scholarly journals Optimization of the soybean oil production process

2021 ◽  
Vol 83 (1) ◽  
pp. 78-85
Author(s):  
E. Y. Zheltoukhova ◽  
N. L. Kleimenova ◽  
M. A. Bolgova ◽  
M. A. Lesnyak ◽  
P. A. Tronza
Keyword(s):  
Citric Acid ◽  
Soybean Oil ◽  
Heat Exchangers ◽  
Hydrodynamic Instability ◽  
Distillation Process ◽  
Direct Extraction ◽  
Distillation Apparatus ◽  
Aeration System ◽  
Complex Design ◽  
Free Falling

The technology of direct extraction with nephras followed by the further miscella purification from the solvent and acid hydration (citric acid) is used to produce soybean oil. The miscella is cleared of solvent by passing through a range of heat exchangers and distillers. The final distillation unit is a 2-stage distillation apparatus operating at approximately absolute 400 mbar . A significant drawback of these installations is the irrational use of steam and its heat, the possibility of the finished product overheating and its quality deterioration, the process low speed, complex design and maintenance. To intensify the process of solvent evaporation from the miscella film in the structure of the troughs in the film chamber, it is advisable to install cylindrical or slotted holes through which free falling jets of miscella are formed sequentially from the overlying loop of the trough to the plane of the underlying one. In this case, the miscella film moving along the chute has a certain hydrodynamic instability at the points of flow and the fall of the jet on the plane of the chute. Directly in the jet, the liquid, as a rule, is turbulized, and there is no laminar film. This technique significantly intensifies the distillation process. An aeration system for supplying live steam, represented by a tubular bubbler, should be installed for intensification as well. The use of tubular aerators makes it possible to achieve an increase in the ratio of the aerated area to the total area of ??the section with the use of a smaller number of aeration elements and a reduction in the length of the pipelines (by 4 times on average ). As a result, the time and cost of installation are reduced significantly.

Radiation Absorption in a Particle Curtain Exposed to Direct High-Flux Solar Irradiation

2018 ◽  
Vol 140 (6) ◽  
Author(s):  
Apurv Kumar ◽  
Jin-Soo Kim ◽  
Wojciech Lipiński
Keyword(s):  
Solar Radiation ◽  
Particle Distribution ◽  
Radiative Transfer Equation ◽  
Hydrodynamic Instability ◽  
Solar Irradiation ◽  
Radiation Absorption ◽  
Two Phase ◽  
Computational Fluid Dynamics Cfd ◽  
Radiation Extinction ◽  
Free Falling

Radiation absorption is investigated in a particle curtain formed in a solar free-falling particle receiver. An Eulerian–Eulerian granular two-phase model is used to solve the two-dimensional mass and momentum equations by employing computational fluid dynamics (CFD) to find particle distribution in the curtain. The radiative transfer equation (RTE) is subsequently solved by the Monte Carlo (MC) ray-tracing technique to obtain the radiation intensity distribution in the particle curtain. The predicted opacity is validated with the experimental results reported in the literature for 280 and 697 μm sintered bauxite particles. The particle curtain is found to absorb the solar radiation most efficiently at flowrates upper-bounded at approximately 20 kg s−1 m−1. In comparison, 280 μm particles have higher average absorptance than 697 μm particles (due to higher radiation extinction characteristics) at similar particle flowrates. However, as the absorption of solar radiation becomes more efficient, nonuniform radiation absorption across the particle curtain and hydrodynamic instability in the receiver are more probable.

The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique

1947 ◽  
Vol 24 (8) ◽  
pp. 261-264 ◽  
Author(s):  
Herbert J. Dutton ◽  
Helen A. Moser ◽  
John C. Cowan
Keyword(s):  
Citric Acid ◽  
Soybean Oil ◽  
Water Washing ◽  
Flavor Problem

scholarly journals Design of Eucalyptus Oil Refining Destilator (Melaleuca Cajuputi)

2021 ◽  
Vol 3 (2) ◽  
pp. 104-112
Author(s):  
Reinyelda D. Latuheru ◽  
Peter Sahupala
Keyword(s):  
Energy Requirement ◽  
Oil Quality ◽  
Oil Refining ◽  
Distillation Process ◽  
Distillation Apparatus ◽  
Eucalyptus Oil ◽  
Average Temperature ◽  
National Quality ◽  
Melaleuca Cajuputi ◽  
Two Samples

