Recovery of volatile aroma components from orange juice by pervaporation

Pervaporative recovery of volatile aroma compounds from orange juice was studied to determine the influence of various operating parameters such as feed flow rate which is correspondent with Reynolds numbers of 500, 1000, 1500, 2000, and 2500, feed temperature (25, 40, and 50 °C) and permeate pressure (1, 10, 20, 30, and 40 mmHg) on flux and selectivity. Feed flow rate had not significant effect on performance of process but feed temperature and permeate pressure variations affected the flux and selectivity of aroma compounds. Increasing in feed temperature led to higher flux and enrichment factor. As permeate pressure increased, the flux and enrichment factor of some aroma compounds decreased. Some of the aroma compounds showed higher enrichment factor at higher permeate pressures.