Abstract
The recovery of volatile organic compounds from oyster boiling juice was investigated by pervaporation with PDMS membrane. The effects of feed flow rate, pervaporation temperature, and permeate pressure on the pervaporation of aroma compounds of the juice were studied. No differences in the total permeate flux for the different feed flow rates was observed. This behavior was described by computational fluid dynamics simulation, which showed the flow was laminar for all cases. The influences of feed temperature and permeate pressure on the permeate flux were described by the solution-diffusion model. The main aroma compounds of oyster boiling juice could be successfully concentrated by pervaporation, and an enrichment factor of 35 was reached for 1-octen-3-ol at permeate pressure 1750 Pa and 30 °C.
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