SU732366A1 - Method of essential oil extracting from citrus fruits - Google Patents

Description

one

The invention relates to ethereal / personal production, in particular to methods for extracting essential oil from citrus fruits.

A method is known for extracting essential oil from citrus fruits by peeling off them, pressing to obtain a water-in-oil emulsion, settling the latter, centrifuging the clarified phase and separating to separate the oil from the water, releasing an additional amount of oil from the sediment; The oil is finally separated from the water by freezing 1.

The main disadvantages of this method are the difficulty of removing the peel from the fruit without damaging them, which can only be done with: the use of special expensive machines, and the use of pressing to produce a water-in-oil emulsion, which also leads to additional costs and does not provide complete release of oil.

The prototype of the invention is a method of extracting oil by peeling off fruit, treatment with caustic soda solution NaOH, separation

the phases are solid and liquid and the oil is separated from the liquid phase 2.

In this rescue, alkaline treatment exposes the peel previously removed from the fetus, which complicates the process, and sodium bicarbonate is used, which forms a weak solution of NaOH during hydrolysis, which does not destroy the peel of the fruit peel, even with prolonged exposure and when heated. oil extraction. The process is not intensive enough.

The method is complicated by the fact that the water-oil emulsion (liquid) is produced by pressing.

 The aim of the invention is to intensify the process and simplify it.

To this end, the peel is removed from the fruit after treatment with caustic soda, and the latter is kept for 0.9-9 min at 40-80 ° C using a 10-50% solution, and the centrifugation phases are separated. oil from the liquid phase separation.

Claims (2)

The extraction of the essential oil from citrus fruits is carried out as follows. Pre-fruits are sorted by quality, then placed in a heated above room temperature 10-50% aqueous solution of NaOH and incubated from 0.9-9 minutes at 40-80 ° C. The destruction of the natural structure of the peel of the fruit is determined by feeling or keeping it in solution until they acquire the color of ripe cornel. Then the fruits are washed with water until the alkali is completely removed from the surface (according to the indicator). Peel them off the skin with friction, for example, passing fruit through batch machines, for example, type IOC-28A for peeling potatoes. The resulting suspension is centrifuged to isolate or separate suspended particles of the rind, the purified water-in-oil emulsion is separated for separation of the essential oil, and the final release from waxes and dehydration is carried out by freezing. Citrus fruits treated with alkali, as compared with fruits that have been peeled by hand or by machine mechanics, have a significantly better commercial appearance with constant preservation of taste and aromatic properties of the tissue, are well preserved under certain conditions and can be realized in sales network or used to produce juice .-. To obtain an essential oil from citrus fruits, a series of experiments was carried out. The criterion for processing is the ease and completeness of the separation of the peel in the form of an aqueous suspension from the surface of citrus fruits. Aqueous solutions of NaOH are tested in various concentrations (1.5, 10, 15, 20, 30, 40 and 50%) at different temperatures (20, 30, 40 , 50, 60, 80, 90 ° С, boiling). Experiments show that the 1% solution does not act on the surface of the fruit even when kept for 2 hours at 90 ° C. When boiling in a 1% solution, small cracks form on the surface of the fruit, but the peel does not separate. friction. Increasing the concentration up to 5% pr 20–5.0 ° C does not give an effect for 1 hour. In this case, the albedo swells up and breaks down - as a result, during the separation of the peel by friction, it separates together with the albedo in the form of small fragments. Therefore, centrifuging the resulting mass is difficult. When treated with a 5% solution heated to 60 ° C, it takes 9 minutes to peel the skin. Increasing the temperature to .70 C reduces the processing time to 4 min, and at 80 C to 3.45 min; . When rubbing fruits treated with a 5% solution at 60-80 ° C, separate uncleaned places remain on the surface of the fruits, which negatively affects the appearance of the treated fruits. In addition, the peel yield and, consequently, the yield of the essential oil are reduced. Processing the fruit with a 5% alkali solution heated before is impractical because the surface of the fruit is treated differently: on separate places of the surface, the total area of which is half the entire surface of the fruit, large cracks are immediately formed, a part of the peel is separated, which turns into processed liquid; almost half of the surface is not treated (the peel is not separated). It takes about 2 minutes to complete the surface treatment. In this case, most of the peel goes into alkali. In addition, the inner layer (albedo) and the fetal tissue are destroyed. Experiments show that an increase in the concentration of alkali from 20 to 50% at 20 ° C does not have an effect. For example, at 20 ° C, the peel is not separated from the surface even by a fruit treated with a 50% solution for 2 hours. It is also ineffective to raise the temperature of the solution to 30 ° C. This treatment requires 40 minutes. During this time, not only flavedo, but also albedo is destroyed, which is inexpedient both from the point of view of the technology of extracting the essential oil and from the point of view of preserving the natural properties of the fruit of the fruit. It has been established by experiments that, in order to simplify the skin peeling technology, a 10-50% alkali solution heated to 40-80 ° C should be used. An increase in temperature above 80 ° C leads to results similar to those obtained by treating with a 5% alkali solution at 90 ° C. The table shows the results of processing Washington's varieties of oranges, carried out with the use of a 10-50% solution of alkali heated to 40-80 ° C. Temp. Processing time, bath, min, sprit alkali concentration 409.0 9.007.005.00 3.002 75,504.4 4.163.503.00 2.001.75 604.0 3.803.002.00 .1.751.50 703.3 3.252.751.75 1.001.00 803.16 3.002.0 11.0011,000.85. The repetition is 10 times. The data presented shows that solutions of alkali with a concentration of 30, 40 and 50% at corresponding temperatures give almost the same effect; therefore, a further increase in the concentration of alkali does not make sense. All this allows em-intensify the process, simplify it, get rid of cumbersome technological equipment, it is easy to separate the journal from. the surface of the fruit is completely and perfectly preserve the white layer of the peel (albedo), to obtain a homogeneous water suspension of the peel, from which it is easy to stand out when it gives the slightest processing essential oil. In addition, the quality of the pulp is fully preserved. Claims The method of extracting essential oil from citrus fruits by peeling, treatment with caustic soda, separation of solid and liquid phases and separation of the oil from the liquid phase, differs in 4Toi c. the purpose of intensifying the process and simplifying it, the removal of the peel from fruits is carried out after treatment with caustic soda, and the latter is carried out for 0.9–9 min at 40–8 ° C, using 10–50% solution s, while the separation of the ph.ases is carried out by centrifugation, and the separation of the oil from the liquid phase is carried out by separation. Sources of information taken into account during the examination 1.4 Udolf V.V. and Mirotina D.T. A new technology for producing citrus oils and juices in the USA. TsINTIPishcheprom Pischeva promyilnost. Brewery and non-alcoholic, 6, 1964, p. 2 2. US patent 2381732, cl. 260-236.6, pub. 1945 (prototype).