Journal
JOURNAL OF FOOD ENGINEERING
Volume 170, Issue -, Pages 136-143Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2015.09.025
Keywords
Microwave assisted extraction; Essential oil; Mass transfer; Modeling
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Funding
- National Council for Science and Technology (CONACyT) of Mexico [180748]
- Universidad de las Americas Puebla (UDLAP)
- CONACyT
- UDLAP
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Microwave assisted extraction (MAE) is an emerging technique of extraction that improve yields and reduce process time and energy. The aim of this work was to evaluate the effect of different MAE process parameters in the extraction yield of orange peel essential oil (EO), and the description and simulation of this process with mathematical models based on mass transfer fundamentals. For the assessment of process parameters effects on EO yield, different extractions were carried out following a two-level factorial design varying orange peel particle shape (spheres or plaques) and moisture content (dry or not), as well as microwave potency (360 or 540 W). Results demonstrated that particle size, moisture content, and its interaction significantly affected (p < 0.05) the yield obtained and had an influence on the extraction mechanism. Model parameter values associated to mass transfer coefficients (k(1) and k(2)) indicated that diffusion was the process that defined extraction velocity. (C) 2015 Elsevier Ltd. All rights reserved.
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