2026-06-19T12:56:29Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/43372022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Martínez Velasco, Rodrigo
author
Sanz Díez, Mª Teresa
author
Beltrán Calvo, Sagrario
2017-02-13T10:16:08Z
2017-02-13T10:16:08Z
2013-02
0376-7388
http://hdl.handle.net/10259/4337
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Volatile compounds
Pervaporation
Salt effect
PDMS membrane
Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4337/1/Mart%c3%adnez-JMS_2013.pdf
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https://riubu.ubu.es/bitstream/10259/4337/6/Mart%c3%adnez-JMS_2013.pdf.txt
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Martínez-JMS_2013.pdf.txt