2026-06-29T20:50:37Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43412022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Martínez Velasco, Rodrigo Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario 2017-02-14T10:45:08Z 2017-02-14T10:45:08Z 2011-07 http://hdl.handle.net/10259/4341 In this work, the pervaporation technique is investigated in the separation of dilute solutions of volatile compounds from brown crab effluent in order to obtain a valuable food flavoring fraction. A systematic study of the pervaporation process has been carried out on dilute model solutions of some of the compounds identified in the brown crab effluent as typical volatile compounds. The membrane used in this work was a hydrophobic membrane with a selective layer of POMS (polyoctylmethyl siloxane). The effect of some operating variables, such as feed flow rate, feed concentration, feed temperature and permeate pressure was analyzed on the pervaporation performance of the membrane. MICINN through CTQ2008-04999- PPQ application/pdf eng Elsevier Journal of Food Engineering. 2011, V. 105, n. 1, p. 98–104 http://dx.doi.org/10.1016/j.jfoodeng.2011.02.009 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Volatile compounds Concentration Pervaporation POMS membrane Chemical engineering Ingeniería química Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion