Extraction Technologies For Medicinal And Aromatic Plants - Unido

4 HYDROLYTIC MACERATION, EXPRESSION AND COLD FAT EXTRACTION
Figure 2: FMC whole fruit extractor
The FMC juice extractor has two inter-meshing jaws which encompass
the fruit, crushing it between them. The juice exits through a mesh screen
which penetrates the center of the fruit and the juice is separated from the
peel, pith and seeds. This crushing action is suffi cient to force the oil out of the
glands on the surface of the fl avado. The FMC machine sprays water onto the
surface of the fruit, and the oil-water emulsion is subjected to centrifugation.
Traces of water and waxy material are separated by keeping low temperature.
About 75% of citrus oil production utilizes this technology. The odor of cold
pressed oil is true in nature and similar to that of the oil present in fruit.
4.4 Cold Fat Extraction (Enfl eurage)
Certain high-quality odor-producing fl owers such as jasmine,
tuberose and gardenia yield small quantities of oil and cannot be distilled
by hydrodistillation. Furthermore, the oil components are thermolabile and
such fl owers, even after plucking, continue to emit small quantities of perfume.
The oil from these types of fl owers is extracted by cold fat extraction,
i.e. enfl eurage.
Figure 3: Chassis for holding the fat crops
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