Pervaporation of grape juice aroma

N. Rajagopalan, M. Cheryan

Research output: Research - peer-reviewArticle

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

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

Keywords

  • Flavors
  • Foods
  • Organic separations
  • Pervaporation

ASJC Scopus subject areas

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

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: Research - peer-reviewArticle

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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