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Mass Transfer Kinetics of Ultrasound-Assisted Steam Distillation for the Extraction of Cinnamon Oils

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Abstract

Ultrasound-assisted steam distillation (USD) increased the yield of cinnamon oils extracted from cinnamon leaves by fitting a mass transfer kinetic model during the distillation process. A response surface optimization experiment was conducted to optimize the experimental conditions, which revealed that the order of factors was particle size, ultrasound power, ultrasound time, and pulse ratio. The optimal conditions were determined to be a 40 mesh particle size, 286 W ultrasound power, 31 min ultrasound time, and 7:3 pulse ratio, resulting in a 2.36% yield of cinnamon oils. The yield of cinnamon oils was 0.57% greater in USD than that of steam distillation (SD). The nonsteady-state diffusion model was the most suitable model for the distillation process. The washing coefficient b value of USD was 0.0210, indicating that cinnamon oils were enriched on the particle surface during the initial stages. The diffusion coefficient k of the USD was 0.1770, 40.36% higher than that of the SD, indicating a higher mass transfer efficiency. The main components in cinnamon oils were cinnamaldehyde, coumarin, and 2-methoxycinnamaldehyde. Compared with those of SDs, USDs increased the diffusion coefficient k values of these components increased by 48.51%, 77.67%, and 82.43%, respectively. Ultrasound cavitation improved the mass transfer efficiency of the distillation process, allowing components such as 2-methoxycinnamaldehyde to be more easily enriched in cinnamon oils than in other oils.

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Data availability

The data used and analyzed during the current study are available from the corresponding author on reasonable request.

Abbreviations

Y :

The yield of cinnamon oil (%)

m :

The mass of cinnamon oil (g)

M :

The mass of cinnamon material (g)

P :

Statistics of the p test

F :

Statistics of the f test

R 2 :

Variance

Adj R 2 :

Adjusted variance

t :

Extraction time (s)

q p :

The average concentration of essential oil in plant particles (kg/m3)

x :

The distance of the essential oil along the diffusion direction to the surface of the cinnamon grain (m)

D F :

Effective diffusion coefficient in plant particles (m2/s)

q :

The extraction rate of essential oil (%)

q 0 :

Initial essential oil content in plant particles (%)

k :

Diffusion coefficient (min−1)

b :

Washing coefficient

k 1 :

Mass transfer coefficient of the pseudo first-order dynamic model (min−1)

k L :

The coefficient of Langmuir equation mass transfer (min−1)

k B :

The coefficient of Boltzmann equation mass transfer (min−1)

t 0.5 :

Time required to reach half the total extraction rate (min)

q i :

Total extraction rate of component i at t (%)

q t :

Extraction rate of cinnamon oil at 0 ~ t (%)

C i :

Percentage of component i in qt (%)

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Acknowledgements

We also thank the National Natural Science Foundation of China (21968007), the Guangxi Natural Science Foundation (2020GXNSFDA297007), and special funding for “Guangxi Bagui Scholars”.

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Authors and Affiliations

  1. School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004, People’s Republic of China

    Haixiang Shi, Xiaoyu Ling, Xuan Luo, Tongming Su, Xinling Xie & Zuzeng Qin

  2. Zhejiang Green Petrochemical and Light Hydrocarbon Transformation Research Institute, Zhejiang University of Technology, Hangzhou, 310014, People’s Republic of China

    Hongbing Ji

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  1. Haixiang Shi
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Shi, H., Ling, X., Luo, X. et al. Mass Transfer Kinetics of Ultrasound-Assisted Steam Distillation for the Extraction of Cinnamon Oils. Korean J. Chem. Eng. (2024). https://doi.org/10.1007/s11814-024-00167-5

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