Pervaporation: The emerging technique for extracting aroma compounds from food systems
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F19%3A43934001" target="_blank" >RIV/60461373:22310/19:43934001 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.jfoodeng.2019.02.013" target="_blank" >https://doi.org/10.1016/j.jfoodeng.2019.02.013</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2019.02.013" target="_blank" >10.1016/j.jfoodeng.2019.02.013</a>
Alternative languages
Result language
angličtina
Original language name
Pervaporation: The emerging technique for extracting aroma compounds from food systems
Original language description
To date, according to the latest literature inputs, membrane-based technologies have demonstrated to meet the recovery of several high-added-value compounds from agro-food products. Particularly, Pervaporation (PV), as a highly selective membrane technique, has demonstrated its ability in separating specific solutes like aroma compounds, which represent a current research challenge for food, cosmetic and pharmaceutical industries. The goal of this paper is to provide a critical overview of the ongoing development works aimed at extracting aroma compounds and their derivatives from their original sources. The literature data is shown, analyzed and discussed in relation to the separation process, molecule properties, membrane characteristics and key factors affecting the performance of such technology. Particular attention is paid to experimental results reported in the most recent findings. In addition, the generalities of PV, as well as the theoretical aspects and its role in separation, are also provided.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20400 - Chemical engineering
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD ENGINEERING
ISSN
0260-8774
e-ISSN
1873-5770
Volume of the periodical
253
Issue of the periodical within the volume
July 2019
Country of publishing house
BE - BELGIUM
Number of pages
13
Pages from-to
27-39
UT code for WoS article
000463126900004
EID of the result in the Scopus database
2-s2.0-85062710615