Recovery of Aromas and Aroma Profiles by Pervaporation

Pervaporation is a membrane separation process in which a dense, non-porous membrane separates a liquid feed solution from a vapour permeate (Fig. 19.2c). The transport across the membrane barrier is therefore based, generally, on a solution-difliision mechanism with an intense solute-membrane interaction. It 

From Fig. 19.3a-c, and as opposed to purely sorption controlled processes, it can be seen that during pervaporation both sorption and diffusion control the process performance because the membrane is a transport barrier. As a consequence, the flux 7i of solute i across the membrane is expressed as the product of both the sorption (partition) coefficient S, and the membrane diffusion coefficient Di, the so-called membrane permeability U, divided by the membrane thickness f and times the driving force, which maybe expressed as a gradient of partial pressures in place of chemical potentials [6]  

When the driving force is maximum, i.e. whenpj.p 0, then the pervaporative membrane selectivity a between two components can be expressed as 

In comparison with adsorptive/absorptive techniques for aroma recovery from bioconversions, the disadvantage of pervaporation is the fact that both sorption and diffusion determine the overall selectivity. While the sorption selectivity is very high (equal to that of adsorptive/absorption), the diffusion selectivity favours water owing to the simple fact that water is a smaller molecule than aroma compounds and thus sterically less hindered during diffusion (Table 19.1). The overall (perm)selectivity P=SD) is therefore lower than in strictly sorption controlled processes, although it is still favourable compared with that for evaporation. This shortcoming compares, however, with operational advantages of pervaporation as outlined before. 

Compound Sorption coefficient S (mg-mg ) Diffusion coefficient D (m -s ) Sorption selectivity Diffusion selectivity Overall permselectivity 

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