Concentration of aroma compounds from an industrial solution of soluble coffee by pervaporation process

Journal of Food Engineering

Volumn 159, Issue , 2015, Pages 57-65

  Weschenfelder, Thiago André ^a   Lantin, Pedro ^a   Viegas, Marcelo Caldeira ^c   De Castilhos, Fernanda ^b   Scheer, Agnes De Paula ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^c Research and Development Department   (Brazil)

Author keywords

Aroma compounds; Industrial solution; PDMS membrane; Pervaporation; Soluble coffee

Indexed keywords

FLOW RATE; MICROCHANNELS; NONLINEAR EQUATIONS; ODORS; PERVAPORATION; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; CONCENTRATION POLARIZATION; INDUSTRIAL SOLUTIONS; PDMS MEMBRANE; PERVAPORATION PERFORMANCE; SOLUBLE COFFEE; SOLUTION-DIFFUSION MODEL; VOLATILE COMPOUNDS;

EVAPORATION;

EID: 84926475725     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.018     Document Type: Article

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