Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Optimization of essential oil extraction from orange peels using steam explosion
Islamic Azad University.
Islamic Azad University.
Iranian Research Organizations for Science and Technology.
Department of Mechanical and Aerospace Engineering Science and Research Branch Islamic, Azad University.
Show others and affiliations
2018 (English)In: Heliyon, ISSN 2405-8440, Vol. 4, no 11, article id e00893Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

In this work, a new extraction process using steam explosion at high temperature and pressure was developed, to drastically shorten the extraction time and improved extraction of the essential oil from citrus peels. In steam explosion process, the material is subjected to the high-pressure saturated steam following by substantially dropping the pressure through an angle valve to a vacuum tank. The optimum essential oil yield by the steam explosion was obtained at the 170 degrees C, 8 bar in 240 seconds duration time. The essential oil extraction of a certain amount of citrus peels by hydro-distillation took nearly eight times longer than explosion extraction process. The obtained citrus oil from hydro-distillation processes had 10 to 13 major components more than the steam explosion, as shown by gas chromatography (GC-MS). The maximum product yield of Limonene, a major favorable component, were 77% and 100% in hydrodistillation and steam explosion processes, respectively.

Place, publisher, year, edition, pages
Elsevier Ltd , 2018. Vol. 4, no 11, article id e00893
Keywords [en]
Food analysis, Food science
National Category
Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-15621DOI: 10.1016/j.heliyon.2018.e00893ISI: 000451780100008Scopus ID: 2-s2.0-85056198001OAI: oai:DiVA.org:hb-15621DiVA, id: diva2:1276104
Available from: 2019-01-07 Created: 2019-01-07 Last updated: 2019-01-07

Open Access in DiVA

fulltext(1471 kB)16 downloads
File information
File name FULLTEXT01.pdfFile size 1471 kBChecksum SHA-512
6d18b5f0f9ccdaa0c828f9e0b8abc5c2f249a226341aa495ab8ba695c9c724509d7421756d547262d3c947bc9cd562b2d0351288b5ae7313060b226af38fdd5b
Type fulltextMimetype application/pdf

Other links

Publisher's full textScopus

Authority records BETA

Taherzadeh, Mohammad J

Search in DiVA

By author/editor
Taherzadeh, Mohammad J
By organisation
Faculty of Textiles, Engineering and Business
Industrial Biotechnology

Search outside of DiVA

GoogleGoogle Scholar
Total: 16 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 37 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf