Extraction of oil from local seed (groundnut seed) and characterization

Thesis Overview

<p> </p><p><b>INTRODUCTION</b></p><p><b></b></p><b><p>Extraction other-wise called<br>leaching is the preferential solution of one or more constituents of a solid<br>mixture by contact with a liquid solvent. <br>This unit operation, one of the oldest in the chemical industries, here<br>been given many names, depending to some extent upon the technique used for<br>carrying it out extraction of oil form groundnut seeds can be carried out using<br>any of the two solid-liquid extraction methods namely: mechanical extraction<br>method or the used of solvent other- wise called mass-transfer method. The<br>yield of the second method is higher but contains more impurities than the<br>first method and it requires another unit operation (distillation) in purity it<br>better.</p><p>The success of an extraction and the technique to be used<br>will vary frequently depending upon any prior treatment which may be given to<br>he solid. In some instance small<br>particles of the soluble material are completely surrounded by a matrix of<br>insoluble matter. The solvent must then<br>diffuse into the mass, and the resulting solution must diffuse out before a<br>separation can result. Crushing and<br>grinding of such solids will greatly alliterate the leaching action, since then<br>the soluble portions are made more accessible to the solvent.</p><p>Seeds like groundnut seeds and other vegetable seeds are<br>cellular in structure, and the natural products to be leached form this<br>material are usually found inside the cells. if the cell walls remain intact<br>upon exposure to a suitable solvent, the leaching involves osmotic passage of<br>the solute through the cell walls. This<br>may be slow, but in is impractical and sometime undesirable to grind the<br>material small enough to release the contents of individual cells.</p><p>Oil constitutes a well-defined class of neutral organic<br>substance, which are essential constituents of all forms of plant and animal<br>life. They are soluble in other and<br>organic solvents but not in water. <br>Commercial oils are however from a relatively few member of the plant<br>and animal kingdom available forms. They are primary a product of agriculture<br>although these is also a considerably production from uncultivated tropical<br>plants and from mature animals. Oil can be grouped into edible and non-edible<br>depending on the amount of unspecified matters and impurities. Owing to the<br>fact that the use of oil from crop seed as a major raw materials has increased<br>in recent yeses their has been the need for extended and numerous research<br>works based on the extraction of these oil. <br>Form its seeds as economically efficiently as possible.</p><p>The only possible way of obtaining large quality of oil<br>from oil being vegetable or plant materials is by extraction and this could<br>best be achieve using leading process. This process can be accomplished by a<br>variety of ways but as might be expected its efficiency depends to an extant an<br>obtaining intimate contact between the liquid solvent and the solid containing<br>he solute. Leaching reduces the oil<br>content in the residue to about 0.5-1.5 percent as compared.</p><p>With about 5-9 percent by mechanical process. The types of<br>solvent available for leaching include 17-hexane, petroleum ether benzene ethyl<br>ether etc which are high petroleum fractions. <br>The choice of a solvent for extraction is a function of its volatility<br>and relative volatility for easy separation by distillation.</p><p>Groundnut oil is used primary in homes for cooking and<br>also as an industrial raw material for other usefully products.</p><p><b>1.2 &nbsp; &nbsp; SCOPE<br>AIMS/ OBJECTIVES FO THE PROJECT</b></p><p>The scope of this research project is to extract oil from<br>groundnut seeds and compare the yields obtained using different solvents and to<br>standard.</p><p>Also the project is aimed at characterizing the extracted<br>oil by determining the physical and chemical properties of the oil.</p></b><br> <br><p></p>