Concentration of dilute flavor compounds by pervaporation: permeate pressure effect and boundary layer resistance modeling-Reference-Cited by-同舟云学术

Concentration of dilute flavor compounds by pervaporation: permeate pressure effect and boundary layer resistance modeling

Published:2004-06 Issue:1-2 Volume:236 Page:193-202
ISSN:0376-7388
Container-title:Journal of Membrane Science
language:en
Short-container-title:Journal of Membrane Science

Author:

She Manjuan,Hwang Sun-Tak

Publisher

Elsevier BV

Subject

Filtration and Separation,Physical and Theoretical Chemistry,General Materials Science,Biochemistry

Reference14 articles.

1. Pervaporation of aroma compounds: comparison of membrane performances with vapour–liquid equilibria and engineering aspects of process improvement, food and bioproducts processing;Baudot;Trans. Inst. Chem. Eng., Part C,1997

2. Total permeate pressure influence on the selectivity of the pervaporation of aroma compounds;Baudot;J. Membr. Sci.,1999

3. Pervaporation of volatile organic compounds from water

4. Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry. Part 1. Simulation and performance;Lipnizki;J. Food Eng.,2002

5. Influence of feed flow velocity on pervaporative aroma recovery from a model solution of apple juice aroma compounds;Olsson;J. Food Eng.,1999

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