Recupera??o dos componentes do aroma de caf? por pervapora??o

Detalhes bibliográficos
Ano de defesa: 2006
Autor(a) principal: Assis, Andr? Von Randow de lattes
Orientador(a): Cabral, Lourdes Maria Correa lattes
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
Departamento: Instituto de Tecnologia
País: Brasil
Palavras-chave em Português:
pervapora??o
aroma
membrana
caf?.
Palavras-chave em Inglês:
pervaporation
membrane
coffee
Área do conhecimento CNPq:
Ci?ncia e Tecnologia de Alimentos
Link de acesso: https://tede.ufrrj.br/jspui/handle/tede/423
Resumo: At present, Brazil is the first world coffee producer sharing 30% of the international producer market and occupies second rank of the consumer market. Pervaporation is a membrane separation process where liquid mixtures are fractionated due to partial vaporization of its components through a dense selective membrane. Pervaporation is more advantageous than traditional processes, such as solvent or vapour extractions, due to the possibility of operating without solvents and at moderate temperatures, thus avoiding the degradation of termosensible compounds and reducing energy consumption costs. This process can be used to the recovery and concentration of volatile components from beverage aroma. This work had as objective to study the pervaporation of coffee beverage in order to obtain a natural concentrated extract, using two different flat sheet membranes, polydimethylsiloxane (PDMS) and ethylene propylene diene terpoly-mer (EPDM), at three temperatures (25?C, 35?C and 45?C). Total permeate flux and the enrichment factor of some compounds were calculated for evaluating the process performance. The aromatic profile of the coffee beverage was determined by gas chromatography and mass spectrometry (GC-MS). Two extraction methods (solid phase micro extraction and solvent extraction) were used before chromatographic analysis. PDMS membrane exhibited a higher permeate flux when compared to EPDM membrane. Increasing the temperature resulted in a positive effect on the permeate flux, according to the Arrhenius equation. The EPDM membrane presented higher enrichment factors, being more selective for extraction of the aroma compounds. Through GC-MS there were identified 69 components of the coffee beverage. Experimental results showed that pervaporation process is a membrane technology able to recover and to concentrate coffee beverage aroma and that EPDM membrane exhibits a higher performance than PDMS membrane during such a process.
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spelling Cabral, Lourdes Maria Correa628.646.967-20http://lattes.cnpq.br/7249897840870537052.946.077-78http://lattes.cnpq.br/4611895989267616Assis, Andr? Von Randow de2016-04-28T14:54:42Z2010-08-102006-02-13ASSIS, Andr? Von Randow de. Recupera??o dos componentes do aroma de caf? por pervapora??o. 2006. 66 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2006.https://tede.ufrrj.br/jspui/handle/tede/423At present, Brazil is the first world coffee producer sharing 30% of the international producer market and occupies second rank of the consumer market. Pervaporation is a membrane separation process where liquid mixtures are fractionated due to partial vaporization of its components through a dense selective membrane. Pervaporation is more advantageous than traditional processes, such as solvent or vapour extractions, due to the possibility of operating without solvents and at moderate temperatures, thus avoiding the degradation of termosensible compounds and reducing energy consumption costs. This process can be used to the recovery and concentration of volatile components from beverage aroma. This work had as objective to study the pervaporation of coffee beverage in order to obtain a natural concentrated extract, using two different flat sheet membranes, polydimethylsiloxane (PDMS) and ethylene propylene diene terpoly-mer (EPDM), at three temperatures (25?C, 35?C and 45?C). Total permeate flux and the enrichment factor of some compounds were calculated for evaluating the process performance. The aromatic profile of the coffee beverage was determined by gas chromatography and mass spectrometry (GC-MS). Two extraction methods (solid phase micro extraction and solvent extraction) were used before chromatographic analysis. PDMS membrane exhibited a higher permeate flux when compared to EPDM membrane. Increasing the temperature resulted in a positive effect on the permeate flux, according to the Arrhenius equation. The EPDM membrane presented higher enrichment factors, being more selective for extraction of the aroma compounds. Through GC-MS there were identified 69 components of the coffee beverage. Experimental results showed that pervaporation process is a membrane technology able to recover and to concentrate coffee beverage aroma and that EPDM membrane exhibits a higher performance than PDMS membrane during such a process.Atualmente, o Brasil ? o maior produtor mundial de caf? com uma participa??o de 30% do mercado internacional e o segundo mercado consumidor. Um grande n?mero de componentes vol?teis s?o respons?veis pelo aroma do caf? torrado, conferindo ? bebida de caf? um aroma bastante agrad?vel que atrai aos consumidores. A pervapora??o ? um processo de separa??o por membranas no qual misturas l?quidas s?o fracionadas pela vaporiza??o parcial de seus componentes atrav?s de uma membrana densa de permeabilidade seletiva. A pervapora??o apresenta como vantagens, quando comparada a processos de extra??o convencionais como a extra??o a vapor ou com solvente, a n?o utiliza??o de solventes durante a extra??o bem como a possibilidade de opera??o em temperaturas mais amenas, evitando a degrada??o de componentes termossens?veis da mat?ria-prima e reduzindo custos de energia. Este