Perform a vacuum Distillation

Distillation is a widely used method for separating mixtures based on differences in the conditions required to change the phase of components of the mixture. To separate a mixture of liquids, the liquid can be heated to force components, which have different boiling points, into the gas phase. The gas is then condensed back into liquid form and collected. Repeating the process on the collected liquid to improve the purity of the product is called double distillation. Although the term is most commonly applied to liquids, the reverse process can be used to separate gases by liquefying components using changes in temperature and/or pressure.

Distillation is used for many commercial processes, such as production of gasoline, distilled water, xylene, alcohol, paraffin, kerosene, and many other liquids food matrices.

Video- What's is Vacuum

Vacuum distillation is a method of distillation whereby the pressure above the liquid mixture to be distilled is reduced to less than its vapor pressure (usually less than atmospheric pressure) causing evaporation of the most volatile liquid(s) (those with the lowest boiling points). This distillation method works on the principle that boiling occurs when the vapor pressure of a liquid exceeds the ambient pressure. Vacuum distillation is used with or without heating the solution. Reduction of the total pressure in the distillation column provides another means of distilling at lower temperatures. When the vapour pressure of the volatile substance reaches the system pressure, distillation occurs. With modern efficient vacuum-producing equipment, vacuum distillation is tending to supplant steam distillation. In some instances, the two methods are combined in vacuum steam distillation.

How to perform a vacuum Distillation

Molecular distillation is the only method (currently) that can remove metals, pubs and other toxins to below detectable levels for human consumption. Most processing keeps the product at up to 250 degrees Celsius for up to 6 hours under vacuum. Molecular distillation process that use takes only 45 seconds at 250 degrees Celsius under high vacuum. This shortening of the "sit" or "residence" time for the process greatly improves the quality because it guarantees that no Tran's fats are created. Other molecular distillation processes and steam distillation have the potential to create Trans fats because of the length of time the product sits at high temperature. A modified vacuum distillation apparatus to isolate volatiles from lipid food matrices was systematically evaluated using neutral synthetic oil spiked with 14 flavor compounds. Thin layer high vacuum distillation showed good recovery for most of the flavor constituents of the model mixture. The recovery was linearly correlated with the product of the octanol/water partition coefficient, log P and boiling point when the lactones were excluded. The same linear relationship was found for lactones, but the slope of the regression line was much steeper. Many flavors can be separated using molecular distillation without danger of oxidation decomposition to provide the highest quality products available.

A compact and versatile distillation unit was developed for the fast and careful isolation of volatiles from complex food matrices. In connection with a high vacuum pump the new technique, designated solvent assisted flavour evaporation, allows the isolation of volatiles from either solvent extracts, aqueous foods, such as milk or beer, aqueous food suspensions, such as fruit pulps, or even matrices with high oil content. Application of SAFE to model solutions of selected aroma compounds resulted in higher yields from both solvent extracts and fatty matrices compared to previously used techniques, such as high vacuum transfer. Direct distillation of aqueous fruit pulps in combination with a stable isotope dilution analysis enabled the fast quantification of compounds such as the very polar and unstable the direct distillation of aqueous foods, such as beer or orange juice, gave flavorful aqueous distillates free from non-volatile matrix compounds. Key words High vacuum transfer - Solvent assisted flavour evaporation - Stable isotope dilution analysis – Flavour.

In order to understand the flavour of (traditional) foods a multitude of scientific investigations were carried out and a number of appropriate analytical tools for flavour research were developed in the past few decades. This gives a brief overview of the wide range of this aroma research, takes stock of analytical methods, scientific objectives, obtainable results, and conclusions drawn for the present, and assesses the outlook for possibly attainable aims and novel analytical tools in the future of aroma research. Different isolation techniques for odorants, their aroma characterizations, and quantification methods are taken into consideration as are studies on interactions between food matrices and volatiles, the human perception of odour-active compounds, interactions between receptors and odorants, or the prospects for electronic noses. Author Keywords: Flavour; Aroma; Odorant; Analytical tool; Oral breath sampler; Nose sampler; Interaction; Receptor; Electronic nose; Soybean lecithin; Coffee.

A low-temperature high-vacuum distillation technique utilizing a molecular still is described. The flavor volatiles are distilled into liquid N₂ traps, transferred to a stainless-steel helical trap of special design, and then blown into a gas chromatograph. Identification of the flavor volatiles is based on relative specific retention volume and collection of the fractions for analysis by techniques such as mass spectrometry. Results are given for application of the described techniques to study of the lipid-soluble flavor volatiles of Cheddar cheese.

A new composition of matter that can be substituted as a bulking agent for sugar or starch to reduce the caloric content of foods comprising the polymeric product of the reaction of a water-soluble polyol with a di- or tri-epoxide, in water containing a water-soluble inorganic base that serves as a catalyst, and the process for making it.

Briefly outlines the role of new distillation technology in the recovery and management of natural flavours. Often processing leads to the loss or deterioration in the flavour characteristics of foods and drinks, especially when compared with fresh starting materials. Aims to show that some of these effects can be mitigated by good process engineering; and uses the role of spinning cone distillation processes, on which the author currently is researching, to illustrate the argument. Summarizes the principal features of spinning cone technology, together with the advantages of the technology for flavour recovery: these include high selectivity and efficiency, mild operating conditions, low residence times and multistage operation, which, inter alia, allow low stripping rates, while producing flavour concentrates. Briefly mentions some current applications including flavour management in the production of fruit concentrates, the production of reduced alcohol drinks, and, in the context of clean technologies, the use of the technology for flavour recovery and odour removal.

Alsace Region

Alsace, a region in the North-East of France, There is a lot to be seen and visited in Alsace. Many of them farms are white with apparent timber frames -- an architectural style more often associated with Germany. But Alsace is a region of France that has, throughout its history, several times been invaded and annexed by Germany. The dialect spoken in Alsace is a surprising mixture of German and French,

Strasbourg. Is the capital of Alsace and, since 1949, one of the capitals of Europe. Its one-towered cathedral is recognizable from a great distance.

Alsace and Lorraine: are two historic provinces in eastern France. Part of the Holy Roman Empire, located on the eastern border of France, on the west bank of the upper Rhine river

The Alsatian part lay in the Rhine Valley on the west bank of the Rhine River and on the east of the Vosges Mountains

Alsace was added to France by the Treaty of Rijswijck in 1697. Lorraine was part of the kingdom of Lothringen, which was divided (959) into the duchies of Lower and Upper Lorraine.

The latter, which became modern Lorraine, was an independent but much-fought-over duchy until 1766. Between 1871 and 1918, Alsace. And the eastern part of Lorraine. Were annexed to Germany as a result of France's defeat in the Franco-Prussian War. From 1919 to 1940 the area belonged to France. Controversies over state-run versus religious schools and attempts to suppress German newspapers contributed to an ultimately unsuccessful movement for home rule in 1920. From 1940 to 1945 the area was again controlled by Germany; it was returned to France in 1945. Lorraine's departments of Meuse, Meurthe-et-Moselle, and Vosges remained French.

Alsace Wine

The Vosges mountains and the rest of France to the west, and the Rhine and then Germany to the east, Alsace really is a mini-kingdom to itself, which has absorbed aspects from both French and German cultures. This is not surprising, as the region has changed hands four times in the past few hundred years. Since the Great War, however, Alsace has remained French, and although I think this shows through in the style of wine currently produced, many aspects of wine making remain German, including the style of bottles used and much of the terminology.

With appellation regulations permitting the planting of nine different grape varieties, one might imagine that getting to grips with the styles of wine produced in Alsace would be rather difficult. Not so, however, as Alsace, contrary to common practice in the rest of France or neighbouring Germany, has for many years followed the tradition of varietal labelling. Of the nine varieties permitted, six are responsible for the vast majority of vines planted in Alsace. These include the famous Riesling, more commonly associated with the vineyards of Germany, as well as the Pinot Noir, the red grape of Burgundy. Less famous, but no less capable are Tokay-Pinot Gris, Gewurztraminer, Muscat and Pinot Blanc. Of all these grapes, only Pinot Noir is red, and it rarely achieves anything remotely resembling a good Burgundy, and consequently Alsace is widely regarded as a white wine region. Pinot Blanc can be responsible for some worthy but hardly exciting wines. Hence, of the six grapes above, only the remaining four are highly regarded, and only these may be labelled as Grand Cru if they are grown in such a vineyard.

The Grand crw wine

The Alsace region is mainly famous for its architecture, gastronomy (food, wine, beer) and Christmas markets. The Alsace region is also a great place to escape from the city and enjoy a walk in its numerous nature reserves. The gastronomy part of Alsace provides you with information about the special dishes, wines and beers of the Alsace Region. It is also a directory to the best restaurants of Strasbourg and the Alsace region. The Food of Alsace Region is very famous for its food. A mix of French and German cuisine originated special dishes in the area. Alsace is the region of France that owns the largest number of highly ranked stars restaurants.

L' Arnsbourg Restaurant

In the heart of the Northern Vosges regional park, drowned in the greenery and bordered with a river, the Auberge de L' Arnsbourg Restaurant will elegantly throw you into a truly prestigious setting.

Three generations have followed, remaining by magic loyal to quality and maintaining a remarkable level of excellence for many years.

In this delightful cuisine, tradition merges with a passion for the profession and a constant quest for improvement.