GINGER OIL EXTRACTION (GINGER ESSENTIAL OIL COMBINED WITH GINGER POWDER)
[EIRI/EDPR/3287] J.C.: 1360INR
INTRODUCTION
Ginger, one the most important and oldest of spices consist of the prepared and sun dried rhizomes of Zengeber officenale race. The rhizomes know in the trade as hand or races reach the spice trade either, with the outer cortical layers intact (Coated a unnscraped ginger) or with the outer coating partially or completely removed. To improve their appearance some grades of ginger are bleached by various means by liming.
Ginger possesses a warm pungent taste and a pleasant odor, hence its wide use as a flavourant in numerous food preparation and beverages, ginger bread, soups, pickles and many popular soft drinks. Like most/pungent spices, ginger is consumed all over the world, particularly in tropical or warm countries It dilates the superficial vescells of the spin, resulting first in a feeling of warmth, then in increased activity of the sweet glands and perspiration and finally in a marked cooling effect on the skin.
The odor of rhizomes is caused by the presence of volatile oil (1 to 3%) which can be isolated by steam distillation of the comminuated spice. The pungent principles on the other hand, are non-volatile and must be extracted by percolation with suitable solvent which procedure yields the so called oleoresin of ginger. Since the essential oil is contained chiefly in the epidermal tissue, great care should be exercised in the peeling of rhizomes and excessive scraping must be avoided Indeed, unpeeled ginger constitutes a must more suitable raw material for distillation purpose than peeled ginger.
According to the historical researches of Hoff mann ginger was continually known to and highty esteemed by ancient Greeks and Romans who obtained the spices from Arabian traders via Red sea. It was introduced to Germany and France in the ninth Century and to England in the 10th Century. The spaniards brought ginger to the west Indies and to Mexico soon after the conquest and as early as 1547 the spices was exported from Jamaica to Spain. Since the rhizomes can easily be transported in a living state for Considerable distance, the plant has been introduced to many tropical and sub tropical countries and is now Cultivated in several part of the world. The most important producing region being Jamaica. Cochin and Calicut (Malabar Coast, South India), Sierra Leone and Nigeria (W. Africa) Southern China and Japan, of these Jamaica produces what most connoisseurs consider the finest grade, possessing the most delicate aroma and flavour. The Cochin quality ranks perhaps second. It Exhibits a Characteristics lemon like by note, for which reason some experts prefer the Cochin ginger to that from Jamaica. As a matter of facts, Cochin ginger often brings a somewhat higher price on the world market than the Jamaican quality. West African ginger is usually considered third in the ranks of all ginger grades, it possess the greatest pungency and gives the highest yield of essential oil hence its present wide use for the extraction of oleoresin and for the distillation of oil. Moreover, the African ginger is usually lower priced than the other two grades.
There are two general types of ginger viz. fresh green ginger used for the preparation of candied ginger (in Sugar Syrup) and dried or cured ginger applied in the spiced trade, for the preparation of extracts and oleoresins and for the distillation of its volatile oil.
Commercial grades are known as scraped and coated ginger. Great care has to be exercised in the peeling operation because the essential oil and resin bearing cells are located chiefly in the epidermal tissue. Excessive scraping depreciates the quality of the spice substantially. Scraped ginger is a grade from which the cortex has been removed partly or entirely. In coated ginger on the other hand a good portion or all of the outer layer remain attached to the dried rhizome. In addition, there are bleached and unbleached ginger, the bleaching being accomplished by covery the rhizome with a coat of lime of chalk.
