Sains Malaysiana 52(1)(2023): 107-127
http://doi.org/10.17576/jsm-2023-5201-09
Prediction of the Thermophysical Properties of Papaya Seed Oil
Influencing Solvent Selection Based on the New Group Contribution Model
(Ramalan Sifat Termofizik Minyak Biji Betik Mempengaruhi Pemilihan Pelarut Berdasarkan Model Sumbangan Kumpulan Baru)
MISBAHUDIN
ALHANIF1,2, ANDRI CAHYO KUMORO1,2,* & DYAH HESTI WARDHANI1,2
1Doctorate
Program of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
2Institute of Food and
Remedies Biomaterial, Department of Chemical Engineering Faculty of
Engineering, Universitas Diponegoro,
Semarang, Indonesia 50275
Diserahkan: 14 April 2022/Diterima: 27 September 2022
Abstract
As one of the sustainable food sources, papaya seed
oil (PSO) has extraordinary health benefits with unsaturated fatty acids being
the main components. In general, the PSO extraction can be accomplished by
predetermining the thermophysical properties of the PSO, appropriate use of
solvent, and operating conditions. However, the thermophysical properties data
of the PSO in the literature are quite scarce, while their quantitative
measurements are expensive and time-consuming. For this reason, the group
contribution models (GCMs) that have been developed over the last few decades
can be essential tools for the estimation of the thermophysical properties of
PSO. Moreover, this study also proposes a new GCM to predict PSO thermophysical
properties based on its fatty acids composition and validate the accuracy using
the experimental data available in the literature. The results showed that the
new model has excellent accuracy in estimating the thermophysical properties of
PSO at 298.15 K and normal boiling point (Tb). The average absolute relative
deviation (AARD) for enthalpy of vaporization values at both temperatures were
2.09% and 2.04%, respectively. Meanwhile, the AARD values for molar volume at
both temperatures were 0.48% and 0.86%, respectively. Accordingly, the
estimated values of the Hansen's solubility parameters and partition
coefficients were very close to the experimental data with a distance (D) of
0.21 and AARD of 0.030%. Therefore, this model can be employed to quickly predict
the important PSO properties and other its unknown properties based on its
molecular structure for its extraction purpose.
Keywords: Extraction; group contribution models;
papaya seed oils; thermophysical properties
Abstrak
Sebagai salah satu sumber makanan yang mampan, minyak biji betik (PSO) mempunyai manfaat kesihatan yang luar biasa dengan asid lemak tak tepu sebagai komponen utama. Secara amnya, pengekstrakan PSO boleh dicapai dengan menentukan terlebih dahulu sifat termofizik PSO, penggunaan pelarut yang sesuai dan keadaan pengoperasian. Walau bagaimanapun, data sifat termofizik PSO dalam kepustakaan agak terhad, manakala ukuran kuantitatifnya mahal dan memakan masa. Atas sebab ini, model sumbangan kumpulan (GCM) yang telah dibangunkan sejak beberapa dekad yang lalu boleh menjadi alat penting untuk menganggarkan sifat termofizik PSO. Selain itu, kajian ini juga mencadangkan GCM baharu untuk meramalkan sifat termofizik PSO berdasarkan komposisi asid lemaknya dan mengesahkan ketepatan menggunakan data uji kaji yang terdapat dalam kepustakaan. Keputusan menunjukkan bahawa model baharu mempunyai ketepatan yang sangat baik dalam menganggar sifat termofizik PSO pada 298.15 K dan takat didih normal (Tb). Purata sisihan relatif mutlak (AARD) untuk entalpi nilai pengewapan pada kedua-dua suhu masing-masing ialah 2.09% dan
2.04%. Sementara itu, nilai AARD untuk isi padu molar pada kedua-dua suhu masing-masing ialah 0.48% dan
0.86%. Sehubungan itu, nilai anggaran parameter keterlarutan dan pekali pemetakan Hansen adalah sangat hampir dengan data uji kaji dengan jarak (D) 0.21 dan AARD 0.030%. Oleh itu,
model ini boleh digunakan untuk meramalkan dengan cepat sifat PSO yang penting dan sifat lain yang tidak diketahui berdasarkan struktur molekulnya untuk tujuan pengekstrakannya.
Kata kunci: Minyak biji betik; model sumbangan kumpulan; pengekstrakan; sifat termofizik
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*Pengarang untuk
surat-menyurat; email: andrewkomoro@che.undip.ac.id
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