Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice
- Martínez Velasco, Rodrigo
- Sanz Díez, Teresa
- Beltrán Calvo, Sagrario
ISSN: 1082-0132, 1532-1738
Datum der Publikation: 2014
Ausgabe: 20
Nummer: 7
Seiten: 511-526
Art: Artikel
Andere Publikationen in: Food science and technology international = Ciencia y tecnología de alimentos internacional
Zusammenfassung
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.
Informationen zur Finanzierung
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.Geldgeber
- European Social Fund European Union
-
Ministerio de Ciencia e Innovación
Spain
- CTQ2008-04999-PPQ
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