Distillation Equipment and Machinery in the Food Industry: A Systematic Review of Technology, Performance, and Efficiency

Distillation is one of the most important separation processes in the food and agroindustrial sectors, especially for essential oil production, ethanol purification, flavor recovery, and postharvest value addition. This study aimed to describe distillation equipment and machinery in the food industry based on technological development, performance indicators, and process efficiency. The method used was a descriptive study with a systematic literature approach. The literature was selected from scientific articles related to steam distillation, water and steam distillation, distillation condensers, integrated drying-distillation systems, reflux control, and smart extraction technology. The review shows that the performance of distillation machinery is strongly determined by the design of the boiler or evaporator, distillation vessel, condenser, cooling water system, separator, material selection, operating temperature, vapor flow, and process control. Helical and spiral condensers improve heat transfer and reduce processing time, while integrated and sensor-based systems can increase yield, maintain volatile compounds, and reduce energy losses. Studies on DryStilla, recurrent water and steam distillation, and Industry 4.0-based extraction indicate that automation, cooling-water control, and endpoint detection are promising strategies for improving productivity, quality, and sustainability. Overall, efficient distillation machinery requires not only appropriate mechanical design but also stable thermal management, hygienic material selection, and process monitoring suitable for small- and medium-scale food industries.