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CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION

SHE, MANJUAN
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182

Abstract Details

2005, PhD, University of Cincinnati, Engineering : Chemical Engineering.
In the flavor industry concentrated flavor distillates and extracts are important products for simulating natural flavors. In the current research hydrophobic membranes were used to extract solute (flavor organics) from solvent (water). Four polydimethyl siloxane (PDMS) membranes and one polyoctylmethyl siloxane (POMS) membrane were tested for pervaporation and compared for their separation performance. Surrogate flavor solutions were concentrated by pervaporation using six organic compounds (cis-3-hexenol, phenethyl alcohol, benzaldehyde, trans-2-hexenal, ethyl butyrate, and methyl anthranilate). It was possible to concentrate more flavor components in the pervaporation of real flavors. Both continuous and semi-batch operations were carried out. Operating conditions (downstream pressure, feed flow rate, feed concentration, and temperature) were optimized by the performance standards of product flux and enrichment factor. Optimum operating conditions were determined by different flavor systems and concentration requirement. A mass transfer mechanism investigation was also included in the study. Specific mass transfer driving forces and resistances were defined based on nonequilibrium thermodynamic formalisms. Using a concentration polarization model, the liquid boundary layer thickness on the feed side and the intrinsic membrane permeance were calculated for various pervaporation systems. When the separation performance of multicomponent systems was compared to that obtained from single component systems, no obvious coupling effects were detected for the pervaporation of dilute multiple flavor organics. Thus, it was concluded that no coupling terms need to be included in the mass transfer equations for dilute flavor pervaporation. This research was the first attempt to systematically study the flavor pervaporation process. The selected operating parameters were close to those of industrial scale applications that are seldom reported in literature. The experimental results can help flavor or membrane companies select optimum operating conditions and membranes for application of the pervaporation technique. In addition, this research was the first attempt to develop a theoretical model with concentration polarization for flavor recovery by pervaporation. The mass transfer mechanism study should be useful for membrane companies to design better pervaporation membrane processes for different applications.
Dr. Sun-Tak Hwang (Advisor)
193 p.
Engineering, Chemical
Pervaporation; Flavor compounds; Real flavors; Flavor concentration; Modeling

Recommended Citations

Citations

  • SHE, M. (2005). CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION [Doctoral dissertation, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182

    APA Style (7th edition)

  • SHE, MANJUAN. CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION. 2005. University of Cincinnati, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182.

    MLA Style (8th edition)

  • SHE, MANJUAN. "CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION." Doctoral dissertation, University of Cincinnati, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182

    Chicago Manual of Style (17th edition)

ucin1122405182
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© 2005, all rights reserved.
This open access ETD is published by University of Cincinnati and OhioLINK.