Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds

S.  Dong; S. Sun

doi:10.3989/gya.0669221

Autores/as

S. Dong Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology https://orcid.org/0000-0001-7651-310X
S. Sun Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology https://orcid.org/0000-0002-3976-9250

DOI:

https://doi.org/10.3989/gya.0669221

Palabras clave:

Composición en ácidos grasos, Método de extracción por ultrasonido, Método de extracción Soxhlet, Propiedades físico-químicas

Resumen

En este trabajo se extrajo aceite de semilla de fénix (Firmiana simplex L.) de Sterculiaceae mediante métodos de ultrasonido y soxhlet, respectivamente, y se analizaron y compararon las propiedades fisicoquímicas y la composición de ácidos grasos. También se evaluaron las propiedades cinéticas y termodinámicas del proceso de extracción del aceite de semilla de Phoenix. Los resultados mostraron que las propiedades físico-químicas comunes de las muestras de aceite extraídas por el método asistido por ultrasonido eran más bajas que las del método de extracción soxhlet. En el rango de 293 K a 323 K, y el coeficiente de difusión efectivo del aceite de semilla de Phoenix fue significativamente diferente y varió de 5,18 × 10^-13 m²·s^-1 a 1,29 × 10^-12 m²·s^-1. Los cambios de entropía y entalpía de la extracción fueron positivos con valores de 33.17 J/(mol·K) y 7.15 kJ/mol, respectivamente. Este trabajo proporciona la base teórica para el desarrollo de los parámetros del proceso de extracción y el diseño del mismo del aceite de semilla de Phoenix.

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