Chanukya, B. S. and Navin, K. Rastogi (2010) Extraction of alcohol using emulsion liquid membrane consisting of paraffin oil as an organic phase and lecithin as a surfactant. Journal of Chemical Technology and Biotechnology (85). pp. 243-247.
![[thumbnail of J_Chem_Technol_Biotechnol_2010_85_243–247.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "J_Chem_Technol_Biotechnol_2010_85_243–247.pdf")
PDF
J_Chem_Technol_Biotechnol_2010_85_243–247.pdf
Restricted to Registered users only
Download (156kB)
Abstract
This paper reports on the use of a liquid emulsion membrane involving paraffin light oil as membrane phase
and lecithin as surfactant for the extraction of alcohol from anthocyanin extract and simulated pineapple wine.
RESULTS: The extraction of alcohol was found to depend on the many factors such as surfactant concentration, contact time,
stirring speed, stirring time, and ratio of membrane emulsion to feed volume. Results showed that optimum conditions for
maximum alcohol extraction (25%) were lecithin concentration 3%, contact time 20 min, stirring speed 250 rpm and ratio of
membrane emulsion to feed volume 1 : 2. Multistage extraction using this liquid emulsionmembrane was found to completely
remove alcohol from anthocyanin extract and from simulated pineapple wine in seven stages and five stages, respectively.
CONCLUSION: This liquid emulsionmembranewas found to be a useful method for the extraction of alcohol from aqueous feed.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | de-alcoholization; emulsion membrane; surfactant; aqueous phase |
| Subjects: | 600 Technology > 08 Food technology > 01 Analysis |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Feb 2010 10:33 |
| Last Modified: | 03 Sep 2018 09:32 |
| URI: | http://ir.cftri.res.in/id/eprint/9362 |
Actions (login required)
- View Item