Flavor production By SCFE

1. SUBMITTED TO:-
Dr. PRADYUMAN KUMAR SUBMITTED BY:-
FET DEPT. KAUSHIK RAJ (Gft /14/1305)
SLIET , LONGOWAL KHUSHYAL (Gft /14/1306)
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2. What is Flavour ???
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3. WHY DO WE ADDFLAVOURING???
 There are two main reasons:-
1. To add an intrinsic flavor
2. To add a flavor has been lost or modified during
processing .
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4. Depending on the production process flavour are divided into two
major groups:
1. Synthetically produced flavouring
substances
2. Natural flavouring substances
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5. Producing ARTIFICIAL flavouring substances:-
 Experts distinguish nature-identical and artificial
flavouring substances both being produced by
chemical methods.
 However, nature-identical flavouring substances
have the same chemical formula as their natural
model. This is not the case for artificial flavouring
substances.
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6. Producing natural flavouring substances
 The flavoring substances must be isolated for example
via extraction or distillation - processes where specific
substances are separated from a natural mixture.
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7. Techniques are used in flavor production
Distillation Process
i. Vacuum Distillation
ii. Steam Distillation
iii. Molecular Distillation
Extraction Process
a. Solvent extraction
b. Liquid Carbon Dioxide Extraction
c. Counter Current Extraction
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8. INTRODUCTION TO SCFE:-
1. Extraction with organic solvents is a well
established techniques for selective separation of
constituents from plants produce.
2. SCFE was developed to extract bioactive
compounds.
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9. PHASE DIAGRAM OF SCFE:-
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10. HOW DOES IT WORKS:-
 This process was conceptualised on the basis of
obtaining pure extract without solvent residue.
 SCFE involves the use of compressed gas at or above
their critical temperature and pressure.
 During the process the solid phase comprised of the
solute and the insoluble matrix is brought in contact
with fluid phase.
 The flowing fluid separates the desired material and
the extracted material is conveyed to separating unit.
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11. PROCESS FLOW DIAGRAM:-
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12. SUPER CRITICAL FLUIDS:-
 A supercritical fluid is any substance at a temperature
and pressure above its critical point, where distinct
liquid and gas phases do not exist
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13. Flavor extraction methods:-
1. Conventional extraction method
2. Super critical fluid extraction method
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14. Drawbacks of conventional method:-
1. Low selectivity
2. High energy cost
3. Possible loss of volatile compound During removal of
solvent
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15. Examples of extraction of flavors by SCFE:-
1. Roasted peanuts
2. Turmeric
3. Black pepper
4. Orange oil
5. Ginger
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16. Roasted Peanuts:-
 Raw material :- Roasted Peanuts
 CO2 fluid density:- (0.35 g/ml)
 Extraction Temperature:- 50* C
 Pressure:- 9.6 MPa
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17. Turmeric (curcuma longa):-
 Raw material :- Turmeric
 Co-solvents:- Ethanol
 Extraction Temperature:- 30* C
 Pressure:- 30 MPa
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18. Black Pepper(Piper nigrum):-
 Raw material :-Ground Black Pepper
 Co-solvents:- 10% ethanol,10% methanol
 Extraction Temperature:- 40* C
 Pressure:- 10 MPa
 Particle size :- 0.75 mm
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19. Orange Oil (Citrus sinesis):-
 It composed terpene hydrocarbon but it is also a
source of oxygenated flavor compounds that are
present in low concentration.
 Raw material:- Orange peel
 Extraction Temperature:- 35* C
 Pressure:- 13.1 MPa
 CO2 Density:- 0.50 (g/ml)
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20. Ginger (Zingiber officinale)
 Co-solvents:- Ethanol
 Extraction Temperature:- 40* C for 1 hour
 Pressure:- 60 MPa
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