Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds

MATEO C.M; SANCHEZ, R.J.; NOLASCO S. M.; FERNÁNDEZ M.B.

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2017 vol. 192 p. 28 - 35

0260-8774

The effect of microwaves on canola oil ex trac tion ki net ics and on to co pherol and canolol content in oil was stud ied. Oil was extracted with hexane at con stant tem per a ture (298?333 K) at dif fer ent times (300?64800 s). In gen eral, for each temperature and time, a sig nif i cant yield in crease was achieved by ef fect of the pre treat ment. A mod i fied Fick´s dif fu sionmodel was proposed to ex plain the extraction process; the pa ra me ters were ad justed to ob tain wash ing frac tions and the effec tive dif fu sion co ef fi cient, which pre sented an Arrhenius type temperature dependence. The analysis of the parameters allowed to develop a modified bidimensional diffusion model (temperature and time dependent), appropriately correlating the data for pretreated and un treated samples. An increase in the preexponential parameter due to pre treatment was ob served, ev i denc ing the in flu ence of mi crowave ra di a tion on the sam ple struc ture. The pre treat ment did notsig nif i cantly af fect the oil qual ity in dices, but in creased the con tent of canolol and β and δtoco pherol iso mers