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.
Highlights
The oil of olive foot cake is of important economic interest
Our objective in this paper is to present a study of the kinetics of solvent extraction of this residual oil in an agitated isotherm reactor working in a discontinuous regime
We have tried to determine the applicability of these two mathematical models to the oil extraction from olive foot cake by studying the extraction yield according to time for different particle sizes and solvents
Summary
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. 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. KEY-WORDS: Diffusion - Extraction - Olive foot cake oil Solvent
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