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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4337

    Título
    Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane
    Autor
    Martínez Velasco, Rodrigountranslated
    Sanz Díez, Mª Teresauntranslated
    Beltrán Calvo, Sagrariountranslated
    Publicado en
    Journal of Membrane Science. 2013, V. 428, p. 371–379
    Editorial
    Elsevier
    Fecha de publicación
    2013-02
    ISSN
    0376-7388
    Abstract
    Pervaporation experiments with PERVAP™4060 membrane have been performed to study its ability to concentrate some aroma compounds identified in the brown crab boiling juice from a model dilute aqueous solution. The effect of feed concentration, pervaporation temperature and permeate pressure on the pervaporation performance of the membrane has been analyzed. The results obtained with PERVAP™ 4060 membrane were compared with experiments performed in a previous work with a POMS/PEI membrane. Membrane material seems to be a key factor in the permeate aroma profile. The presence of non-volatile compounds, such as sodium chloride, in brown crab boiling juice slightly improves pervaporation performance in the concentration range studied in this work. Batch pervaporation experiments prove that the flavor loss percentage during long operation time is high, especially for the most volatile compounds. Additionally, it has been shown that pervaporation can be significantly improved by modifying the permeant circuit by means of two stage condensation step.
    Palabras clave
    Volatile compounds
    Pervaporation
    Salt effect
    PDMS membrane
    URI
    http://hdl.handle.net/10259/4337
    Versión del editor
    http://dx.doi.org/10.1016/j.memsci.2012.10.035
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