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Recovery of strawberry aroma compounds by pervaporation
Date
2006-07-01
Author
Isci, A
Şahin, Serpil
Şümnü, Servet Gülüm
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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The main objective of this study was to determine the effects of feed temperature (30, 40, 50 degrees C), concentration (50, 100, 150 ppm), composition (different strawberry model solutions) and permeate pressure (4, 8 mbar) on recovery of strawberry aroma compounds by pervaporation. Pervaporation was performed using a hydrophobic membrane, PERVAP 1070 (PDMS). As the feed temperature increased or downstream pressure decreased, the mass flux and selectivity increased in pervaporation of methyl butyrate (MTB) aqueous solution. Increase in feed concentration led to higher organic fluxes but lower selectivity in binary aqueous solutions of both MTB and ethyl butyrate (ETB).
Subject Keywords
Food Science
URI
https://hdl.handle.net/11511/34720
Journal
JOURNAL OF FOOD ENGINEERING
DOI
https://doi.org/10.1016/j.jfoodeng.2005.03.048
Collections
Department of Food Engineering, Article
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A. Isci, S. Şahin, and S. G. Şümnü, “Recovery of strawberry aroma compounds by pervaporation,”
JOURNAL OF FOOD ENGINEERING
, pp. 36–42, 2006, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34720.