Abstract
Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation—a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.
Funder
Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiore-finery Project
European Regional Development Fund
Fundação para a Ciência e Tecnologia
Associate Laboratory for Green Chemistry—LAQV
FCT/MCTES
Subject
Filtration and Separation,Chemical Engineering (miscellaneous),Process Chemistry and Technology
Cited by
1 articles.
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