Detailed Project Report on ginger oil extraction (ginger essential oil combined with ginger powder)

GINGER OIL EXTRACTION (GINGER ESSENTIAL OIL COMBINED WITH GINGER POWDER)
[CODE NO.3287]


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.Mtr)                        :    Rs. 2.15  Cr
Plant & Machinery                                             :    Rs. 1.39  Cr
Working Capital for 2 Months                         :    Rs. 16.82 Cr
Total Capital Investment                                  :    Rs. 20.54 Cr
Rate of Return                                                    :    48%
Break Even Point                                                :    28%

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:

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET