Distillation Processes ** Pressure

[Guest guest]

Selamat pagi Alfa,

 

Hi All

> I have a question about distillation

>

 

Odds are pretty good that you will not get a valid reply from members of

this News Group because your question is far too technical .. its the type

of issue that would require the collaboration of a mechanical engineer and a

chemical engineer .. and perhaps a master distiller .. and even then you

might find some disagreement between them. There are techniques such as

creating a vaccum, etc., that affect many variables .. like vapor velocity

and color and decomposition and even a reduction of the amount of energy

(BTU) required to extract the oil.

 

 

> I produce Agarwood oil, used to use manual machine, we cook the Agarwood

> with water temperature maximal 100 Celsius, cook it inside the tank. Now my

> new machine use barometer, on the top of the tank we put an air pressure, we

> want to press the air inside the tank to make more oil come out from the

> Agarwood, we will try not

> to cook it, we steam (smoke) it.

>

 

I assume that you are using hydro-steam distillation .. that is, the wood is

in direct contact with the water .. as clothes are in a washing machine.

It is my opinion that if an aromatic is properly prepared for distillation

then the yield will be fairly standard .. but in the case of highly

hydrophylic oils (like Rose Otto or Melissa) there will be a need for

Cohobation because the lion's share (up to 75%) of the oil will remain in

the hydrosol following the first distillation. It is also my opinion that

generally .. the highest quality oils are produced with the least amount of

pressure.

 

 

> My question,

> 1. If I press it, how high is the barometer could I pressure, 10 or 50 or?

>

 

I do not know.

 

 

> 2. Could the scent still the same like the old distillation system?

>

 

Maybe .. if temperature and/or pressure are too high it can affect the odor

of a distilled oil.

 

 

> 3. could the smell scorched if I press the air ? Need your advice, maybe

> some of you have an experience, hope you could understand my English.

>

 

Your English is fine but your question is probably over the head of list

members .. I hope I am wrong and somebody comes out of hiding who can

assist. ;-)

 

My opinion is that the answer to your question is Yes .. it can scorch .. or

caramelize. I say this because this can happen in the hydro-steam

distillation of other aromatics. Too much heat or pressure can change the

composition of certain chemical components and can even create new

components.

 

If you want to see how confusing the issue of pressure can be .. check these

two links .. there are probably hundreds of other links on the net and in

academic publications.

 

http://en.wikipedia.org/wiki/Distillation

 

http://aiche.confex.com/aiche/2006/techprogram/P71357.HTM

 

 

> Alfa Alhajj

> Lombok Indonesia

>

> Note;

> My machine is stainless 2.5 mm thickness.

>

 

I am not knowledgeable of the safety factors for that thickness but the

potential for exploding stills increases as pressure is increased .. and

that potential is even greater if the still had even a minor flaw in

construction.

 

I recommend you consult with some master distillers .. and engineers ..

before you play with the pressure. These folks will give you an educated

opinion .. or an educated guess .. and in either case their advice will be

of more value than what I THINK you might get from members of this list.

 

That's my 2 cents worth .. and now I'm gonna get to replying to a lot of

backed up e-mail. ;-)

 

Y'all keep smiling. :-) Butch .. http://www.AV-AT.com