Application of Distillation &

Leaching
In food industry

FOOD ENGINEERING
NAME-SALONI ARYA
A4312619025
B.TECH (2019-2023)
SEMESTER-5
Distillation
• Distillation refers to the selective boiling
and subsequent condensation of a
component in a liquid mixture.
• distillation is not a chemical reaction but
it can be considered as a physical
separation process
• Laboratory scale distillation – Batches of
the liquid mixture
• Industrial distillation processes –
Generally continuous
Types of Distillation
Some important types of distillation include:

Simple distillation- involves heating the liquid mixture to the boiling point and
immediately condensing the resulting vapours.
Fractional distillation-In fractional distillation, the vapour is condensed and then re-
evaporated when a further separation occurs.
• Where great purity is required, successive distillations may be used.
• Fractional distillation is often used to separate mixtures of liquids that have
similar boiling points
• The apparatus required to perform a fractional distillation on a mixture is listed
below.
•Round-bottom flask or distilling flask
•A source of heat, which can be a fire or a hot bath.
*An illustration depicting a
•Receiving flask to collect the condensed vapors fractional distillation
•Fractioning column *Commonly used condensers in
laboratories include Liebig
•Thermometer to measure the temperature in the distilling flask condensers and Graham condensers
•Condenser
•Standard Glassware
Steam Distillation:
• A liquid boils when the total vapour pressure of the liquid is
equal or more than the external pressure on the system.
• The vapour that is added is generally steam and the distillation is
then called as steam distillation often used to separate heat-
sensitive components in a mixture.
• The resulting vapor is condensed to afford the required distillate.
Vacuum distillation:
• Vacuum distillation is ideal for separating mixtures of liquids with
very high boiling points.
• In order to boil these compounds, heating to high temperatures
is an inefficient method. Therefore, the pressure of the
surroundings is lowered instead.
• The lowering of the pressure enables the component to boil at
lower temperatures.
• These vapors are then condensed and collected as the distillate
Applications of Distillation

• Use of Steam distillation in fractional distillation

Extraction
Extraction of
of either in normal pressure or vacuum.
Essential
Essential oils
oils from
from
leaves, seeds
leaves, seeds

• Use of falling film evaporators for less viscous oil is

preferred for evaporation. The last traces of
Task Recovery
Recovery of
of solvent in the viscous or concentrated oil may be
solvent from oil
solvent from oil removed by steam distillation.
after
after extraction
extraction

• Use of vacuum evaporator for collecting volatile

aroma compounds in vapour followed by
Concentration
Concentration of
of distillation column and condenser to collect aroma
Aroma
Aroma compounds
compounds
from
from Juice
Juice and
and in liquid state.
extracts
extracts
Applications in beverages preparation
Manufacture of Whisky (a
spirit): Produced from
distillation of a mash of
cereal including barely,
corn, rye and wheat

Scotch and Irish whisky:

Malt whisky produced
from 100 % malted
(germinated) barely

Blended whisky: Containing

60 -70 % grain whisky and
30 -40% malt whisky.
 Leaching
• Leaching is the process of extracting a substance from a solid
material that has come into contact with a liquid.
• This process is commonly referred to as extraction,
particularly in the chemical industry.
• Three basic steps are involved in the leaching process:
contact, separation, and extraction.
What is leaching in food?

• extracting water-soluble vitamins and nutrient from

foods items through a process.
• is thought to drain out excess potassium and
phosphorus from the vegetable, thus making it safe for
consumption for people with CKD.
• Example: leaching process range from extracting tea
from a tea bag to commercial applications
Using the example of brewing tea.
• a green tea bag, hot water, and a cup is
needed to make the tea.
• we can relate each of these components to
the definition of leaching:
(1) The tea bag would be our solid matrix
(2) the green tea would be the substance
extracted
Example of Making Green Tea To Illustrate
(3) the hot water would be our liquid source. Leaching
PRINCIPLE OF LEACHING
• Leaching can be batch, semi batch and
continuous
• It usually operates at an elevated
temperature to increase the solubility
of the solute.
SOLID- LIQUID EXTRACTION:
• Feed to a leaching system is typically
solid, consisting of insoluble carrier
material and usually desirable soluble
compounds.
• The feed usually must be prepared by
grinding or chopping.
• aqueous sodium cyanide solution..
It is then mixed with a liquid solvent.
• The desired material dissolves to
some extent and leaves when the
liquid is drawn off as overflows.
Application
• It is widely used in the biological and food processing
industries, such as the separation of sugar form sugar beets
with hot water.
• The extraction of oils from peanuts, soybeans, sunflower
seeds, cotton seeds.
• In pharmaceutical industries, many products are obtained
by leaching plant roots ,leaves and stems.
• In the metal processing industry ,leaching is used to
remove the metals from their ores , which contain many
undesirable constituents.
• In gold leaching, gold is leached from it’s ore using an
LIQUID-LIQUID EXTRACTION

• Liquid –liquid extraction is based on the

transfer of a solute substance from one
liquid phase into another liquid phase acc
to solubility.
Basic Principles
• A soluble component (solute) moves from
one liquid phase to other.
• The two liquid phases must be either
immiscible or partially miscible.
• Can be done at lower temperature.
• Can be very difficult to achieve good
contact between poorly miscible liquids.
• Can be single stage(mixer-settler) or
multistage(cascade).
Extract
This is the exit stream from the process being substantially
Solvent material into which the Solute has transferred.
Feed
This is the inlet stream to the unit in which the substance to
be extracted is originally dissolved.
Raffinate
This is the exit stream from the process being substantially
feed material from which the Solute has been transferred.
Solute
This is the substance or substances which are to be
transferred from the Feed.
Solvent
This is the second liquid phase fed to the process into which
the Solute is transferred. The Solvent should be substantially
immiscible with the Feed
Applications
• Food industry : decaffeination of tea and coffee
: separation of essential oils
• Chemical industry : washing of acids and bases\polar compound from
organic
• Pharmaceuticals : recovery of materials from fermentation broths
: purification of vitamin products
• Petrochemicals : separation of olefins/paraffins
: separation of structural isomers
References
• http://ecoursesonline.iasri.res.in/mod/page/view.php?id=95518
• https://findanyanswer.com/what-is-leaching-in-food-processing
• http://wiki.zero-emissions.at/index.php?title=Extraction_in_food_in
dustry
• https://pubmed.ncbi.nlm.nih.gov/20153641/
• https://www.vanderbilt.edu/leaching/leaching-process/
THANK YOU