Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil

This study evaluated ethyl esters as cosolvent of ethanol in the oil extraction from soybean collets containing two different levels of moisture (3 and 7 mass% of water). Extraction assays were performed in a fixed-bed column, at 60 and 70 °C, with a solid:solvent mass ratio of 1:1.5. The compositio...

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Published inJournal of food engineering Vol. 348; p. 111456
Main Authors da Silva Barbosa, Flávia, Capellini, Maria Carolina, Rodrigues Souza, Isabela Cecília, Aracava, Keila Kazue, Basso, Rodrigo Corrêa, Rodrigues, Christianne E.C.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.07.2023
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Summary:This study evaluated ethyl esters as cosolvent of ethanol in the oil extraction from soybean collets containing two different levels of moisture (3 and 7 mass% of water). Extraction assays were performed in a fixed-bed column, at 60 and 70 °C, with a solid:solvent mass ratio of 1:1.5. The composition of the ethyl esters-ethanol mixture was chosen based on densities and dynamic viscosities, and Hansen solubility parameters. Using collets with 3 mass% of water and the rising temperature favored the soybean oil extraction yield. Adding 5 mass% of ethyl esters to ethanol enabled the achievement of a gain of 33% in the oil extraction yield considering collets with 7 mass% of water at 60 °C. The use of ethyl esters-ethanol mixture to extract soybean oil is promising, particularly when it is not possible or desirable to subject soybean collets to an additional drying process. [Display omitted] •Ethyl esters (EE) were added as ethanol (Et) cosolvent to extract soybean oil (SO).•Mathematical models were used to describe EtEE mixtures’ densities and viscosities.•Hansen’s theory and physical properties supported the EtEE composition definition.•Et with 5% EE favored SO solubility and provided low physical properties values.•EtEE only favored SO extraction when collets with 7% moisture were used at 60 °C.
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ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2023.111456