Effect Of Oil in Fruit Juice on Flavor Loss in Osmotic Distillation Process

Abstract

This research studied the effect of oil in fruit juice on flavor loss and membrane wettability inosmotic distillation process (OD) with hydrophobic hollow fiber polyvinylidene-fluoride (PVDF) membrane.The model solutions of flavors (ethyl acetate and ethyl hexanoate) and limonene oil were used. Incase of absence of limonene in feed solution, the results showed that water flux slightly decreased whileflavor fluxes and flavor losses increased with increasing flavor concentration. Flux and percentage lossof ethyl acetate were slightly higher than those of ethyl hexanoate.

In the range of limonene concentration studied (0-1,000 ppmv) the membrane was not wetted,however, permeability and flavor retention properties of membrane decreased considerably. Whenlimonene concentration was increased, water flux decreased significantly while flavor fluxes and flavorlosses increased. For solution at 200 ppmv limonene concentration, the flavor loss increased 46% and61% for ethyl acetate and ethyl hexanoate, respectively, comparing with solution in the absence oflimonene.

Keywords : Osmotic Distillation / Ethyl Acetate / Ethyl Hexanoate / PVDF / Wettability