Rodrigues, Christianne E. C.
Aracava, Keila K.
Abreu, Fernanda N.
Total Authors: 3
 Univ Sao Paulo, Dept Food Engn ZEA FZEA, Separat Engn Lab LES, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY;
Web of Science Citations:
The main goal of this work was to evaluate thermodynamic parameters of the soybean oil extraction process using ethanol as solvent. The experimental treatments were as follows: aqueous solvents with water contents varying from 0 to 13% (mass basis) and extraction temperature varying from 50 to 100 degrees C. The distribution coefficients of oil at equilibrium have been used to calculate enthalpy, entropy and free energy changes. The results indicate that oil extraction process with ethanol is feasible and spontaneous, mainly under higher temperature. Also, the influence of water level in the solvent and temperature were analysed using the response surface methodology (RSM). It can be noted that the extraction yield was highly affected by both independent variables. A joint analysis of thermodynamic and RSM indicates the optimal level of solvent hydration and temperature to perform the extraction process. (AU)