FIELD: essential oil production.
SUBSTANCE: method of producing essential oil from plants of the Lamiaceae family, characterized by the fact that it involves treating a freshly harvested or dried essential oil plant with water vapor at temperature of 100–105 °C and microwave radiation at frequency of 915 MHz with a maximum specific output power of 1,000 W/kg, as well as the subsequent separation of the essential oil from the distillate, which is a drop-dispersed system, wherein steam generation is carried out by induction heating, and separation of essential oil from distillate is carried out by freezing by conductive cooling in thin layer to temperature of minus 12... 18 °C.
EFFECT: invention enables to obtain essential oil as close as possible to the initial one, and due to maximum reduction of mass exchange between the solid and liquid phases of the distillate, its quantitative composition is preserved.
1 cl, 1 dwg, 3 ex
Title | Year | Author | Number |
---|---|---|---|
DEVICE FOR SEPARATION OF ESSENTIAL-OIL DISTILLATES | 2023 |
|
RU2816844C1 |
METHOD FOR PRODUCTION OF DRINKING YOGHURT | 2021 |
|
RU2790584C1 |
OBTAINING METHOD OF CLARY SAGE ESSENTIAL OIL | 2017 |
|
RU2649023C1 |
METHOD FOR OBTAINING THE ESSENTIAL PEPPERMINT OIL | 2017 |
|
RU2649024C1 |
DEODORISATION METHOD | 2020 |
|
RU2737501C1 |
FUNCTIONAL-PURPOSE BUTTER | 2019 |
|
RU2733292C2 |
COMPOSITION FOR PRODUCING BIODEGRADABLE MULCH FILM | 2023 |
|
RU2814106C1 |
METHOD FOR CREATING SHELL-LESS RECLAMATION WATER LINES-MOISTURE EXCHANGERS | 2021 |
|
RU2762404C1 |
FUNCTIONAL FOOD FAT-AND-OIL PRODUCT | 2019 |
|
RU2733289C2 |
SPICED BUTTER | 2019 |
|
RU2727660C1 |
Authors
Dates
2024-07-12—Published
2023-08-28—Filed