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Extraction of alcohol using emulsion liquid membrane consisting of paraffin oil as an organic phase and lecithin as a surfactant

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.

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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.com/id/eprint/9362

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