Aroma recovery by combining distillation with absorption

dc.contributor.author	Yanniotis, S	en
dc.contributor.author	Tsitziloni, K	en
dc.contributor.author	Dendrinos, G	en
dc.contributor.author	Mallouchos, A	en
dc.date.accessioned	2014-06-06T06:47:37Z
dc.date.available	2014-06-06T06:47:37Z
dc.date.issued	2007	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.jfoodeng.2005.11.028	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3715
dc.subject	Aroma recovery	en
dc.subject	Evaporation	en
dc.subject	Extractive distillation	en
dc.subject	Salting-out	en
dc.subject.other	Aroma compounds	en
dc.subject.other	Aroma recovery	en
dc.subject.other	Ethyl acetates	en
dc.subject.other	Ethyl butyrate	en
dc.subject.other	Extractive distillation	en
dc.subject.other	Relative concentration	en
dc.subject.other	Relative volatility	en
dc.subject.other	Salting-out	en
dc.subject.other	Water vapour	en
dc.subject.other	Esters	en
dc.subject.other	Ethanol	en
dc.subject.other	Evaporation	en
dc.subject.other	Methanol	en
dc.subject.other	Vapors	en
dc.subject.other	Water vapor	en
dc.subject.other	Distillation	en
dc.title	Aroma recovery by combining distillation with absorption	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2005.11.028	en
heal.publicationDate	2007	en
heal.abstract	A new method for aroma recovery during evaporation is presented, in which, the vapour generated in an evaporator passes through an absorber where a hygroscopic solution partially absorbs water vapour. The remaining aroma rich stream is subsequently condensed, Experiments were carried out using 60% LiBr solution as hygroscopic solution and methanol, ethanol, ethyl acetate, methyl butyrate and ethyl butyrate as aroma compounds. When 20% of the feed was evaporated the aroma compounds were completely stripped from the feed, while when 10% of the feed was evaporated methanol and ethanol partially stripped from the feed. A significant amount of methanol and ethanol was absorbed by the LiBr solution (21-46%), while 3-17% of ethyl acetate, methyl butyrate and ethyl butyrate, compounds of higher relative volatility, were absorbed. The relative concentration of the aroma compounds, Ci/(Qeeä)i, in the condensate was 1.8-2.8 times higher than in the condensate obtained from comparative simple distillation experiments. © 2005 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	3	en
dc.identifier.volume	78	en
dc.identifier.doi	10.1016/j.jfoodeng.2005.11.028	en
dc.identifier.spage	882	en
dc.identifier.epage	887	en