2017
DOI: 10.1111/jfpe.12669
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Concentration of fruit juice aroma compound from model multicomponent solution and natural apple juice hydrolate: Optimization and modeling by design of experiment

Abstract: This study presents aroma compounds separation from a model multicomponent solution as well as natural apple juice hydrolate by pervaporation (PV). Response surface methodology (RSM) was used to determine the influence of the operating parameters on membrane separation performance. The experiments were planned in accordance with the Box–Behnken design for such three input variables as temperature, feed flow rate, and the concentration of aroma compounds in the feed. For the enrichment factor as the system resp… Show more

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Cited by 5 publications
(1 citation statement)
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“…The classical thermal concentration of fruit juice is a very well developed conservation technique, but the maintenance of the quality of these concentrated juices has still been research subjects, mainly the concentration processes of aroma from the aqueous phase (hydrolates). There is particular attention to hydrolates from apple juice concentration [21,22], but there are no scientific reports on the aromatic compounds of mango and guava that migrate to the aqueous phase during the process. This research makes possible to know the aroma of tropical fruit juices that migrates to the hydrolates of the thermal concentration processes, first stage so that these can be recovered later.…”
Section: Introductionmentioning
confidence: 99%
“…The classical thermal concentration of fruit juice is a very well developed conservation technique, but the maintenance of the quality of these concentrated juices has still been research subjects, mainly the concentration processes of aroma from the aqueous phase (hydrolates). There is particular attention to hydrolates from apple juice concentration [21,22], but there are no scientific reports on the aromatic compounds of mango and guava that migrate to the aqueous phase during the process. This research makes possible to know the aroma of tropical fruit juices that migrates to the hydrolates of the thermal concentration processes, first stage so that these can be recovered later.…”
Section: Introductionmentioning
confidence: 99%