Process for efficiently concentrating an aroma stream

Details Process for efficiently concentrating an aroma stream Process for efficiently concentrating an aroma stream

1985-02-07

1986-02-18

Golian, Joseph

Food or edible material: processes, compositions, and products

Processes

Separating volatile essence and combining the separated...

426492, 426594, 203 29, 203 37, A23F 548

Patent

active

045713391

ABSTRACT:
This invention relates to the use of a salt and/or a mild caustic in solution to increase the relative volatility of aromatics contained in an aqueous stream. The increased relative volatility so achieved enables more efficient concentration of the aromas via distillation. The pH of the aroma-containing aqueous stream does not exceed 7.0 through the addition of the salt or caustic to prevent aroma degradation.

REFERENCES:
patent: 2207111 (1940-07-01), Rodenberg
patent: 2513813 (1950-07-01), Melleville
patent: 3223534 (1965-12-01), Kelly
patent: 3244530 (1966-04-01), Byer et al.
patent: 3767828 (1973-10-01), White
patent: 4362601 (1982-12-01), Morita
Hodgman et al., Handbook of Chemistry & Physics, 36th Ed., 1954, CRC: Cleveland Ohio, pp. 2245-2246.
Sivetz et al., Coffee Technology, 1979, Avi: Westport, Conn., pp. 474-475.
Sivetz, Coffee Processing Technology, vol. II, 1963, Avi: Westport, Conn., pp. 44-47.

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