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Journal articles on the topic 'Steam distillation'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

Lane, R. K., P. D. Provence, M. W. Adkins, and E. J. Eisenbraun. "Laboratory steam distillation using electrically generated superheated steam." Journal of Chemical Education 64, no. 4 (April 1987): 373. http://dx.doi.org/10.1021/ed064p373.

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2

Ali, Imran. "A Compact Steam Distillation Apparatus." Journal of Chemical Education 73, no. 3 (March 1996): 285. http://dx.doi.org/10.1021/ed073p285.

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3

Gujarathi, D. B., and N. T. Ilay. "Continuous Water Circulation Distillation: A Modification of Steam Distillation." Journal of Chemical Education 70, no. 1 (January 1993): 86. http://dx.doi.org/10.1021/ed070p86.

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4

Sutijan, S., Arief Budiman, and Arie Yohanes. "Pengaruh perlakuan daun dan suhu terhadap waktu distilasi pada isolasi minyak cengkeh menggunakan super-steam distillation." Jurnal Teknik Kimia Indonesia 8, no. 2 (October 2, 2018): 69. http://dx.doi.org/10.5614/jtki.2009.8.2.6.

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The effects of leaves treatment and temperature to distillation times in clove oil isolation using super steam distillation Clove oil was generally obtained from clove leaves by using steam distillation. Distillation time was the most important factors in steam distillation as it was proportional to energy cost. In this work, the use of high boiling compound to accelerate steam distillation was studied in which steam distillation was conducted using temperature greater than 100oC. High temperature saturated steam could be obtained by boiling glycerol–water mixture. Glycerol was selected due to its properties in which it was completely water-soluble and high boiling compound. High temperature increased mass transfer of oil in the water within cell tissue of clove leaves, and hence shortened the distillation time. In this work, glycerol concentrations of 0, 10, 25, 50 and 75% by volume were used. The treatment of clove leaves was also investigated. The results showed that glycerol concentration of 10-75% by volum resulted in distillation time reduction of 46–72% compared to conventional steam distillation. For natural clove leaves without treatment, the convective mass transfer coefficient and effective molecular diffusivity were obtained to be 2x10-4 second-1 and 3,6x10-4 m2/second, whereas for chopped leaves these were 8,3x10-3 second-1 and 5,8x10-4 m2/second, respectively.Keywords: Isolation, Clove Oil, Super-Steam Distillation, Glycerol. Abstrak Minyak cengkeh umumnya diproduksi oleh para petani dari daun cengkeh dengan metode steam distillation. Parameter yang paling berpengaruh pada biaya distilasi adalah waktu distilasi, karena waktu distilasi akan berbanding lurus dengan biaya bahan bakar. Penelitian ini bertujuan untuk mempelajari pemakaian super-steam distillation dimana uap air jenuh yang digunakan untuk mendistilasi minyak cengkeh bersuhu lebih tinggi dari titik didih normal air (100oC). Uap jenuh bersuhu tinggi dapat diperoleh dengan mendidihkan campuran air dan gliserol atau pelarut lainnya yang bertitik didih tinggi dan larut sempurna dalam air. Pemakaian uap jenuh bersuhu tinggi akan meningkatkan difusitivitas efektif minyak cengkeh dalam jaringan sel tumbuhan, sehingga akan mempercepat waktu distilasi. Pada penelitian ini digunakan variasi konsentrasi gliserol 0, 10, 25, 50 dan 75% volume. Selain itu juga dipelajari pengaruh pencacahan daun cengkeh sebelum didistilasi. Hasil penelitian menunjukkan bahwa super-steam distillation dengan campuran gliserol dan air dengan perbandingan volum 10-75% mampu memperpendek waktu distilasi sebesar 46-72%. Besarnya nilai koefisien transfer massa dan diffusivitas efektif rerata untuk daun cengkeh tanpa perlakuan adalah 2x10-4 detik-1 dan 3,6x10-4 m2/detik, sedangkan untuk daun dengan pencacahan adalah 8,3x10-3 detik-1 dan 5,8x10-4 m2/detik.Kata Kunci: Isolasi, Minyak Cengkeh, Super-Steam Distillation, Gliserol.

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5

Gavahian, Mohsen, and Yan-Hwa Chu. "Ohmic accelerated steam distillation of essential oil from lavender in comparison with conventional steam distillation." Innovative Food Science & Emerging Technologies 50 (December 2018): 34–41. http://dx.doi.org/10.1016/j.ifset.2018.10.006.

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6

Daryasafar, Amin, Arash Ahadi, and Riyaz Kharrat. "Modeling of Steam Distillation Mechanism during Steam Injection Process Using Artificial Intelligence." Scientific World Journal 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/246589.

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Steam distillation as one of the important mechanisms has a great role in oil recovery in thermal methods and so it is important to simulate this process experimentally and theoretically. In this work, the simulation of steam distillation is performed on sixteen sets of crude oil data found in the literature. Artificial intelligence (AI) tools such as artificial neural network (ANN) and also adaptive neurofuzzy interference system (ANFIS) are used in this study as effective methods to simulate the distillate recoveries of these sets of data. Thirteen sets of data were used to train the models and three sets were used to test the models. The developed models are highly compatible with respect to input oil properties and can predict the distillate yield with minimum entry. For showing the performance of the proposed models, simulation of steam distillation is also done using modified Peng-Robinson equation of state. Comparison between the calculated distillates by ANFIS and neural network models and also equation of state-based method indicates that the errors of the ANFIS model for training data and test data sets are lower than those of other methods.

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7

Padilla-de la Rosa, José Daniel, Magaly Dyanira Manzano-Alfaro, Jaime Rosalío Gómez-Huerta, Enrique Arriola-Guevara, Guadalupe Guatemala-Morales, Anaberta Cardador-Martínez, and Mirna Estarrón-Espinosa. "Innovation in a Continuous System of Distillation by Steam to Obtain Essential Oil from Persian Lime Juice (Citrus latifolia Tanaka)." Molecules 26, no. 14 (July 9, 2021): 4172. http://dx.doi.org/10.3390/molecules26144172.

