Multicomponent pervaporation process for volatile aroma compounds recovery from pomegranate juice

The present work describes the possibility of using pervaporation process to recover the pomegranate aroma compounds from an actual pomegranate juice and a model aroma solution. Four different chemicals representing four major kinds of aroma compounds, namely, 3-methyl butanal, isopentyl acetate, n-hexanol and α-ionone, were utilized in this work. Three POMS membranes and two PDMS membranes were tested for pervaporation and compared for their separation performance. The influence of various operating parameters such as feed flow rate, feed temperature and permeate pressure on the permeation flux and aroma compounds enrichment factor was investigated. Feed flow rate was shown to have no significant effect on both total flux and aroma enrichment factor, whereas feed temperature and permeate pressure had highly significant effects. An increase in feed temperature led to higher flux and enrichment factor. As permeate pressure increased, the flux and enrichment factor of some aroma compounds decreased. Some of the aroma compounds showed higher enrichment factor at higher permeate pressures. Finally, the activation energy of permeation and the membrane permeability for each aroma compound were determined.