Pervaporation of grape juice aroma

N. Rajagopalan, M. Cheryan

Research output: Contribution to journalArticle

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.

LanguageEnglish (US)
Pages243-250
Number of pages8
JournalJournal of Membrane Science
Volume104
Issue number3
DOIs
StatePublished - Aug 31 1995

Fingerprint

juices
Pervaporation
Vitis
polycarbonate
Fluxes
Membranes
selectivity
membranes
Flavor compounds
Amides
Polyethers
Flavors
polycarbonates
Ethanol
Polycarbonates
amides
Pressure
Temperature
ethyl alcohol
Experiments

Keywords

  • Flavors
  • Foods
  • Organic separations
  • Pervaporation

ASJC Scopus subject areas

  • Biochemistry
  • Materials Science(all)
  • Physical and Theoretical Chemistry
  • Filtration and Separation

Cite this

Pervaporation of grape juice aroma. / Rajagopalan, N.; Cheryan, M.

In: Journal of Membrane Science, Vol. 104, No. 3, 31.08.1995, p. 243-250.

Research output: Contribution to journalArticle

Rajagopalan, N. ; Cheryan, M./ Pervaporation of grape juice aroma. In: Journal of Membrane Science. 1995 ; Vol. 104, No. 3. pp. 243-250
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