Production, Characterization and optimization of Food-grade Lubricant from the Rapeseed
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Date
2023-10
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Addis Ababa University
Abstract
In food processing manufacturing line, Cross-contamination is a major concern for any equipment used in the handling, packaging or processing of ingredients used in the food or beverage industry. In this research work, the production, purification and characterization of food grade lubricants from rapeseed are performed by double transesterification conversion methods. Experiments on the production and purification of food grade lubricants were performed according to standard scientific procedures. The rapeseed oil was extracted in the Soxhlet apparatus using normal hexane, and the relevant physicochemical properties (viscosity, density,acid value, free fatty acid value, PH and saponification number )were measured and analyzed in accordance with the ASTM and EN standard of oil quality. In addition, Rapeseed biodiesel was produced in the first transesterification conversion process using the solvent ethanol and NaOH used as catalyst and the same quality parameters as oil was done rapeseed biodiesel. Finally, food grade lubricants were produced from rapeseed biodiesel, ethylene glycol solvent and KOH were used as catalyst. Molar ratio, temperature and catalyst concentration were among the main variables of the experimental process studied. The box-Behnken design was applied in the manufacturing process in the design software to achieve the lubricating product interaction and individuality. The maximum product 94% was obtained at a temperature of 165ÂșC, the molar ratio was 3:1 and a 1% catalyst concentration by weight was consumed. The properties(density,viscosity,acid value, pour point, cloud point and flash point) of the manufactured food grade lubricants have been tested and conformed to ASTM quality specifications of food grade lubricant.
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Keywords
First Trasesterfication, Second Transesterification, Rapeseed oil, Rapeseed Biodiesel, Food grade lubricant.