09.04.2013 Views

The genus Cinnamomum

The genus Cinnamomum

The genus Cinnamomum

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

KETTLE<br />

FURNACE<br />

Harvesting, Processing, and Quality Assessment of Cinnamon Products 139<br />

STILL PRE COOLER<br />

Figure 5.8 Diagram of a traditional cinnamon leaf oil distillation unit.<br />

Cinnamon leaf oil<br />

STATIC CONDENSER<br />

Leaf oil distillations are normally carried out in large distillation vessels (200–500 kg)<br />

(Fig. 5.8). Cinnamon leaves are obtained as a by-product of the cinnamon industry.<br />

When the shoots are harvested for bark, the leaves and twigs are trimmed in the field.<br />

Before distilling the leaf oil, the trimmed leaves are allowed to remain in the field for<br />

three to four days. Traditional leaf oil distillation units consist of a wooden still body<br />

with a copper goose neck lid. <strong>The</strong> condensing system is similar to the bark oil-distilling<br />

unit. <strong>The</strong> steam is generated in a separate kettle like external boiler. <strong>The</strong> condensed<br />

distillate is collected in a series of Florentine vessels (Fig. 5.8). Due to the low solubility<br />

of leaf oil in water it turns milky white in colour. Oil separated water is kept stored for<br />

days before complete separation of oil from the water. Since leaf oil is heavier than<br />

water, oil collects at the bottom of the Florentine vessel. Due to oxidation and to reactions<br />

with copper or steel vessels, the oil turns usually dark brown in colour. It takes<br />

about six to seven hrs to distill one batch of leaf, normally a yield of 1.0% oil on dry<br />

weight basis is obtained. After months of operation, a dark resinous material is found<br />

in condenser tubes. This is removed by burning condenser tubes in open fire.<br />

Cinnamon leaf oil is graded according to the eugenol content (CS 184, 1972).<br />

Supercritical fluid extraction (SCFE) of cinnamon<br />

SCFE is a versatile tool for addressing the disadvantages of the conventional extraction<br />

technologies of essential oils and oleoresins. In this process the ground spice is brought<br />

into contact with a supercritical solvent at a relatively high pressure ranging from<br />

60–300 bar at a temperature 35–70 °C. <strong>The</strong> supercritical solvent, after getting<br />

enriched with the solute, is passed through a micrometer valve or pressure reducing<br />

valve, where the pressure on the separator side is much less and the temperature much<br />

lower due to the adiabatic expansion of the supercritical solvent. This results in lower<br />

solubility of the solute leading to the separation of the solute from the solvent.<br />

Once the material is separated the gas is compressed back to extract the material

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!