Recovery of strawberry aroma compounds by pervaporation

Date

2006-07-01

Author

Isci, A
Şahin, Serpil
Şümnü, Servet Gülüm

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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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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: https://hdl.handle.net/11511/34720.