Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds

In this work, phoenix (Firmiana simplex L.) seed oil from Sterculiaceae was extracted using ultrasound-assisted and Soxhlet methods, physicochemical properties fatty acid composition were compared analyzed. The kinetic thermodynamic of the extraction process Phoenix also evaluated. results showed that common samples by method lower than those method. range 293 K to 323 K, effective diffusion coefficient significantly different, varied 5.18×10-13m2·s-1 1.29×10-12m2·s-1. entropy enthalpy changes in positive with values 33.17 J/(mol·K) 7.15 kJ/mol, respectively. This work provides theoretical basis for development parameters design an oil.