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The citrus industry is one of the most important economic areas within the global agricultural sector. Persian lime is commonly used to produce lime juice and essential oil, which are usually obtained by batch distillation. The aim of this work was to validate a patented continuous steam distillation process and to both physically and chemically characterize the volatile fractions of essential Persian lime oil. Prior to distillation, lime juice was obtained by pressing the lime fruit. Afterwards, the juice was subjected to a continuous steam distillation process by varying the ratio of distillate flow to feed flow (0.2, 0.4, and 0.6). The distillate oil fractions were characterized by measuring their density, optical rotation, and refractive index. Gas chromatography GC-FID was used to analyze the chemical compositions of the oil fractions. The process of continuous steam distillation presented high oil recovery efficiencies (up to 90%) and lower steam consumption compared to traditional batch process distillation since steam consumption ranged from 32 to 60% for different steam levels. Moreover, a reduction in process time was observed (from 8 to 4 h). The oil fractions obtained via continuous steam distillation differed significantly in their composition from the parent compounds and the fractions.

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8

Ayub, Muhammad Adnan, Gulden Goksen, Ambreen Fatima, Muhammad Zubair, Muhammad Amin Abid, and Małgorzata Starowicz. "Comparison of Conventional Extraction Techniques with Superheated Steam Distillation on Chemical Characterization and Biological Activities of Syzygium aromaticum L. Essential Oil." Separations 10, no. 1 (January 3, 2023): 27. http://dx.doi.org/10.3390/separations10010027.

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Syzygium aromaticum L. is an aromatic plant with a significant amount of essential oil (EO), which is used in food, medicine, for flavoring, and in the fragrance industry. The purpose of this study was to comparatively evaluate the chemical composition, yield, and antioxidant and antifungal activities of Syzygium aromaticum essential oils extracted by the conventional hydro-distillation, steam distillation, and the emerging superheated steam distillation methods. It was noticed that the extraction methods significantly influenced the yield, chemical composition, and antioxidant and antimicrobial activities of essential oils. The maximum yield was obtained using superheated steam distillation, followed by hydro-distillation and steam distillation. The antioxidant potential of EO extracts was evaluated following the scavenging of 2,2-dipenyl-1-picrylhydrazyl radicals, hydrogen peroxide scavenging activity and ferric reducing power assays. Results revealed that EO extracted superheated steam distillation exhibited the highest antioxidant activity. GC-MS analysis depicted eugenol (47.94–26.50%) and caryophyllene (20.24–9.25%) as the major compounds of Syzygium aromaticum EOs. The antimicrobial activity of EO extracts was evaluated, via the resazurin microtiter plate assay, microdilution broth assay, and disc diffusion methods, against normal and food pathogenic bacterial and fungal strains. After comparative evaluation, it was observed that superheated steam extracted EO exhibited the highest antimicrobial potential. Overall, methodical evaluation disclosed that superheated steam distillation is an effective method to extract EOs from plant sources, with greater yield and promising biological activities.

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9

Richardson, W. C., M. K. Beladi, and C. H. Wu. "Steam Distillation Studies for the Kern River Field." SPE Reservoir Evaluation & Engineering 3, no. 01 (February 1, 2000): 13–22. http://dx.doi.org/10.2118/60909-pa.

