The kinetics of the extraction of caffeine from guarana seed under the action of ultrasonic field with simultaneous cooling

Abstract

The kinetics of isothermal extraction of caffeine from guarana seed under the action of ultrasonic field with simultaneous cooling (UESC) was investigated. The isothermal kinetics curves were measured at temperatures range T = 17-58°C. Using the model-fitting method it was determined that the kinetics of caffeine extraction can be described by a theoretical Jander three-dimensional diffusional model. The values of the rate constant were calculated for different temperatures, as well as the kinetic parameters (activation energy (Ea) and pre-exponential factor (lnA)). Based on the results obtained, it is concluded that the rate constants of caffeine extraction under UESC are about 2 times higher in comparison to the values obtained for the extraction in the conditions of conventional heating (CH). The activation energy of the caffeine extraction under the UESC EaUESC=19.4kJ⋅mol−1$\left( E_{\text{a}}\,^{\text{UESC}}=19.4\,\text{kJ}\cdot \text{mo}{{\text{l}}^{-1}} \right)$is lower than the values are for CH EaCH=21.8kJ⋅mol−1.$\left( E_{\text{a}}\,^{\text{CH}}=21.8\,\text{kJ}\cdot \text{mo}{{\text{l}}^{-1}} \right).$Energy consumption for UESC is four times lower than for CH conditions. It is shown that there is a linear correlation relationship between kinetic parameters obtained for UESC and CH conditions. The changes in the values of kinetic parameters are explained by the model of selective transfer of energy from the reaction system to the reactant molecules.

Keywords

• caffeine
• extraction
• kinetics
• simultaneous cooling
• ultrasonic field