Kinetics and Thermodynamics of Oil Extraction from Olive Cake
The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent‐to‐solids ratios and temperatures. The thermodynamic aspect of the extraction process was also examined.
The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent-to-solids ratios and temperatures. The thermodynamic aspect of the extraction process was also ...
Kinetics and Thermodynamics of Oil Extraction from Olive
Kinetics and Thermodynamics of Oil Extraction from Olive Cake Meziane, Smail; Kadi, Hocine 2008-02-20 00:00:00 The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent-to-solids ratios and temperatures. The thermodynamic aspect of the extraction process was also examined.
The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent-to-solids ratios and temperatures. The thermodynamic aspect of the extraction process was also examined.
Enhanced extraction of hydroxytyrosol, maslinic acid
Three techniques of ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and solvent extraction (SE) were used for enhancing the hydroxytyrosol (HT), maslinic acid (MA) and oleanolic acid (OA) extraction from olive pomace, being evaluated and compared through process parameters, kinetics and thermodynamics, plus greenness assessment analysis.
The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent-to-solids ratios and temperatures. The thermodynamic aspect of the extraction process was also ...
Kinetics and Thermodynamics of Oil Extraction from Olive
Kinetics and Thermodynamics of Oil Extraction from Olive Cake 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.
In this study, the kinetics and thermodynamics of oil extraction from castor cake using ethanol were investigated. Castor cake had a total oil content of 14.78 ± 0.12% in mass and the average particle diameter was 0.446 mm. Oil extractions were carried out in a stirred batch extractor system at various temperatures (20, 30, 40, and 55 °C).
Processing Parameters on the Extraction of Olive Pomace
The kinetics of oil extraction from olive cake by using ethanol 96% was studied for different solvent-to-solids ratios and temperatures. The thermodynamic aspect of the extraction process was also ...
Extraction yields for hydroxytyrosol (HT) (a), oleanolic acid (OA) (b) and maslinic acid (MA) (c) from olive pomace as a function of the extraction time at different temperatures; Second-order extraction kinetics for HT (d), OA (e) and MA (f) from olive pomace at various temperatures.
Oil Extraction from Castor Cake Using Ethanol: Kinetics
In this study, the kinetics and thermodynamics of oil extraction from castor cake using ethanol were investigated. Castor cake had a total oil content of 14.78 ± 0.12% in mass and the average particle diameter was 0.446 mm. Oil extractions were carried out in a stirred batch extractor system at various temperatures (20, 30, 40, and 55 °C).
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Kinetics and thermodynamics of cottonseed oil extraction
Kinetics and thermodynamics of cottonseed oil extraction Petroleum derived n-hexane is commercially used in solvent extraction plants due to its higher extraction efficiency in spite of the fact that it is graded as highly toxic and hazardous.
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Thin Layer Drying Kinetics of By-Products from Olive Oil
The thin-layer behavior of by-products from olive oil production was determined in a solar dryer in passive and active operation modes for a temperature range of 20–50 °C. The increase in the air temperature reduced the drying time of olive pomace, sludge and olive mill wastewater.
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Thermodynamics and Kinetic Studies of Iron(III) Adsorption
Thermodynamics and Kinetic Studies of Iron (III) Adsorption by Olive Cake in a Batch System 109 Irbid city, Jordan. This adsorbent contained a mixture between pulp and olive stone. A sample of olive cake was washed sev-eral times with hot deionized water and then by cool deionized water. This sample was filtered out using Whatman No. 41 and
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Oil Using Soxhlet Extractor Optimization
to-meal ratio and the number of cycles used in the extraction process. In order to achieve a high yield in the oil extraction process, the extraction process is always performed using grounded meal under optimum conditions [4]. The aims of this work were to study the optimization and thermodynamics of extraction of yellow oleander oil from
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Thin Layer Drying Kinetics of By-Products from Olive Oil
1.24 × 10 6 and 1.03 × 10 6 tons of olive oil in the harvests of 2006/2007, 2007/2008 and 2008/2009, respectively. The oil extraction in the olive oil mill industry is mainly made using two systems: a three-phase or two-phase system. In the three-phase extraction system, the residue consists of olive pomace and olive mill wastewater,
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Review of the drying kinetics of olive oil mill wastes
Review of the Drying Kinetics of Olive Oil Mill Wastes: Biomass Recovery Francisco J. Gómez-de la Cruz, a, * Pedro J. Casanova-Peláez, b Rafael López-García, a and Fernando Cruz-Peragón a The drying kinetics of olive oil mill wastes was analyzed based on experiments carried out by various researchers utilizing different drying systems.
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Thermodynamics and Kinetic Studies of Iron(III) Adsorption
Thermodynamics and Kinetic Studies of Iron (III) Adsorption by Olive Cake in a Batch System 109 Irbid city, Jordan. This adsorbent contained a mixture between pulp and olive stone. A sample of olive cake was washed sev-eral times with hot deionized water and then by cool deionized water. This sample was filtered out using Whatman No. 41 and
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Ruminal Fermentation of Olive Cake By-Products
being processed to obtain different types of olive cake (OC). After removal of olive stones, the alperujo is dried to produce crude olive cake (COC), which can be treated with solvents to extract the residual oil (pomace olive oil), obtaining the exhausted olive cake (EOC). In order to clean the air used to
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Oil Using Soxhlet Extractor Optimization
Key words: Extraction, Yellow oleander seeds, Yellow oleander oil, Kinetics, Thermodynamics Citation to This Article: Masime JO, Ogur E, Mbatia B, Aluoch AO, Otieno G. Optimization and Thermodynamics of the Extraction of Yellow ... Nwabanne also studied the kinetics and thermodynamics of oil extraction from olive cake [7].
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Modelling of olive cake thin-layer drying process
Abstract Olive cake is a sub-product of the mechanical olive oil extraction industry, which consists of pit and pulp of the olive fruit, olive oil and vegetable water. It has been using for direct combustion in bakeries and olive oil mills due to its energy content. However, the initial moisture content of olive cake is approximately 44.78% ± 0.5 (wet basis), and this has to be reduced to ...
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Extraction of phenolic compounds from olive-waste cake
Health hazards of artificial antioxidants have motivated use of natural phenolic compounds in food industry. Olive-waste cake, resulted from olive oil extraction, is accounted as a rich resource of phenolic compounds. In this study, extraction of phenolic compounds through sonication process was investigated.
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