Presented by

Naveen G V
Expression
Introduction
 Expression is the process of mechanically
pressing liquid out of liquid containing solids.
 Mechanical expression is widely used in the
extraction of juices and oils from fruits ,vegetables
and oil seeds.
 The basic principle of expression involves
application of pressure to disrupt the cells and
release the liquid (juice) from liquid containing
solids(fruit).
 Expression of liquid from liquid containing solids is
achieved either in a single stage or in two stages
operation
 In single stage operation both rupture the cells and
expresses the liquid.
 In two stage operation involves size reduction to
produce a pulp or flour followed by separation in a
press.
 In general single stage operation is more economical
permits higher throughputs and has lower capital
and operating costs, but for some products that are
especially hard(oil bearing nuts) two stage
expression is more effective.
Factors affecting the expression
The expression process depends on the following
factors
1. The applied mechanical pressure
2. The yield stress of the food material
3. The porosity of the cake formed
4. The viscosity of expressed liquid
 Expression of liquid from solid matrix is possible
only if the solid is compressible
Equipment
Expression equipment is divided into batch
and continuous presses

 Batch presses
1. Tank press
2. cage press

 Continuous presses
1. Screw press
2. belt press
3. Roller press
Batch presses
Tank press
tank press consists of horizontal cylinder which is
divided internally by membrane
 An automatically controlled pressing cycle feed is fed
into one side of the membrane and compressed air is
applied to the opposite side
Cage press
 In cage press the fruit is placed into a vertical
perforated or slatted cage either in loose or cloth bags
depending on the nature of the material
 The pressure is gradually increased by an hydraulic
system or motor driven screw thread and liquid is
collected at the base
Continuous press
1.Screw press
 It is widely used in vegetable oil industry
 a screw press consists of a horizontal or vertical rotating
screw, fitting closely inside a perforated frame
 Both screw and frame are tapered towards discharge to
increase pressure on the material
 Pressure can also be increased by varying the pitch of the
screw as the material is pressed by screw the liquid
escapes through the openings of frame
 The shaft speed 5-500rpm are used with very high
pressure up to 2500 bars
 The capacity of the screw press can be 200 tonnes per 24
hours
2.Roller press
 Continuous roller mills are used principally for
expressing juice from fibrous food materials , such as
sugar cane and some fruits.
 They consists normally of three rollers , which
squeeze the material as it is forced to pass between
them successively.
 The rolls are made of cast iron and they are
corrugated or grooved.
 The pressed cake is scraped off the last roller with a
knife.
3.Belt press
 The belt press combines the filtering and expression
actions in one continuous operation .
 Initially the belt press was used to dewater suspensions
of wet materials such as paper pulp, but recently this
system has been applied in juice expression from
various fruits.
 The slurry is enclosed between two belts and is
pressed gradually by series of rolls ,forcing the liquid
out.
 The capacity belt press is 3.5-5 tons /h.
Applications
The main applications of expression are in the extraction
of components plant materials either for direct
consumption (for example fruit juices) or for use in
subsequent processing (for example sugar, grape juice
for wine and vegetable oils).
Extraction
 Extraction may be defined as the removal of soluble
constituents from a solid ,liquid or semi solid with
means of suitable solvent.
OR
 Extraction is the method of removal of a soluble fraction
in the form of a solution from an insoluble matrix with
the help of a suitable solvent.
 The soluble components may be present either as a solid
or liquid .
 Insoluble matrix may be in powder form , openly porous
or non porous or cellular with selective permeable cell
wall as in case of vegetable and animal tissues.
Types of extraction

Extraction

Liquid –liquid extraction Solid –solid extraction

(solvent extraction) (leaching)

