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Rouatbi, M., Duquenoy, A. and Giampaoli, P. (2007) Extraction of the Essential Oil of Thyme and Black Pepper by Superheated Steam. Journal of Food Engineering, 78, 708-714.
https://doi.org/10.1016/j.jfoodeng.2005.11.010

has been cited by the following article:

• TITLE: Predicting Mass Transfer Extraction with Steam Flow, Applying Boundary-Layer Concepts

  AUTHORS: Jose Antonio Rocha-Uribe, Laura Catalina Soto-Armenta, Alfredo Raul Hernandez-Ruiz, Jorge Ciro Jimenez-Ocaña

  KEYWORDS: Boundary Layer, Essential Oil, Extraction, Yield, Steam Distillation, Mass Transfer Coefficient

  JOURNAL NAME: Journal of Materials Science and Chemical Engineering, Vol.9 No.6, June 30, 2021

  ABSTRACT: Theory and concepts of boundary layer mass transfer is applied to correlate experimental data on extraction of essential oils from vegetable leaves and stems, using steam. From these theory, concepts and experimental data with seven systems, two correlations are developed to predict the Sherwood number and mass transfer coefficient as function of Reynolds and Schmidt numbers. From these equations, the molar flux, the amount of solute extracted, and the yield of extraction is predicted. A steam of higher temperature normally improves the mass transfer and the yield. A method to estimate the enhancement for temperature increase is proposed. The correlations developed are applied to a case with industrial size that was no part of the data for correlation generation. Theory may be applied for industrial applications.