The organoleptic properties of beverage products have an important role in consumption and commercial success. Nowadays aroma recovery with high efficiency is an important process. Hydrophobic pervaporation is an alternative process for the recovery of aroma compounds in the food industry. The purpose of this study was to determine the effects of operation temperature, feed concentration, and driving force on the recovery of different aroma compounds such as propyl acetate, pentyl acetate, and octyl acetate by pervaporation. Pervaporation was operated using a Polyvinyl Chloride hydrophobic membrane. As the process temperature and the feed concentration increased, the flux increased, but separation factor values of binary aqueous solutions of the aroma components propyl acetate, pentyl acetate, and octyl acetate decreased. Polyvinyl Chloride possessed a higher separation factor value for propyl acetate than octyl acetate and pentyl acetate. This situation was also confirmed with swelling tests and solubility parameters. Low‐swelling degree results in a high separation factor. The highest separation success was observed for propyl acetate. The flux and separation factor of propyl acetate were obtained as 1.57 kg m⁻² h⁻¹ and 158, respectively. It has been found that the pervaporation is an efficient process for aroma recovery from water and that the polyvinyl chloride membrane exhibits good separation performance from the removal of propyl acetate, pentyl acetate, and octyl acetate from the water.

中文翻译：

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使用聚氯乙烯膜通过全蒸发工艺浓缩香气化合物

饮料产品的感官特性在消费和商业成功中具有重要作用。如今，高效的香气回收是一个重要的过程。疏水性全蒸发是食品工业中回收香气化合物的另一种方法。这项研究的目的是确定操作温度，进料浓度和驱动力对通过全蒸发回收不同香气化合物（如乙酸丙酯，乙酸戊酯和乙酸辛酯）的影响。使用聚氯乙烯疏水膜进行全蒸发。随着过程温度和进料浓度的增加，通量增加，但是香气成分乙酸丙酯，乙酸戊酯和乙酸辛酯的二元水溶液的分离因子值降低。聚氯乙烯对乙酸丙酯的分离因子值比乙酸辛酯和乙酸戊酯高。溶胀试验和溶解度参数也证实了这种情况。低溶胀度导致高分离因子。乙酸丙酯的分离成功最高。乙酸丙酯的通量和分离系数为1.57 kg·m^-2  h ^-1和158。已经发现，全蒸发是从水中回收香气的有效方法，并且聚氯乙烯膜通过从水中除去乙酸丙酯，乙酸戊酯和乙酸辛酯表现出良好的分离性能。