Recovery of aroma compounds from model solution by pervaporation membrane

László Hornyák,Edit Márki,Ágnes Nikolett Hornyák-Holczman,Gyula Vatai

doi:10.3311/ppch.7123

László Hornyák, Edit Márki + Show 2 more

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https://doi.org/10.3311/ppch.7123

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Abstract

The aim of our study was to examine applicability of pervaporation in reference to the apple aroma recovery and the effects of the operating parameters on the process. Based on performed experiments the pervaporation, as membrane process, may be capable to reduce the loss of aroma compounds in the beverages production, due to its low operating temperature and high aroma recovery efficiency so organoleptic characteristics of the products would satisfy the growing consumer expectations as well. The studied main aroma compounds were i-amyl-alcohol, ethanol, butanol, i-butanol, ethyl-acetate, which could be separated with high selectivity. The values of activation energy of investigated compounds follow their order of polarity that requires further investigation. The data were analysed statistically, which showed negligible effects of flow-rate and initial concentration on the process.

Highlights

The total soluble solid content of a fresh juice is usually about 11°Brix, fruit juices have been traditionally concentrated by multi- stage vacuum evaporation up to a final concentration of about 60°Brix
The objective of this study is to investigate the effects of key parameters on the pervaporative recovery process of volatile
Based on the resistance-in-series model detailed above the resistances of membrane, liquid side and the overall mass transfer process are the derivatives of mass transfer coefficients of the parts of the model

Summary

Introduction

The total soluble solid content of a fresh juice is usually about 11°Brix, fruit juices have been traditionally concentrated by multi- stage vacuum evaporation up to a final concentration of about 60°Brix. Keywords pervaporation · aroma · activation energy · recovery Liquid mixtures can be separated by pervaporation evaporating a part of the mixtures through a non-porous membrane [6,11].

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