Grasas y Aceites, Vol 57, No 2 (2006)

Kinetic study of oil extraction from olive foot cake


https://doi.org/10.3989/gya.2006.v57.i2.34

S. Meziane
Laboratoire de Chimie Appliquée et de Génie Chimique, Faculté des Sciences, Université Mouloud Mammeri, Algeria

H. Kadi
Laboratoire de Chimie Appliquée et de Génie Chimique, Faculté des Sciences, Université Mouloud Mammeri, Algeria

O. Lamrous
Laboratoire de Physique et de Chimie Quantique, Faculté des Sciences, Université Mouloud Mammeri, Algeria

Abstract


The kinetics of oil extraction from olive foot cake can be explained by a model based on two stages. The first step corresponds to a simple washing of the oil from the particle surface. In the second step, the extraction is controlled by two mechanisms: slow diffusion from broken cells and very slow diffusion from intact cells.

The kinetic coefficients of this mathematical model are calculated using the experimental results obtained from hexane and commercial ethyl alcohol for different particle sizes.


Keywords


Diffusion;Extraction;Olive foot cake oil;Solvent

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