| Issue |
BIO Web Conf.
Volume 205, 2025
2025 10th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE 2025)
|
|
|---|---|---|
| Article Number | 01015 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/bioconf/202520501015 | |
| Published online | 16 December 2025 | |
Kinetic parameters for the distillation process in obtaining essential oil from fennel fruits
Department of Heat Engineering, University of Food Technologies, Plovdiv, Bulgaria.
A steam experimental distillation process was investigated to extract essential oil from fennel fruits in a laboratory installation. The chemical composition of the extracted primary essential oil was investigated. Based on performed experiments, the kinetic parameters at three different temperatures of the supplied steam (these are the molecular internal diffusion coefficient, activation energy, effective diffusion coefficient, process speed, and rate constant) were calculated. The obtained results showed that the most suitable temperature for the supplied superheated steam during the distillation of the essential oil from fennel fruits is 150 °C. At this temperature, it is possible to reduce the duration of the process and extract the maximum essential oil from the raw material.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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