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Dec 22, 2025
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Abstract

The demand for natural essential oils continues to increase as public awareness of natural and environmentally friendly products increases. However, conventional methods such as hydrodistillation still have limitations in energy efficiency and process time. This study aims to study the kinetic characteristics of essential oil extraction from shallots (Allium cepa) using the Microwave Hydrodiffusion and Gravity (MHG) method as an efficient and solvent-free green technology alternative. The process is carried out with variations in microwave power (300, 450, and 600 W) and extraction time (10–40 minutes). The yield of the resulting essential oils was analysed experimentally, then modelled using four kinetic approaches: the first-order, second-order, Power law, and Weibull models. The results showed that the Weibull model provided the best match with the experimental data (R² > 0.98 and the lowest RMSE), which indicated the extraction process was based on internal diffusion and desorption. The increase in microwave power accelerates the rate of oil diffusion from the cell tissue, as indicated by the parameters of time (α) and form constant (β). The activation energy (Ea) obtained ranges from 25–35 kJ/mol, confirming that the process takes place with a controlled internal diffusion mechanism. The GC–MS analysis identified the main compounds in the form of disulfides and trisulfides that are responsible for the distinctive aroma of shallots. Overall, the MHG method has been proven to improve extraction efficiency, save up to 40% energy, and maintain essential oil quality compared to conventional distillation

Keywords

Microwave Hydrodiffusion and Gravity (MHG); Allium Cepa; essential oils; kinetic models; energy efficiency.

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How to Cite
Kinetics Model of Onion Extraction (Allium cepa) using Microwave Hydrodiffusion and Gravity (MHG) Method . (2025). Food Science and Technology Journal (Foodscitech), 97–111. https://doi.org/10.25139/fst.vi.11198

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