TY - JOUR
T1 - Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
T2 - Matrix Effect and Model Validation
AU - Pereira, M. João
AU - Pintado, Manuela
AU - Brazinha, Carla
AU - Crespo, João
N1 - Funding Information:
info:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F119018%2F2016/PT#
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT#
The research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiore-finery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal2020 Competitiveness and Internationalisation Operational Program under the project “MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524).
Publisher Copyright:
© 2022 by the authors.
PY - 2022/10/11
Y1 - 2022/10/11
N2 - Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation—a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.
AB - Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation—a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.
KW - aroma recovery
KW - modelling of organophilic pervaporation
KW - removal of off-flavours
KW - vacuum fractionated condensation
KW - valorisation of canning industry effluents
UR - http://www.scopus.com/inward/record.url?scp=85140974155&partnerID=8YFLogxK
U2 - 10.3390/membranes12100988
DO - 10.3390/membranes12100988
M3 - Article
C2 - 36295747
AN - SCOPUS:85140974155
SN - 0076-6356
VL - 12
JO - Membranes
JF - Membranes
IS - 10
M1 - 988
ER -