2026-05-05T03:03:11Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/43412022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Martínez Velasco, Rodrigo
348
500
Sanz Díez, Mª Teresa
530
500
Beltrán Calvo, Sagrario
57
500
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
CC-LICENSE
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THUMBNAIL
Martínez-JFE_2011.pdf.jpg
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LICENSE
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ORIGINAL
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TEXT
Martínez-JFE_2011.pdf.txt
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10259/4341
oai:riubu.ubu.es:10259/4341
2022-04-29 14:02:46.828
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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