Kinetic, thermodynamic and optimization study of the corn germ oil extraction process
Само за регистроване кориснике
2020
Аутори
Stamenković, Olivera S.Kostić, Milan D.
Tasić, Marija B.
Đalović, Ivica
Mitrović, Petar
Biberdžić, Milan O.
Veljković, Vlada B.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Corn germ oil (CGO) was recovered from the ground corn germ by maceration using n -hexane at the ranges of the temperature and the solvent:germ ratio (SGR) of 20-70 degrees C and 3:1-10:1 mL/g, respectively. The obtained CGO contained mainly the unsaturated fatty acids (87.09 +/- 0.37%) with linoleic and oleic acid as the most abundant while the main saturated fatty acid was palmitic acid. The CGO extraction yield was statistically analyzed, modeled and optimized combining the response surface methodology with the 33 full factorial design with replication. All individual process variables (maceration temperature, SGR and maceration time), the interaction of maceration temperature with SGR and the quadratic terms of maceration temperature and SGR had a statistically significant influence on the CGO yield. For the kinetic modeling of the CGO maceration, three models, namely the phenomenological model, the model that included instantaneous washing and diffusion and the diffusional model, ...were tested. Although all models successfully described the kinetics of CGO extraction (MRPD values lt = 2%), the diffusional model was less accurate. The thermodynamic analysis of CGO extraction showed that the extraction process was spontaneous, endothermic and irreversible.
Кључне речи:
Corn germ / Extraction / Kinetics / Modeling / Response surface analysis / ThermodynamicsИзвор:
Food & Bioproducts Processing, 2020, 120, 91-103Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- Наноструктурни функционални и композитни материјали у каталитичким и сорпционим процесима (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-45001)
- Serbian Academy of Sciences and Arts
DOI: 10.1016/j.fbp.2019.12.013
ISSN: 0960-3085
WoS: 000519292300010
Scopus: 2-s2.0-85077739238
Колекције
Институција/група
FiVeRTY - JOUR AU - Stamenković, Olivera S. AU - Kostić, Milan D. AU - Tasić, Marija B. AU - Đalović, Ivica AU - Mitrović, Petar AU - Biberdžić, Milan O. AU - Veljković, Vlada B. PY - 2020 UR - http://fiver.ifvcns.rs/handle/123456789/2017 AB - Corn germ oil (CGO) was recovered from the ground corn germ by maceration using n -hexane at the ranges of the temperature and the solvent:germ ratio (SGR) of 20-70 degrees C and 3:1-10:1 mL/g, respectively. The obtained CGO contained mainly the unsaturated fatty acids (87.09 +/- 0.37%) with linoleic and oleic acid as the most abundant while the main saturated fatty acid was palmitic acid. The CGO extraction yield was statistically analyzed, modeled and optimized combining the response surface methodology with the 33 full factorial design with replication. All individual process variables (maceration temperature, SGR and maceration time), the interaction of maceration temperature with SGR and the quadratic terms of maceration temperature and SGR had a statistically significant influence on the CGO yield. For the kinetic modeling of the CGO maceration, three models, namely the phenomenological model, the model that included instantaneous washing and diffusion and the diffusional model, were tested. Although all models successfully described the kinetics of CGO extraction (MRPD values lt = 2%), the diffusional model was less accurate. The thermodynamic analysis of CGO extraction showed that the extraction process was spontaneous, endothermic and irreversible. PB - Elsevier, Amsterdam T2 - Food & Bioproducts Processing T1 - Kinetic, thermodynamic and optimization study of the corn germ oil extraction process EP - 103 SP - 91 VL - 120 DO - 10.1016/j.fbp.2019.12.013 ER -
@article{ author = "Stamenković, Olivera S. and Kostić, Milan D. and Tasić, Marija B. and Đalović, Ivica and Mitrović, Petar and Biberdžić, Milan O. and Veljković, Vlada B.", year = "2020", abstract = "Corn germ oil (CGO) was recovered from the ground corn germ by maceration using n -hexane at the ranges of the temperature and the solvent:germ ratio (SGR) of 20-70 degrees C and 3:1-10:1 mL/g, respectively. The obtained CGO contained mainly the unsaturated fatty acids (87.09 +/- 0.37%) with linoleic and oleic acid as the most abundant while the main saturated fatty acid was palmitic acid. The CGO extraction yield was statistically analyzed, modeled and optimized combining the response surface methodology with the 33 full factorial design with replication. All individual process variables (maceration temperature, SGR and maceration time), the interaction of maceration temperature with SGR and the quadratic terms of maceration temperature and SGR had a statistically significant influence on the CGO yield. For the kinetic modeling of the CGO maceration, three models, namely the phenomenological model, the model that included instantaneous washing and diffusion and the diffusional model, were tested. Although all models successfully described the kinetics of CGO extraction (MRPD values lt = 2%), the diffusional model was less accurate. The thermodynamic analysis of CGO extraction showed that the extraction process was spontaneous, endothermic and irreversible.", publisher = "Elsevier, Amsterdam", journal = "Food & Bioproducts Processing", title = "Kinetic, thermodynamic and optimization study of the corn germ oil extraction process", pages = "103-91", volume = "120", doi = "10.1016/j.fbp.2019.12.013" }
Stamenković, O. S., Kostić, M. D., Tasić, M. B., Đalović, I., Mitrović, P., Biberdžić, M. O.,& Veljković, V. B.. (2020). Kinetic, thermodynamic and optimization study of the corn germ oil extraction process. in Food & Bioproducts Processing Elsevier, Amsterdam., 120, 91-103. https://doi.org/10.1016/j.fbp.2019.12.013
Stamenković OS, Kostić MD, Tasić MB, Đalović I, Mitrović P, Biberdžić MO, Veljković VB. Kinetic, thermodynamic and optimization study of the corn germ oil extraction process. in Food & Bioproducts Processing. 2020;120:91-103. doi:10.1016/j.fbp.2019.12.013 .
Stamenković, Olivera S., Kostić, Milan D., Tasić, Marija B., Đalović, Ivica, Mitrović, Petar, Biberdžić, Milan O., Veljković, Vlada B., "Kinetic, thermodynamic and optimization study of the corn germ oil extraction process" in Food & Bioproducts Processing, 120 (2020):91-103, https://doi.org/10.1016/j.fbp.2019.12.013 . .