In flavor industry distillation is frequently utilized for the isolation of flavor compounds, the formation of artifacts during distillation has been a subject of considerable interest.
It is extensively used throughout the flavor industry for:
*the recovery of volatile components from aromatic plants materials by distillation. The distillation process can take many form, Direct steam distillation in a blow over uses a very short condensation column. Condensed product is collected directly.
*Fractionalization of essential oils. The process of reclaimating the aroma of fruit products and specifically fruit juice concentrates by fractional distillation.
*The purification of volatile aromatic chemicals from more or less volatile impurities.
*The recovery of solvents during the process of extraction
*The concentration of natural flavoring materials
*In destructive distillation for the production of pyroligneous acid
*In numerous research and analytical technique
After the separation of extract and extraction material a complete removal of solids and cloudy components has to ensue. This filtration process can be performed with continue or discontinuous filters or by centrifugation with full jackets, reciprocal; pusher or sieve centrifuges.
Distillation in flavor industry
