AROMA COMPOUND RECOVERY WITH PERVAPORATION - TEMPERATURE EFFECTS DURING PERVAPORATION OF A MUSCAT WINE

A muscat wine, in which eight aroma compounds had been identified, was pervaporated through a poly(dimethyl siloxane) membrane at four different feed temperatures, 6, 15, 25 and 35 degrees C. Marked effects were observed in the partial fluxes of aroma compounds as the temperature was increased, a phenomenon which could be described by Arrhenius expressions in the equations used to mathematically describe the pervaporation process. Different aroma compounds were differently affected by the temperature changes, and this resulted in changes in concentrations in the permeate, both total and relative, of the aroma compounds studied and in their aroma values in the permeate. Knowledge of the temperature dependence of different aroma compounds is therefore of great importance in the optimization of the pervaporation process for aroma compound recovery.