APPLICATION OF EXPERIMENTAL DESIGN METHOD TO THE OIL EXTRACTION FROM OLIVE CAKE

被引：9

作者：

Meziane, Smail ^{[1
]}

Kadi, Hocine ^{[1
]}

Daoud, Kamel ^{[2
]}

Hannane, Farouk ^{[3
]}

机构：

[1] Univ Mouloud Mammeri, Fac Sci, Lab Chim Appl & Genie Chim, Tizi Ouzou 15000, Algeria

[2] Univ Sci & Technol Houari Boumed, Fac Genie Mecan & Genie Procedes, Algiers, Algeria

[3] Univ Blida, Fac Sci, Dept Math, Blida, Algeria

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2009年 / 33卷 / 02期

关键词：

OPTIMIZATION; FACTORIAL;

D O I：

10.1111/j.1745-4549.2008.00240.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Olive cake is an important solid waste of the olive oil production. It still contains a certain quantity of oil that can be recovered by means of solvent extraction. In this study, two-level full factorial design was performed to evaluate the effects of four variables and their interactions on the oil extraction by the ethanol 96.0% in a batch reactor. The variables included size of particles, temperature, and time of contact and solvent-to-solids ratio. The statistical analysis of the experimental data showed that the extracted oil mass depends on all the examined variables. It also depends on the interactions between size of particles and solvent-to-solid ratio and size of particles and temperature. The experimental data were in good agreement with those predicted by the model.

引用

页码：176 / 185

页数：10

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