SU1490148A1 - Method of processing cinnamon fruit - Google Patents

Abstract

The invention relates to the essential oil industry, in particular to methods for processing coriander fruits. The aim of the invention is to improve the quality of the target products and the intensification of the process. The method involves the breaking of coriander fruits, separating the shell from the core, grinding the core, distilling the essential oil from it with superheated steam, drying the solid residue, attaching the shell to it and extracting the mixture to obtain a fatty oil. In this case, the separation of the shell from the core is carried out in a stream of spent superheated water vapor used to distill the essential oil. 1 ill., 1 tab.

Description

one

(21) 4214144 / 30-13

(22) 03/24/87

(46) 06/30/89. Bnsh. 24

(71) Scientific and Production Association for essential-oil crops

and oils Efirmaslo

(72) E.N. Boitsov, V.V. Mukhin and V.A.Shl Pnikov

(53) 668.5.034.1 (088.8)

(56) Sidorov I.I. and others. Technologists of natural essential oils and synthetic fragrances. M .: Light and food industry, 1984, pp. 134-144.

(54) METHOD FOR PROCESSING FRUITS OF CORYANDRA

(57) The invention relates to the essential oil industry, namely to methods for processing coriander fruits. The purpose of the invention is to improve the quality of the target products and intensify the process. The method involves the breaking of coriander fruits, separating the shell from the core, grinding the core, distilling the essential oil from it with superheated steam, drying the solid residue, attaching the shell to it and extracting the mixture to obtain a fatty oil. In this case, the separation of the shell from the core is carried out in a stream of spent superheated water vapor used to distill the essential oil. 1 il .; 1 tab.

S

- The invention relates to the essential oil industry and concerns methods for processing coriander fruits.

The purpose of the invention is to improve the quality of the target products and intensify the process.

The method is carried out as follows.

Coriander fruits bring down and separate the shell from the core. The latter is pulverized and the essential oil is distilled off with superheated steam. The solid residue formed after the distillation of the essential oil is dried and combined with the shell. The resulting mixture is extracted to obtain a fatty oil. In this case, the separation of the shell from the core is carried out in the current of the exhausted superheated water.

the steam used to distill the essential oil.

Under the selected modes, removal of the coriander fruit shell essential oil from the process of obtaining the essential oil is made up to 30% of the weight of the raw material that does not contain the essential oil and is a ballast material. This makes it possible to reduce the overhead costs of grinding, steaming and more efficient use of industrial equipment. In addition, the distillation of the essential oil from the crushed kernel without the fruit of the shell allows to obtain a higher quality essential oil, and the mixture of the shell with the solid non-dispersed residue of the coriander kernel has a better permeability to the solvent, which allows

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to tensifitsirovat mass transfer processes and leads to an increase in the quality and yield of fatty oil. The use of separation of the core and the shell of the exhausted superheated steam after the distillation of the essential oil is necessary for better separation of the shell from the core, since the superheated water vapor does not condense on their surface, and there is no loss of the essential oil, as the vapor phase is additionally saturated an essential oil that, after condensation of the vapor, is easily separated from the distillate by decantation.

The drawing shows a device for carrying out the method.

Example. The original fruits of coriander from the hopper 1 with the help of the dispenser 2 are continuously fed into the slammer 3, where they are crushed. By auger conveyor heater A, a small snowflake is fed to the separator 5, where the shells are separated from the core with waste superheated water vapor, while the sheath, having a significantly lower soaring rate, is carried away to the precipitator, where it is separated from the vapor stream. The core having a high soaring speed is lowered into the lower part of the separator 5, from where the feeder 6 is continuously fed to the chopper 7. In the last nucleus it is crushed to a fine state and fed to the vortex apparatus 8, in which the essential oil is distilled off and the drying of the unesterized solid residue. The solid residue from the discharge device 9 is mixed with the shell of the precipitator 10 and removed from the mixture

Essential oil: Appearance

Density, g / cm Refractive index Acid number, mg KOH Essential number, mg KOH Linalool content,% Perfume (on a 5-point system)

fatty oil extraction. The water vapor saturated with the essential oil is sent to condensation and the essential oil is separated from the distillate in a known manner.

The table shows the effect of the known and proposed methods of processing coriander fruits on the quality of essential and fatty oils.

As follows from the cited data, using for crushing of coriander fruit, separating the casing from the core with the used superheated steam, grinding the core, distilling the essential oil from it with superheated steam, drying the solid residue, attaching the casing to it and extracting the mixture to obtain fatty oil allows you to improve the quality of target products and to intensify the process.

Claims (1)

25 claims A method of processing coriander fruits, including grinding them, distilling off ester oil with superheated steam, drying and extracting a solid residue to produce fatty oil, characterized in that, in order to improve the quality of the target products and intensify the process, the coriander fruits are crushed before crushing, the shell is drained from the core, the distillation of the essential oil is conducted from the core, and the shell is attached to a solid residue, and the shell is separated from the core in a stream of spent superheated water vapor, used th stripping essential oil. 0 five 0 yellow color 0.870 1.464 1.1 15.0 66.5 3.5 Colorless liquid 0.875 1,463 0.84 12.2 86.7 4.0 2, Fatty oil: Acid number, mg KOH Content in meal,% Fat oil according to the proposed method in comparison with the known has a lighter color. raw material condensate overheated water. par -M Table continuation 1 1.6 4.8 8.2 2.39 with ethereal n PLOOVYA  shell