Estimation of mass transfer coefficients of the extraction process of essential oil from orange peel using microwave assisted extraction

Microwave assisted extraction (MAE) is an emerging technique of extraction that improve yields and reduce process time and energy. The aim of this work was to evaluate the effect of different MAE process parameters in the extraction yield of orange peel essential oil (EO), and the description and simulation of this process with mathematical models based on mass transfer fundamentals. For the assessment of process parameters effects on EO yield, different extractions were carried out following a two-level factorial design varying orange peel particle shape (spheres or plaques) and moisture content (dry or not), as well as microwave potency (360 or 540 W). Results demonstrated that particle size, moisture content, and its interaction significantly affected (p < 0.05) the yield obtained and had an influence on the extraction mechanism. Model parameter values associated to mass transfer coefficients (k1 and k2) indicated that diffusion was the process that defined extraction velocity. © 2015 Elsevier Ltd. All rights reserved.

Essential oil; Mass transfer; Microwave assisted extraction; Modeling Citrus fruits; Essential oils; Mass transfer; Microwaves; Models; Moisture; Moisture determination; Particle size; Assessment of process; Extraction mechanisms; Extraction process; Extraction yield; Microwave-assisted extraction; Model parameters; Process parameters; Two level factorial designs; Extraction

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