Mass transfer study on the microwave heating of cured vanilla pods extraction by applying isolated rumen liquid of cellulase

This research focused the study on the enzymatically extraction mass transfer of vanillin from cured vanilla pods. The novelty and the main innovations of this research is the development of hydrolysis-extraction process by using enzymatic extractor conducted with microwave. The enzyme of cellulose was isolated from rumen liquid. It can disrupt the shell wall of the pods in order to shift the equilibrium phase, therefore spurring the extraction rate and yield. The analysis of vanillin content was performed by using high performance liquid chromatography, following by the application of Matlab software in order to analyze the mass transfer of vanillin into continuous phase. The mass transfer coefficient of enzymatically extraction of cured vanillin content at 40 °C was found at 3.8116 s−1 which greater than the extraction without enzyme, found at 3.1523 s−1.