Friday, April 25, 2014

The yield of oil refining in addition influenced by the old

The yield of oil refining in addition influenced by the old, the other factor is the handling of the material prior to distillation is smoothing ingredients. From the research, the influence of the fineness of the material to the yield of oil, indicating that the material can increase the yield of refined oil. This is because water and materials more easily contact to facilitate the oil out of the material, the penetration of water or steam into the tissue material would be easier as a result of oil will be easier to get out of the tissue material. Based on the literature, coriander fruit oil yield of Hungary gained 1.1%. Coriander fruit from Germany and Czechoslovakia respectively produce oil yield of 0.8 and 1%. Coriander fruit oil is derived from the French yield around 0.4%, coriander fruit comes from Italy 0.35%, coriander from Morocco fruit yield of about 0.3%, while oil of coriander fruit from Indonesia produces oil yield between 0.15-0.25 % (Guenther, 1949). This suggests that the essential oil yield is influenced by climatic factors, site and spot heights. Steam distillation should be started with low vapor pressure (about 1 atmosphere), then gradually increased vapor pressure gradually until the end of the process is when the oil is left in the material and only a relatively small component of high boiling oils LIGADAUN.COM AGEN TARUHAN BOLA PIALA DUNIA 2014 CASINO TANGKAS POKER ONLINE TERBAIK TERBESAR DAN TERPERCAYA  are still left in the material. If the beginning of the distillation is done at high pressure, the chemical components in the oil will cause product to decompose. If the chemicals in oil has run out material deemed distilled, then the vapor pressure needed to be enlarged again that aims to extract chemical components of high-boiling. Distillation at pressures and temperatures that are too high will decipher the chemical components of oil and grease can result resinifikasi process. The composition of coriander oil Coriander has a distinctive aroma, the aroma is caused by a chemical component found in essential oils. Coriander has a volatile oil content ranged from 0.4 to 1.1%, oil of coriander including oxygenated hydrocarbons, the main components of coriander oil is linalool, which amounts to about 60-70% with the other supporting components are geraniol (1.6 to 2, 6%), geranil acetate (2-3%) camphor (2-4%) and compounds containing hydrocarbon groups totaling about 20% (-pinene,-pinene, dipenten, p-Simen, terpinen-and-terpinen, terpinolen and fellandren ) (Lawrence and Reynolds, 1988; Guenther, 1990). Chemical composition of coriander oil can be seen in Table 1.

Based on the type of constituent elements of a compound essential oil, coriander oil belonged oxygenated hydrocarbons. These compounds cause the scent of essential oils, as well as more resistant and stable against oxidation and resinifikasi. Maturity level will affect the composition of coriander coriander oil, oil composition will determine the quality of coriander oil. In unripe coriander, oil component is an aldehyde group. While the cooking coriander, oil components are monoterpenes and linalool alcohol group. Linalool compounds, if oxidised to produce compounds citral or geraniol. Chemical and physical properties of coriander oil quality Each essential oil has properties that differ between each other. Typical properties of an essential oil composition was formed by the chemical compounds they contain and are usually expressed in the organoleptic properties of the chemical and physical properties. Organoleptic properties of the essential oil expressed with color and scent. While the physical properties of the chemical include specific gravity, refractive index, optical rotation, and the acid solubility in ethanol 70%, acid number, ester number, and composition of chemical compounds they contain can be used as criteria for determining the quality level of oil (Anonymous, 2006). Chemical properties stated amount or the amount of chemical compound content contained in the essential oil (Sulaswatty and Salim, 2002). The values ​​of physical properties of the essential oil chemistry is an overview of essential oils. These values ​​are used as a benchmark in the trade, both domestically (Indonesian National Standard) and international
BUAHPOKER.COM AGEN POKER DOMINO ONLINE UANG ASLI INDONESIA TERPERCAYA TANPA ROBOT  (International Standards). Essential oils are the result of secondary metabolism in plants. Physical characteristics of each plant essential oil chemistry is different. Quality of essential oils in plants is influenced by various factors, including the type or variety of plant, climate, seeds, growing environmental conditions, age and time of harvesting, material handling, method of extraction, refining the right, kind of metal tool refining, packaging types and ways oil storage (Ketaren, 1985; Rush, 2002).

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