Recovery of strawberry aroma compounds by pervaporation

Isci A., Sahin S., Sumnu G.

JOURNAL OF FOOD ENGINEERING, vol.75, no.1, pp.36-42, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 75 Issue: 1
  • Publication Date: 2006
  • Doi Number: 10.1016/j.jfoodeng.2005.03.048
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.36-42
  • Keywords: coupling effect, ethyl butyrate, methyl butyrate, pervaporation, strawberry aroma, APPLE JUICE AROMA, FOOD-INDUSTRY, SCALE-UP
  • Middle East Technical University Affiliated: Yes


The main objective of this study was to determine the effects of feed temperature (30, 40, 50 degrees C), concentration (50, 100, 150 ppm), composition (different strawberry model solutions) and permeate pressure (4, 8 mbar) on recovery of strawberry aroma compounds by pervaporation. Pervaporation was performed using a hydrophobic membrane, PERVAP 1070 (PDMS). As the feed temperature increased or downstream pressure decreased, the mass flux and selectivity increased in pervaporation of methyl butyrate (MTB) aqueous solution. Increase in feed concentration led to higher organic fluxes but lower selectivity in binary aqueous solutions of both MTB and ethyl butyrate (ETB).