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Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1: simulation and performance

Lipnizki, F; Olsson, J and Trägårdh, Gun LU (2002) In Journal of Food Engineering 54(3). p.183-195
Abstract
The possibility of using pervaporation for the recovery of natural aroma compounds in the food industry has been widely recognised. The aim of this study was to build a bridge between experimental studies of multi-component systems and potential applications of pervaporation in the food industry. Therefore, a novel process simulation of pervaporation has been developed for multi-component mixtures. By applying this simulation to 10 aroma compounds of relevance in the food industry, the influence of process parameters such as permeate pressure, feed temperature, degree of aroma folding and membrane area, on the performance of pervaporation has been investigated. Based on the results of the simulations, it has been demonstrated that process... (More)
The possibility of using pervaporation for the recovery of natural aroma compounds in the food industry has been widely recognised. The aim of this study was to build a bridge between experimental studies of multi-component systems and potential applications of pervaporation in the food industry. Therefore, a novel process simulation of pervaporation has been developed for multi-component mixtures. By applying this simulation to 10 aroma compounds of relevance in the food industry, the influence of process parameters such as permeate pressure, feed temperature, degree of aroma folding and membrane area, on the performance of pervaporation has been investigated. Based on the results of the simulations, it has been demonstrated that process simulation can play an important role in integrating and optimising pervaporation in the food industry. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
aroma recovery, pervaporation, food industry, simulation
in
Journal of Food Engineering
volume
54
issue
3
pages
183 - 195
publisher
Elsevier
external identifiers
  • wos:000176775900002
  • scopus:0036722380
ISSN
0260-8774
DOI
10.1016/S0260-8774(01)00200-X
language
English
LU publication?
yes
id
6411fa6c-8f17-4b14-9526-a4e2bf73277f (old id 333700)
date added to LUP
2007-11-16 17:25:02
date last changed
2017-12-10 04:26:42
@article{6411fa6c-8f17-4b14-9526-a4e2bf73277f,
  abstract     = {The possibility of using pervaporation for the recovery of natural aroma compounds in the food industry has been widely recognised. The aim of this study was to build a bridge between experimental studies of multi-component systems and potential applications of pervaporation in the food industry. Therefore, a novel process simulation of pervaporation has been developed for multi-component mixtures. By applying this simulation to 10 aroma compounds of relevance in the food industry, the influence of process parameters such as permeate pressure, feed temperature, degree of aroma folding and membrane area, on the performance of pervaporation has been investigated. Based on the results of the simulations, it has been demonstrated that process simulation can play an important role in integrating and optimising pervaporation in the food industry.},
  author       = {Lipnizki, F and Olsson, J and Trägårdh, Gun},
  issn         = {0260-8774},
  keyword      = {aroma recovery,pervaporation,food industry,simulation},
  language     = {eng},
  number       = {3},
  pages        = {183--195},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1: simulation and performance},
  url          = {http://dx.doi.org/10.1016/S0260-8774(01)00200-X},
  volume       = {54},
  year         = {2002},
}