مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی کاربرد فرآیند تراوش تبخیری در استخراج ترکیبات معطر در صنایع غذایی

نوع مقاله : مروری تحلیلی

نویسندگان
دانشجوی دکتری
10.48311/fsct.2026.83711.0
چکیده
روند رو به افزایش مصرف ترکیبات طعم‌دهنده غذا باعث ایجاد انگیزه در تولید طعم‌های غذایی شده است. تکنیک‌های مرسوم تولید ترکیبات طعم‌دهنده با توجه به تقاضای صعودی بازار ازنظر کمیت و تنوع کافی نیست، تراوش تبخیری به‌عنوان یک فرآیند غشایی معتبر، نسبت به سایر تکنیک‌های مرسوم، برای بازیابی ترکیبات معطر از سیستم‌های غذایی کشاورزی، رشد سریعی داشته است. تراوش تبخیری فرآیند جداسازی غشایی بر اساس استفاده از غشاهای غیر متخلخل است که به‌طور انتخابی انتقال مولکول‌های هدف حل‌شده در مخلوط خوراک مایع را تنظیم می­کند و به‌ویژه به دلیل مصرف انرژی کم، عدم افزودن مواد شیمیایی برای دستیابی به جداسازی و حفظ یکپارچگی ترکیبات معطر، مورد استقبال قرار گرفته است. بیش از 70 نوع مختلف از ترکیبات معطر ازجمله استرها، کتون‌ها، آلدئیدها، الکل‌ها، هیدروکربن‌ها، اتیل استات، اتیل بوتیرات، هگزانال، لیمونن، لینالول، α-ترپینول، بنزآلدهید و 1-3-ال- اوکتان هگزانال از منابع مختلف از جمله قهوه، توت فرنگی، بادام هندی، آب کیوی، آب پرتقال، میوه‌های آلو، سیب، انگور سیاه و گیلاس، صدف دریایی به‌طور انتخابی با استفاده از غشاهای تراوش تبخیری (PDMS، PEBA و POMS (غشاهای آب‌گریز/ارگانوفیل)) بازیابی شدند. پارامترهای فرآیند مانند بازده استخراج، ترکیب خوراک، فشار، نوع ماژول، سرعت جریان خوراک، دمای خوراک، اثرات متفاوتی بر مقدار ترکیبات معطر استخراج شده از مواد گوناگون مورد بررسی داشتند. اکثر این مطالعات نشان دهنده نتایج موفقیت آمیز این فرآیند بوده­است، بااین‌حال، هنوز برخی از مواد غشایی جدید دیگر (مانند کوپلیمر PU، P(VDF-co-HFP)، SBS) وجود دارد که باید در این زمینه بیشتر مورد ارزیابی قرار­گیرند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Application of pervaporation process in the Extraction of aromatic compounds in the food industry

نویسندگان English

Asma Basati
bahare mirpourian
Ph.D. student
چکیده English

The increasing trend in the consumption of food flavoring compounds has motivated the production of food flavors. Conventional techniques for the production of flavoring compounds are not sufficient in terms of quantity and variety due to the rising market demand, pervaporation as a reliable membrane process has grown rapidly compared to other conventional techniques for the recovery of aromatic compounds from agro-food systems. Pervaporation is a membrane separation process based on the use of non-porous membranes that selectively regulates the transfer of target molecules dissolved in the liquid feed mixture, and especially due to low energy consumption, no addition of chemicals to achieve separation and maintain the integrity of aromatic compounds. It has been welcomed. More than 70 different types of aromatic compounds including esters, ketones, aldehydes, alcohols, and hydrocarbons, such as ethyl acetate, ethyl butyrate, hexanal, limonene, linalool, α-terpineol, benzaldehyde, 1-3-l-octane hexanal and benzaldehyde from various sources including coffee, strawberry, cashew, kiwi juice, orange juice, plum, apple, black grape and cherry fruits, seashells were selectively recovered using PV membranes and PDMS, PEBA and POMS (hydrophobic/organophilic membranes) membranes were used for recovery. Process parameters such as extraction efficiency, feed composition, pressure, module type, feed flow rate, and feed temperature, had different effects on the amount of aromatic compounds extracted from various investigated materials and most of these studies have shown the successful results of this process. However, there are still some other new membrane materials (such as PU copolymer, P(VDF-co-HFP), SBS) that should be further evaluated in this field.

کلیدواژه‌ها English

Pervaporation
Membrane technology
Aromatic compounds
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