Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham
{"title":"用于肉桂精油分馏的真空批次精馏塔的实验研究和工艺建模","authors":"Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham","doi":"10.1016/j.fbp.2024.10.009","DOIUrl":null,"url":null,"abstract":"<div><div>Cinnamon oil contains several economically valuable compounds, including <em>trans-cinnamaldehyde</em>, <em>benzaldehyde</em>, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the <em>trans-cinnamaldehyde</em> segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that <em>benzaldehyde</em> with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. <em>Salicylicaldehyde</em> with a composition of 99 wt% was obtained at 141°C. <em>Trans-cinnamaldehyde</em> with a purity of 99 wt% was rectified at 190.5°C, and <em>methoxy cinnamaldehyde</em> with a concentration of 99 % was obtained at 220°C. At optimal conditions, <em>Benzaldehyde, Trans-Cinnamaldehyde,</em> and <em>Methoxy cinnamaldehyde</em> have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 400-409"},"PeriodicalIF":3.5000,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation\",\"authors\":\"Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham\",\"doi\":\"10.1016/j.fbp.2024.10.009\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Cinnamon oil contains several economically valuable compounds, including <em>trans-cinnamaldehyde</em>, <em>benzaldehyde</em>, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the <em>trans-cinnamaldehyde</em> segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that <em>benzaldehyde</em> with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. <em>Salicylicaldehyde</em> with a composition of 99 wt% was obtained at 141°C. <em>Trans-cinnamaldehyde</em> with a purity of 99 wt% was rectified at 190.5°C, and <em>methoxy cinnamaldehyde</em> with a concentration of 99 % was obtained at 220°C. At optimal conditions, <em>Benzaldehyde, Trans-Cinnamaldehyde,</em> and <em>Methoxy cinnamaldehyde</em> have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.</div></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":\"148 \",\"pages\":\"Pages 400-409\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524002086\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524002086","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation
Cinnamon oil contains several economically valuable compounds, including trans-cinnamaldehyde, benzaldehyde, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the trans-cinnamaldehyde segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that benzaldehyde with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. Salicylicaldehyde with a composition of 99 wt% was obtained at 141°C. Trans-cinnamaldehyde with a purity of 99 wt% was rectified at 190.5°C, and methoxy cinnamaldehyde with a concentration of 99 % was obtained at 220°C. At optimal conditions, Benzaldehyde, Trans-Cinnamaldehyde, and Methoxy cinnamaldehyde have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.