Freeze concentration of volatile components in dilute aqueous solutions
article
Two methods for freeze concentration of dilute aqueous solutions of volatile organic compounds were investigated. Recoveries by Method A (cold finger arrangement) were highly variable (65 to 100%) because of selective losses by evaporation which could not be readily prevented. Recoveries by Method B (Shapiro-type arrangement), where evaporation losses could be minimized, were 90% or better for all components without appreciable ratio changes in the final concentrates. Concentration factors of five- to better than 40-fold, depending on the concentrations of the volatile components in the starting solutions, were attainable without appreciable losses by trapping in the ice phase. The utility of freeze concentration as a preliminary concentration step in the investigation of food aroma distillates is indicated.
TNO Identifier
227143
ISSN
00218561
Source
Journal of Agricultural and Food Chemistry, 17(5), pp. 1123-1127.
Pages
1123-1127
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