scholarly journals Application of2kFull Factorial Design in Optimization of Solvent-Free Microwave Extraction of Ginger Essential Oil

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Mumtaj Shah ◽  
S. K. Garg
Keyword(s):  
Essential Oil ◽  
Factorial Design ◽  
Microwave Power ◽  
Power Level ◽  
Oil Extraction ◽  
Solvent Free ◽  
Extraction Time ◽  
Sample Type ◽  
Microwave Extraction ◽  
Microwave Power Level

The solvent-free microwave extraction of essential oil from ginger was optimized using a 23full factorial design in terms of oil yield to determine the optimum extraction conditions. Sixteen experiments were carried out with three varying parameters, extraction time, microwave power, and type of sample for two levels of each. A first order regression equation best fits the experimental data. The predicted values calculated by the regression model were in good agreement with the experimental values. The results showed that the extraction time is the most prominent factor followed by microwave power level and sample type for extraction process. An average of 0.25% of ginger oil can be extracted using current setup. The optimum conditions for the ginger oil extraction using SFME were the extraction time 30 minutes, microwave power level 640 watts, and sample type, crushed sample. Solvent-free microwave extraction proves a green and promising technique for essential oil extraction.

scholarly journals The Extraction of Essential Oil from Piper Cubeba by Using Solvent Free Microwave Extraction Method

2020 ◽  
Vol 21 (2) ◽  
pp. 85-97
Author(s):  
Norma Eralita ◽  
Siti Khuzaimah
Keyword(s):  
Essential Oil ◽  
Microwave Power ◽  
Raw Materials ◽  
Chemical Compounds ◽  
Solvent Free ◽  
Microwave Extraction ◽  
Chemical Analyses ◽  
Gas Chromatograph ◽  
Gas Chromatograph Mass Spectrometry ◽  
Physical And Chemical

This research aims to study the production of essential oil from Piper Cubeba using the solvent-free microwave extraction (SFME) method. Before extraction, the raw materials are prepared in the form of grains and powders to vary the size of the raw materials. Time variation was carried out at microwave power 180 Watt Analyses were then performed on the resulting essential oil using both physical and chemical tests of density and solubility with 96% alcohol. Analyses of chemical compounds within the essential oil were then performed using the Gas Chromatograph Mass Spectrometry (GC-MS). It was found that the production of essential oil from Piper Cubeba using the SFME method was affected by microwave power, grain size, and treatment duration. Results from physical and chemical analyses revealed that the resulting cubeb oil has 0.86 g/mL density, which means that essential oil produced using the SFME method is lighter compared than those produced using MAHD methods. Results from GC-MS analyses showed eight components detected from the production of essential oil from Piper cubeba using the SFMEmethod; Copaene (39.28%), Cubebene (23.83%), Isoledene (11.66%), Naphthalene (6.65%), Phellandrene (5.81%), Asarone (5.71%), Cadidene (4.90%), and Caryophyllene (2.16%) which contents belong to the sesquiterpene group

scholarly journals Screening of Microwave-Assisted-Batch Extraction Parameters for Recovering Total Phenolic and Flavonoid Contents from Chromolaena odorata Leaves through Two-Level Factorial Design

2019 ◽  
Vol 19 (2) ◽  
pp. 511 ◽  
Author(s):  
Oluwaseun Ruth Alara ◽  
Abdurahman Hamid Nour ◽  
Siti Kholijah Binti Abdul Mudalip
Keyword(s):  
Factorial Design ◽  
Microwave Power ◽  
Ethanol Concentration ◽  
Irradiation Time ◽  
Power Level ◽  
Feed Ratio ◽  
Total Phenolic ◽  
Chromolaena Odorata ◽  
Microwave Assisted ◽  
Microwave Power Level

Microwave-assisted extraction (MAE) of phenolic compounds from Chromolaena odorata leaves was investigated using one-factor-at-a-time (OFAT) and two-level factorial design. The MAE parameters studied were irradiation time (A: 1–5 min); microwave power level (B: 400-800 W); extraction temperature (C: 60–80 °C); solvent/feed ratio (D: 8:1–14:1 mL/g); and ethanol concentration (E: 20–60% v/v). The optima yields of TPC and TFC were 56.13 mg GAE/g d.w. and 44.78 mg QE/g d.w., respectively were achieved from MAE of C. odorata leaf at irradiation time of 2 min, microwave power of 600 W, temperature of 60 °C, solvent:feed ratio of 10:1 mL/g, and ethanol concentration of 40% v/v through one-factor-at-time (OFAT) experimental trials. The results obtained from a two-level factorial design experiments reflected that only ethanol concentration (20–60% v/v), irradiation time (1–5 min) and microwave power level (400–800 W) had significant effects on the yields of total phenolic content (TPC) and total flavonoid content (TFC) from C. odorata leaves (p < 0.05). However, temperature and solvent/feed ratio was not significant. In addition, the interactions AB (irradiation time and microwave power) and AE (irradiation time and ethanol concentration) contributed greatly to the recovery yields.

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

2020 ◽  
pp. 108201322098133
Author(s):  
Sagar Nagvanshi ◽  
Subbarao Kotra Venkata ◽  
TK Goswami
Keyword(s):  
Microwave Power ◽  
Vision System ◽  
Power Level ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Order Kinetic ◽  
Drying Time ◽  
Volumetric Heating ◽  
Kinetics Of ◽  
Microwave Power Level

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

Sign in / Sign up

Export Citation Format

Share Document