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
Our experiments were based on a model solution containing fi ve of the main pineapple aroma components. Both sweeping-gas pervaporation and vacuum-pervaporation methods were carried out. Measurements were performed at different temperatures and feed fl ow rates. The purposes of this study were to examine applicability of the two pervaporation methods in reference to the pineapple aroma recovery, the effects of the operating parameters on the process, and modelling the pervaporation process by resistance-in-series model. Higher enrichment could be reached with vacuum-pervaporation than the sweeping-gas method. The separation process is determined by the diffusion of compounds in the membrane, thus the resistance in the boundary layer at liquid side is negligible. Based on performed experiments, the pervaporation process can be applied in beverage industry for aroma recovery.
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