Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation

Detalhes bibliográficos
Autor(a) principal: Pereira, M. João
Data de Publicação: 2022
Outros Autores: Pintado, Manuela, Brazinha, Carla, Crespo, João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/145854
Resumo: The research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiore-finery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal2020 Competitiveness and Internationalisation Operational Program under the project “MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524). Publisher Copyright: © 2022 by the authors.
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spelling Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated CondensationMatrix Effect and Model Validationaroma recoverymodelling of organophilic pervaporationremoval of off-flavoursvacuum fractionated condensationvalorisation of canning industry effluentsChemical Engineering (miscellaneous)Process Chemistry and TechnologyFiltration and SeparationThe research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiore-finery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal2020 Competitiveness and Internationalisation Operational Program under the project “MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524). Publisher Copyright: © 2022 by the authors.Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation—a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.DQ - Departamento de QuímicaLAQV@REQUIMTERUNPereira, M. JoãoPintado, ManuelaBrazinha, CarlaCrespo, João2022-11-28T22:15:35Z2022-10-112022-10-11T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article7application/pdfhttp://hdl.handle.net/10362/145854eng0076-6356PURE: 47754459https://doi.org/10.3390/membranes12100988info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-22T18:06:59Zoai:run.unl.pt:10362/145854Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-22T18:06:59Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
Matrix Effect and Model Validation
title Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
spellingShingle Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
Pereira, M. João
aroma recovery
modelling of organophilic pervaporation
removal of off-flavours
vacuum fractionated condensation
valorisation of canning industry effluents
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
title_short Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
title_full Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
title_fullStr Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
title_full_unstemmed Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
title_sort Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation
author Pereira, M. João
author_facet Pereira, M. João
Pintado, Manuela
Brazinha, Carla
Crespo, João
author_role author
author2 Pintado, Manuela
Brazinha, Carla
Crespo, João
author2_role author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Pereira, M. João
Pintado, Manuela
Brazinha, Carla
Crespo, João
dc.subject.por.fl_str_mv aroma recovery
modelling of organophilic pervaporation
removal of off-flavours
vacuum fractionated condensation
valorisation of canning industry effluents
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
topic aroma recovery
modelling of organophilic pervaporation
removal of off-flavours
vacuum fractionated condensation
valorisation of canning industry effluents
Chemical Engineering (miscellaneous)
Process Chemistry and Technology
Filtration and Separation
description The research leading to these results has received funding from Sistema de Apoio à Investigação Científica e Tecnológica (SAICT), Programa de Actividades Conjuntas (PAC) under Multibiore-finery Project (POCI-01-0145-FEDER-016403) and from European Regional Development Fund (ERDF), through the Incentive System to Research and Technological Development, within the Portugal2020 Competitiveness and Internationalisation Operational Program under the project “MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524). Publisher Copyright: © 2022 by the authors.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-28T22:15:35Z
2022-10-11
2022-10-11T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/145854
url http://hdl.handle.net/10362/145854
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0076-6356
PURE: 47754459
https://doi.org/10.3390/membranes12100988
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 7
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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