Green extraction and valorization of olive pomace using limonene: A kinetic modeling and thermodynamic approach
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Abstract
This work explores the extraction of oil from olive pomace using limonene as a green solvent, with particular emphasis on the effects of temperature on yield, kinetics, and thermodynamics. Results show that oil recovery increases with time and temperature, following a two-stage mechanism: a rapid washing phase dominated by surface oil removal, and a slower diffusion-controlled stage. Kinetic modeling revealed that the Patricelli model best fits the process (R2 > 0.99), while mass transfer coefficients confirm the predominance of washing at lower temperatures. The relatively low activation energy (16.98 kJ·mol-1) suggests a diffusion-limited process that is thermally accessible and suitable for industrial application. Thermodynamic parameters support this interpretation, with negative Gibbs free energy values confirming spontaneity, an endothermic enthalpy change (ΔH = 1.68 kJ·mol-1), and positive entropy (ΔS = 17.39 J·mol-1·K-1) reflecting increased molecular disorder during extraction. Overall, limonene demonstrates high efficiency and sustainability, offering a viable alternative to hexane in line with green chemistry principles.
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