The aim of this research is to design a distillation of eucalyptus oil and analyze the distillation rate on the yield of oil quality. This study uses an experimental method that directly makes a distillation apparatus, conducts experiments and observations to collect the necessary data, and then analyzes it with the Indonesian national quality standard, SNI 06-3954-2006. The design of the eucalyptus oil distillation apparatus is made in two major parts, namely the kettle as a distillation site and the condenser as a place for evaporation of steam into the water to obtain distillate which will then be separated to produce eucalyptus oil. The results showed that the highest average temperature measured on the surface of the boiler was 158°C, and the highest average temperature on the stove surface was 138°C. The average amount of water that is evaporated in the boiler is 19.0 liters in one distillation process. Distillation was carried out for 6 hours. Thus, the average water that can be evaporated in the boiler every hour is 4.0 liters/m². The amount of vaporized water is 4 liters of the total water in the kettle, as much as 19 liters; only 21.053% of the water is evaporated. The analysis results of these two samples show the quality of eucalyptus oil produced from the study. Namely, the color of the oil is clear/transparent, the odor produced is typical of eucalyptus oil, the specific gravity of the two samples is 0.9128 gr/ml, the refractive index is 0.4, and the oil yield is obtained. 1.2%. The temperature obtained is relatively tiny, namely, 203.8092 MJ, while the total energy needed to evaporate water is 11.2356127 MJ. It means that only 18.5% of energy can be generated in the distillation process in the boiler. The energy requirement of kerosene is 203,8092 MJ of the total need for kerosene used in the refining process of 5 liters. Still, it can be seen that the energy used to produce steam is only 11,2356127 MJ of the total available energy of 203,8092 MJ. A lot of energy is wasted because of the heat protection from the distillation apparatus, resulting in a resulting thermal efficiency of only 5.5%. 

scholarly journals EFFECTS OF REDUCE SPECIFIC BAU ON KUNASIT (Curcuma Domestica Val.) AS NATURAL DYE COLOR

2018 ◽  
Vol 9 (1) ◽  
pp. 17
Author(s):  
Mardiah Mardiah ◽  
Astri Nurhayati ◽  
Lia Amalia
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Herbal Medicine ◽  
Experimental Methods ◽  
Food Preservation ◽  
Distillation Process ◽  
Color Analysis ◽  
Food Industries ◽  
Proper Method ◽  
Stage 1

Turmeric is widely used as a herbal medicine, food preservation and food coloring. However, food industries have less interest to utilize turmeric as a food coloring due to its spesific aroma. The objective of this research was to obtain the proper method to eliminate the turmeric’s spesific aroma. The experimental methods consisted of 3 stages, namely distillation (A1) and non-distillation (A2) methods which then was extracted by maceration method with the addition of 96% ethanol (B1), acetone (B2) and ethanol 96% + acetone (B3) as stage 1; with (C1) and without heating (C2) as stage 2; and the addition of 3% acetic acid and 3% citric acid as stage 3. The results of stage 1, 2, and 3 were the spesific aroma of turmeric tend to be weak when use the distillation and maceration with 96% ethanol where the curcumin content was 0.50%, and with the addition of 3% acetic acid which have a brighter color, respectively. The color analysis showed that the color by adding 3% acetic acid has CIE b* (yellow) of 66.85 with pH of 3.24. So, the proper method for eliminating the turmeric’s spesific aroma was distillation process then followed by extraction using 96% ethanol and adding 3% acetic acid to increase the color brightness and homogeneity. 

scholarly journals Effect of Citric Acid on the Oxidative and Flavor Stability of Soybean Oil

1978 ◽  
Vol 27 (8) ◽  
pp. 507-512 ◽  
Author(s):  
Kojl MIYAKOSHI ◽  
Mamoru KOMODA ◽  
Shigezo MATSUBARA
Keyword(s):  
Citric Acid ◽  
Soybean Oil ◽  
Flavor Stability
Sign in / Sign up

Export Citation Format

Share Document