Abstract: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-ser… Show more
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