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Summary The interactions of heavy oil and injected steam in the mature steamflood at the Kern River Field have been extensively studied to gain insight into the effect of steam on compositional changes of oil during the recovery process and to provide input for compositional thermal simulation. Steam distillation behavior of this 13°API California oil between 300 and 467°F under a variety of process conditions, along with extensive analysis of distilled hydrocarbons were incorporated to give a more in-depth description of what is happening to the oil and what changes are occurring in the distillates or produced oil. This information was further integrated with analysis of the field distillate, "casing blow," to infer what is happening in the field. The results show that steam distillation is temperature dependent and more important than originally thought. The data developed in this study are a basis for improvement of numerical thermal models with potential for better designed steamfloods and reservoir management. The results may also impact certain logging techniques used in steamfloods and possible heavy oil upgrading techniques. Kern River oil is more than 10% distillable at 300°F and 15% distillable at 400°F in dynamic laboratory steam distillation tests at steam throughputs of four times the initial volume of oil. Distillate physical properties of density, viscosity, molecular weight, and hydrocarbon composition of the distillates changed significantly. Distillate properties increased in value with increasing steam throughput, and at higher temperatures. This information is important in the tuning of equations of state, including hydrocarbon-water interaction parameters for compositional thermal simulation. Analysis of the field distillate, "casing blow," showed properties similar to laboratory distillates at low steam throughputs. The observation of a light field distillate production in a mature steamflood compared to laboratory measurements implies that the casing system temperature is a major controlling factor in "casing blow" composition and quantity. Background The phase equilibrium behavior of reservoir fluids is an important phenomenon in petroleum production, particularly in enhanced oil recovery processes. However, phase behavior for heavy oils (<15°API) under steamflood has generally been felt to be unimportant or a minimal effect to be neglected.1 A major question exists about whether the phases and fluids in a steamflood are in equilibrium or not. Proper modeling of a reservoir production process would be expected to include knowledge of the phases and their equilibrium compositions. In heavy oil, devoid of significant C1 to C6 composition, it has been sufficient to treat the oil as a dead oil or a nonvolatile phase for steamflood modeling purposes. A history match numerical study2 of steamflood performance in the Kern River Field treated the oil as nonvolatile, and was conducted without the inclusion of hydrocarbon compositional effects. Through the classic works of Willman et al.,3 Volek and Pryor,4 and Closmann and Seba,5 steam distillation has been shown to be an important component mechanism in the overall steamflooding process.6–10 The practical limit of how much of a reservoir fluid can be distilled, is obtained in dynamic steam distillation experiments developed by Brown and Wu,11,12 extended by Hseuh, Hong, and Duerksen,13,14 and refined by Wu and co-workers.15,16 This body of work demonstrates that steam distillation is an operative mechanism in laboratory models, but it has been difficult to translate this to a quantitative contribution to the field recovery process of steamflooding. Laboratory steam distillation experiments have generally been conducted as dynamic tests, that may or may not be near equilibrium. Experiments near equilibrium with extensive analysis of the phases will yield values for the vapor-liquid equilibrium (VLE) ratios (K values), another way of assessing the importance of compositional changes in steamflooding. A major recent steam distillation study by Northrup and Venkatesan17 has been completed on the South Belridge oil. Compositional data from simple distillation and laboratory steamfloods of oils in the range 13 to 33°API, including Kern River oil, has recently been reported.18 The current report is an extension of that work to include analyses of produced field samples for the Kern River steamflood. Compositional reservoir simulators demand greater emphasis on obtaining more crude oil compositional data, which would be used as input into an equation of state (EOS) or to calculate equilibrium ratios, K values. An appreciable amount of incremental oil19,20 could be recovered by steamflooding due to steam distillation depending on the composition of the crude oil. The present work establishes laboratory data to facilitate such efforts. The EOS approach and table look-up for two-phase K values are applied in thermal numerical simulation models, even though they do not fully represent three-phase separation (steam distillation). A three-component system approximation was used by Coats and Smart21 to incorporate steam distillation effects by adding water as a component in the vapor phase. The compositional variations due to steam distillation cannot be fully described by Coats' model. A difficulty in this model is the lack of three-phase laboratory steam distillation data for high-temperature and high-pressure conditions. A future goal of this research is to obtain three-phase laboratory steam distillation data to better understand the effects of water and its vapor on the hydrocarbon separation processes at high-temperature and high-pressure conditions. This includes the investigation on both the pure hydrocarbon component/water systems and crude oil/water systems. The three-phase equilibrium ratios or K values determined from these laboratory investigations are necessary to accurately describe the effects of steam distillation in mathematical reservoir simulation. Experiment Steam Distillation Cell and Procedures. In order to describe the existing laboratory procedures, Fig. 1 is presented. This experimental setup is used to perform three different types of tests:Static system pressure test (SPT).Dynamic distillation test (DDT).Stagewise isochoric distillation test (SWID). The experimental apparatus is composed of the injection assembly (Ruska pumps and the gas bottles), the distillation cell assembly, the withdrawal assembly (condenser, separator) and the automation/data acquisition assembly. The steam distillation apparatus has been extensively described elsewhere.22

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10

Paluch, Justyna, Joanna Kozak, Karolina Mermer, Iwona Molęda, Marcin Wieczorek, Sławomir Kalinowski, and Paweł Kościelniak. "Novel Integrated Flow-Based Steam Distillation and Titration System for Determination of Volatile Acidity in Wines." Molecules 26, no. 24 (December 18, 2021): 7673. http://dx.doi.org/10.3390/molecules26247673.

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Novel integrated flow-based steam distillation and titration system with spectrophotometric detection was developed for determination of volatile acidity in wines. Using the system, the distillation procedure was carried out in an automatic manner, starting with introducing into a heated steam distillation module a sample and subjecting it to steam distillation. Under selected conditions, all the analyte was transferred to the distillate; therefore, the system did not require calibration. The collected distillate and titrant were introduced into the next monosegments in varying proportions, in accordance with the developed titration procedure, and directed to the detection system to record the titration curve. The titration was stopped after reaching the end point of titration. Procedures for distillation and titration were developed and verified separately by distillation of acetic acid, acetic acid in the presence of tartaric acid as well as acetic acid, tartaric acid, and titratable acidity, with precision (relative standard deviation) and accuracy (relative error) for both procedures lower than 6.9 and 5.6%, respectively. The developed steam distillation and titration systems were used to determine volatile acidity in samples of white and rosé wines separately and as the integrated steam distillation and titration system, both with precision lower than 9.4% and accuracy better than 6.7%.

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11

Carlos Alberto Tosta Machado, Herman Augusto Lepikson, Matheus Antônio Nogueira de Andrade, and Paulo Renato Câmera da Silva. "Essential Oil Steam Distillation: Manufacturing 4.0." JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH 4, no. 3 (November 26, 2021): 95–99. http://dx.doi.org/10.34178/jbth.v4i3.170.

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Smart sensors, self-configuration, operational flexibility, and automatic learning, among others, are technological attributes from industry 4.0 appliable to the essential oil extraction by the steam distillation process. These operations are recognized by their simplicity. Nevertheless, lack of automatic controls, process monitoring, and self-adjustment lead to uncontrolled extraction, poor yields, low quality of products. It occurs because of overexposure to high temperatures and overspending resources like energy and water. As far as capacity utilization is concerned, the optimized process is key to planning and managing the production activities.

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12

Taber, Douglass F., and Andrew J. Weiss. "Cinnamaldehyde by Steam Distillation of Cinnamon." Journal of Chemical Education 75, no. 5 (May 1998): 633. http://dx.doi.org/10.1021/ed075p633.

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13

Castrillon, Jose. "Cinnamaldehyde by Steam Distillation of Cinnamon." Journal of Chemical Education 76, no. 3 (March 1999): 318. http://dx.doi.org/10.1021/ed076p318.1.

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14

Charles, Denys J., and James E. Simon. "Comparison of Extraction Methods for the Rapid Determination of Essential Oil Content and Composition of Basil." Journal of the American Society for Horticultural Science 115, no. 3 (May 1990): 458–62. http://dx.doi.org/10.21273/jashs.115.3.458.

