Kinetics and Thermodynamics of Oil Extraction from Olive Cake

Abstract

The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent-tosolids ratios and temperatures. The thermodynamic aspect of the extraction process was also examined. In the kinetic study, the results produced by the model of So and Macdonald (a model involving two main mechanisms of oil extraction: a washing process and a diffusion process with two stages) were found to be in good agreement with the experimental data. The yield of oil in the extract increased with increasing contact time, solvent-to-solids ratio and extraction temperature. The calculated values of the mass transfer coefficients of various stages of the extraction were found to increase linearly with solvent-to-solids ratio and temperature. In all cases, the predominant mechanism in the extraction was the washing of the oil occurring on the particle surface. The values of the activation energy were 8.56 kJ mol -1 for the washing stage, 9.88 kJ mol -1 for the first stage of diffusion and 17.55 kJ mol -1 for the second stage of diffusion by changing temperature from 20 to 50°C. Further, the results obtained from thermodynamic study of extraction process gave positive values of enthalpy and entropy changes and negative values of change in free energy. Under the equilibrium conditions, the temperature coefficient was found to be 1.02.

Influence of microwave irradiation on kinetics and thermodynamics of extraction of flavonoids from Phyllanthus emblica

“…The equilibrium constant for leaching (K e ) is defined as the ratio of the amount of solute removed from the solid to the amount of solute remaining in the solid (Meziane and Kadi, 2008). The total flavonoid available in the solid matrix (Y max ) determined using exhaustive extraction with three solvents was found to be 21.69 mgQE/g.…”

Comparison of Citronella Oil Extraction Methods from Cymbopogon nardus Grass by Ohmic-heated Hydro-distillation, Hydro-Distillation, and Steam Distillation

“…A second-order kinetics model means that the extraction occurred in two simultaneous processes. The amount of extracted oil increased rapidly at the beginning of extraction and decreased gently until the end of the extraction process (Ho et al 2005;Rabesiaka et al 2007;Meizane and Kadi 2008;Uhm and Yoon 2011). The extraction was assumed to proceed as (Ho et al 2005), Citronella grass (s) + water (l) ↔ water-solute (aq) ( 2) assuming that the operation was only a function of the water-solute in suspension because the activities of the solid (citronella grass) and the pure liquid (water) were unity.…”

Extraction of passion fruit seed oil using supercritical CO₂: a study of mass transfer and rheological property by Bayesian inference

“…In general, the study of modeling SC-CO 2 extraction and rheological behavior have been carried out by a frequentist approach, adjusting nonlinear models, which aim to synthesize pieces of information into parameter estimates to be interpreted (Papamichail et al, 2000;Reverchon 1997;Souza et al, 2008;Meziane et al, 2006;Fiori, 2007;Han et al, 2009;Ixtaina et al, 2010;Corso et al, 2010;Saxena et al, R. CARDOSO DE OLIVEIRA, R.M. ROSSI, M.L.…”