LAPSE:2024.1959
Published Article
LAPSE:2024.1959
Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process
August 28, 2024
Abstract
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.
Keywords
Ethanol, kinetic study, pressurized liquid extraction, rice bran, rolled soybean, sunflower
Suggested Citation
Ramos PR, Sponchiado J, Echenique JVF, Dacanal GC, Oliveira ALD. Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process. (2024). LAPSE:2024.1959
Author Affiliations
Ramos PR: Laboratory of High-Pressure Technology and Natural Products (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Sponchiado J: Laboratory of High-Pressure Technology and Natural Products (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Echenique JVF: Laboratory of High-Pressure Technology and Natural Products (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Dacanal GC: Laboratory of Fluid Dynamics and Characterization of Particulate Systems (LAFLUSP), Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-9 [ORCID]
Oliveira ALD: Laboratory of High-Pressure Technology and Natural Products (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil [ORCID]
Journal Name
Processes
Volume
12
Issue
6
First Page
1107
Year
2024
Publication Date
2024-05-28
ISSN
2227-9717
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Original Submission
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PII: pr12061107, Publication Type: Journal Article
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LAPSE:2024.1959
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https://doi.org/10.3390/pr12061107
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