Recovery of aroma compounds from dilute model blueberry solution by pervaporation

被引：12

作者：

Peng, M ^{[1
]}

Liu, SX ^{[1
]}

机构：

[1] Rutgers State Univ, New Brunswick, NJ 08901 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 09期

关键词：

pervaporation; membrane; aroma compounds; blueberry; multicomponent diffusion;

D O I：

10.1111/j.1365-2621.2003.tb05792.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pervaporation (PV) is a membrane-separation process showing unique capability of separating target compound(s) from dilute systems. Experiments were performed on a bench-scale flat sheet PV unit with a model solution to evaluate separation factor of 6 constituent aroma compounds (1-hexanol, 1-heptanol, trans-2-hexenal, ethyl acetate, linalool, and d-limonene), representing some of typical flavoring ingredients from blueberry juice. The results showed that separation factor was in the range of 70 to 430, depending on molecule size and polarity property of the compounds. Except for 1-heptanol, all compounds showed no significant coupling effect in the mixture system. The effect of temperature was also examined for a given feed-flow rate.

引用

收藏

页码：2706 / 2710

页数：5

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