MEKELLE UNIVERSITY

COLLAGE OF EIT-M
DEPARTMENT OF CHEMICAL ENGINEERING
STREAM -PROCESS ENGINEERING
Proposal for final project
Title: - production of liquid alcoholic flavor from anise seed
Member ID number
1 Girmay Desta 162133/06
2 Hailekiros Kiflu 162235/06
3 Mekuanintie Zinabu 162538/06
Content
 INTRODUCTION
Anise (Pimpinella anisum) is a flowering plant in the family Apiaceae native to the eastern
Mediterranean region and Southwest Asia. It is an herbaceous annual plant growing to 0.9 m or
more tall. The flowers are white, approximately 3 mm in diameter, produced in dense umbels. The fruit
is an oblong dry schizocarp, (3–6 mm) long, usually called "aniseed"(1).

Flavor is one of the Essential oils have become an integral part of everyday life. Essential oils are
complex volatile mixtures of substances found in many vegetal species. They are considered one of the
most important natural products from an economic standpoint, mainly due to their medicinal
properties, fragrance, and flavor; they play an important role in pharmaceutical, cosmetic, and food
industries.
They are very interesting natural plant products and among other qualities they possess various
biological properties. Essential oil or also known as ethereal oil is a concentrated, hydrophobic liquid
that contains hundreds of aromatic compounds, organic constituents, including hormones, vitamins
and other natural elements. These compounds are extracted from leaves, stems, seeds, flowers, bark,
roots or other elements of a plant. Essential oil contains highly volatile components. The essential oil
is the extract from aromatic Plant.. Essential oil is formed by volatile aroma compounds and the main
components are terpenes, sesquiterpenes and several oxygenated derivative compounds (alcohols,
aldehydes, ketones, acids, phenols, ethers, esters, etc.) all of them responsible for the characteristic
plant odor and flavor which are important in the food , Cosmetic and pharmaceutical industries.
In our final project we are going to extract the essential oil from seed of anise plant.
The most powerful flavor component of the essential oil of anise is anethole.

Anethole is most dominant responsible for the characteristic odors and flavors. The proportion of
individual compounds in the oil composition is different from one to other. The aroma’s oil is the
result of the combination of the aromas of all components. anethole components are
important,since they give the oil a characteristic flavour and natural odor.Thus,it is important that
the natural proportion of the components is maintained during extraction of the essential oils
from plants by using supercritical fluid of carbon dioxide [1].
A fluid at temperature and pressure conditions above its critical point is referred to as a
supercritical fluid, which is a dense fluid with interesting properties in between those of a gas
and a liquid. Its density is similar to that of a liquid, while its viscosity and diffusivity are similar
to those of a gas. Therefore, a supercritical fluid can act as a solvent similar to a liquid, but with
enhanced mass transfer kinetics. These physical properties are a strong function of temperature
and pressure; thus, solvent power can be tuned by adjusting temperature and pressure. The
supercritical fluid of choice for food applications has been carbon dioxide due to its moderate
critical point of 31oC and 7.4 MPa, allowing extractions to be performed at just above ambient
temperatures. SC-CO2 has many advantages. From an environmental perspective, CO2 is
considered a ‘green solvent,’ even though it is also a greenhouse gas,because diverting a portion
of the CO2 generated by other industries for use as an extraction solvent and recycling CO2
within the extraction plant would be reduce the level of CO2 emissions into the atmosphere as
well as the use of petroleum-based organic solvents. A major advantage of using SC-CO2 for
extraction of ‘natural’ products is the fact that CO2 can be separated from the final product upon
depressurization, eliminating concerns over solvent residues left behind. In addition, separation
of organic solvents from the extract following an extraction involves heat treatment, which is in
general detrimental to the quality of the extract.
‘Natural’ extracts are generally quite sensitive to heat, light, and oxygen. Carrying out an
extraction in a CO2 environment, in the absence of oxygen, also minimizes potential
degradation. Furthermore, there is mounting evidence, linking various ‘natural’extracts to
biological activity and health benefits, which has resulted in the tremendous growth of the
functional food and
nutraceutical industry with products providing health benefits beyond basic nutrition function.
For continued success of such products, it is essential to maintain the physiological functionality
of the extracts with minimal degradation during processing.
Based on the advantages summarized above, there has been an incredible amount of research and
commercialization activity for the extraction of plant materials to generate ‘natural’ extracts for
use as ingredients in functional foods and nutraceuticals. Over the Essential oils represent a small
fraction of a plant’s composition but confer the characteristic for which aromatic plants are used
in the pharmaceutical, food and fragrance industries.
Essential oils have a complex composition, containing from a few dozen to several hundred
constituents, especially hydrocarbons and oxygenated compounds (alcohols, aldehydes,
ketones, acids, phenols, oxides, lactones, acetalse, ethers and esters).

