Kinetic Study and Thermodynamic Properties of Thermal Decoloration of Raphia sese Pulp Oil from Congo

Bob Wilfrid Loumouamou^{1, 2,} , Eliane Thérèse Biassala¹, Célestine Kiminou Ngounga^{1, 3}, Anicet Frédéric Binaki^{1, 2}, Eldride Grace Divine Ngabé², Jean Mathurin Nzikou² and Christian Feueltgaldah Bopoundza¹

¹Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University. BP. 69, Brazzaville, Congo

²Process Engineering Laboratory, UNESCO-ENSP Chair, Marien Ngouabi University. B P. 69, Brazzaville, Congo

³Process Engineering Laboratory, UNESCO-ENSP Chair, Marien Ngouabi University. B P. 69, Brazzaville, Congo;Molecular and Sensory Food Engineering Laboratory, National Polytechnic School (ENSP), Marien Ngouabi University. BP. 69, Brazzaville, Congo

Cite this paper:
Bob Wilfrid Loumouamou, Eliane Thérèse Biassala, Célestine Kiminou Ngounga, Anicet Frédéric Binaki, Eldride Grace Divine Ngabé, Jean Mathurin Nzikou and Christian Feueltgaldah Bopoundza. Kinetic Study and Thermodynamic Properties of Thermal Decoloration of Raphia sese Pulp Oil from Congo. American Journal of Food Science and Technology. 2024; 12(1):13-18. doi: 10.12691/ajfst-12-1-3

Abstract

The aim of this study was to investigate the kinetics and thermodynamic properties of thermal bleaching of Raphia sese oil. The effectiveness of temperature in bleaching Raphia sese oil was investigated in this work. The result suggests that increasing temperature increases the bleaching rate of the oil. Two models were used to conduct the kinetic study of oil bleaching, the pseudo-first order and the pseudo-second order. The study revealed that pseudo-second-order is the kinetic model that effectively describes the experimental data of the Raphia sese oil bleaching process with rate constant values equal to 5.2548.10^-4, 6.1065.10^-4 and 6.7170.10^-4 g/mg.min respectively for temperatures of 150, 180 and 210°C. The model fits better as heating temperature increases. Thermodynamic properties were evaluated using parameters such as free energy variation (∆G⁰), enthalpy variation (∆H⁰) and entropy variation (∆S⁰). The enthalpy, entropy and activation energy were determined to be 875.10^-3 kJ/mol, -244.10^-3 kJ/mol and 2.505 kJ respectively. The free energy ranged from 104.274 to 118.940 kJ/mol. The result indicates that a bleaching rate of up to 96% can be achieved with a temperature of 210°C for an oven heating time of 7 h, i.e. 420 min.

