Granular activated carbon for the recovery of the main pear aroma compound: Viability and kinetic modelling of ethyl-2,4-decadienoate adsorption

Recovery of the main pear aroma compound by adsorption/desorption onto commercial granular activated carbon: Equilibrium and kinetics

“…Activation procedure and physical properties determination and characteristic values were reported previously (Diban et al, 2007).…”

“…Adsorption experiments were performed working in a once-through mode, while a batch system was used during desorption runs. The experimental set-up employed was described in detail in a previous work (Diban et al, 2007).…”

“…The thermodynamic parameters were obtained from the equilibrium data. The kinetic model proposed previously for the adsorption operation (Diban et al, 2007), including liquid-film mass transport resistance and intraparticle diffusion, was studied in a wider range of temperatures, from 283 to 322 K, fitting adequately the adsorption and desorption data obtained in a granular activated carbon fixed-bed column. The detailed description of the system allows forecasting the behaviour of the separation process for aroma recovery employing adsorption onto activated carbon and determining the best operation conditions.…”

“…In a previous work (Diban, Ruiz, Urtiaga, & Ortiz, 2007) a viability study of an adsorption process for the recovery of the main pear aroma compound was reported.…”

Prediction of soluble solids content, firmness and pH of pear by signals of electronic nose sensors

“…The volatile compounds that contribute to fruit flavor are produced through metabolic pathways during ripening, harvest, post-harvest and storage [1]. Methyl and ethyl esters of 2,4-decadienoic acids are considered the main responsible compounds for the typical flavor impact of pear [2]. The acidity of pear fruit is an index of ripening but it cannot be detected by external non-destructive observation.…”