Mass transfer during oil extraction from palm kernel, cocoa and groundnut

Abstract

Mass transfer rate during solvent extraction of oils from palm kernel, cocoa and groundnut were determined at varied temperature and time. Total oil content in palm kernel, cocoa and groundnut used for the study were 42.3, 24.7 and 54.6%, respectively. Oil yields after 5 hof extraction at 60, 70 and 80°C for palm kernel, cocoa andgroundnut were 23.5, 33.9, 36.8; 15.4, 20.5, 20.9; 31, 42.4 and 48.1%, respectively. The coefficients of determination of regression equations ranged from 0.982-0.999. The average mass transfer coefficient for palm kernel oil at 60, 70 and 80°C were 1.5×104±9.9×10 -52, 2.0×10 -4±4.9×10 -5 m h -1 and 2.5×10 -4±9.4×10 -5, respectively. The mean coefficient for cocoa extracted 60, 70 and 80°C were 4.9×104+7.3×10 -5, 5.4×10 -4±8.8×10 -5 and 7.9×10 -4±9.2×10 -5, respectively. For groundnut, the mean coefficients at 60, 70 and 80°C were 1.2×10 -4±2.9×10 -5, 2.7×10 -4±1.5×10 -5 and 1.0×l0 -3±1.0×10 -4. Extraction temperature and duration had significant effect on mass diffusivity and tramfer coefficient at p<0.05. © Medwell Journals, 2012.