 Liquid –liquid extraction
 Solvent extraction or liquid –liquid extraction is the
separation of solutes from a liquid solution by contacting
it with another immiscible liquid (solvent)in which the
solutes have a high affinity.
Terminologies in extraction
 Menstrum is the reagent with investigated substance
forms compound which then is extracted.
 Extract is a substance made by extracting a part of raw
material ,often by using a solvent such as ethanol or
water.
 Raffinate /marc is a liquid from which impurities have
been removed by solvent extraction.
principle
 Typical liquid-liquid extraction works based on the
principle the difference in the solubilities in two
different immiscible liquids usually water (polar)and an
organic solvent (non polar).
 The two solvents are immiscible and form into two
separate phases into which the solute gets distributed
depending upon its preferential solubility. This is
termed as partition coefficient or distribution coefficient
.
k=CA1/CA2
where CA1 is concentration of solute A in phase 1
CA2 is that in the phase 2
Considerations of choice of solvent
 Should be selective .
 Should have the big capacity in relation to extractive.
 Should have the minimum viscosity
 Should be inexpensive
 Cannot be explosive
Common solvents used
 Single component liquids.
hexane,ether,toulene,water,dichloromethane,chloroform.
 Mixtures
Water and ether ,ether and methylene chloride,acetone and
ether, water and acetone ,water and methylene chloride
Extraction efficiency
 It is the percentage of solute moving into the extracting
phase.
factors affecting extraction efficiency
 Temperature
 Area of contact
 Viscosity of solvent
 Concentration difference
Leaching /solid-liquid extraction
 Leaching is a process of mass transfer that occurs by
extracting a substance from a solid material that has
come into contact with a liquid.
or
 Solid-liquid extraction involves the removal of a desired
component (solute) from a food using a liquid (solvent)
which is able to dissolve the solute.
 This involves mixing of food and solvent together ,either
in a single stage or multiple stages , holding for a
predetermined time and then separating the solvent.
During the holding period there is mass transfer of
solutes from the food material to the solvent, which
occurs in the three stages ;
1. The solute dissolves in the solvent
2. The solution moves through the particle of food to
its surface .
3. The solution becomes dispersed in the bulk of the
solvent
The rate of mass transfer is given by
dM/dt=k1A(CAs-CA)
where M is the mass transferred in time t,
k1 is mass transfer coefficient
CAs is concentration of solute(A)at the solid-liquid
interphase.
Factor affecting rate of mass transfer
 Concentration difference
 Area of contact
 Solubility
 Viscosity of the solvent
 Diffusivity of the solvent into the solid matrix
 Temperature of extraction
 Degree of agitation
 Flow rate of the solvent
 Equipment
Extractors are either single-stage or multi-stage static tanks
or continuous extractors.
Single-stage extractors
These are closed tanks, fitted with a mesh base to support
the solid particles of food.Heated solvent percolates down
through the particles and is collected below the mesh base,
with or without recirculation.
Althoughthey have low capital and operating costs, single-
stage extractors produce relatively dilute solutions which
may require expensive solvent recovery systems for organic
solvents or pollution control measures when water is used
as the solvent.
Multi-stage extractors
These comprise a series of up to 15 tanks, each similar to
single extractors, linked
together so that solvent emerging from the base of one
extractor is pumped counter-
currently to the next in the series. These are used to
produce oils, tea and coffee extracts
and to extract sugar from beet.
Continuous extractors
There are a large number of designs of extractor, each of
which may operate counter-currently and/or co-
currently.
 design is an enclosed tank containing two vertical
bucket elevators made from perforated buckets and
linked to form a continuous ring.
 Fresh material is loaded into the descending buckets
of one elevator and solvent is pumped in at the top to
extract solutes co-currently. As the buckets then
moveupwards, fresh solvent is introduced at the top of
the second elevator to extract solutes counter-
currently.
 The solution collects at the base and is pumped to the
top of the first elevator to extract more solute, or it is
separated for further processing.
 Other designs of equipment employ perforated screw
conveyors instead of bucket elevators.
Applications
• Extraction of oils and fats
• Extraction of oleoresins
• Extraction of natural food Colors
• Extraction of caffeine
• Extraction of coffee
• Extraction of flavours and pigments
Super critical fluid extraction
• This is novel technique in extraction process infact that
compressed gases can be used to dissolve solids .
• It is improved method of extraction
• Fluids beyond their critical conditions are known as
super critical fluids and they exhibit behaviour and
physico chemical properties of both liquids and gases .
• CO2 is widely used in food processing extractions at
super critical conditions tc =31°c and pc =73atm
• Other gases used ; ethane ,ethylene and N2O
• It is method used where extraction by traditional process
using organic solven or water .
• In addition to it ,SCFC
• Is a quick
• Improved separation process
• Has lower operating costs
• Has no problem of residual solvents
• Results in product which relatively pure.
Schematic diagram of SCFE