EFFECT OF ROASTING CONDITIONS ON THE YIELD AND BIOMASS QUALITY OF OIL EXTRACTED FROM JATROPHA SEEDS
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Date
2014-11-24
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Publisher
Society for the Conservation of Phytofuels and Sciences
Abstract
The focus of this study was to evaluate jatropha oil characteristics as a potential source of energy that would substitute kerosene and diesel as most affordable, dependable, sustainable and cleaner alternative energy for cooking and lighting. Extraction of oil from Jatropha seeds was performed with the aid of a solvent extraction process. Optimization of the process was achieved by applying Central Composite Rotatable Design technique of Response
Surface Methodology. The independent variables were roasting temperature (120-160oC) and roasting duration (30-70mins), while the responses were Oil Yield (OY), Free Fatty Acid (FFA), Saponification Value (SV), Peroxide Value (PV), Iodine Value (IV), Kinematic Viscosity (KV) and Specific Gravity (SG). Data obtained from this study were analyzed using Analysis of Variance (ANOVA) and Regression analyses. The results show that the combined effect of the roasting conditions significantly influenced all the responses at p<0.05 and with coefficients of determination R2 of the models ranging between 0.80-1.00, suggesting that all the models developed had good fits. Further more, super-imposition and overlay plot of the seven responses showed that roasting at 148.18oC for 37.34 mins would give optimum oil yield (39.0%) and good quality attributes (FFA=1.96%, SV=123.27mg/ml, PV=5.97meq/kg,
IV=81.83g/100g, KV=14.99mm2/s and SG=0.916g/ml). The oil obtained at this level might be used as biokerosine instoves or processed into biodiesel with minute or tolerable emlusion problem.