2005
DOI: 10.1016/j.jfoodeng.2004.02.037
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Aroma compounds recovery of tropical fruit juice by pervaporation: membrane material selection and process evaluation

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Cited by 67 publications
(37 citation statements)
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References 14 publications
(15 reference statements)
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“…1b, the partial fluxes of aroma compounds through the PDMS membrane is linearly dependent on their concentrations in the feed solution. Similar trends have been reported earlier (Isci et al, 2006;Pereira et al, 2005). This behavior can be related to the driving force for permeation and the transport properties of the membrane.…”
Section: Effect Of Feed Concentrationsupporting
confidence: 88%
“…1b, the partial fluxes of aroma compounds through the PDMS membrane is linearly dependent on their concentrations in the feed solution. Similar trends have been reported earlier (Isci et al, 2006;Pereira et al, 2005). This behavior can be related to the driving force for permeation and the transport properties of the membrane.…”
Section: Effect Of Feed Concentrationsupporting
confidence: 88%
“…Baudot and Marin [5] compiled a list of over 50 aroma compounds with different functional groups (including lactones, esters, alcohols, aldehydes, sulphur compounds, ketones, pyrazines and hydrocarbons) that have been studied in the literature for aroma recovery by pervaporation, and the separation performance was compared with vapor-liquid equilibrium data. A search of current literature indicates that poly(dimethyl siloxane) and poly(ether-block-polyamide) (PEBA, primarily 4033 grade) membranes have been used extensively for aroma separation and recovery, although other membranes such as poly(vinylidene fluoride-co-hexafluoropropene) [6,7], poly(octyl methyl siloxane) [8,9], and ethylene-propylenediene terpolymer [10] have also been tested.…”
Section: Introductionmentioning
confidence: 99%
“…Among the organic compounds separated by organophilic pervaporation, many of them are high-boiling compounds (boiling point >1008C). Apart from being widely studied biofuels (e.g., bio-butanol/bio-ethanol), many high-boiling aroma compounds such as 1-octen-3-ol, 15,16 ethyl hexanoate, 17,18 and vanillin 13,19,20 were also recovered from fermentation broth by organophilic pervaporation. These aromas may be recovered as high-purity forms from aqueous solutions by pervaporation integrated with fractional condensation process.…”
Section: Introductionmentioning
confidence: 99%