The Malaysian Journal of Analytical
Sciences Vol 17 No 2 (2013): 326 – 339
EFFECT
OF TEMPERATURE ON KAFFIR LIME OIL BY USING HYDRO-DIFFUSION STEAM DISTILLATION
SYSTEM
(Kesan
Suhu Ke Atas Minyak Limau Purut Dengan Menggunakan Sistem Penyulingan Penyebaran
Hidro)
Zakiah Mohd Yusoff*, Zuraida Muhammad,
Nurhani Kasuan, Mohd Hezri Fazalul Rahiman, Mohd Nasir Taib
Faculty of Electrical Engineering,
Universiti Teknologi Mara, 40450 Shah Alam,Selangor D.E., Malaysia
*Corresponding author: zakiah_darwisy@yahoo.com or
hezrif@ieee.org
Abstract
Extraction temperature is one of an
important parameter that can give large effect on output yield and quality of
essential oils. For that reason, temperature is chosen as a process variable in
this study. Fruit of kaffir limes was collected from orchards around Dengkil
area around January 2013. Fresh peels of kaffir lime undergo weighing process.
A 0.35 kg grounded kaffir lime peels for each steam temperature setting which
are 80 oC, 90 oC, 95 oC and uncontrolled temperature
(100 oC). The steam temperature setting was achieved by using a
HFPID controller scheme by controlling the voltage fed to the heater. The
proposed research applied the concept of hydro diffusion where steam and
extract (water and essential oil) move naturally downwards by earth gravity
downwards to the condenser. The hydro diffusion steam distillation plant
enhances oil recovery by minimizing oil waste in boiling water and its opposite
from the conventional steam extraction where steam goes upward. From the
results, it can be concluded that different temperature will give different
effects on the quality and quantity of essential oil. For each steam
temperature setting, it produces a different composition of the constituents.
Keywords: essential oil, steam distillation system,
hydro-diffusion
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