Problem statement
Liquid flavor has many applications, such as for production of alcoholic beverage. The
companies of alcoholic buy the flavor imported from abroad country or foreign country.so; they
pay high dollar cost to buy their raw material flavour.We initiate to solve this problem by using
the seed of anise raw material for production of flavor. There is a huge potential for cultivation of
anise seed, which is in Ethiopia, it is again source of essential oil. So far anise seed is not utilized as
any valuable product for industrial rather traditionally for chewing by Childs. Extracting essential oil
has positive impact on the national industrial development.

SIGNIFICANCES OF THE PROJECT STUDY

This study has Varity of significances: these are
To minimize environmental pollution and creativity of green environment because the
cultivation of anise seed plant use as a raw material for extraction of flavour.

To create job opportunity and sources of income for the society.

Different alcoholic and liquor beverage, pharmaceutical, food industries become benefit
able.

To introducing the process technology of extracting essential oil from anise seed to the
Ethiopia companies.

To minimize the cost of importing / import substitution for the whole country Ethiopia
Scope of the project
In our project the scope is production of liquid flavor from the
final seed

OBJECTIVE
GENERAL OBJECTIV
The general objective is to produces liquid alcoholic flavor from extraction seed anise.
SPECFIC OBJECTIVE
 To extract the essential oils from anise seed
 To characterize the essential oil.
 To identify the effects of temperature, pressure, size and solvent type (carbon dioxide and
water) on the essential oil yield.
 To do energy and material balances on the main unit operation
 To do economic feasibility on the project
 To maintain environmental effect
Literature review
It is estimated that there are 250,000 to 500,000 species of plants on Earth. A relatively small
percentage (1 to 10%) of these is used as foods by both humans and other animal species. It is
possible that even more are used for medicinal purposes (Moerman, D. E. 1996). Moerman (1996)
reported that while 625 species of plants have been used by various Native American groups as
food, 2,564 have found use as drugs. According to his calculations, this leaves approximately 18,000
species of plants which were used for neither food nor drugs. [6]
The essential oil from anise fruits is traditionally extracted by steam distillation in different part
of the world.In the steam distillation process, the relatively high temperature of steam,combined
with the hydrolytic influence of water, may cause degradation of the essential oil components
(2).In recent years, extraction of oils from plant materials with liquid and supercriticalCO2, has
drawn increasing attention from researchers in food and other industries (Rizvi et al., 1986; Stahl
& Gerard, 1985).
Liquid CO2 is the most interesting solvent for flavor extraction because of its high selectivity
towards aroma representative constituents, such as esters, aldehydes, ketones and alcohols.
The greatest advantages lie in the low extraction temperature, inert extraction atmosphere,
excellent recovery of very volatile components, and a solvent-free flavor isolate. Extraction
temperatures can be suited to the material because the liquid range of carbon dioxide extends
from -56” to 31°C at the corresponding saturation pressures of 0.42 and 7.28 MPa
(Naik et al., 1989).
Significant achievements in the area of supercritical fluid technology over the past three decades
have pushed the extraction of natural plant materials using supercritical carbon dioxide (SC-
CO2) to become a main stream unit operation. The growing consumer demand for ‘natural’
ingredients/products, as well as the increased safety,environmental concerns and stricter
government regulations over the use of petroleum-based organic solvents, has been the main
driving force for this development. Even though the use of SC-CO2 was not openly disclosed in
product packaging or advertising back in the mid-1980s for fear of consumer reaction for the
unknown, today a product/ingredient being extracted by SC-CO2, and not by organic solvents, is

