Mass transfer performance of pulsed disk and doughnut column (PDDC) in the extraction of active ingredients in peppermint extract obtained by hot percolation

Abstract

The active ingredients in peppermint are widely used in the pharmaceutical, food, cosmetic, and other industries. The traditional methods for producing peppermint extract through hydrodistillation (HD) and percolation are long process with low efficiency. The aim of this study is the improvement of the extraction performance and the efficiency of the extract obtained from hot percolation via pulsed disk and doughnut columns (PDDC), which is one of the most important pieces of liquid–liquid extraction (LLE) equipment. Peppermint extract was used as the continuous phase in the PDDC. n‐Hexane was considered as the dispersed phase in this column. In this study, the effects of three operating parameters were investigated, including the pulse intensity, continuous phase height, and dispersed phase flow rate, on the extraction efficiency of active ingredients in peppermint. The response surface method (RSM) was used to investigate the effect of these parameters on the extraction efficiency. The efficiency of this column in the extracting of active ingredients from peppermint was measured by UV–vis spectrophotometry, via the absorption rate of the main active ingredients of peppermint (menthol) in the samples, and the efficiency was 75% on average. The experimental and theorical of dispersed phase mass transfer coefficient were evaluated and compared. The results showed that the PDDC improved the extraction and mass transfer. By increasing the flow rate of the dispersed phase and the height of the continuous phase, the extraction efficiency and the mass transfer coefficient were increased.