processo pode ser utilizado na recupera??o e concentra??o de componentes vol?teis de aromas de bebidas. Este trabalho teve como objetivo estudar a pervapora??o da bebida de caf?, com a obten??o de um extrato concentrado, utilizando duas membranas planas distintas, poli (dimetilsiloxano) (PDMS) e copol?mero de etileno-propileno e dieno (EPDM) em 3 temperaturas (25?C, 35?C e 45?C). Para avaliar o desempenho do processo foram calculados o fluxo total permeado e o fator de enriquecimento de alguns componentes permeados. O perfil arom?tico da bebida de caf? foi obtido atrav?s de cromatografia gasosa aliada a espectrometria de massa (CG-MS), sendo utilizados dois m?todos de extra??o (microextra??o em fase s?lida e extra??o por solvente). O fluxo total permeado para a membrana de PDMS foi maior do que o da membrana de EPDM, observando-se um efeito positivo com o aumento da temperatura. Em ambas as membranas este efeito seguiu a equa??o de Arrhenius. A membrana de EPDM apresentou maior fator de enriquecimento do que a membrana de PDMS, sendo mais seletiva na extra??o dos componentes do aroma. Foi poss?vel identificar por cromatografia 69 componentes pertencentes ao caf?. Os resultados experimentais revelaram que a membrana de EPDM apresentou melhor desempenho no processo de pervapora??o do que a membrana de PDMS e sugerem que ? poss?vel recuperar e concentrar componentes do aroma da bebida de caf? por esta tecnologia de membranas.Made available in DSpace on 2016-04-28T14:54:42Z (GMT). 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dc.title.por.fl_str_mv Recupera??o dos componentes do aroma de caf? por pervapora??o
dc.title.alternative.eng.fl_str_mv Recovery of coffee aroma compounds by pervaporation process
title Recupera??o dos componentes do aroma de caf? por pervapora??o
spellingShingle Recupera??o dos componentes do aroma de caf? por pervapora??o
Assis, Andr? Von Randow de
pervapora??o
aroma
membrana
caf?.
pervaporation
membrane
coffee
Ci?ncia e Tecnologia de Alimentos
title_short Recupera??o dos componentes do aroma de caf? por pervapora??o
title_full Recupera??o dos componentes do aroma de caf? por pervapora??o
title_fullStr Recupera??o dos componentes do aroma de caf? por pervapora??o
title_full_unstemmed Recupera??o dos componentes do aroma de caf? por pervapora??o
title_sort Recupera??o dos componentes do aroma de caf? por pervapora??o
author Assis, Andr? Von Randow de
author_facet Assis, Andr? Von Randow de
author_role author
dc.contributor.advisor1.fl_str_mv Cabral, Lourdes Maria Correa
dc.contributor.advisor1ID.fl_str_mv 628.646.967-20
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/7249897840870537
dc.contributor.authorID.fl_str_mv 052.946.077-78
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/4611895989267616
dc.contributor.author.fl_str_mv Assis, Andr? Von Randow de
contributor_str_mv Cabral, Lourdes Maria Correa
dc.subject.por.fl_str_mv pervapora??o
aroma
membrana
caf?.
topic pervapora??o
aroma
membrana
caf?.
pervaporation
membrane
coffee
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv pervaporation
membrane
coffee
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description At present, Brazil is the first world coffee producer sharing 30% of the international producer market and occupies second rank of the consumer market. Pervaporation is a membrane separation process where liquid mixtures are fractionated due to partial vaporization of its components through a dense selective membrane. Pervaporation is more advantageous than traditional processes, such as solvent or vapour extractions, due to the possibility of operating without solvents and at moderate temperatures, thus avoiding the degradation of termosensible compounds and reducing energy consumption costs. This process can be used to the recovery and concentration of volatile components from beverage aroma. This work had as objective to study the pervaporation of coffee beverage in order to obtain a natural concentrated extract, using two different flat sheet membranes, polydimethylsiloxane (PDMS) and ethylene propylene diene terpoly-mer (EPDM), at three temperatures (25?C, 35?C and 45?C). Total permeate flux and the enrichment factor of some compounds were calculated for evaluating the process performance. The aromatic profile of the coffee beverage was determined by gas chromatography and mass spectrometry (GC-MS). Two extraction methods (solid phase micro extraction and solvent extraction) were used before chromatographic analysis. PDMS membrane exhibited a higher permeate flux when compared to EPDM membrane. Increasing the temperature resulted in a positive effect on the permeate flux, according to the Arrhenius equation. The EPDM membrane presented higher enrichment factors, being more selective for extraction of the aroma compounds. Through GC-MS there were identified 69 components of the coffee beverage. Experimental results showed that pervaporation process is a membrane technology able to recover and to concentrate coffee beverage aroma and that EPDM membrane exhibits a higher performance than PDMS membrane during such a process.
publishDate 2006
dc.date.issued.fl_str_mv 2006-02-13
dc.date.available.fl_str_mv 2010-08-10
dc.date.accessioned.fl_str_mv 2016-04-28T14:54:42Z
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dc.identifier.citation.fl_str_mv ASSIS, Andr? Von Randow de. Recupera??o dos componentes do aroma de caf? por pervapora??o. 2006. 66 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2006.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/tede/423
identifier_str_mv ASSIS, Andr? Von Randow de. Recupera??o dos componentes do aroma de caf? por pervapora??o. 2006. 66 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2006.
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