promoted as a marketing advantage. write the rrrrrrrrrefra

Fundamentals of Supercritical Fluid Extraction
As a conventional unit operation, extraction is a contact equilibrium separation process where a
solid material containing a solute of interest is brought into contact with a liquid solvent, time is
allowed for the equilibrium to be reached and the target component to be transferred from the
solid phase to the liquid phase, and, finally, the solid and liquid phases are separated by physical
means.
The driving force for any extraction process is the solubility of the target compound in the
selected solvent, which depends on the interactions between the solvent and solute. Therefore, a
good understanding of the solubility behavior of the components of interest for food processing
in SC-CO2 is essential. Solubility of a solute in SC-CO2 is highly dependent on temperature and
pressure, which influence CO2 density and subsequently solvent power. Increasing the pressure
leads to liquid-like density of SCCO2,thus increasing the probability of interactions between the
solute and solvent, leading to a dramatic increase in solubility. On the other hand, increasing the
temperature causes a decrease in SC-CO2 density while at the same time increasing the vapor
pressure of the solute. The net effect of these two opposing factors dictates the change in
solubility. At low pressures close to the critical point,the decrease in SC-CO2 density is more
dramatic such that a temperature increase results in a decrease in solubility, whereas at
higher pressures the vapor pressure effect takes over since the density drop is relatively smaller,
leading to a solubility increase. The consequence of these transitions is the well-known crossover
behavior of the solubility isotherms. The pressure above which the effect of temperature on
vapor pressure prevails is referred to as the crossover pressure, as demonstrated later for various
systems.
Materials and Methodology
Material
To implement our project we use the following materials to produces the desired product of the
flavour
 Dried fruit anise seed is going to collect from around Mekelle city
 Liquid carbon dioxide is going to buy from alcoholic beverage company
 Size reduction machine in department laboratory
 Molecular sieve separator to separate the powder chemical engineering laboratory
 Extractor tanker chemical engineering laboratory
 Heater chemical engineering laboratory
 Pumper chemical engineering laboratory
 Thermometer, pressure gauge, glass vessel chemical engineering laboratory
 Condenser chemical engineering laboratory
 Separator tank chemical engineering laboratory
 Gas chromatography, liquid chromatography or in Desta alcohol and liquor production
company laboratory to check the final product flavour from the anise.
 Balances to measure the powder and dried anise seed
 Stirrer to be uniform mixture
Method
EXTRACTION ANISE SEED USING SUPERCRITICAL CARBONDIOXIDE
Any substance is characterized by a critical point which is obtained at specific conditions of
pressure and temperature. When a compound is subjected to a pressure and a temperature higher
than it's critical point, the fluid is said to be " supercritical " .In the supercritical region, the fluid
exhibits particular properties and has an intermediate behavior between that of a liquid and a gas.
In particular, supercrical fluids (SCFs) possess liquid-like densities, gas-like viscosities and
diffusities intermediate to that of a liquid and a gas.

Carbon dioxide (CO2) is the most widely used supercritical fluid. This is because CO2 is cheap,
chemically inert, non-toxic, non-flammable and readily available at high purities and at low
costs. Besides, the critical point of CO2 is easily accessible (critical temperature 31°C and
critical pressure 74 bar) allowing the fluid to be used at mild conditions of temperatures (40-
60°C) without leaving harmful organic residues. Due to its interesting properties Supercritical
CO2 can be described as a "green" solvent and we want to do it .
Data collection
Primary data collection
The anise seed plant has the tested by chewing the group member,
so they get it is contain alcoholic, flavour and sweetness.
We started from the traditional point view; they used as raw
material for the katikala (traditional areki) to smell the liquid of
katikala as the modern fermentation liquid alcohol with flavour.

Secondary data collection

Composition Essential oil of the anise seed

Key anethole limonene estrangle ansiyloil Anise

constituents aldehyde
Amount % 75.2-96.1 4.9 0.4 0-3.5 0.6-2
Physical and chemical properties of antheol
Physical properties
Anethole is an organic compound that is widely used as a flavoring substance. It is a derivative
of phenyl propene, a type of aromatic compound that occurs widely in nature, in essential oils. It
contributes a large component of the odor and flavor of anise. Anethole is only slightly soluble
in water but exhibits high solubility in ethanol. This trait causes certain anise-flavored liqueurs to
become opaque when diluted with water, the ouzo effect.(4)
Physical state of anethole
Properties
Chemical C10H12O
formula
Molar mass 148.21 g·mol−1
Density 0.998 g/cm3
Melting point 20 to 21 °C
Boiling point 234 °C (453 °F; 507 K) (81 °C at 2
mmHg)
Cost estimation
Cost for personal expense
Activities Amount in birr Contingency birr Total birr
Transport 372 60 432
traveling
Email & internet 30 10 40
For printing and 85 15 100
copies
Total 572 birr

Cost for raw material

Raw material Amount in kg or liter Total cost
Anise seed Cost less
Liquid carbon dioxide Per bound .8 birr

Work plan

Activities February March April may June

25 upto15
Literature
review
Data
collection
Equipment
Sample
preparation
Experiment
and data
generation
Analysis data
Completion
document
First draft
document
Final
research
submission

REFFERANCES

1. Dr. Swappneshu Baser deven suprer critical pvt ltd(DSPL) 1999

2. V.ills H.G Daood,s.perneczki,l.szokonya,m. supercrirtical fluid
17(2000) 177
3. Wiley Encyclopedias of Food Science and Technology ,New York, 1992.

4. arl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen,

Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances"
in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim: 2002. Published
online: 15 January 2003; doi:10.1002/14356007.a11_141.
5. (Tabacchi et al 1974; Lawrence 1995g p. 199; Kubeczka 2002)
6 http://en.wikipedia.org/wiki/Steam_distillation