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Doctor of Philosophy, (Food Technology)
Study Completed: 2009
College of Sciences
Concentration of dairy flavours using pervaporation
Ms Overington’s research investigated the use of pervaporation for concentrating flavours in dairy process streams. During pervaporation, flavour compounds are passed through a membrane to separate them from the other components of a mixture. Potentially, pervaporation could be used to create new concentrated flavouring ingredients, or to recover valuable components from waste streams. Dairy process streams are more complex than water-based systems, because milk fat, protein and lactose can interact with the flavour compounds. Ms Overington’s study showed how these interactions influence the pervaporation performance. She found that the degree of flavour concentration depends on the mixture composition, the flavour compound properties, and the pervaporation operating conditions. Ms Overington developed empirical correlations to estimate the permeation rates of flavour compounds through the membrane. The findings of Ms Overington’s research can help the dairy industry to select appropriate process streams for flavour concentration by pervaporation.
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Last updated on Tuesday 04 April 2017