Abstract
A 40-m tubing type continuous dialyzer was designed in this study. The dialysis rate of flavor compounds was substantially increased over that of a batch process. The effect on dialysis efficiency of varying flow rates of sample and solvent was studied. The ultimate purpose of flavor isolation could be accomplished by manipulating these two operating parameters. The effects of solvent composition, polarity, molecular weight, and acidity of flavor components were also investigated. The more polar and smaller flavor compounds exhibited greater diffusivities. The addition of 2% (v/v) ammonium hydroxide or 1% (v/v) water in diethyl ether was found to be beneficial in isolation of basic flavor components.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1168-1173 |
| Number of pages | 6 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 33 |
| Issue number | 6 |
| DOIs | |
| State | Published - Nov 1985 |