멤브레인 (Membrane Journal)

  • 제16권1호
  • /
  • Pages.68-76
  • /
  • 2006
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  • 1226-0088(pISSN)
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  • 2288-7253(eISSN)
한국막학회 (The Membrane Society of Korea)
권호 표지

투과증발법을 이용한 감귤 Essence Aroma 모델액의 농축

Concentration of Citrus Essence Aroma Model Solution by Pervaporation

  • 이용택 (경희대학교 환경.응용화학대학 화학공학 및 신소재공학) ;
  • 박중원 (경희대학교 환경.응용화학대학 화학공학 및 신소재공학) ;
  • 신동호 (경희대학교 환경.응용화학대학 화학공학 및 신소재공학)
  • Lee Yong-Taek (College of Environment and Applied Chemistry Chemical Engineering & Advanced Materials Engineering, Kyung Hee University) ;
  • Park Joong-Won (College of Environment and Applied Chemistry Chemical Engineering & Advanced Materials Engineering, Kyung Hee University) ;
  • Shin Dong-Ho (College of Environment and Applied Chemistry Chemical Engineering & Advanced Materials Engineering, Kyung Hee University)
  • 발행 : 2006.03.01
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초록

본 연구는 투과증발법을 이용하여 수용액 중 미량의 감귤 향 성분을 농축하는 방법으로, 4종류의 실록산계 고분자 복합막을 이용하여 막 종류와 구조에 따른 투과 특성을 살펴보았다. 또한 최적의 막을 선정하여 공급액의 온도와 농도, 순환 유속에 따른 투과 특성을 살펴보고, 이를 resistance-in series model을 이용하여 해석하였다. 4종류의 실록산계 고분자 복합막을 통한 감귤 essence aroma 모델액의 투과 실험에서 지지층이 polyvinylidene fluoride (PVDF)이고 활성층이 polyoctylmethyl siloxane (POMS)인 막이 가장 높은 향 성분 플럭스와 농축계수 값을 나타내었으며, 공급액의 온도와 농도, 순환유속을 변화시키며 투과 실험을 하였다. 그 결과 공급액의 온도와 농도가 증가됨에 따라 향성분의 플럭스는 증가하고 농축계수 값은 감소하였으며 순환유속이 증가됨에 따라 향성분의 플럭스와 농축계수 값 모두 증가하였다.

This is the research about the concentration of trace citrus flavor components in water by pervaporation. We have investigated the permeation characteristics depending on the material and formation of membranes using four siloxane-based polymer composite membranes. We have also chosen the optimal membrane and investigated the permeation characteristics depending on the feed temperature, concentration and flow rate. And then it has been analyzed by using resistance-in series model. In the permeation experiment of citrus essence aroma model solution through the four siloxane-based polymer composite membranes, PVDF/POMS membranes have showed the best flavor flux and enrichment factor. As a result of the permeation experiment depending on the feed temperature, concentration and flow rate, we can find that as the feed temperature and concentration increase, the flavor flux increases while the enrichment factor decreases. And the flavor flux and enrichment factor increased as the flow rate increases.

키워드

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