Study on important parameters affecting the hydro-distillation for ginger oil production

Ginger or its scientific name Zingiber officinale Roscoe are extensively used globally for food flavourings, condiments, fragrances, aromatherapy and pharmaceuticals. There are two main products from ginger; (i) ginger oleoresin and (ii) ginger oil. Currently, there are a few conventional and modern...

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Main Author:	Mohamed, Nurul Azlina
Format:	Thesis
Language:	English
Published:	2005
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/4189/1/NurulAzlinaMohamedMFKT2005.pdf
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spelling	my-utm-ep.41892018-09-19T05:03:00Z Study on important parameters affecting the hydro-distillation for ginger oil production 2005-06 Mohamed, Nurul Azlina TP Chemical technology Ginger or its scientific name Zingiber officinale Roscoe are extensively used globally for food flavourings, condiments, fragrances, aromatherapy and pharmaceuticals. There are two main products from ginger; (i) ginger oleoresin and (ii) ginger oil. Currently, there are a few conventional and modern methods of extracting essential oils such as by hydrodistillation, supercritical fluid extraction and microwave extraction. Hydro-distillation is the oldest and most common method of extracting essential oil since it is economically viable and safe. In this research, studies were done to identify the ideal operational conditions involved in the extraction of ginger oil by hydro-distillation; steam and water distillation. Work done in this research identified that the ideal operating conditions involved were the temperature (1000C) and pressure (1 atm) of the operating vessel, sample type (ground and 90% dryness), extraction method (steam distillation), extraction time (4 hrs), ratio of water : ginger (7L:400g), packing height (1cm) and tray height (4.5cm) based on the yield of the ginger oil. From the vapour pressure study, the boiling point of ginger oil is 141.00C and the boiling point of the mixture is 97.50C. Through analysis of ginger oil using the Differential Scanning Calorimeter, the Cp value starts to decrease at 85.80C and this means that the ginger oil starts to decompose at this point. At the end of this research, some recommendations were given in improving the current equipment used in Malaysia for the extraction of ginger oil and help boost the Malaysian herbal industry. 2005-06 Thesis http://eprints.utm.my/id/eprint/4189/ http://eprints.utm.my/id/eprint/4189/1/NurulAzlinaMohamedMFKT2005.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:61171 masters Universiti Teknologi Malaysia, Faculty of Chemical and Natural Resources Engineering Faculty of Chemical and Natural Resources Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Mohamed, Nurul Azlina Study on important parameters affecting the hydro-distillation for ginger oil production
description	Ginger or its scientific name Zingiber officinale Roscoe are extensively used globally for food flavourings, condiments, fragrances, aromatherapy and pharmaceuticals. There are two main products from ginger; (i) ginger oleoresin and (ii) ginger oil. Currently, there are a few conventional and modern methods of extracting essential oils such as by hydrodistillation, supercritical fluid extraction and microwave extraction. Hydro-distillation is the oldest and most common method of extracting essential oil since it is economically viable and safe. In this research, studies were done to identify the ideal operational conditions involved in the extraction of ginger oil by hydro-distillation; steam and water distillation. Work done in this research identified that the ideal operating conditions involved were the temperature (1000C) and pressure (1 atm) of the operating vessel, sample type (ground and 90% dryness), extraction method (steam distillation), extraction time (4 hrs), ratio of water : ginger (7L:400g), packing height (1cm) and tray height (4.5cm) based on the yield of the ginger oil. From the vapour pressure study, the boiling point of ginger oil is 141.00C and the boiling point of the mixture is 97.50C. Through analysis of ginger oil using the Differential Scanning Calorimeter, the Cp value starts to decrease at 85.80C and this means that the ginger oil starts to decompose at this point. At the end of this research, some recommendations were given in improving the current equipment used in Malaysia for the extraction of ginger oil and help boost the Malaysian herbal industry.
format	Thesis
qualification_level	Master's degree
author	Mohamed, Nurul Azlina
author_facet	Mohamed, Nurul Azlina
author_sort	Mohamed, Nurul Azlina
title	Study on important parameters affecting the hydro-distillation for ginger oil production
title_short	Study on important parameters affecting the hydro-distillation for ginger oil production
title_full	Study on important parameters affecting the hydro-distillation for ginger oil production
title_fullStr	Study on important parameters affecting the hydro-distillation for ginger oil production
title_full_unstemmed	Study on important parameters affecting the hydro-distillation for ginger oil production
title_sort	study on important parameters affecting the hydro-distillation for ginger oil production
granting_institution	Universiti Teknologi Malaysia, Faculty of Chemical and Natural Resources Engineering
granting_department	Faculty of Chemical and Natural Resources Engineering
publishDate	2005
url	http://eprints.utm.my/id/eprint/4189/1/NurulAzlinaMohamedMFKT2005.pdf
_version_	1747814500551098368

Study on important parameters affecting the hydro-distillation for ginger oil production

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