Modeling of oil extraction from olive foot cake using hexane

Abstract

RESUMENModelo matemático para la extracción de aceite de orujo usando hexano.En este artículo se estudia la influencia de los factores que pueden tener efecto en la extracción del aceite de orujo usando hexano. Se propone a partir de los resultados experimentales, un modelo matemático para el cálculo del rendimiento de la extracción. Los tests estadísticos utilizados para obtener este modelo mostraron que el rendimiento no depende de la granulometría ni de la velocidad de agitación, pero si depende de la temperatura, del tiempo de contacto y de la relación líquido-sólido (L/S). También depende de las interacciones entre el tiempo y la temperatura y entre el tiempo y la relación L/S. La comparación entre los resultados experimentales y el modelo nos permite decir que dicho modelo es satisfactorio.PALABRAS-CLAVE: Aceite de orujo -Extracción con hexano -Modelo matemático. SUMMARYModeling of oil extraction from olive foot cake using hexane.In this work, the influences of the factors, which can have effect on oil extraction from olive foot cake using hexane, are studied. From the experimental results, a mathematical model for calculation of the extraction yield is proposed. The statistical tests used to obtain this model show that the yield does not depend on the granulometry and the stirring rate, but depends on the temperature, the contact time and the liquid-solid ratio (L/S). Also, it depends on interactions between time and temperature and interactions between time and L/S. The comparison of the results given by the experiment and the model allows us to say that the model is satisfactory.KEY-WORDS: Extraction with hexane -Mathematical modelOlive foot cake.

Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics

“…2(b) on the plot of oil yield against temperature used, which showed an increase in the oil yield with increasing temperature. The temperature trend observed was reported in previous works (Kadi et al, 2001;Amarni et al, 2010). This can be explained by the fact that the rise of the temperature increases the solubility and the easy diffusion of the solutes by reducing the viscosity of the oil.…”

Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane

“…2 show an increase in the oil yield with increasing temperature. As reported in previous work (Kadi & Fellag, 2001), this variation in the yield can be explained by the fact that the rise of the temperature increases the solubility and the easiness of diffusion of the solute by reducing the viscosity of the oil. Fig.…”

A New Approach for Process Development of Plant‐Based Extraction Processes

“…Depending on the number and type of process parameters different experimental designs can be implemented to assess the influence of the process parameters on the yield. By using polynomial regression a statistical model of the plant-based extraction can be created [32][33][34][35]. Statistical models developed with RSM are able to describe the process only in a predefined parameter range by curve fitting of the experimental results.…”