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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation
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Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation

机译：通过膜技术回收挥发性果汁香气化合物：吹扫气体与真空膜蒸馏

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摘要

The influence of temperature (10-45 °C), feed flow rate (300-500 L/h) and sweeping gas flow rate (1.2-2 m~3/h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on anaroma model solution and on black currant juice in a lab scale membrane distillation set up. The data were compared to recovery of the aroma compounds by vacuum membrane distillation (VMD). The flux of SGMD increased with an increase in temperature, feed flow rate or sweepinggas flow rate. Increased temperature and feed flow rate also increased the concentration factors (Cpermeate/Ceed) of the aroma compounds. At 45 °C the most volatile and hydrophobic aroma compounds obtained the highest concentration factors: 12.1-9.3 (black currant juice) and 17.2-12.8 (model solution). With black currant juice a volume reduction of 13.7% (vol.%) at 45 °C, 400 L/h, resulted in an aroma recovery of 73-84 vol.% for the most volatile compounds. Compared to VMD, the aroma recovery with SGMD was less influenced by the feed flow rate but more influenced by the temperature. Higher fluxes were achieved during concentration by VMD and this reduced the operation time, which in turn reduced the degradation of anthocyanins and polyphenolic compounds in the juice. Industrial relevance: High temperature evaporation is the most widely used industrial technique for aroma recovery and concentration of juices, but membrane distillation (MD) may provide for gentler aroma stripping and lower energy consumption. This study gives important clues about the fate of berry juice aroma compounds and polyphenols during concentration by MD, and identifies the main factors influencing the aroma recovery efficiency with MD. Both SGMD and VMD are promising techniques for gentle stripping of berry juice aroma compounds and deserve further consideration as alternative techniques for gentle aroma stripping in industrial fruit juice processing.
机译：温度（10-45°C），进料流量（300-500 L / h）和吹扫气流量（1.2-2 m〜3 / h）对吹扫气回收浆果果汁香气化合物的影响在实验室规模的膜蒸馏装置中，在无气味模型溶液和黑加仑汁上检查膜蒸馏（SGMD）。将数据与通过真空膜蒸馏（VMD）回收芳香化合物进行比较。 SGMD的通量随着温度，进料流速或吹扫气体流速的增加而增加。温度和进料流速的增加也增加了香精化合物的浓缩因子（Cpermeate / Ceed）。在45°C时，最易挥发和疏水的香气化合物获得最高的浓缩系数：12.1-9.3（黑加仑汁）和17.2-12.8（模型溶液）。使用黑加仑果汁时，在45°C下以400 L / h的体积减少了13.7％（vol。％），对于最易挥发的化合物，其芳香回收率为73-84 vol。％。与VMD相比，SGMD的香气回收受进料流速的影响较小，但受温度的影响较大。通过VMD在浓缩过程中获得了更高的通量，这减少了操作时间，进而减少了果汁中花色苷和多酚化合物的降解。工业相关性：高温蒸发是用于香气回收和果汁浓缩的最广泛使用的工业技术，但是膜蒸馏（MD）可以提供更温和的香气汽提和更低的能耗。这项研究为通过MD浓缩过程中浆果汁香气化合物和多酚的命运提供了重要线索，并确定了影响MD香气回收效率的主要因素。 SGMD和VMD都是用于温和去除浆果汁香气化合物的有前途的技术，作为工业果汁加工中用于温和去除香气的替代技术，值得进一步考虑。

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