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Essential oils were extracted from leaves, flowers, and stems of Ocimum basilicurn, O. kilimandscharicum, and O. micranthum by solvent extraction, hydrodistillation, and steam distillation for essential oil content and the oil analyzed by GC and GC/MS for composition. While the yield of essential oil was consistently higher from steam distillation than hydrodistillation, a similar number of compounds was recovered from both hydrodistillation and steam distillation. Though the relative concentration of the major constituents was similar by both methods, the absolute amounts were higher with steam distillation. Essential oil content and composition varied by plant species and plant part. Essential oil content was highest in flowers for O. basilicum and in leaves for O. micranthum. No significant differences were observed in essential oil yield and relative concentration of major constituents using fresh or dry samples and using samples from 75 g to 10 g of dry plant tissue. While minor differences between hydrodistillation and steam distillation were observed, both methods resulted in high yields and good recovery of essential oil constituents. Hydrodistillation is a more-rapid and simpler technique than steam and permits the extraction of essential oil where steam is not accessible.

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15

Hsu, Sheng-Yen, Chan-Chiung Liu, Chia-En Yang, and Lung-Ming Fu. "Multifunctional microchip-based distillation apparatus I - Steam distillation for formaldehyde detection." Analytica Chimica Acta 1062 (July 2019): 94–101. http://dx.doi.org/10.1016/j.aca.2019.02.016.

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16

Widayat, Widayat, Ayu Sofiati Dita, Cahyono Bambang, and Satriadi Hantoro. "Study of Rendement of Red Ginger Essential Oil from Red Ginger Waste by Using Steam Distillation Process." E3S Web of Conferences 73 (2018): 07002. http://dx.doi.org/10.1051/e3sconf/20187307002.

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This study aims to determine the value of rendement of red ginger essential oil from red ginger waste that has been dried through the steam distillation process. Red ginger waste from fresh red ginger that has been taken the juice then dried with the help of sunlight for 1,2,3 and 4 days. The dried red ginger waste then subjected to steam distillation for 3 and 7 hours to determine the rendement of the red ginger essential oil produced. Based on the study, the rendement of each essential oil on 3 hours distillation time were 0.2%; 0.6%; 1%; and 0.8%, while at 7 hours distillation time the rendement were 0.2%; 0.6%; 0.75%; and 0.6%. The rendement was differences because of in 7 hours time distillation; the essential oil could be degradation process so that the rendement was higher in 3 hours time distillation. The highest rendement was obtained by steam distillation of red ginger waste with 3 days of drying time.

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17

Arnau, Pedro, Naeria Navarro, Javier Soraluce, Jose Martínez-Iglesias, Jorge Illas, and Eugenio Oñate. "Cool Steam Method for Desalinating Seawater." Water 11, no. 11 (November 14, 2019): 2385. http://dx.doi.org/10.3390/w11112385.

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Cool steam is an innovative distillation technology based on low-temperature thermal distillation (LTTD), which allows obtaining fresh water from non-safe water sources with substantially low energy consumption. LTTD consists of distilling at low temperatures by lowering the working pressure and making the most of low-grade heat sources (either natural or artificial) to evaporate water and then condensate it at a cooler heat sink. To perform the process, an external heat source is needed that provides the latent heat of evaporation and a temperature gradient to maintain the distillation cycle. Depending on the available temperature gradient, several stages can be implemented, leading to a multi-stage device. The cool steam device can thus be single or multi-stage, being raw water fed to every stage from the top and evaporated in contact with the warmer surface within the said stage. Acting as a heat carrier, the water vapor travels to the cooler surface and condensates in contact with it. The latent heat of condensation is then conducted through the conductive wall to the next stage. Net heat flux is then established from the heat source until the heat sink, allowing distilling water inside every parallel stage.

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18

Sugiyanto, Didik, Yefri Chan, Fahmi Aldi, and Hernando Christian. "DESIGN OF CITRONELLA LEAF DISTILLERS USING THE STEAM HYDRODISTILLATION METHOD." Machine : Jurnal Teknik Mesin 8, no. 1 (April 25, 2022): 13–18. http://dx.doi.org/10.33019/jm.v8i1.2212.

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This study aims to design and test the citronella leaf distillation tool by conducting experiments and testing the tools and test results. The parameters observed were heat transfer in the citronella leaf distillery produced by the tool, the results of the conduction heat transfer research in the distillation tank were 1,032.61 J/s (Joules per second) and heat transfer by natural convection in the distillation tank was 3,761.16 J/s (Joules per second) with an initial water temperature of 28°C to a specified temperature of 98°C. The distillation time of more than 5 hours will reduce the quality of the yield which is not up to standard. The effect of the part of lemongrass which produces a high yield percentage is on the leaves, while the high quality of citronella oil is on the leaves. % citronella citronella on fresh leaves was 67.36%, withered leaves were 44.92%.

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19

Manjarekar, S. "Sea Water Distillation and Steam Power Generation." International Journal for Research in Applied Science and Engineering Technology 6, no. 3 (March 31, 2018): 1256–60. http://dx.doi.org/10.22214/ijraset.2018.3196.

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20

Fulton, Brent A., and Clifton E. Meloan. "Quick Test for Accelerants after Steam Distillation." Journal of Forensic Sciences 31, no. 3 (July 1, 1986): 11116J. http://dx.doi.org/10.1520/jfs11116j.

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21

Kotnis, Atul S., Dale Vanyo, Sushil Srivastava, Ambarish K. Singh, Joseph Bush, J. Siva Prasad, Donald C. Kientzler, Edward J. Delaney, and San Kiang. "Removal of Pinanol via Continuous Steam Distillation." Organic Process Research & Development 6, no. 3 (May 2002): 301–3. http://dx.doi.org/10.1021/op010209c.

