Recovery of strawberry aroma compounds by pervaporation

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).


Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions
Dik, Tunay; Özilgen, Mustafa (Elsevier BV, 1996-11)
Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrati...
Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures
BUZRUL, SENCER; Alpas, Hami; Bozoglu, F (Elsevier BV, 2005-01-01)
The survival curves of Alicyclobacillus acidoterrestris by high hydrostatic pressure were obtained at two pressures (350 and 450 MPa) and three temperature levels (35, 45 and 50 degreesC) in BAM broth. Tailing (upward concavity) was observed in all survival curves. Weibull model was fitted to these data and goodness of fit of this model was investigated. Regression coefficients (R-2), root mean square (RMSE) values and residual plot strongly suggested that Weibull model produced good fit to the data. A bett...
Thermal and chemical inactivation of lactococcal bacteriophages
BUZRUL, Sencer; OZTURK, Pinar; Alpas, Hami; AKÇELİK, Mustafa (Elsevier BV, 2007-01-01)
Ten lactococcal bacteriophages in M 17 broth were treated by heat (72 degrees C, 15 min and 90 degrees C, 5 min), ethanol and isopropanol at concentrations of 10%, 50%. 75% and 100% (v/v). The heat treatments were not sufficient to inactivate all the bacteriophages studied whereas ethanol, which was also more efficient biocide than isopropanol, at a concentration of 75% could inactivate all the phages in I min. The 50% and 75% of ethanol were more effective than 100%, which was also observed for isopropanol...
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels
Yaykasli, KO; Demirel, G; Yasar, A (Elsevier BV, 2005-10-01)
In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180 g/l), the initial nitrogen concentration (0-0.3 g/l), the effect of the methanol concentration in 100ml feeding medium (0-6 ml), and finally the effect of ethanol concentration (0-6 ml) in 100 ml feeding medium were studied a...
Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice
Yüce, Özlem; Mert, Behiç; Bayındırlı, Alev; Department of Food Engineering (2011)
The aim of current research is to analyze the effect of microfluidization on the stability and some quality characteristics of orange juice with respect to treatment pressure and cycle. Orange juice was microfluidized with four different pressures (34, 69, 103 and 138 MPa) and three different cycles (1, 2 and 3) at 18 ± 2 0C. Physical and chemical properties of microfluidized juices were compared with non-microfluidized freshly squeezed orange juice. Microfluidization made orange juice brighter and decrease...
Citation Formats
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: