Abstract
The study specifies the characteristics of adsorbents for their subsequent use in adsorbers that are intended to trap aromatics from the juice vapour at the temperature and vacuum concentration of juices and extracts of plant materials. The paper presents our findings on the specific sorption capacities for aromatics of activated carbon BAC-A and porous polymers, such as polisorb-1, polisorb-10 and GC tenax. The experimental studies employed the dynamic method of gas chromatography with the use of the flame ionization detector. The trace curve of the adsorbate substance in the chromatogram allowed plotting adsorption isotherms and, consequently, calculating the specific capacities of adsorbents for camphor and isoamylol, as well as revealing that polysorb-1 is selective to isoamylol, whereas tenax and BAC-A – to camphor. The experiment findings have proved the applicability of this method for different adsorbents intended for adsorption of substances in the gas phase. The obtained data on the sorption capacities of the selected adsorbents are essential to calculate adsorption systems for trapping aromatics during the concentration of juices and extracts.
Highlights
Проведены исследования по определению удельной сорбционной емкости активированного угля марки БАУ-А и пористых полимеров типа полисорб-1, полисорб-10 и тенакс GC с использованием метода газовой хроматографии
Despite the use of modern technology to provide concentration and low temperature of the process, many aromatics, or aromatic compounds (ACs), of juices and extracts are lost in the juice vapour, which degrades the quality of the finished product
We have determined the conditions of experimental studies in the adsorption capacities of adsorbents for ACs, namely: the adsorption temperature of 100 °C and the sensitivity of the flame ionization detector of 10·10-10
Summary
One of the priority sectors in food industry is the production of concentrates of aromatic plant material. E. a set of ACs obtained from distillates of raw materials of the same name Such flavourings are used to rearomatize fruit juices, extracts, and concentrate bases, i.e. return the ACs extracted or separated from the same type of product [1]. Advanced producers of juice concentrates and extracts have proposed technological methods to trap aromatic components that are based on the processes of distillation and condensation (the equipment of such companies as Khranmash and Yednist’ (Unity)), absorption by solvents or inert gases (the Termovak plant), and adsorption. The introduction of the adsorption method in the technology allows enterprises to efficiently recycle plant material and obtain their natural AC concentrates
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