Permeation of apple aroma compounds in reverse osmosis
1998; Elsevier BV; Volume: 14; Issue: 1-3 Linguagem: Inglês
10.1016/s1383-5866(98)00076-8
ISSN1873-3794
AutoresSilvia Álvarez‐Blanco, Francisco A. Riera, R. Álvarez, José Coca,
Tópico(s)Nanopore and Nanochannel Transport Studies
ResumoThis work studies the permeation of apple juice aroma compounds through a reverse osmosis spiral wound aromatic polyamide membrane of 99.2% NaCl rejection. A model solution of apple juice aroma was used as feed. Experiments were carried out at different transmembrane pressures (1.5–3.5 MPa) and feed flows (200–600 l/h; Reynolds numbers between 100 and 300). Temperature was set at 25°C. Rejection was observed to increase with transmembrane pressure and feed flow. The preferential sorption-capillary flow model was used to estimate the experimental rejection using only data on the permeation of a solute taken as reference (NaCl) and on the permeation of pure water. Good agreement between experimental and estimated rejection was found for the most hydrophilic aroma compounds, while a slightly higher rejection than the experimental one was predicted for the least hydrophilic compounds.
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