Kinetic study of oil extraction from olive foot cake

S. Meziane; H. Kadi; O. Lamrous

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

Kinetic study of oil extraction from olive foot cake

Authors

S. Meziane Laboratoire de Chimie Appliquée et de Génie Chimique, Faculté des Sciences, Université Mouloud Mammeri
H. Kadi Laboratoire de Chimie Appliquée et de Génie Chimique, Faculté des Sciences, Université Mouloud Mammeri
O. Lamrous Laboratoire de Physique et de Chimie Quantique, Faculté des Sciences, Université Mouloud Mammeri

DOI:

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

Keywords:

Diffusion, Extraction, Olive foot cake oil, Solvent

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.

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References

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Published

2006-06-30

How to Cite

Meziane S, Kadi H, Lamrous O. Kinetic study of oil extraction from olive foot cake. Grasas aceites [Internet]. 2006Jun.30 [cited 2025Feb.22];57(2):175-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/34

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Issue

Vol. 57 No. 2 (2006)

Section

Research

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