Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation

Bagger-Jørgensen, Rico; Meyer, Anne S.; Pinelo, Manuel; Varming, Camilla; Jonsson, Gunnar Eigil

doi:10.1016/j.ifset.2011.02.005

Cited by 53 publications

(24 citation statements)

References 18 publications

(28 reference statements)

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“…A study on the possible application of PA300 and FT30 reverse osmosis membranes in the sugar industry found that this process concentrates sugar juice to about 13-30% sugar content [133]. Other studies have found that sugar losses can be reduced, and the size of the evaporators minimized to recover aromas from fruit juices [15] and that wastewater from beverage production can be treated using the same processes [27].…”

Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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Section: Nanofiltration (Nf) and Reverse Osmosis (Ro)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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“…The Partition coefficient (P) is the ratio of concentrations of an un-ionized compound in the two phases of immiscible solvents (water and n-octanol) at equilibrium. logP is the 10-base logarithmic measure of the partition coefficient; log S or intrinsic solubility is the 10-base logarithmic measure of the solubility (mol/L) Food Eng Rev [4,5,21,33,35,38,45,63,66,68,89,93,94,99]. Few recent research works unequivocally demonstrated the application of Membrane Distillation (MD) and Vacuum Membrane Distillation (VMD) for flavor recovery during the last 4 years [1,21,68,77].…”

Section: Aroma Recovery Through Distillationmentioning

confidence: 99%

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

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“…Water activity (a w ) in sucrose solutions was calculated for each sucrose concentration by Norrish equation [27]: (6) where x w is the mole fraction of water, x s the mole fraction of sucrose, K is an empirical constant for solute which is equal to 6.47±0.06 for sucrose [27].…”

Section: Experiments With Sucrose Solutionsmentioning

confidence: 99%

“…SGMD has been reported to deliver higher mass transfer rates in comparison to VMD and lower conduction heat loss than DCMD [4]. Many works concerning the SGMD process with polymer membranes have been reported until now, these works are concerned with the recovery or removal of volatile compounds, the concentration of aqueous solutions as well as desalination [5][6][7][8][9]. The group of Khayet et al [10][11] has studied the relevant process parameters for SGMD as well as rigorous theoretical models describing concentration and temperature polarization effects during SGMD.…”

Section: Introductionmentioning

confidence: 99%