Concentration of aroma compounds by pervaporation process using polyvinyl chloride membrane

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dc.authorid0000-0001-5240-5876en_US
dc.contributor.authorÜnlü, Derya
dc.date.accessioned2021-03-20T20:12:29Z
dc.date.available2021-03-20T20:12:29Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.description.abstractThe organoleptic properties of beverage products have an important role in consumption and commercial success. Nowadays aroma recovery with high efficiency is an important process. Hydrophobic pervaporation is an alternative process for the recovery of aroma compounds in the food industry. The purpose of this study was to determine the effects of operation temperature, feed concentration, and driving force on the recovery of different aroma compounds such as propyl acetate, pentyl acetate, and octyl acetate by pervaporation. Pervaporation was operated using a Polyvinyl Chloride hydrophobic membrane. As the process temperature and the feed concentration increased, the flux increased, but separation factor values of binary aqueous solutions of the aroma components propyl acetate, pentyl acetate, and octyl acetate decreased. Polyvinyl Chloride possessed a higher separation factor value for propyl acetate than octyl acetate and pentyl acetate. This situation was also confirmed with swelling tests and solubility parameters. Low-swelling degree results in a high separation factor. The highest separation success was observed for propyl acetate. The flux and separation factor of propyl acetate were obtained as 1.57 kg m(-2 )h(-1) and 158, respectively. It has been found that the pervaporation is an efficient process for aroma recovery from water and that the polyvinyl chloride membrane exhibits good separation performance from the removal of propyl acetate, pentyl acetate, and octyl acetate from the water.en_US
dc.identifier.doi10.1002/ffj.3531en_US
dc.identifier.endpage505en_US
dc.identifier.issn0882-5734
dc.identifier.issn1099-1026
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage493en_US
dc.identifier.urihttp://doi.org/10.1002/ffj.3531
dc.identifier.urihttps://hdl.handle.net/20.500.12885/585
dc.identifier.volume34en_US
dc.identifier.wosWOS:000485707600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÜnlü, Derya
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFlavour And Fragrance Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAromaen_US
dc.subjectconcentrationen_US
dc.subjecthydrophobicen_US
dc.subjectmembraneen_US
dc.subjectpervaporationen_US
dc.titleConcentration of aroma compounds by pervaporation process using polyvinyl chloride membraneen_US
dc.typeArticleen_US

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