首页|CHEMICAL COMPOSITION, THERMODYNAMIC AND KINETIC PARAMETERS AND THERMOPHYSICAL CHARACTERISTICS OF SECONDARY ESSENTIAL OIL OF FENNELL FRUITS
CHEMICAL COMPOSITION, THERMODYNAMIC AND KINETIC PARAMETERS AND THERMOPHYSICAL CHARACTERISTICS OF SECONDARY ESSENTIAL OIL OF FENNELL FRUITS
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Secondary essential oil through a distillation process known as cohobation in essential oil industry is obtained. Chemical composition of obtained secondary essential oil of fruits of the fennel is investigated. The main components in essential oil are determined: trans-anethole (55.96%), fenchone (25.81%), cis-anethole (6.9%) and estragole (methylhavicol - 3.56%). Based on determined chemical composition, thermodynamic parameters (Gibbs free energy, entropy and enthalpy change) for intermediate and final state of the process were analytically calculated. Analytically kinetic parameters (activating energy, diffusion coefficient molecular internal, as well coefficient effective diffusion) are received. Thermophysical characteristics (density, specific heat capacity, thermal conductivity coefficient, temperature, and conductivity coefficient, dynamic and kinematic viscosity) are calculated. Values of thermophysical characteristics and thermodynamic parameters can be used to characterise process and in calculation of various heat exchangers in essential oil industry.
Gibbs energyenergy activatingmolecular diffusion coefficientspecific heat capacitydynamic and kinematic viscositysecondary essential oil from fennel fruits
ANA SEMERDZHIEVA、SLAV VALCHEV、DIMITAR ATANASOV、TEODORA ATANASOVA、ALEKSANDAR DIMITROV、STANISLAVA TASHEVA
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Department of Heat Engineering, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
Department of Ecology and Environment Protection, Assen Zlatarov University, 1 Prof. Yakimov Blvd., 8010 Burgas, Bulgaria
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