Processes for obtaining rosa petal liquor: Bibliographic review article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title Processes for obtaining rosa petal liquor: Bibliographic review article
Procesos de obtención del licor de pétalos de rosas: Artículo de revisión bibliográfica
 
Creator Mendoza-Pico , Vicky
 
Subject rosa
extracción
sólido-líquido
destilación
licores
rose
extraction
solid-liquid
distillation
liqueurs
 
Description This research work is a bibliographic review focused on obtaining liquor with specific characteristics, which are due to the presence of an essential oil from rose petals, these petals are considered as rejection of the flower industry and its final destination is composting. The use of this by-product lies in the fact that the essential oil manages to modify the flavor and color of the elaborated liquor, giving added value to the final product. To elaborate an alcoholic beverage several processes are considered that can vary depending on the raw material used, these processes can be maceration, steam entrainment, solid-liquid extraction, among others; It is also evident that liqueurs are usually produced with additional substances and among them are flowers such as: rose, lavender, saffron, which are considered the main ingredient. Because in Ecuador 80% of the flower industry belongs to rose plantations that are mostly destined for export, generating waste that is used as composting. The most suitable process for carrying out this product is solid-liquid extraction at room temperature with ethanol as a solvent, this is because ethanol is part of the composition of the final product and also maintains the characteristic properties of the essential oil that is extract from the rose petals.
Keywords: rose, extraction, solid-liquid, distillation, liqueurs.
El presente trabajo de investigación es una revisión bibliográfica enfocada en la obtención de licor con características específicas, las cuales se deben a la presencia de un aceite esencial proveniente de los pétalos de rosas, estos pétalos son considerados como rechazo de la industria florícola y su destino final es el compostaje. El aprovechamiento de este subproducto radica en que el aceite esencial logra modificar el sabor y color del licor elaborado, dándole un valor agregado al producto final. Para elaborar una bebida alcohólica se consideran varios procesos que pueden variar dependiendo de la materia prima que se utilice, los cuales pueden ser maceración, arrastre de vapor, extracción sólido-liquido, entre otros; además se evidencia que los licores suelen producirse con sustancias adicionales y entre ellas se encuentran flores como: rosa, lavanda, azafrán, que son consideradas como el ingrediente principal. Debido a que en Ecuador el 80% de la industria florícola pertenece a plantaciones de rosas que en su mayoría son destinadas a la exportación, generando residuos que son utilizados como compostaje; el proceso más adecuado para llevar a cabo este producto es la extracción sólido-líquido a temperatura ambiente con etanol como solvente, esto se debe a que el etanol es parte de la composición del producto final y además mantiene las propiedades características del aceite esencial que se extrae de los pétalos de rosas.
Palabras clave: rosa, extracción, sólido-líquido, destilación, licores.
Abstract
This research work is a bibliographic review focused on obtaining liquor with specific characteristics, which are due to the presence of an essential oil from rose petals, these petals are considered as rejection of the flower industry and its final destination is composting. The use of this by-product lies in the fact that the essential oil manages to modify the flavor and color of the elaborated liquor, giving added value to the final product. To elaborate an alcoholic beverage several processes are considered that can vary depending on the raw material used, these processes can be maceration, steam entrainment, solid-liquid extraction, among others; It is also evident that liqueurs are usually produced with additional substances and among them are flowers such as: rose, lavender, saffron, which are considered the main ingredient. Because in Ecuador 80% of the flower industry belongs to rose plantations that are mostly destined for export, generating waste that is used as composting. The most suitable process for carrying out this product is solid-liquid extraction at room temperature with ethanol as a solvent, this is because ethanol is part of the composition of the final product and also maintains the characteristic properties of the essential oil that is extract from the rose petals.
Keywords: rose, extraction, solid-liquid, distillation, liqueurs.
Información del manuscrito:Fecha de recepción: 06 de abril de 2020Fecha de aceptación: 29 de junio de 2020Fecha de publicación: 10 de julio de 2020
 
Publisher IBKNORGCORP S.A.
 
Date 2020-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/5
10.46296/ig.v3i6.0015
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 3 No. 6 (2020): INGENIAR Scientific Journal: Engineering, Technology and Research; 14-22
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 3 Núm. 6 (2020): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 14-22
2737-6249
10.46296/ig.v3i6
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/5/11
https://journalingeniar.org/index.php/ingeniar/article/view/5/12
 
Rights Derechos de autor 2020 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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