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22

Ruekberg, Ben. "An automatic water trap for steam distillation." Journal of Chemical Education 67, no. 1 (January 1990): 66. http://dx.doi.org/10.1021/ed067p66.

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23

Campbell, Duncan C. "Micro-Kjeldahl Analysis Using 40-Tube Block Digestor and Steam Distillation." Journal of AOAC INTERNATIONAL 69, no. 6 (November 1, 1986): 1013–16. http://dx.doi.org/10.1093/jaoac/69.6.1013.

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Abstract A steam distillation unit was developed for use with a 40-tube block digestor (25 x 290 mm tubes). Initial digestion for 10 min with sufficient H2SO4 alone avoids frothing. A K2SO4/HgO mixture is then added and the digestion is continued. Use of condenser tubes and a fan to cool condensers and the tops of digestion tubes allows the use of high block temperatures (450°C) and long digestion times (1.5 h) with little loss of acid. The steam distillation unit incorporates a large head which contains the steam/sample solution mixture during distillation. The large distillation head allows the acid and base solutions to be sufficiently dilute to avoid a violent reaction when mixed. Distillation was 99.9% complete about 2.2 min after distillate appeared in the condenser. To demonstrate the use of the apparatus, rapeseed (Brassica napus cv. Altex) was ground and forty 0.5 g samples were analyzed giving the following results: mean 23.34%, SD 0.07, CV 0.005%, min. 23.17%, max. 23.46%, range 0.29%. Complete digestion and recovery rate were indicated for nicotinic acid by recovery of 99.9-100.0% of the nitrogen.

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24

Alkire, Ben H., and James E. Simon. "CONSTRUCTION AND DESIGN OF A PORTABLE STEAM DISTILLATION UNIT FOR ESSENTIAL OIL CROPS." HortScience 25, no. 9 (September 1990): 1165b—1165. http://dx.doi.org/10.21273/hortsci.25.9.1165b.

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A 500 liter (130 gallon) stainless steel steam distillation unit has been built to extract volatile essential oils from aromatic plants. A 1.5 m × 0.75 m dia. steam vessel (hydrostatically tested @ 125 psi) serves as the distillation tank. Low pressure or high pressure steam is supplied by a diesel fuel fired boiler of 10 horsepower. The steam vessel can hold peppermint from plots of 25 m2 and extract approximately 100 ml of essential oil per distillation. The size of the tub was designed to provide oil in sufficient quantity for industrial evacuation or for pesticide residue analysis. Following the distillation, the vessel can be disconnected from the cold-water condenser and rotated on swivels to a horizontal position, permitting easy removal and re-filling of plant material. The entire extraction unit (vessel, condenser, boiler and oil collector) is suitable for mounting upon a trader, making it transportable to commercial farms or research stations. The extraction of peppermint and spearmint oils using this new system will be presented.

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25

Zekovic, Zoran, Dusan Adamovic, Gordana Cetkovic, Marija Radojkovic, and Senka Vidovic. "Essential oil and extract of coriander (Coriandrum sativum L.)." Acta Periodica Technologica, no. 42 (2011): 281–88. http://dx.doi.org/10.2298/apt1142281z.

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Two different methods of coriander (Coriandrum sativum L.) essential oil isolation, steam distillation and extraction by methylene chloride (Soxhlet extraction) were investigated. After the determination of essential oil content in the investigated drug and in dry extract (using steam distillation), qualitative and quantitative composition of obtained essential oils, determined by TLC and GC-MS methods, were compared. The content of linalool was higher (52.4%) in essential oil obtained by coriander steam distillation than that in essential oil separeted from dry extract (42.8%), and, on the other hand, content of geranyl-acetate was lower (4.6% and 11.7%, respectively).

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26

Engel, Ralf, Paul-Gerhard Gülz, Thorsten Herrmann, and Adolf Nahrstedt. "Glandular Trichomes and the Yolatiles Obtained by Steam Distillation of Quercus robur Leaves." Zeitschrift für Naturforschung C 48, no. 9-10 (October 1, 1993): 736–44. http://dx.doi.org/10.1515/znc-1993-9-1010.

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Glandular trichomes in form of long stretched tubes are present on the lower leaf side of Quercus robur as shown by scanning electron microscopy. The glands contain an essential oil, which was isolated by steam distillation together with volatile waxy components of the leaves in an amount of 0.025% of fresh leaves. The product of steam distillation was analyzed by GC-MS. Identification of com pounds is based on comparison of their mass spectral data with those of authentic samples in combination with retention indices and MS data using the SeKoMS (Search Kovats Indices and Mass Spectra) Library. Altogether 184 components of the product of steam distillation were separated, 155 of which could be identified, another 7 were tentatively assigned. Three groups of substances according to their chemical composition are found: hexenyl derivatives and some acetals (32%); terpenes including monoterpenes (4% ), sesquiterpenes and diterpenes (21%); and alkane derivatives (35%). The residual 8% consist of benzyl alcohol, com pounds which stem from the degradation of carotenes, and miscellaneous constituents

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Bouxin, Florent P., James H. Clark, Jiajun Fan, and Vitaliy Budarin. "Combining steam distillation with microwave-assisted pyrolysis to maximise direct production of levoglucosenone from agricultural wastes." Green Chemistry 21, no. 6 (2019): 1282–91. http://dx.doi.org/10.1039/c8gc02994f.

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The favourable impact of using a wet waste stream of agricultural residues in a biorefinery was studied through a combination of pyrolysis and self-induced steam distillation of hemicellulose depleted barley straw.

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28

Ibrahim, M., G. E. Ankwai, J. R. Gungshik, and P. Taave. "Comparative extraction of essential oils of Mentha piperita (mint) by steam distillation and enfleurage." Nigerian Journal of Chemical Research 26, no. 2 (February 5, 2022): 56–62. http://dx.doi.org/10.4314/njcr.v26i2.2.

