Abstract
Pervaporation of a model flavor compound of concord grapes (methyl anthranilate) was evaluated with several membranes. Flux and selectivity decreased linearly with increase in downstream pressure, and increased with temperature. With a polydimethoxylsiloxane-polycarbonate membrane, increasing the feed concentration from 20 to 200 ppm did not affect the flux (55 g m-2 h-1), but decreased the selectivity from 10 to 4. The presence of ethanol in the feed solution lowered separation factors and increased total flux. A polyether block amide membrane generally gave higher flux and better selectivity. Experiments with commercial grape essence confirmed the excellent potential of pervaporation for the production of highly enriched flavors.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 243-250 |
| Number of pages | 8 |
| Journal | Journal of Membrane Science |
| Volume | 104 |
| Issue number | 3 |
| DOIs | |
| State | Published - Aug 31 1995 |
Keywords
- Flavors
- Foods
- Organic separations
- Pervaporation
ASJC Scopus subject areas
- Biochemistry
- General Materials Science
- Physical and Theoretical Chemistry
- Filtration and Separation