Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810021916
Authors: Desai Priyanka Parashuram
Advisor: Dr. A. K. Varshney
Title: STUDIES ON EXTRACTION OF ESSENTIAL OIL FROM MANDARIN ORANGE PEEL
Publisher: jau,junagadh
Language: en
Type: Thesis
Pages: 106
Agrotags: food engineering
Abstract: India is popularly known as the fruit and vegetable basket of the world and it accounts nearly 10 per cent of the total fruit production of the world. Mandarin orange (Citrus reticulata) is one of the most common among fruits grown in India. It occupies nearly 40 per cent of the total area under citrus cultivation in India. The mandarin oranges are highly valued for their vitamin C content. The mandarin orange fruit comprises of about 25-30 per cent peel, from which essential oil is extracted. Essential oils are extracted from flowers, leaves, stems, roots, seeds, bark, and fruit rinds. The amount of essential oils found in these plants varies from 0.01 percent to 10 percent. These oils are often used for their flavor and their therapeutic or odoriferous properties, in a wide range of products such as foods, medicine, and cosmetics. The common commercial methods to extract the oils from mandarin orange fruits peels are cold pressing by machine and distillation. Experiment was done to study the extraction of essential oil from mandarin orange peels. The raw peels of mandarin orange (Citrus reticulata) were collected from the local markets of Junagadh. The peels were dried by two different methods viz., shade drying and dry aeration. The dried peels obtained from both the drying methods were ground and distributed in three different particle sizes i.e. 2 mm, 3 mm and 4 mm. Water distillation process was used to extract the essential oil from prepared samples at three different times of extraction i. e. 2 h, 3 h and 4 h and at a fixed temperature of 65˚C. The different physico-chemical properties of essential oil, viz., specific gravity, refractive index, solubility in alcohol, viscosity and colour were determined to evaluate the quality of essential oil. The effect of drying methods (D), particle size (S) and extraction time (T) on yield of essential oil and quality parameters was statistically analyzed by completely randomized design with three factors. The study revealed that the maximum yield of essential oil (3.94 %) was obtained from d1s2t2 (dry aeration, 3 mm particle size & 3 h extraction time) and d1s2t3 (dry aeration, 3 mm particle size & 4 h extraction time) combinations and these two combinations were found optimum and best conditions for maximum oil recovery among all the treatment combinations. The specific gravity, refractive index and relative viscosity of essential oil were measured at 35°C temperature and found to be in the range of 0.8167 to 0.8381, 1.439 to 1.460 and 1.050 to 1.117 respectively. The volume of alcohol required to dissolve 1.0 ml of essential oil was recorded in the range of 7.10 to 9.10 ml. The essential oil extracted from mandarin orange peel was found to be colourless. .
Subject: Food Technology
Theme: STUDIES ON EXTRACTION OF ESSENTIAL OIL FROM MANDARIN ORANGE PEEL
These Type: M.Tech.
Issue Date: 2011-07
Appears in Collections:Thesis

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