A new process for extraction of essential oil from Citrus peels: Microwave hydrodiffusion and gravity

被引：146

作者：

Bousbia, Nabil ^{[2
,3
]}

Vian, Maryline Abert ^{[1
]}

Ferhat, Mohamed A. ^{[2
]}

Meklati, Brahim Y. ^{[2
]}

Chemat, Farid ^{[1
]}

机构：

[1] Univ Avignon & Pays Vaucluse, INRA, Secur & Qual Prod Origine Vegetale, UMR A 408, F-84000 Avignon, France

[2] CRAPC, Ctr Rech Sci & Tech Anal Physicochim, Algiers, Algeria

[3] Inst Natl Agron, El Harrach, Alger, Algeria

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 90卷 / 03期

关键词：

Microwave; Extraction; Hydro-diffusion; Essential oil; Citrus;

D O I：

10.1016/j.jfoodeng.2008.06.034

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

Attention is drawn to the development of a new and green alternative technique for the extraction of essential oil from citrus peels. The process uses the hydro-diffusion phenomenon generated by microwaves to extract essential oil from the inside to the outside of the biological material and gravity to collect and separate them. The present apparatus permits fast and efficient extraction, reduces waste, avoids water and solvent consumption, and allows substantial energy savings. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：409 / 413

页数：5

共 16 条

[1]

Adam R., 1995, Identification of the Essential Oil Components by GC/MS, V4th ed.

[2]

Arctander S., 1994, Perfume and Flavor Chemicals (Aroma Chemicals)

[3]

Bernard J., 2001, SCI VIE, V214, P68

[4]

Chen SS, 1995, FLAVOUR FRAG J, V10, P101, DOI [10.1002/ffj.2730100209, 10.1002/ffj.2730100407]