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

共 50 条

[41] Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake
Mojerlou, Zohreh
Elhamirad, Amirhhossein
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (03): : 977 - 984
[42] Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake
Zohreh Mojerlou
Amirhhossein Elhamirad
Journal of Food Science and Technology, 2018, 55 : 977 - 984
[43] Extraction of phenolic compounds from olive-waste cake using ultrasonic process
Khalili, Farideh
Dinani, Somayeh Taghian
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12 (02) : 974 - 981
[44] Extraction of phenolic compounds from olive-waste cake using ultrasonic process
Farideh Khalili
Somayeh Taghian Dinani
Journal of Food Measurement and Characterization, 2018, 12 : 974 - 981
[45] Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace
Yanik, Derya Kocak
LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 77 : 45 - 51
[46] A process for producing carbonaceous matter from tar sand, oil shale and olive cake
Alkhamis, TM
Kablan, MM
ENERGY, 1999, 24 (10) : 873 - 881
[47] Oil Extraction from Castor Cake Using Ethanol: Kinetics and Thermodynamics
Amarante, Rafael C. A.
Oliveira, Patrick M.
Schwantes, Franciele K.
Moron-Villarreyes, Joaquin A.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 2014, 53 (16) : 6824 - 6829
[48] Experimental Study of Oil Shale and Olive Cake Dust Explosion by Burning Mixtures of Coarse and Fine Particles
Sakhrieh, A.
Hamdan, M. A.
Abdullat, Y.
JORDAN JOURNAL OF MECHANICAL AND INDUSTRIAL ENGINEERING, 2010, 4 (02): : 300 - 303
[49] The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality
Sari, Hafize Ayla
Ekinci, Raci
FOOD SCIENCE AND TECHNOLOGY, 2017, 37 (03): : 493 - 499
[50] Extraction of interesting organic compounds from olive oil waste
Food Biotechnology Departement, Instituto de la Grasa , Apartado 1078, 41012 Sevilla, Spain
Grasas Aceites, 2006, 1 (95-106):

← 1 2 3 4 5 →