Aqueous extraction processing
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Aqueous extraction technology provides an environmentally friendly alternative to traditional solvent extraction for edible oils. It uses water instead of hexane to simultaneously extract oil and protein from seeds. The process involves grinding seeds followed by aqueous extraction, solid-liquid separation, centrifugation, demulsification, and drying. Key process parameters like temperature, pH, and enzymes affect extraction efficiency. Aqueous extraction reduces solvent use and safety risks but yields are typically lower than solvent extraction and effluents require proper treatment. Further research is optimizing parameters and developing demulsifying enzymes to improve yields and make the process economically viable.
Aqueous extraction processing
- 1. Aqueous extraction technology for edible oil By : Shaghaf Kaukab Thongam Sunita Th. Bidyalakshmi K Bembem
- 2. Carbohydrate Protein Oils and fats Vitamins and minerals
- 3. Provide energy that our body needs Provide essential nutrients to our body Act as thermal insulation Protectors of organs and skin key vector for vitamin absorption Help maintaining cholesterol level Advantages of oils and fats
- 4. • Seed oils represent 70% of global oil production • India is the largest producer, consumer & importer • Traditionally cultivated – Oilseeds Groundnut, Mustard/rapeseed, Sesame, Soybean, Linseed, Sunflower, Safflower Plantation crops – Coconut and Palm oil Non-conventional sources – Rice bran and Cottonseed oil
- 5. Anatomy of oilseed (Source: Campbell and Glatz, 2009) • Lipid body size (OB) – 0.2 – 4 µm • Protein body size (PB) – 2 – 20 µm Cell wall TEM of soybean cell cross-section
- 6. • Conventional methods Physical method • Hydraulic press • Screw press Chemical method • Solvent extraction (Hexane) • Commercially used Combination of expeller and solvent extraction
- 7. Existing concerns?? • Environmental impact • Potential of explosion or fire • Safety concerns • Requirement of refining • High operating and management cost • Production of low valued meal • Desolventization of residue
- 8. Minimize the use of organic solvents Environment friendly Process safety and lower risk Use of meal as food Preserving high quality and high extraction yield Cost effective Green technology Aqueous Extraction Technique
- 9. Food protein research and development centre, Texas A&M university Use of water as extracting medium Simultaneous extraction of oil and protein fraction for consumption
- 10. • Dissolution theory ∆G = ∆H – T ∆S ∆G = Gibbs free energy ; kJ mol-1 ∆H = Enthalpy ; kJ mol-1 ∆S = Entropy ; kJ K-1 mol-1 T = Temperature ; K
- 11. Grinding Extraction Solid-liquid separation Centrifugation Demulsification Drying Solid phase Aqueous phase Oil
- 12. • Particle size • Agitation rate • pH • Solid-liquid ratio • Extraction time • Temperature • Enzymes
- 13. Capital investment Safety Simplicity Capability to remove undesirable substances Quality of oil
- 14. Limitations • Comparative low oil recovery • Necessity of demulsification • May result in aqueous effluents • Increased chances of microbial contamination
- 15. • High quality edible oil recovery of >95% was achieved in some oilseeds like walnut, peanut and sunflower • Enzyme assistance using cellulase, protease, Hydrolysa Hemi-cellulase, amylase, lypase etc for enhancing the extraction efficiency • AEP followed by enzyme demulsification of extruded oilseeds flakes produce better yields of total oil • Processing parameters (particle size, enzymes, cellular structure and pH) significantly affected the emulsion stability and final oil yield Conclusions
- 16. Need of detailed economic evaluation of the process – development and availability of enzymes, recycle and reusability Indian Agricultural Research Institute