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The extraction of essential oils is generally carried out by two main techniques: azeotropic distillation (hydrodistillation, hydrodiffusion, and steam distillation) and extraction with solvents. This work consists in studying the two methods of extraction of the essential oils of Mentha piperita: Steam distillation (azeotropic) and Enfleurage (solvent extraction). The optimum yield for the extraction of essential oil via steam distillation from Mentha piperita was obtained at 540 minutes with production coming to an end at 1080 minutes yielding 1.36 % of essential oil at 80 0C per 240 g of sample while extraction through effleurage give maximum yield at 900 minutes with production coming to an end at 1080 minutes. The extraction process recorded a percentage yield of 0.91 % at 80 0C. In view of the above result, it implies that at a given condition the steam distillation method comparatively is a better technique for extraction of essential for optimal production. In addition, the compounds with the highest GC-MS area percentage in the analysis of Mentha piperitta were 1-Decanol, 2-hexyl- (3.8471%) and L-Menthol which also has a high area percentage (3.5439 %) which is of utmost importance as the fragrance of mint oil extract and its peculiar flavour can be attributed to the abundant presence of levo-menthol. Levo-menthol is used for the treatment, control, prevention, and improvement of the following diseases, conditions and symptoms which includes occasional minor irritation, Pain, Sore mouth, Sore throat and Cough. It can be drawn, without doubt, that steam distillation offers significant advantages comparatively over effleurage and can therefore be best suitable for pilot scale extraction of essential oils in Mint.

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29

Kurnia, Dewi Luthfi, Vivi Nurhadianty, Chandrawati Cahyani, Riza Ayu Permatasari, and Rizka Amelia Situmorang. "Effect of Steam Distillation Time on Antimicrobial Activity of Kaffir Lime Hydrosol to Gram-Positive and Gram-Negative Bacteria." Research Journal of Chemistry and Environment 27, no. 1 (December 15, 2022): 60–64. http://dx.doi.org/10.25303/2701rjce060064.

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This study was conducted in order to investigate the antimicrobial activity of kaffir lime hydrosol produced from steam distillation at different times to gram-positive and gram-negative bacteria. The study measured the antimicrobial activity of kaffir lime hydrosol produced from steam distillation at different times against S. aureus (gram-positive) and E. coli (gram-negative) bacteria. Hydrosols were obtained from steam distillation time of 4, 6 and 8 hours. Antimicrobial activity was represented by the clear zone in the disk-diffusion method. The clear zone on the paper disk indicates the diameter of the bacterial inhibition zone. Testing for the strength of inhibition was done using paper disks. The largest diameter of the zone of inhibition was found in the hydrosol of kaffir lime oil obtained from 6 hours of distillation time, amounting to 0.783 cm in gram-positive bacteria (S. aureus) and 0.73 cm in gram-negative bacteria (E. coli). Hydrosol of kaffir lime oil with variation in distillation times proved resistant to gram-positive and gram-negative bacteria.

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30

Vafaei, Mohammad T., R. Eslamloueyan, L. Enfeali, and Sh Ayatollahi. "Analysis and Simulation of Steam Distillation Mechanism during the Steam Injection Process." Energy & Fuels 23, no. 1 (January 22, 2009): 327–33. http://dx.doi.org/10.1021/ef800602w.

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31

Yang, Guo En, Gui Wu Wang, Zhi Ping Wu, and Xiang Zhou Li. "Study on Steam Extraction Technology Assisted by Microwave of Anise Star Oil from the Fruit of Illicium verum Hook. f." Advanced Materials Research 201-203 (February 2011): 2935–38. http://dx.doi.org/10.4028/www.scientific.net/amr.201-203.2935.

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Evaluated with the yield of anise star oil, steam extraction method assisted by microwave is studied for the extraction of anise star oil from Illicium verum Hook. f. in contrast with the traditional steam distillation (SD) method in this paper. The new optimal steam extraction technology assisted by microwave of anise star oil is obtained as: extracting time 80 minutes, solid-liquid ratio(g/mL) 1:7, size of material 80~100 mesh and extracting temperature 80°C. Average yield of anise star oil is up to 11.6% (g/g) under the above technology. Size of material is the most important influencing factor in the extraction process. The optimal traditional steam distillation technology is: extracting time 120 minutes, solid-liquid ratio(g/mL) 1:6, size of material 80~100 mesh and extracting temperature 100°C , the average yield of anise star oil is only 9.81% (g/g). The steam extraction technology assisted by microwave has advantages in both the technological conditions and the yield of anise star oil than the traditional steam distillation technology.

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32

Binh Thanh, Nguyen Dang. "KINETICS AND MODELING OF OIL EXTRACTION FROM VIETNAM LEMONGRASS BY STEAM DISTILLATION." Vietnam Journal of Science and Technology 55, no. 5A (March 24, 2018): 58. http://dx.doi.org/10.15625/2525-2518/55/5a/12179.

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Essential oils from parts of plants such as stump, flower, kernel, and seed are usually produced by extraction, distillation and mechanical press. In practice, steam distillation is commonly used for the extraction of crude essential oils since it is not only a simple process but also applicable at various scales. Furthermore, the method makes it possible for a keeping of precious components of the oils unchanged. Therefore, studies on kinetics and modeling of the essential oil steam distillation are needed for the optimization of the operating conditions, energy requirement, and the process scale-up.In this work, experiments of lemongrass (Cymbopogon Citratus) steam distillation were carried out and a kinetics model was developed for the extraction of lemongrass essential oil. Raw materials were pretreated by natural drying, primarily crushing and chopping prior to the distillation. The oil yield obtained is in the range of 2.1 – 2.9 ml/kg of raw materials. Composition of the crude oil extracted was measured by GC-MS. Measurements showing that the oil product contains 70.5 % of precious component–Citral in which Neral is 29.8 % and Geranial 40.7 %. The kinetics parameters were estimated from experimental data conducted at various operating conditions for different preparation of the raw materials. The process rate constant (extraction rate constant) describing the extraction efficiency obtained from this study is varied from 0.02 to 0.027 min-1 using first-order kinetic model.

