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DTSTART:20240310T070000
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DTSTART:20231105T060000
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URL:https://uwaterloo.ca/chemical-engineering/events/masc-oral-exam-recover
 y-volatile-aroma-compounds-membranes
SUMMARY:MASc Oral Exam| Recovery of Volatile Aroma Compounds by Membranes
CLASS:PUBLIC
DESCRIPTION:You are invited to attend Susan Davari MASc oral exam\, where 
 they\nwill discuss their research into Recovery of Volatile Aroma Compound
 s\nby Membranes. This will be a remote session\, and can be viewed here:\n
 https://teams.microsoft.com/l/meetup-join/19%3ameeting_YjE4ZTU1NzItZTQyZi0
 0YjEyLWJmZjYtNDVkZDUxYWNlNDgz%40thread.v2/0?context=%7b%22Tid%22%3a%22723a
 5a87-f39a-4a22-9247-3fc240c01396%22%2c%22Oid%22%3a%22069aabfa-c404-4c53-a5
 ab-f823888d0763%22%7d\n\nThesis title: \n\nRecovery of Volatile Aroma Com
 pounds by Membranes\n\nAbstract:\n\nThis research investigates the potenti
 al application of poly(ether\nblock\n\namide) (PEBA)\n\nmembranes for the 
 separation of volatile aroma compounds from wine and\nthe effect of nonvol
 atile components on the separation performance\nusing the pervaporation pr
 ocess.\n\nThe study examined the selective retrieval of two aroma compound
 s\n(4-ethyl guaiacol and 4-ethyl\n\nphenol) from binary dilute aqueous sol
 utions through pervaporation\nutilizing the PEBA 2533 membrane. It was obs
 erved that this membrane\neffectively recovers hydrophobic aroma compounds
 . The influence of\nfeed concentration and temperature on aroma recovery w
 as also\nanalyzed. The performance of PEBA 2533 for aroma recovery was\nas
 sessed\, and experimental data were analyzed using a batch\npervaporation 
 model.\n\nIt was discovered that both the flux of aroma compounds and thei
 r\nselectivity were notably influenced by the concentration of aroma\ncomp
 ounds in the feed. The permeation flux and their selectivity in\nseparatin
 g the volatile aroma compound in a binary solution followed\nthe sequence 
 of 4-ethyl phenol > 4-ethyl guaiacol\, showing an inverse\nrelationship wi
 th their molecular size.\n\nGenerally\, the permeation flux of aroma was f
 ound to be directly\nproportional to the concentration of aroma compounds 
 in the solution\nwithin the tested concentration range\n\n(10-110 ppm). Th
 e\n\nimpact of temperature on permeation flux followed an Arrhenius-type\n
 relationship and 4-EG with larger molecular size showed higher\napparent a
 ctivation energy than 4-EP and water.\n\nIt was observed that the recovery
  of 4-Ethyl guaiacol from its dilute\naqueous solution was affected by non
 -volatile wine components (sugar\,\nyeast\, and salt) and alcohol. Specifi
 cally\, the presence of glucose as\na model sugar and NaCl as a model salt
  in the feed solution did not\nnotably affect the pervaporative performanc
 e of 4-EG\, maybe because of\ntheir low contents in the feed mixture and l
 ow interactions with\naroma. The addition of agar initially increased the 
 permeate fluxv of\n4-EG due to its insolubility and ability to absorb wate
 r molecules\,\nboosting the concentration of 4-EG and enhancing the drivin
 g force.\nHowever\, at higher agar concentrations\, precipitation formed a
  thick\nlayer of swollen agar in the tank\, trapping 4-EG molecules and\nr
 educing their concentration in the solution. This led to a peak flux\nfoll
 owed by a decline\, reaching a maximum turning point at a specific\nagar c
 oncentration. Finally\, the presence of ethanol as a model\nalcohol in the
  binary solution of 4-ethyl guaiacol was found to\nsignificantly reduce th
 e permeation of 4- ethyl guaiacol. However\, the\ntotal flux of the mixtur
 e considerably increased. The presence of\nethanol affected the partitioni
 ng and activity coefficients of the\ncomponents in the mixture as well as 
 membrane swelling and\nplasticization\, which ultimately affected the solu
 bility and\ndiffusivity properties of the membrane.\n\nSupervisor: Profess
 or Feng
DTSTAMP:20260528T103020Z
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