Diseño y Construcción de un equipo extractor de Aceites Esenciales por arrastre de vapor para Berro, Espinaca, Zanahoria

Abstract

The design and construction of an essential oil extractor equipment by steam to obtain essential oil watercress, spinach and carrots in order to maximize the properties that have such facilities. The equipment in question will function as training and educational material for the Industrial Process Laboratory at Escuela Superior Politécnica de Chimborazo. For the design were made engineering calculations and mass balances, energy, heat transfer, fluid transport, as well as laboratory tests at different extraction times these are 60, 70, 80, 90; For which the equipment has an extractor container with a volume of 100 L, three containers of batch material with a total capacity of 15 Kg, a capacitor counte r to 60 cm in length and 12 cm in diameter, an industrial burner and water recirculation system (feed tank and 210 L of 0.5 HP pump). This device operates at a temperature of 92 ° C thus producing water vapor necessary to drag the essential oil contained i n the raw material, subsequently this mixture passes from vapor to liquid state in the condenser and separated with the help of a separatory funnel by density difference. As a result has obtained, efficiency of 93.8% with an average yield for raw materials of 0.17% in an extraction time of 90 minutes. We recommend using the extractor of essential oils by steam in the laboratory to obtain new plant essential oils and future research about the extraction.