Extraction of Peanut Oil Using Thermosonication: Modeling and Multiobjective Optimization of Process Parameters Using Box–Behnken Design

Abstract

The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box–Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent–to–solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.