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4 HYDROLYTIC MACERATION, EXPRESSION AND COLD FAT EXTRACTION 4.3.1.2 Ecuelle Process This process was common in the south of France. Ecuelle consists of a shallow bowl of copper with a hollow central tube with which it forms a sort of funnel. The bowl is equipped with large brass nails with blunt ends, on which the fruit is rolled by hand with some pressure until the entire surface of fruit yields its oil. The oil and aqueous cell contents drain into the central tube where they are separated by decantation. The yield is only 20% of the total oil present in the peel. These methods were quite laborious and, with the advance of technology, machines have been invented to do them. Nowadays, rinds are extracted for oil using centrifugal force. 4.3.1.3 Hand Machine For expression, the peel is placed in a hollow sponge attached with other sponges to a plate actuated by the lever and fi xed below with additional sponges to the base. The sponge is fi tted with a funnel through which oil and aqueous material pass to the receiving vessel. The part that comes in contact with oil is made of brass or bronze. 4.3.1.4 Sfumatrici and Pelatrici The machines that treat only the peel after removal of juice and pulp are called sfumatrici, while those that process the whole fruit are known as pelatrici. 4.3.1.4.1 Special Sfumatrice This is a specially designed roller type machine in which each peel is bent to expel the maximum quantity of oil. Not much pressure is exerted to expel other contents of the cells. The emulsion is collected and fi l- tered through wool or sponges to yield oil and water. A number of sfumatrici have been developed and were in use in many countries. In expression using sfumatrici, two approaches are used. In the fi rst approach (used by Ramino Sfumatrice), only the peel is treated, so halving the fruit, removing the pulp and expressing the peel are the steps involved. In the second approach, the oil is extracted by either puncturing the peel glands or cutting a superfi cial layer of peel to expose the oil glands; this is followed by washing away the oil with a spray of water. In whole fruit extraction with a rasping machine, the whole fruit is crushed and oil is subsequently separated from the aqueous phase (juice and cell liquid). As citrus peel oil is a byproduct of the citrus juice industry, both the oil and juice are extracted subsequently, e.g. in a rotatory juice 86
EXTRACTION TECHNOLOGIES FOR MEDICINAL AND AROMATIC PLANTS extractor or Pipkin peel oil press. Here, the fruit is washed automatically, sorted according to size and then cut in two halves. The halved fruit is passed between two cylinders which remove only the juice by gentle pressing without affecting the oil glands on the surface. The residual halved peels are extracted for essential oil. In the Pipkin peel oil press, for example, oil is expressed by two close stainless steel cylinders with capillary grooves running around the circumference. The expressed oil automatically comes out of the grooves and there is no need to spray water.. 4.3.1.5 Modern Machines Nowadays, complete mechanization has been achieved and whole fruit processing machines have been developed. These machines either crush whole fruit and then separate the oil from the aqueous phases by distillation or centrifugation, or they express the oil in such a way that it does not come in contact with the juice during the process. The oil extractor developed by Brown International, California, liberates the essential oil from whole citrus fruit. Oil removal is achieved by lightly puncturing the entire surface of the fruit with over three million sharp stainless steel points confi gured in the form of rotating rolls. An adjustable speed differential between adjacent rolls controls the amount of pressure applied to the fruit. Whole fruits roll across the brown oil extractor (BOE, Figure 1), which is made of toothed rollers partially set in a fl owing bed of water which propels the fruit across the machine and simultaneously punctures the peel to release the oil from the glands. The fruit proceeds to the extractor and the oil-water mixture goes to centrifugation and to the oil recovery chamber. Figure 1: Brown oil extractor 4.3.1.6 FMC Whole Fruit Extractor Food Machinery Corporation (FMC) of San José, California, has developed many designs and improved extractors in which both the juice and the volatile oil are extracted without getting mixed with each other. Further details are available at: http://fi les.asme.org/ASMEORG/Communities/History/Landmarks/5549.pdf. 87
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CONTRIBUTORS Chapter 6 Aqueous Alco
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