Abstract
Solvent extraction can be achieved in two steps: the first stage of solute dissolution in the solvent is carried out at the surface of the product (illustrated by the starting accessibility) and a second stage of diffusion phenomena, of the both, solvent towards the core of the solid matrix and the solute within the filled-with-solvent pores.
Agitation of the solvent in the external environment allows the solute that is accessible at the exchange surface to be easily extracted. Internal solvent diffusion, followed by solute-in-solvent diffusion within the matrix, becomes the limiting processes.
Instant controlled pressure drop (DIC) texturing expands the granules and increases the material’s porosity. Thus, the effective diffusivity of both solvent and solute-in-solvent within the plant medium also increases. Ultrasound-assisted extraction (UAE) establishes an internal micro-convection within the pores instead of the very prejudicial diffusion process.
Coupling DIC and UAE enables an enhancement in terms of extraction kinetics. This was defined at fundamental level and confirmed with experiments.
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Allaf, T., Besombes, C., Tomao, V., Chemat, F., Allaf, K. (2014). Coupling DIC and Ultrasound in Solvent Extraction Processes. In: Allaf, T., Allaf, K. (eds) Instant Controlled Pressure Drop (D.I.C.) in Food Processing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-8669-5_8
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