کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7585110 1492034 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Concentration of natural aroma compounds from fruit juice hydrolates by pervaporation in laboratory and semi-technical scale. Part 1. Base study
ترجمه فارسی عنوان
غلظت ترکیبات آروماتیک طبیعی از هیدرولیات آب میوه به وسیله پاورپاراسیون در مقیاس آزمایشگاهی و نیمه فنی. قسمت اول: مطالعه پایه
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The first article of a two-article series presents pervaporation (PV) of volatile aroma compounds from fruit juice hydrolates (plum, apple, blackcurrant and cherry). The purpose of this research was to evaluate the effectiveness of fruit juice hydrolates separation on a laboratory scale (inert gas flow pervaporation system) and semi-technical (vacuum pervaporation system) by means of pervaporation. To create precise matrices for hydrolates before and after pervaporation for each of the separated systems, solid phase microextraction (SPME) technique and the gas chromatography-mass spectrometry (GC-MS) was applied. Sensory analysis confirmed improvement of aroma note of concentrated permeates as compared to feed hydrolates solutions. The results indicated that pervaporation may be applied in condensing aromatic water or fruit juice hydrolate, which may significantly enhance product quality and lengthen shelf life.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 258, 30 August 2018, Pages 63-70
نویسندگان
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