Aroma recovery by organophilic pervaporation

Thomas Schäfer, João G. Crespo

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

7 Citations (Scopus)

Abstract

Membranes are semipermeable barriers that permit the separation of two compartments of different composition or even condition, with the transport of components from one compartment to another being controlled by the membrane barrier. Ideally, this barrier is designed to let pass selectively only certain target compounds, while retaining all others-hence the denotation semipermeable. Membrane separations are particularly suitable for food applications because (1) they do not require any extraction aids such as solvents, which avoids secondary contamination and, hence, the necessity for subsequent purification; (2) transfer of components from one matrix to another is possible without direct contact and the risk of cross-contamination; (3) membrane processes can, in general, be operated under smooth conditions and therefore maintaining in principle the properties and quality of delicate foodstuff.

Original languageEnglish
Title of host publicationFlavours and Fragrances: Chemistry, Bioprocessing and Sustainability
EditorsR. G. Berger
Place of PublicationBerlin, Heidelberg
PublisherSpringer Berlin Heidelberg
Chapter19
Pages427-437
Number of pages11
ISBN (Electronic)978-3-540-49339-6
ISBN (Print)978-3-540-49338-9
DOIs
Publication statusPublished - 2007

Keywords

  • Aroma Compound
  • Ethyl Hexanoate
  • Membrane Distillation
  • Downstream Pressure
  • Isobutyl Alcohol

Fingerprint

Dive into the research topics of 'Aroma recovery by organophilic pervaporation'. Together they form a unique fingerprint.

Cite this