Mass Transfer During Vanilla Pods Solid Liquid Extraction: Effect of Extraction Method

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2640-2650

  Rodríguez Jimenes, Guadalupe C ^a   Vargas Garcia, Armando ^a   Espinoza Pérez, Dolores J ^a   Salgado Cervantes, Marco A ^a   Robles Olvera, Victor J ^a   García Alvarado, Miguel A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Mass transfer; Microwave assisted extraction; Solid liquid extraction; Vanilla extract

Indexed keywords

EQUILIBRIUM DISTRIBUTIONS; EXPERIMENTAL KINETICS; EXTERNAL MASS TRANSFER COEFFICIENT; MICROWAVE-ASSISTED EXTRACTION; P-HYDROXYBENZALDEHYDE; P-HYDROXYBENZOIC ACID; SOLID-LIQUID EXTRACTION; VANILLA EXTRACT;

EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ODORS;

MASS TRANSFER;

EID: 84883654061     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0975-6     Document Type: Article

References (24)

1. AOAC (2000). Official methods of analysis, method 990. 25, 17th ed. Gaithersburg: AOAC.
2. Bichsel, B. (1979). Diffusion phenomena during the decaffeination of coffee beans. Food Chemistry, 4, 53-62.
3. Carrión, L. A. (1978). Extracción del aceite esencial de vainilla. B. Sc. thesis, Instituto Politécnico Nacional, México, D. F., México.
4. Cacace, J. E., & Mazza, G. (2003). Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 59, 379-389.
5. Carrín, M. E., & Crapiste, G. H. (2008). Mathematical modeling of vegetable oil-solvent extraction in a multistage horizontal extractor. Journal of Food Engineering, 85, 418-425.
6. Diagne, R. G., Foster, G. D., & Khan, S. U. (2002). Comparison of Soxhlet and microwave-assisted extraction for the determination of fenitrothion residues in beans. Journal of Agricultural and Food Chemistry, 50, 3204-3207.
7. Espinoza-Pérez, J. D., Vargas, A., Robles-Olvera, V. J., Rodríguez-Jimenes, G. C., & García-Alvarado, M. A. (2007). Mathematical modeling of caffeine kinetic during solid-liquid extraction of coffee beans. Journal of Food Engineering, 81, 72-78.
8. García-Ayuso, L. E., Velasco, J., Dobarganes, M. C., & Luque de Castro, M. D. (1999). Accelerated extraction of the fat content in cheese using a focused microwave-assisted Soxhlet device. Journal of Agricultural and Food Chemistry, 47, 2308-2315.
9. Garcia-Perez, J. V., García-Alvarado, M. A., Carcel, J. A., & Mulet, A. (2010). Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): influence of drying conditions. Journal of Food Engineering, 101, 49-58.
10. Geankoplis, C. J. (2003). Transport processes and separation process principles (includes unit operations), 4th ed. Upper Saddle River: Pearson Education.
11. Jadhav, D., Rekha, B. N., Gogate, P. R., & Rathod, V. K. (2008). Extraction of vanillin from vanilla pods: a comparison study of conventional Soxhlet and ultrasound assisted extraction. Journal of Food Engineering, 93, 421-426.
12. Jun, S. J., & Chun, J. K. (1998). Design of U-column microwave-assisted extraction system and its application to pigment extraction from food. Transactions of Chemical Engineering, 76, 231-237.
13. Kassing, M., Jenelten, U., Schenk, J., & Strube, J. (2010). A new approach for process development of plant-based extraction processes. Chemical Engineering and Technology, 33, 377-387.
14. Linares, A. R., Hase, S. L., Vergara, M. L., & Resnik, S. L. (2010). Modeling yerba mate aqueous extraction kinetics: influence of temperature. Journal of Food Engineering, 97, 471-477.
15. Merory, J. (1968). Natural flavourings from vanilla beans. In Foods flavourings. Composition, manufacture and use (pp. 163-182). Westport: AVI.
16. Pedreschi, F., Travisany, X., Reyes, C., Troncoso, E., & Pedreschi, R. (2009). Kinetics of extraction of reducing sugar during blanching of potato slices. Journal of Food Engineering, 91, 443-447.
17. Pinelo, M., Sineiro, J., & Nùñez, M. J. (2006). Mass transfer during continuous solid-liquid extraction of antioxidants from grape byproducts. Journal of Food Engineering, 77, 57-63.
18. Pylypiw, H. M., Arsenault, T. L., Thetford, C. M., & Mattina, J. M. I. (1997). Stability of microwave-assisted extraction for multiresidue pesticide analysis of produce. Journal of Agricultural and Food Chemistry, 45, 3522-3528.
19. Qu, W., Pan, Z., & Maa, H. (2010). Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering, 99, 16-23.
20. Seber, G. A. F., & Wild, C. J. (1989). Nonlinear regression. New York: Wiley Interscience.
21. Spigno, G., & De Faveri, D. M. (2009). Microwave-assisted extraction of tea phenols: a phenomenological study. Journal of Food Engineering, 93, 210-217.
22. Spiro, M., & Chen, S. S. (1995). Kinetics of isothermal and microwave extraction of essential oil constituents of peppermint leaves into several solvents systems. Journal of Flavour and Fragrance, 10, 259-272.
23. Veloso, G. O., Krioukov, V. G., & Vielmo, H. A. (2005). Mathematical modeling of vegetable oil extraction in a counter-current crossed flow horizontal extractor. Journal of Food Engineering, 66, 477-486.
24. Waliszewski, K. N., Ovando, S. L., & Pardio, V. T. (2007). Effect of hydration and enzymatic pretreatment of vanilla beans on the kinetics of vanillin extraction. Journal of Food Engineering, 78, 1267-1273.