Kinetic Mechanism of Hazelnut Oil Extraction with Ultrasound-Assisted Osmotic Dehydration Pretreatment
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Kinetic Mechanism of Hazelnut Oil Extraction with Ultrasound-Assisted Osmotic Dehydration Pretreatment Chin Hong Geow 1 & Mei Ching Tan 1
&
Swee Pin Yeap 1 & Nyuk Ling Chin 2
Received: 12 March 2020 / Accepted: 1 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Nowadays, most of the researches focus on enhancing the oil yield by adjusting the various process parameters or searching for alternative techniques. There is only limited information on investigating the effects of various extraction parameters on kinetic mechanism during oil extraction. The mechanism data can provide additional information to the industry when optimization is needed. Previous work had investigated the effect of ultrasound in extraction process. The main purposes of this study are to apply osmotic dehydration as pretreatment and to investigate the effects of ultrasound amplitude, concentration of osmotic dehydration, and dehydration time on extraction mechanism of hazelnut oil. The kinetic modeling showed that So and Macdonald model was more suitable to describe the mechanism of hazelnut oil extraction with higher R2 values ranged from 0.944 to 0.987 as compared with Perez et al. model. The results showed that applying 30% ultrasound amplitude in dehydration stage could increase the mass transfer coefficient for diffusion step (kd) from 0.019 to 0.044 min−1 due to cavitation effect. Besides, 15% concentration of osmotic solution could limit the diffusion step with lowest kd value of 0.055 min−1 as compared with 5 and 10% concentrations due to blocking of surface by solute in higher concentration of osmotic solution. Lastly, increasing the dehydration time from 45 to 150 min could enhance the oil diffusion process with kd values increased from 0.058 to 0.075 min−1 due to lower moisture content in sample. Keywords Kinetic mechanism . Ultrasound . Osmotic dehydration . Hazelnut oil . Extraction
Introduction Edible oil is one of the necessities for cooking process. Recently, ultrasound-assisted solvent extraction has widely been used in oil extraction due to some advantages compared with other techniques. Those advantages include lower residual oil in defatted cake and shorter extraction time (Geow et al. 2018). Various types of solvent such as hexane, petroleum ether, and ethanol can be used to extract the edible oil from nut or seed sample (Scharlack et al. 2017). Among all the solvents, the most common solvent that used in oil extraction is
* Mei Ching Tan [email protected] 1
Faculty of Engineering, Technology and Built Environment, Department of Chemical and Petroleum Engineering, UCSI University, Cheras, 56000 Kuala Lumpur, Malaysia
2
Faculty of Engineering, Department of Process and Food Engineering, Universiti Putra Malaysia, 43000 UPM Serdang, Selangor, Malaysia
hexane due to its high stability, low heat of vaporization, and low possibility of causing corrosion of equipment, and the oil product extracted using hexane is with acceptable odor (Toda et al. 2016).
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