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Mass Transfer During Vanilla Pods Solid Liquid Extraction: Effect of Extraction Method

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Abstract

In this paper, experimental kinetics of vanilla pods’ solid–liquid extraction were obtained by three different methods: with agitation, without agitation, and microwave-assisted (MAE) without agitation. The extraction kinetics of aroma compounds (vanillin, p-hydroxybenzaldehyde, and p-hydroxybenzoic acid) was measured in vanilla pods (refined) and extracts by high-performance liquid chromatography. Additionally, the equilibrium distribution of aroma compounds between phases and the retained solution by refined pods were experimentally evaluated. A mechanistic model of two simultaneous algebraic equations was fitted to experimental data in order to estimate the aroma compound diffusivities inside the pods and mass transfer coefficients in the extract. The diffusivities in vanilla pods at 50 °C were 4.31 × 10−11, 2.93 × 10−11, and 3.50 × 10−11 m2 s−1 for vanillin, p-hydroxybenzaldehyde, and p-hydroxybenzoic acid, respectively. External mass transfer coefficients were in the order of 1.0 × 10−4 m s−1 for forced convection extraction and MAE and 3.33 × 10−7 m s−1 for natural convection extraction.

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Abbreviations

a :

Specific surface for mass transfer (m2 m−3)

b 1,⋅⋅, b 4 :

Constants set required for Eqs. (6) and (7)

c :

Aroma compounds concentration (g m−3)

〈c〉:

Average aroma compounds concentration (g m−3)

C 1,⋅⋅, C 4 :

Constants set required for Eqs. (6) and (7)

D :

Jacobean of response variables

D 1 :

Jacobean of concentrations in vanilla pods

D 2 :

Jacobean of concentrations in solvent

D p :

Characteristic length for convection m

D sβ :

A solute s mass diffusivity in a media β (m2 s−1)

\( {F_{{1 - \alpha \left( {\nu_1, {\nu_2}} \right)}}} \) :

Abscise of F distribution with probability 1 − α and ν 1, ν 2 degrees of freedom

J D :

Chilton and Colburn factor

k c :

Mass transfer coefficient (m s−1)

K :

Distribution constant

l :

Characteristic length for diffusion (m)

M :

Molar weight (g gmol−1)

r 1,2 :

Constants set required in Eqs. (6) and (7)

s 2 :

Average squared sum of residuals

t :

Time (s)

T :

Temperature (°C or K)

v :

Fluid velocity around pods (m s−1)

V :

Volume (m3)

V ms :

A solute s molar volume (m3 kgmol−1)

w 11,⋅⋅, w 1n :

Diagonal elements of matrix W 1

w 2n+1,⋅⋅, w 2N :

Diagonal elements of matrix W 2

W :

Weight matrix

W 1 :

Weight matrix of concentrations in vanilla pods

W 2 :

Weight matrix of concentrations in solvent

Re :

Reynolds number

Sc :

Schmidt number

α :

Probability of null hypothesis (confidence level)

ε :

Volume fraction of solvent in extraction bed

φ :

Association parameter

θ 1,⋅⋅, θ k :

Elements of matrix θ

θ :

Estimated parameters matrix

Θ :

Mathematics expectation of θ

ρ :

Density (kg m−3)

ψ1,2 :

Constants set required for Eqs. (6) and (7)

0:

At initial or at reference

e :

At equilibrium

exp:

Experimentally obtained

i :

At the interface

j :

Experimental points counter

x, y, z :

In direction of different rectangular coordinates

β :

Vanilla pods phase

γ :

Solvent phase

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Acknowledgments

The authors express their acknowledgments to Mexican Dirección General de Educación Superior Tecnológica (DGEST) for the financial support through the grant 2192.09-P.

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Authors and Affiliations

  1. Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, Veracruz, Veracruz, 91860, Mexico

    Guadalupe C. Rodríguez-Jimenes, Armando Vargas-Garcia, Dolores J. Espinoza-Pérez, Marco A. Salgado-Cervantes, Victor J. Robles-Olvera & Miguel A. García-Alvarado

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  1. Guadalupe C. Rodríguez-Jimenes
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  2. Armando Vargas-Garcia
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  3. Dolores J. Espinoza-Pérez
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  4. Marco A. Salgado-Cervantes
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  5. Victor J. Robles-Olvera
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  6. Miguel A. García-Alvarado
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Correspondence to Guadalupe C. Rodríguez-Jimenes.

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Rodríguez-Jimenes, G.C., Vargas-Garcia, A., Espinoza-Pérez, D.J. et al. Mass Transfer During Vanilla Pods Solid Liquid Extraction: Effect of Extraction Method. Food Bioprocess Technol 6, 2640–2650 (2013). https://doi.org/10.1007/s11947-012-0975-6

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