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Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: optimisation and integration

Lipnizki, F; Olsson, J and Trägårdh, Gun LU (2002) In Journal of Food Engineering 54(3). p.197-205
Abstract
In this study the integration and optimisation of hydrophobic pervaporation for the recovery of natural aroma compounds in the food industry has been studied. The simulation developed in the first part of this study was applied to the design and scale-up of pervaporation units for the recovery of natural apple juice aroma. Both semi-batch and continuous process configurations were considered and the process conditions were optimised taking the cost of the process into account. For the semi-batch process, the cost per kg concentrated aroma was between 31.30 and 33.60 euro, depending on the membrane type. When returning the recovered aroma to the apple juice after heat treatment, the cost of aroma recovery per kg concentrate was between 0.31... (More)
In this study the integration and optimisation of hydrophobic pervaporation for the recovery of natural aroma compounds in the food industry has been studied. The simulation developed in the first part of this study was applied to the design and scale-up of pervaporation units for the recovery of natural apple juice aroma. Both semi-batch and continuous process configurations were considered and the process conditions were optimised taking the cost of the process into account. For the semi-batch process, the cost per kg concentrated aroma was between 31.30 and 33.60 euro, depending on the membrane type. When returning the recovered aroma to the apple juice after heat treatment, the cost of aroma recovery per kg concentrate was between 0.31 and 0.34 euro. In the case of the continuous process, the cost for the apple juice aroma recovery was between 2.19 and 5.38 euro, while the cost of aroma recovery per kg apple juice was between 0.03 and 0.05 euro. Upon analysing the optimised processes with a sensitivity analysis of the key cost factors associated with pervaporation, membrane life-time and membrane cost, it was revealed that the membrane life-time is more important than the membrane cost and that the continuous process is more sensitive to changes in membrane life-time and membrane cost. Overall, this study revealed that pervaporation has the potential to become an alternative to conventional processes in recovering and concentrating aroma compounds 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
cost engineering, pervaporation, aroma recovery, simulation
in
Journal of Food Engineering
volume
54
issue
3
pages
197 - 205
publisher
Elsevier
external identifiers
  • wos:000176775900003
  • scopus:0036722381
ISSN
0260-8774
DOI
10.1016/S0260-8774(01)00201-1
language
English
LU publication?
yes
id
7899c29b-c5fb-454f-9ba3-5653c0510e21 (old id 333704)
date added to LUP
2007-11-16 17:26:32
date last changed
2017-09-03 04:45:46
@article{7899c29b-c5fb-454f-9ba3-5653c0510e21,
  abstract     = {In this study the integration and optimisation of hydrophobic pervaporation for the recovery of natural aroma compounds in the food industry has been studied. The simulation developed in the first part of this study was applied to the design and scale-up of pervaporation units for the recovery of natural apple juice aroma. Both semi-batch and continuous process configurations were considered and the process conditions were optimised taking the cost of the process into account. For the semi-batch process, the cost per kg concentrated aroma was between 31.30 and 33.60 euro, depending on the membrane type. When returning the recovered aroma to the apple juice after heat treatment, the cost of aroma recovery per kg concentrate was between 0.31 and 0.34 euro. In the case of the continuous process, the cost for the apple juice aroma recovery was between 2.19 and 5.38 euro, while the cost of aroma recovery per kg apple juice was between 0.03 and 0.05 euro. Upon analysing the optimised processes with a sensitivity analysis of the key cost factors associated with pervaporation, membrane life-time and membrane cost, it was revealed that the membrane life-time is more important than the membrane cost and that the continuous process is more sensitive to changes in membrane life-time and membrane cost. Overall, this study revealed that pervaporation has the potential to become an alternative to conventional processes in recovering and concentrating aroma compounds in the food industry.},
  author       = {Lipnizki, F and Olsson, J and Trägårdh, Gun},
  issn         = {0260-8774},
  keyword      = {cost engineering,pervaporation,aroma recovery,simulation},
  language     = {eng},
  number       = {3},
  pages        = {197--205},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: optimisation and integration},
  url          = {http://dx.doi.org/10.1016/S0260-8774(01)00201-1},
  volume       = {54},
  year         = {2002},
}