Pregled bibliografske jedinice broj: 339315
Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters and aldehydes by reverse osmosis
Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters and aldehydes by reverse osmosis // Journal of Food Engineering, 78 (2007), 3; 1092-1102 doi:10.1016/j.jfoodeng.2005.12.039 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 339315 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters and aldehydes by reverse osmosis
Autori
Pozderović, Andrija ; Moslavac, Tihomir ; Pichler, Anita
Izvornik
Journal of Food Engineering (0260-8774) 78
(2007), 3;
1092-1102
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
membrane processes; reverse osmosis; concentration; alcohols; esters; aldehydes; permeate flux
Sažetak
Aroma compounds are heat-sensitive and easy volatile components, which are lost with co-vapour during concentration by evaporation. Many authors found out that a loss of volatile aroma compounds was significantly smaller in fruit juice concentration by reverse osmosis than in concentration by evaporation. This work deals with the application of reverse osmosis for solution concentration of alcohols, esters and aldehydes, which are components of apple juice aroma. The influence of the membrane type, processing pressure parameters and shares of alcohols, esters and aldehydes in initial solution was investigated. Effect of the molecular mass and molecule structure on the permeate flux in model solution concentration by reverse osmosis was also observed. Influence of activity and activity coefficient of the mentioned compounds on the permeate flux was studied. Concentration by reverse osmosis was carried out by the instrument " Lab Unit M 20 " with the plates and frames of the DDS firm at the temperature of 18°C. Composite membranes of the types HR 95 PP and HR 98 PP (aromatic polyamide membrane HR 95 PP of 95 % NaCl rejection and HR 98 PP of 97.5 % NaCl rejection), with the total surface of 0.347 m2, were applied. Research results showed that the mentioned processing parameters, molecular mass and molecule structure influenced the permeate flux during the model solution concentration. Better permeate flux was achieved in alcohol solution concentration with the membrane type HR 95 PP than with the HR 98 PP membrane. The membrane type HR 98 PP had greater permeability during the model solution concentration of esters and aldehydes.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
113-1130475-0565 - Unapređenje procesa proizvodnje hrane
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus