Optimisation de l'extraction de l'huile essentielle de Cymbopogon citratus grace a un plan factoriel complet 2(3)

The steam distillation of Cymbopogon citratus was optimized according to a complete factorial design 2(3). Eight triplicate experiments carried out, with a suitable choice of 3 variables, led to a mathematical model in the form of a first degree polynominal. After effect analysis, one notes that the...

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Bibliographic Details
Published in:Journal of food engineering 2004-11, Vol.65, p.219-223
Main Authors: Silou, T, Malanda, M, Loubaki, L
Format: Article
Language:fre
Subjects:
Cymbopogon citratus
distillation
dynamic programming
equations
essential oils
mathematical models
plant fats and oils
process control
temperature
yields
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Summary:The steam distillation of Cymbopogon citratus was optimized according to a complete factorial design 2(3). Eight triplicate experiments carried out, with a suitable choice of 3 variables, led to a mathematical model in the form of a first degree polynominal. After effect analysis, one notes that the most important factor (in absolute value) is the water loss of the vegetable material with a negative effect (-0,6); the second is division factor of the plant material with a positive effect (+ 0,4); flow condensation has a negligible effect on the process (-0,125). Interaction factors are also negligible, generally about 0,2 units. The average essential oil volume recovered from 250 g of plant material is 2,1 ml.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.01.018