Dairy aroma compounds recovery by pervaporation

Original pervaporation experiments with two dairy aroma compounds diluted in model aqueous solutions through GFT silicalite-filled silicone composite membrane and GKSS PEBA homogeneous membrane (0.1 m² effective area) were carried out on a pilot-plant. A systematic approach was done, studying the influence of various operating parameters (feed temperature and permeate pressure). The permeabilities of the membranes were calculated for each permeant, based on the estimation of the driving force as a fugacities difference. The pervaporation membranes tested showed a good selectivity for the extraction of methylthiobutanoate (hydrophobic molecule with cheese fragrance) at high dilution rate. However, these membranes proved to be less selective for the recovery of diacetyl (hydrophilic butter aroma). For this component, the coupling of pervaporation and two-stage condensation improved significantly the selectivity of the whole process. The thermodynamic properties in the liquid feed (real dairy media) as well as in the permeate (vapour-liquid equilibria at low pressure) have to be well known in order to optimize the recovery of the aroma compounds