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Kinetic modeling for high voltage electrical discharge extraction based on discharge energy input.
- Source :
-
Food chemistry [Food Chem] 2020 Jun 01; Vol. 314, pp. 126168. Date of Electronic Publication: 2020 Jan 08. - Publication Year :
- 2020
-
Abstract
- In this work, a kinetic model for protein extraction from Camellia oleifera seed cake using high voltage electrical discharge extraction (HVED) was built with discharge energy inputs as primary variables. The results showed that both the equilibrium yields and the mass transfer coefficient of HVED were highly dependent on the HVED specific energy input per pulse (kJ/kg). After linear and nonlinear fitting with five different basic functions, the best model satisfied the power function relationship through optimizing the influence of specific energy input per pulse on the equilibrium yields and the mass transfer coefficients. Based on the observations, a predictive model that correlates the energy input, mass of raw material and kinetics of HVED extraction was proposed. The validity of the predictive model was verified, and the observed deviation was found to be less than 10%. This could provide a model basis for optimization of HVED at different processing capacities.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Chemical Fractionation instrumentation
Electrochemical Techniques instrumentation
Equipment Design
Kinetics
Models, Theoretical
Plant Extracts chemistry
Plant Proteins isolation & purification
Reproducibility of Results
Seeds chemistry
Camellia chemistry
Chemical Fractionation methods
Electrochemical Techniques methods
Plant Extracts isolation & purification
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 314
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31951889
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.126168