CINNAMON OIL

'- Step 1: Harvest the ingredients Raw materials can be leaves, branches, flowers and bark. For cinnamon leaves, be distilled in fresh form while crushed cinnamon and small branches cinnamon can be distilled fresh or dried in order to reduce essential oil loss and keep the color of the product better. - Step 2: Processing raw materials Cinnamon crumbs and cinnamon branches need to be crushed, small, creating favorable conditions for the extraction of essential oils during the distillation process. The degree of grinding has a lot to do with the performance and quality of the essential oil in the final product. The cinnamon leaf material is chopped into small pieces of about 10 cm or less, which will increase the weight of the material, increase the useful volume of the distillation equipment, thereby shortening the distillation process, due to the escape of essential oils. It is easier to release when exposed to the steam, so it will improve the efficiency of the oil extraction process. - Step 3: Soak the ingredients Soak the ingredients to hydrate so that when the essential oil is distilled, it will be attracted by steam from the ingredients more easily. - Step 4: Feeding Raw materials after soaking will be put into the distillation device by putting the ingredients in a cloth bag in the distillation pot. Materials contained in the device should not exceed 85% of the device capacity to avoid foam overflow. Raw materials that are fed naturally should not be too tight or too porous. Because both reduce the efficiency of oil recovery. After filling the aqueous solution, soak the ingredients into the device in the proportions as stated above. - Step 5: Distillate by cooking firewood through the incinerator after filling, tighten the lid and connection locks. During the first time of boiling the fire vigorously so that the solution boils quickly, when the first drops of condensate appear at the condenser tap, lower the heat and keep the pressure so that the mixture of condensate water (including essential oils and condensed water) flows. At the same time turn on the chilled water into the condenser and continue the distillation for 6 hours, then finish. The cooling water flow into the condenser is controlled so that the condensate flows out to a temperature of no more than 400 degrees Celsius. Because if the oil is higher, the essential oils evaporate and dissolve in the condensing water. be lost. - Step 6: Obtain essential oils The distilled water from the condenser flows out through the separative device. Based on the properties of cinnamon essential oil has a higher density than water, it is layered and sinks to the bottom of the separative device, then separates to obtain the crude oil. The distilled water in the melt-out separator still contains a quantity of essential oil, which has not been thoroughly dissociated or in the water-soluble form, should be returned to the distillation unit for distillation with the next batch. - Step 7: Packaging and storing Crude oil obtained can be stored in a dark glass jar with a tight lid and paraffin coated lid or colored plastic can, but should have good storage methods to avoid oil damage. as well as keeping the best quality essential oils. - Step 8: Remove and treat residue After the distillation process, close the cooling water supply valve, turn off the heat, let it cool for 15-30 minutes, open the lid and remove the residue. The residue after distillation is dried to make incense. Remaining distillate is removed through the device's bottom drain and then sanitized with clean water, including the cap and nozzle, prior to filling with fresh material.