfavorable process, and the thermodynamic parameters at the equilibrium state were also evaluated in terms of the obtained yield percentage. The results also showed that the ultrasound-assisted bath process showed a spontaneous behavior at temperatures of 45 °C and 55 °C with D°G of -1192.9703 and - 2725.25 J/mole. On the other hand, for the traditional method, the extraction process was approaching a spontaneous behavior with the temperature increasing where at 25 °C the D°G value was 10379.944 J and at a temperature of 55 °C it reached 8004.26 J/mole.

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Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Santos,

Almeida,

de Brito

et al. 2024

Food Measure

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Kinetics and thermodynamics of oil extraction from South African hass avocados using hexane as a solvent

Cited by 15 publications

References 6 publications

Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process

Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process

Caffeine Extraction from Spent Coffee Grounds by Solid-liquid and Ultrasound-assisted Extraction: Kinetic and Thermodynamic Study

Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

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