Optimization of the Extraction of Shea Butter from Shea Nut using Ovat Methodology
Omodara O. J.1, Emetere M. E.2, Ojewumi M. E.3, Obanla O. R.4, Bolujo E. O.5
1Omodara O.J.*, Department of Chemical Engineering, Covenant University, Ota, Ogun State, Nigeria.
2Emetere M.E., Department of Physics, Covenant University, Ota, Ogun State, Nigeria. & Department of Mechanical Engineering Science, University of Johannesburg, South Africa.
3Ojewumi M.E., Department of Chemical Engineering, Covenant University, Ota, Ogun State, Nigeria.
4Obanla O.R., Department of Chemical Engineering, Covenant University, Ota, Ogun State, Nigeria.
5Bolujo E.O., department of Petroleum Engineering, Covenant University, Ota, Ogun State, Nigeria.
Manuscript received on January 12, 2020. | Revised Manuscript received on January 22, 2020. | Manuscript published on February 10, 2020. | PP: 403-410 | Volume-9 Issue-4, February 2020. | Retrieval Number: L32481081219/2020©BEIESP | DOI: 10.35940/ijitee.L3248.029420
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The yield of Shea butter extracted was optimized by varying kneading time, kneading temperature, and kneading speed using conventional method of varying one variable at a time (OVAT). Helical shaped impeller mounted on a variable speed Tecmix TM 1100 kneader was used to knead the Shea paste. Shea paste produced by milling crushed Shea nut was kneaded with 125% (wt) water at temperatures ranging from 10 to 35 OC for periods ranging from 0.5 to 8.7minutes. The impeller speed was varied between 260 and 1050 rpm. OVAT optimization conditions were established to be time of 5.36minutes, temperature of 15.90C, and kneading speed of 894.4rpm. The optimized Shea butter yield for these conditions was 24.04%.
Keywords: Shea Butter, Kneading, Optimization, Yield, Temperature, Time. Speed.
Scope of the Article: Cross-layer optimization