COST ESTIMATION
Plant Capacity 100 MT/Annum
Land & Building (4000 sq.mt.) Rs. 2.15 Cr
Plant & Machinery Rs. 1.39 Cr
Working Capital for 2 Months Rs. 16.82 Cr
Total Capital Investment Rs. 20.55 Cr
Rate of Return 49%
Break Even Point 29%
CONTENTS
INTRODUCTION
CHEMICAL COMPOSITION
USES AND APPLICATION
GLOBAL OVERVIEW OF GINGER
STABLE MARKET IN CHINA
NIGERIA: GROWING GINGER MARKET
GERMAN DEMAND PEAKS IN WINTER MONTHS
BELGIAN MARKET SLOW
NETHERLANDS: NEW CHINESE GINGER HARVEST ARRIVED TOO EARLY = TOO WET
FRANCE
POLISH MARKET GROWS
ISRAEL: EXPENSIVE DOMESTIC PRODUCT
PERUVIAN ACREAGE DROPS
US: BETTER QUALITY FROM PERU AND BRAZIL
MARKET SURVEY
INDONESIA: THE ESSENTIAL OIL PRODUCTION CENTRE OF ASIA
INDONESIA: MANY ISLANDS, LARGE AND SMALL, SPREAD ALONG THE EQUATOR
ESSENTIAL OIL PRODUCTION
BUYER’S ADDRESSES OF GINGER OIL
MANUFACTURERS OF GINGER ESSENTIAL OILS
B.I.S. SPECIFICATION
PRODUCTION PROCESS OF GINGER OIL
PREPARATION OF RAW MATERIAL
CLEANING
MILLING
LOADING OR CHARGING
BLEACHING OF GINGER
MANUFACTURING PROCESS OF GINGER OIL
PROCESSING DETAILS OF GINGER OIL EXTRACTION
PROCESS OF GINGER OIL EXTRACTION
METHODS OF EXTRACTION ESSENTIAL OILS AND THEIR DRAWBACKS
MACERATION:
COLD PRESSING:
SUPER CRITICAL CO2 EXTRACTION:
EXTRACTION OF ESSENTIAL OILS USING STEAM DISTILLATION METHOD:
EXTRACTION METHODS OF NATURAL ESSENTIAL OIL
SOURCES OF NATURAL ESSENTIAL OIL
METHODS OF PRODUCING ESSENTIAL OILS
HYDRODISTILLATION
MECHANISM OF DISTILLATION
HYDRO DIFFUSION
HYDROLYSIS
EFFECT OF HEAT
THREE TYPES OF HYDRODISTILLATION
WATER DISTILLATION
TRADITIONAL METHOD OF PRODUCING ATTAR USING HYDRODISTILLATION
TRADITIONAL BHATTI (FURNACE)
DISADVANTAGES OF WATER DISTILLATION
WATER AND STEAM DISTILLATION
COHOBATION
PROCESS DESIGN OF HYDRO-DISTILLATION IN GINGER OIL PRODUCTION
EXTRACTION OF GINGER OIL BY HYDRO-DISTILLATION
VAPOUR PRESSURE MEASUREMENT
QUALITY ANALYSIS
EFFECTS OF EXTRACTION TIME ON YIELD
EFFECTS OF PRESSURE ON YIELD
VAPOUR PRESSURE MEASUREMENT OF PURE WATER, GINGER OIL AND MIXTURE OF GINGER OIL AND WATER UNDER VACUUM
IMPROVE DESIGN OF THE STEAM DISTILLATION EQUIPMENT
ADVANTAGE AND DISADVANTAGE OF DISTILLATION PROCESS
ADVANTAGES OF WATER AND STEAM DISTILLATION OVER WATER DISTILLATION
DISADVANTAGES OF WATER AND STEAM DISTILLATION
DIRECT STEAM DISTILLATION
ADVANTAGES OF DIRECT STEAM DISTILLATION
DISADVANTAGE OF DIRECT STEAM DISTILLATION
FLOW DIAGRAM FOR GINGER OIL
SUPPLIERS OF PLANT AND MACHINERY (GLOBAL)
IMPLEMENTATION SCHEDULE
SUPPLIERS OF PLANT AND MACHINERY
GINGER WASHING MACHINE
GINGER SLICER
BOILER
STORAGE TANKS
CONTACTS FOR CERTIFICATION AND OTHER APPROVAL
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