Keywords:
kinetics thermodynamics thermal bleaching Raphia sese oil

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	Cuvelier M.E., Maillard M.N, “Stabilité des huiles alimentaires au cours de leur stockage”. Oil seeds Fats Corps and Lipids, 19(2): 125-132, 2012.
[2]	Kaynak G., Ersoz M., Kara H., “Investigation of the properties of oil at the bleaching unit ofon oilrefinery”. Journal of Colloid and Interface Science.280:131-138M, 2004.
[3]	AFNOR, Association Française de Normalisation, “Corps gras, graines oléagineuses, produits dérivés”, 4e édition, Afnor, Paris 1998.
[4]	Silou T., Makonzo-Mokando C., Profizi J.P., Boussoukou A., Maloumbi G., “Caracteristiques physicochimiques et composition en acides gras des huiles de Raphia sese et Raphia laurentii”. Tropicultura, 18, 1, 26-31, 2000.
[5]	Rudra S.G, Singh H., Basu S. and Shivhare U., “Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree”, J. Food Eng. 86, 3, 379-87, 2008.
[6]	Margareta N.C. and November R.A., “Thermodynamic properties of vitamin C thermal degradation in wedang jeruk” IOP Conf. Ser.: Mater. Sci. Eng. 509 012071. 2019.
[7]	Avhad M., Marchetti J., “Mathematical modelling of the drying kinetics of Hass avocado seeds. Ind. Crops Prod. 91, 76–87, 2016.
[8]	Onwude, D.I., Hashim, N., Janius, R.B., Nawi, N.M., Abdan, K., “Modeling the thin‐layer drying of fruits and vegetables: a review”. Compr. Rev. Food Sci. Food Saf. 15, 599–618, 2016.
[9]	Doymaz, I., “Evaluation of mathematical models for prediction of thin-layer drying of banana slices”. Int. J. Food Prop. 13, 486-497, 2010.
[10]	Zhang, Q.-A., Song, Y., Wang, X., Zhao, W.-Q., Fan, X.-H., “Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying”. CyTA-J. Food 14, 509–517, 2016.
[11]	Younis, M., Abdelkarim, D., El-Abdein, A.Z., “Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices”. Saudi J. Biol. Sci. 25, 332–338, 2018.
[12]	Tanouti K., Serghini-Caid H., Chaieb E., Benali A., Harkous M., Etelamrani A., “Amélioration qualitative d’huiles d’olive produites dans le Maroc oriental”. Les technologies de laboratoire, volume 6, n°22. PP.5-9, 2011.
[13]	Codex, “Normes codex pour graisses et huiles comestibles non visées par les normes individuelles”. Codes STAN 19-1981 (Rev. 2-1999), 5p.
[14]	Ajemba R.O., Onukwuli O.D., “Accessing influence of hydrochloric acid leaching on structural changes and bleaching performance of Nigerian clay from Udi. Physicochemical Problems of Mineral Processing”. 50(1):349-358, 2013.
[15]	Nwabanne J.T., Ekwu F.C., “Decolourization of palm oil by Nigerian local clay, a study of adsorption isotherms and bleaching kinetics”. International Journal of Multidisciplinary Sciences and Engineering, 4(1):20-27, 2013.
[16]	Usman MA, Oribayo O, Adebayo AA., “Bleaching of palm oil by activated local bentonite and kaolin clay from Afashio, Edo – Nigeria”. Chemical and Process Engineering Research; 10:1-12, 2013.
[17]	Nwabanne, J.T., Onu C.E. and Nwankwoukwu O.C., “Equilibrium, Kinetics and Thermodynamics of the Bleaching of Palm Oil Using Activated Nando Clay”. JERR, 1(3): 1-13; Article no.JERR.42699; 2018.
[18]	Ajemba R.O., Igbokwe P.K., Onukwuli O.D., “Kinetics, equilibrium and thermodynamics studies of colour pigments removal from palm oil using activated Ukpor clay”. Archives of Applied Science Research 4(5):1958–1966, 2012.
[19]	Mohammed A.R., Ruhul Amin S.M., Shafiqul Alam A.M., “Removal of methylene blue from waste water using activated carbon prepared from rice husk. Dhaka Un”. V. J. Sci. 60(2):185-189, 2012.
[20]	Muhammad J.I., Muhammad N.A., “Thermodynamics and kinetics of adsorption of dyes from aqueous media onto alumina”. Journal of American Oil Chemistry Society. Pak; 32(4)419- 428, 2010.
[21]	Abdessalem O., Ahmed W., Mourad B., “Adsorption of Bentazon on activated carbon prepared from Lawsonia Inermis Wood. Equilibrium and thermodynamic studies”. Arabian Journal of Chemistry. 10:1016-1022, 2012.
[22]	Al-Zubaidy M.M. and Khalil R.A., “Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage”, Food Chem. 101 1 254-9, 2007.
[23]	Martynenko A. and Chen Y., “Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD)”, Processing J. Food Eng. 171 44-51, 2016.
[24]	Pascual‐Pineda L.A, Flores‐Andrade E., Jiménez‐Fernández M. and Beristain C.I., “Kinetic and thermodynamic stability of paprika nanoemulsions”. Int. J. Food Sci. Technol. 50, 5, 1174-81, 2015.