Supercritical carbon dioxide (SC-CO2) extraction of palm kernel oil from palm kernel

I. S.M. Zaidul, N. A. Nik Norulaini, A. K. Mohd Omar, R. L. Smith

Research output: Contribution to journalArticlepeer-review

57 Citations (Scopus)

Abstract

Extraction of palm kernel oil from dehulled ground palm kernel using supercritical carbon dioxide (SC-CO2) was studied at conditions of 313.2 and 353.2 K and at pressures from 20.7 to 48.3 MPa. The yield of PKO increased with pressure from 34.5 to 48.3 MPa at 353.2 K and attained a value of 49 g oil/100 g palm kernel at 48.3 MPa and 353.2 K. Lower amounts of shorter chain triglycerides component in terms of fatty acid constituents (C8-C14) were extracted at lower pressures of 20.7-27.6 MPa, and higher amounts of longer chain fatty acid constituents (C16-C18:2) were extracted at higher pressures from 34.5 to 48.3 MPa. A simple correlation was developed based on a kinetic mass transfer model. From the correlation, the minimum amount of CO2 usage for a given yield could be estimated.

Original languageEnglish
Pages (from-to)1007-1014
Number of pages8
JournalJournal of Food Engineering
Volume79
Issue number3
DOIs
Publication statusPublished - 2007 Apr

Keywords

  • Fatty acid constituents
  • Mass transfer
  • Palm kernel oil
  • Supercritical extraction

ASJC Scopus subject areas

  • Food Science

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