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Kinetics of oil extraction from canola (rapeseed)
Author(s) -
So George C.,
Macdonald Douglas G.
Publication year - 1986
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.5450640112
Subject(s) - canola , rapeseed , extraction (chemistry) , solvent , hexane , diffusion , chromatography , extractor , pulp and paper industry , chemistry , materials science , residual oil , process (computing) , chemical engineering , food science , organic chemistry , process engineering , engineering , thermodynamics , computer science , physics , operating system
The extraction of oil from canola (rapeseed) using hexane as a solvent can be described by a two stage washing/diffusion model. Oil which is at the surface of the seed as a result of pressing or cooking is removed rapidly at the beginning of the extraction process by simple washing by the solvent. This is followed by a slow extraction of the oil from the seed by a diffusional process. This latter process appears to be controlled by two mechanisms: slow, unhindered diffusion of oil held in the ruptured cells in the seed; and very slow, hindered diffusion of oil held within unruptured cells in the seed. To evaluate this model, rapeseed was extracted with commercial hexane in a simple bench scale batch extractor and the effects of variables such as particle thickness, temperature, cooking, degree of agitation, and solvent‐to‐seed ratio were studied.