Distillation with emerging technologies process intensification
Distillation is the separation of the components of a liquid mixture by partial vaporisation of the mixture and separate recovery of the vapour and residue. The more volatile components of the original mixture are obtained at higher concentration in the vapour, the less volatile in higher concentration in the liquid/solid residue. Distillation enables the separation and purification of volatile food products from aqueous blends. Distillation can be used to separate flavours or essential oils, but is mainly used either for the production of potable alcohol or spirits, or for the industrial production of alcohol from agricultural raw materials (e.g. fruit, grain), which can then be used in alcoholic beverages (liquors).
(European Commission 2006)
Further Information : Distillation in food industry
Description of technology, techniques and methods
Ohmic heating processing
Ohmic assisted hydro distillation enables a quicker, more economical and a more environmental friendly process than the conventional methods keeping the quality of the product. (Gavahian, et al, 2012)
Further Information: Ohmic
Changes in the process
Energy saving potentials
Energy saving potential due to a quicker processing.
Changes in the energy distribution system
Electricity use instead of thermal energy.
- Gavahian, M., Farahnaky, A., Javidnia, K., Majzoobi, M. (2012) 'Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.', Innovative Food Science & Emerging Technologies,14(April), pp. 85-91.