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Application of a novel approach to modelling the supercritical extraction kinetics of oil from two sets of chia seeds

Author
Villanueva-Bermejo, David; Fornari Reale, Tizianauntranslated; Calvo, Maria V.; Fontecha, Javier; Coelho, Jose A.P.; Filipe, Rui M.; Stateva, Roumiana P.
Entity
UAM. Departamento de Química Física Aplicada
Publisher
Elsevier; Korean Society of Industrial and Engineering Chemistry
Date
2019-11-12
Citation
Journal of Industrial and Engineering Chemistry 82 (2020): 317-323
ISSN
1226-086X (print)
DOI
10.1016/j.jiec.2019.10.029
Funded by
J. A. P. Coelho, R. M. Filipe and R. P. Stateva acknowledge the funding received from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 778168. J. A. P. Coelho, and R. M. Filipe acknowledge the funding received from Fundação para a Ciência e a Tecnologia, Portugal, under projects UID/ECI/04028/ 2013 and UID/QUI/00100/2013
Project
info:eu-repo/grantAgreement/EC/H2020/778168/EU//IProPBio
Editor's Version
https://doi.org/10.1016/j.jiec.2019.10.029
Subjects
Chia seed oil; Extraction kinetics; Mathematical modelling; Polyunsaturated fatty acids (PUFA); Supercritical CO extraction 2; α-Linolenic acid (ALA); Química
URI
http://hdl.handle.net/10486/695765
Rights
© 2019 The Korean Society of Industrial and Engineering Chemistry

Licencia de Creative Commons
Esta obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional.

Abstract

The kinetics of the supercritical fluid extraction of edible and discarded chia seeds was studied and modelled for the first time. The total oil was removed at 45 MPa and 60 °C after 240 min. The extraction kinetics was simulated using a dynamic model in gPROMS ModelBuilder environment and the kinetic parameters estimated. Triolein was chosen as a model compound of the chia oil. The agreement between the experimental yields and those calculated by the model was good with deviations in the range (1.2–6.6) %, except at 25 MPa and 60 °C (AARD = 9.5%)
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Google™ Scholar:Villanueva-Bermejo, David - Fornari Reale, Tiziana - Calvo, Maria V. - Fontecha, Javier - Coelho, Jose A.P. - Filipe, Rui M. - Stateva, Roumiana P.

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