Saturday, May 14, 2011

Distillation in flavor industry

Distillation is a process in which the separation of components in a mixture is achieved due to differences in volatility, that is differences in vapor pressure, of the components in the mixture to be separated.

In flavor industry distillation is frequently utilized for the isolation of flavor compounds, the formation of artifacts during distillation has been a subject of considerable interest.

It is extensively used throughout the flavor industry for:
*the recovery of volatile components from aromatic plants materials by distillation. The distillation process can take many form, Direct steam distillation in a blow over uses a very short condensation column. Condensed product is collected directly.

*Fractionalization of essential oils. The process of reclaimating the aroma of fruit products and specifically fruit juice concentrates by fractional distillation.

*The purification of volatile aromatic chemicals from more or less volatile impurities.

*The recovery of solvents during the process of extraction

*The concentration of natural flavoring materials

*In destructive distillation for the production of pyroligneous acid

*In numerous research and analytical technique

After the separation of extract and extraction material a complete removal of solids and cloudy components has to ensue. This filtration process can be performed with continue or discontinuous filters or by centrifugation with full jackets, reciprocal; pusher or sieve centrifuges.
Distillation in flavor industry

Most Popular Articles

Food Science Avenue