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33

Li, Jian, Shuai Di Song, Ruo Nan Zhang, Ning Liu, and Chen Chen Li. "Chemical Components and Nitrite Cleaning Activity of Essential Oil from Tagetes erecta L. Leaf." Advanced Materials Research 183-185 (January 2011): 1168–72. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.1168.

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Steam distillation oil (SDO) and simultaneous distillation oil (SDEO) were obtained from Tagetes Erecta L. leaf of Heilongjiang province by steam distillation method and simultaneous distillation method, respectively. The yields were 0.0943% and 1.005%. Compared the differentiation of essential oil through the GC-MS analysis, the result indicated that there were twenty-nine kinds of compounds can be confirmed from SDO and fifty-one kinds can be confirmed from SDEO. The two kinds of essential oil were assayed for affinity to scavenge sodium nitrite for the purpose of characterizing mechanisms of nitrite cleaning activity. Both show strong nitrite cleaning activity up to a concentration of 0.1mL.The maximum scavenging rate was 95.18% (SDO) and 54.28% (SDEO).

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34

Alkire, B. H., and J. E. Simon. "A Portable Steam Distillation Unit for Essential Oil Crops." HortTechnology 2, no. 4 (October 1992): 473–76. http://dx.doi.org/10.21273/horttech.2.4.473.

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An experimental steam distillation unit has been designed, built, and tested for the extraction of essential oils from peppermint and spearmint. The unit, using a 130-gal (510-liter) distillation tank, is intermediate in size between laboratory-scale extractors and commercial-sized distilleries, yet provides oil in sufficient quantity for industrial evaluation. The entire apparatus-a diesel-fuel-fired boiler, extraction vessel, condenser, and oil collector-is trailer-mounted, making it transportable to commercial farms or research stations. Percentage yields of oil per dry weight from the unit were slightly less than from laboratory hydrodistillations, but oil quality and terpene composition were similar.

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35

Samborskaya, Marina, Valerii Gusev, Inga Gryaznova, and Andrei Volf. "Optimum parameters determination of water steam oil distillation." Science Bulletin of the Novosibirsk State Technical University, no. 2 (June 20, 2015): 157–68. http://dx.doi.org/10.17212/1814-1196-2015-2-157-168.

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36

JPT staff, _. "Steam-Distillation Studies for the Kern River Field." Journal of Petroleum Technology 50, no. 01 (January 1, 1998): 91–92. http://dx.doi.org/10.2118/0198-0091-jpt.

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37

Charchari, S., and S. Hamadi. "Kinetic Study ofArtemisia judaica L.Essential Oil Steam Distillation." Journal of Essential Oil Bearing Plants 10, no. 4 (January 2007): 304–9. http://dx.doi.org/10.1080/0972060x.2007.10643559.

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38

Kaniewski, R., and W. Konczewicz. "Steam Distillation of Essential Oils from Hemp Panicles." Journal of Natural Fibers 2, no. 1 (August 30, 2005): 91–92. http://dx.doi.org/10.1300/j395v02n01_08.

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39

Takeoka, Gary R., Robert A. Flath, Matthias Guentert, and Walter Jennings. "Nectarine volatiles: vacuum steam distillation versus headspace sampling." Journal of Agricultural and Food Chemistry 36, no. 3 (May 1988): 553–60. http://dx.doi.org/10.1021/jf00081a037.

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40

Barták, Petr, Pavlı́na Frnková, and Lubomı́r Čáp. "Determination of phenols using simultaneous steam distillation–extraction." Journal of Chromatography A 867, no. 1-2 (January 2000): 281–87. http://dx.doi.org/10.1016/s0021-9673(99)01116-4.

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41

Vafaei, M. T., R. Eslamloueyan, and Sh Ayatollahi. "Simulation of steam distillation process using neural networks." Chemical Engineering Research and Design 87, no. 8 (August 2009): 997–1002. http://dx.doi.org/10.1016/j.cherd.2009.02.006.

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42

MALLE, P., and S. H. TAO. "Rapid Quantitative Determination of Trimethylamine using Steam Distillation." Journal of Food Protection 50, no. 9 (September 1, 1987): 756–60. http://dx.doi.org/10.4315/0362-028x-50.9.756.

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A simple, rapid and inexpensive method is proposed for determination of trimethylamine (TMA) in fish muscle. This procedure includes a deproteinization step with trichloroacetic acid (TCA) followed by blocking of primary and secondary amines using formaldehyde at alkaline pH and finally steam distillation of TMA. No statistically significant differences were found between this new optimized procedure and either the Conway microdiffusion method or the colorimetric method. Using the technique proposed here it is possible to assay both the total volatile basic nitrogen (TVBN) and the TMA in less than 30 min.

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43

Johns, Michael R., Julia E. Johns, and Victor Rudolph. "Steam distillation of tea tree (Melaleuca alternifolia) oil." Journal of the Science of Food and Agriculture 58, no. 1 (1992): 49–53. http://dx.doi.org/10.1002/jsfa.2740580109.

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44

Masango, Phineas. "Cleaner production of essential oils by steam distillation." Journal of Cleaner Production 13, no. 8 (June 2005): 833–39. http://dx.doi.org/10.1016/j.jclepro.2004.02.039.

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45

Cassel, E., R. M. F. Vargas, N. Martinez, D. Lorenzo, and E. Dellacassa. "Steam distillation modeling for essential oil extraction process." Industrial Crops and Products 29, no. 1 (January 2009): 171–76. http://dx.doi.org/10.1016/j.indcrop.2008.04.017.

