Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice

  1. Martínez Velasco, Rodrigo
  2. Sanz Díez, Teresa
  3. Beltrán Calvo, Sagrario
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Año de publicación: 2014

Volumen: 20

Número: 7

Páginas: 511-526

Tipo: Artículo

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Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Resumen

Pervaporation has been used to obtain aroma concentrates from brown crab boiling juice. The boiling juice and the obtained permeate have been analysed by Headspace Solid Phase Dynamic Extraction Gas Chromatography/Mass Spectrometry. The effect of feed temperature on the pervaporation performance of the membrane has been analysed. The permeate aroma profile, at 25 ℃ and 40 ℃, was different from that of the boiling juice. Enrichment factors for some of the volatile compounds were much lower than those obtained in model aqueous dilute solutions. Pervaporation performance can be significantly improved by modifying the permeant circuit to include two condensation stages.

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Información de financiación

The authors gratefully acknowledge financial support from the MICINN through CTQ2008-04999-PPQ and Cetarea Tazones for supplying the brown crab boiling juice. R. Martinez acknowledges the PIRTU program of the JCyL Education Ministry and the European Social Fund.

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Fuente de los datos: Dialnet