Rose essential oil production equipment and processing technology

Roses, with their beautiful colors and rich aromas, have become a favorite aromatic plant. The extraction of rose oil originated in ancient times. Initially, water was used to impregnate flowers to extract the active ingredients. With the development of science and technology, there emerged the technology of steam distillation of rose flowers to obtain essential oils.
First, rose essential oil production equipment. Rose oil distillation equipment mainly includes: distillation kettle, re-steaming column, gooseneck, condenser, oil-water separator. It is best to use stainless steel materials, oil separators can also be made of aluminum materials. Heating equipment is generally a boiler.
Second, the process flow. The rose and water are put into the steamer in a 1:4 ratio. The first is heated with indirect steam. When the temperature rises to 70-80°C, the direct steam is heated to boiling. After about 30-40 minutes, distillation continues for 2.5-3 hours. Control the effluent volume 1-2 times the weight of the flower, the distillation rate is 8-10% of the steamer volume, control the amount of cooling water, so that the temperature of the liquid head is controlled at 28-35 °C for half an hour, and after half an hour to the final temperature control At 40-45 °C, generally not more than 50 °C. The effluent is separated from the rose oil saturated distilled water by an oil-water separator, and the rose oil is taken out. The saturated distilled water is sent to the refolding column by the oil-water separator under the action of the height difference, and is heated and re-distilled under the effect of steam rising from the steamer. Then return to the oil-water separator through the condenser, so repeated distillation, re-distillation.
Third, technical points
1, picking: Rose picking time and rose essential oil content has a great relationship, generally 5-7 at the beginning of the morning, the highest oil content, the most suitable temperature is 15-23 °C, relative humidity 55-70%. The degree of openness varies with the degree of oil content, and the oil content is highest when the flower blooms to a half-cup shape with a yellow stamen.
2, Transportation: After picking the transport process should pay attention to the use of a good container for ventilation, to flower baskets, sacks as well, to be filled naturally, do not squeeze, so as not to heat loss of oil.
3. Pretreatment before processing: (1) After the roses are picked, they should be processed immediately. The storage time should not exceed 2 hours. Roses that are too late to be processed can be stored temporarily. The rosettes can be thinly layered on the concrete floor or on the wet ground. , and often flipped. (2) Salt water shall be used to keep fresh, flood the flowers with 20% salt water in a clean impervious pool, and the salt water shall completely submerge the flowers and seal them for storage.
4, pot: the amount of flowers should be 2/3 steamer.
5, ventilation heating: When the distillation begins, direct steam should not be used, because the pot temperature is lower, the use of direct steam will undoubtedly increase the amount of water in the pot, while direct steam makes the pot flowers turn violently, steam out of the air entrained with slag, The phenomenon of droplets is serious. At this time, the heating is slowly heating up, so that the flowers are fully wetted by the water, and when the petals are heated and softened and submerged in water, the temperature rise process is appropriately accelerated.
6. A thermometer should be installed at the outlet of the condenser to observe the temperature of the distillate.
7. Separation of oil and water: Rose oil is a water-insoluble oil with a density lower than that of water. When it is stationary, the oil is on the upper layer and is separated from the water with a separator and the rose oil is taken out.
8. Storage: Rose essential oil is a mixture of organic substances such as polyols, polyhydrocarbons, polyenes, etc. Seeing light and being exposed to the air, it is prone to oxidation, affecting aroma quality, so it is best to use brown glass bottles, sealed and stored. In the dark.