American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: https://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2024, 12(1), 13-18
DOI: 10.12691/ajfst-12-1-3
Open AccessArticle

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

Bob Wilfrid Loumouamou1, 2, , Eliane Thérèse Biassala1, Célestine Kiminou Ngounga1, 3, Anicet Frédéric Binaki1, 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

Pub. Date: January 19, 2024

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

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