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46

Rzepa, Józef, Mieczysław Sajewicz, Tomasz Baj, Patrycja Gorczyca, Magdalena Włodarek, Kazimierz Głowniak, Monika Waksmundzka-Hajnos, and Teresa Kowalska. "A Comparison of Methodical Approaches to Fingerprinting of the Volatile Fraction from Winter Savory (Satureja montana)." Chromatography Research International 2012 (January 12, 2012): 1–8. http://dx.doi.org/10.1155/2012/596807.

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It was the aim of this study to compare the efficiency of the different essential oil extraction methods upon the two winter savory (Satureja montana) samples of different origin. The compared techniques were the headspace gas chromatography with mass spectrometric detection (HS-GC/MS) run at the two different headspace temperatures (i.e., at 80 and 100°C) and the three different steam distillation techniques preceding the GC/MS analysis. HS-GC/MS is considered as the technique of the first choice, and the compared steam distillation techniques are recommended, respectively, by Polish Pharmacopoeia, European Pharmacopoeia, and the Polish Patent. Adequate conclusions were drawn as to the advantage of HS-GC/MS (not having the pharmacopoeial recommendation) over the different steam distillation techniques and the drawbacks of each individual analytical procedure were discussed.

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47

Petrovic, Lidija, Zika Lepojevic, Verica Sovilj, Dusan Adamovic, and Vele Tesevic. "An investigation of CO2 extraction of marigold (Calendula officinalis L.)." Journal of the Serbian Chemical Society 72, no. 4 (2007): 407–13. http://dx.doi.org/10.2298/jsc0704407p.

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Essential oil content (0.05 %) of marigold (Calendula officinalis L.) was determined using the official steam distillation procedure. High-pressure CO2 extraction of plant material under supercritial (100, 200 and 300 bar and 40?C) and subcritical (60, 90 and 120 bar and 15?C) conditions for 3 h was investigated. It was found that the increase in the pressure promoted an increase in the yield. The essential oil contents obtained from the investigated CO2 extracts by steam distillation were significantly higher (1.52-2.70 times) and increased with pressure. Major constituents of the oil, identified using GC-MS and GC-FID, were ?-cadinol (26.54 %), T-cadinol and T-muurolol (9.80 %), ?-cadinene (2.99 %), hexadecanoic acid (2.95 %), and ledane (2.45 %). In addition, the essential oils of the CO2 extracts contained ?-cadinene (6.50-19.87 % under supercritical and 16.09-19.41 % under subcritical conditions), which was not found in the essential oil obtained from the plant by steam distillation. The extraction kinetics was investigated at 200 bar and 40 ?C. The total extract obtained after 10 h of extraction was 6.54 % and essential oil content in it, refering to plant material, was 0.209 %, which is 4.16 time more than the one determined by the standard steam distillation procedure.

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48

Rienoviar, T. Irawadi, D. Setyaningsih, and A. Ismayana. "Distillation Delayed Time on The Characteristics of Lemon Peel Oil and Activity against Staphylococcus aureus." IOP Conference Series: Earth and Environmental Science 950, no. 1 (January 1, 2022): 012033. http://dx.doi.org/10.1088/1755-1315/950/1/012033.

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Abstract Delay time effect (curing) in lemon peel essential oil extraction often occurs in factories when the number of distillers does not match the amount of available lemon peel. This delay time can reduce the quantity and the lemon peel oil quality due to degradation. This study aimed to determine the delay time period before distillation process that affected changes in the lemon peel oil aromatic compound quantity and quality based on the yield, limonene percentage, and the inhibitory effect of lemon peel oil on Staphylococcus aureus bacterial growth. The distillation method used the cohobation distillation technique with a delay time of 1, 3, 5, and 7 hours. Distillation process was carried out by steaming and boiling. The results showed that steam cohobation method was better than boiled cohobation method based on yield and limonene percentage. The 1-hour delay time in steam cohobation method was significantly different from other delay times in boiled cohobation method. Steam cohobation method produced 79.95% limonene. S. aureus antibacterial test at 100% oil concentration had the strongest antimicrobial activity. Therefore, the 1-hour delay time using the steam cohobation method obtained the highest yield of 0.325% and inhibition level of S. aureus at 21.375 mm.

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Šimon, Peter, and Ján Cvengroš. "Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation." European Journal of Lipid Science and Technology 112, no. 11 (October 21, 2010): 1236–40. http://dx.doi.org/10.1002/ejlt.201000038.

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Hasegawa, Toshio, Kenta Nakatani, Takashi Fujihara, and Hideo Yamada. "Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents." Natural Product Communications 10, no. 6 (June 2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000663.

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Turmeric is a popular material that plays an important role in the flavor and fragrance industries. Although many compounds have been reported as components of turmeric, its aroma profile has not been clarified. Recently we have developed a new approach for evaluating the complex odors of materials based on recent research on the mechanism of odor recognition. Here we report the characteristic aroma properties of turmeric obtained through the investigation of its aroma profile. The hexane extract of turmeric had a turmeric-like odor, whereas the steam distillate of turmeric had a pungent, non-turmeric-like odor. We carried out bulb-to-bulb distillations of the extract and the steam distillate. For the hexane extract, two fractions with completely different odors were obtained. One was a high boiling point fraction (group A) with a turmeric-like odor, which consisted of ar-turmerone and β-turmerone as the main components, and the other was a low boiling point fraction (group B), which consisted of α-curcumene and β-sesquiphellandrene. In contrast, the bulb-to-bulb distillation of the steam distillate gave a fraction (group C) with a very different odor from groups A and B. Group C was composed of several kinds of alcohols that were not present in groups A and B. These results indicate that the group C fraction causes the different, pungent odor of the turmeric oil obtained by steam distillation. The variation in the aroma of turmeric depended on the combination of these three groups of odor constituents.

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