Concentration of dairy flavour compounds using pervaporation

Overington Amy; Wong Marie; Harrison John; Ferreira Lclian

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Concentration of dairy flavour compounds using pervaporation

机译：使用全蒸发浓缩乳风味化合物

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A dilute aqueous model solution containing acids, esters and ketones (which contribute to dairy flavours) was concentrated by passing through pervaporation membranes. Polydimethylsiloxane membranes gave greater fluxes than polyoctylmethylsiloxane membranes. Fluxes increased with feed temperature and decreased with permeate pressure. Different compounds were concentrated by different amounts, meaning that the permeate composition differed from that of the feed. Esters and ketones passed through the membrane more readily than acids. Low molecular weight esters and ketones were enriched by a greater amount than larger molecules, but the influence of molecular weight was more complex for acids, and depended on the relative importance of sorption and diffusion mechanisms in the membrane.

机译：含有酸，酯和酮的稀模型水溶液（有助于乳制品风味）通过渗透膜进行浓缩。聚二甲基硅氧烷膜比聚辛基甲基硅氧烷膜具有更大的通量。通量随着进料温度的升高而增加，并随着渗透压力的降低而降低。不同化合物的浓缩量不同，这意味着渗透液成分与进料不同。酯和酮比酸更容易通过膜。低分子量的酯和酮比大分子的富集量更大，但是分子量对酸的影响更为复杂，并且取决于膜中吸附和扩散机制的相对重要性。

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《International Dairy Journal》 |2008年第8期|共14页
作者
Overington Amy; Wong Marie; Harrison John; Ferreira Lclian;
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正文语种 eng
中图分类乳品加工工业;
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1. Concentration of dairy flavour compounds using pervaporation [J] . Overington Amy, Wong Marie, Harrison John, International Dairy Journal . 2008,第8期

机译：使用全蒸发浓缩乳风味化合物
2. Determination of flavour and off-flavour compounds in orange juice by on-line coupling of a pervaporation unit to gas chromatography-mass spectrometry [J] . Gomez-Ariza JL, Garcia-Barrera T, Lorenzo F Journal of chromatography, A: Including electrophoresis and other separation methods . 2004,第2期

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Concentration of dairy flavour compounds using pervaporation

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