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Enzymatic production of natural flavour esters in an integrated process

 
: Kabiri Badr, A.; Ehrenstein, U.; Bélafi-Bako, K.; Kabasci, S.; Kümmel, R.; Gubicza, L.

Fraunhofer-Institut für Grenzflächen- und Bioverfahrenstechnik -IGB-, Stuttgart; Univ. Stuttgart:
4th International Congress on Biochemical Engineering 2000. Proceedings : 17 and 18 Februar 2000, Stuttgart, Germany
Stuttgart: Fraunhofer IRB Verlag, 2000
ISBN: 3-8167-5570-4
ISBN: 978-3-8167-5570-8
pp.232-236
International Congress on Biochemical Engineering <4, 2000, Stuttgart>
English
Conference Paper
Fraunhofer UMSICHT Oberhausen ()
Veresterung; lipase; integriertes System; Membran; pervaporation; esterification; integrated process; membrane

Abstract
Production of natural flavour ester by lipase was aimed to be performed in an integrated system, where pervaporation is in-line connected to the esterification process. In our preliminary experiments the initial components were acetic acid and ethanol, the solvent of the esterification was the alcohol itself. The volatile product (flavour ester) and water were removed continuously by pervaporation and adsorption, respectively, in order to avoid product inhibition and promote ester production. Additional experiments were carried out to investigate water removal by reverse osmosis. However, no significant separation efficiency was observed. Water removal by pervaporation is presently under study.

: http://publica.fraunhofer.de/documents/N-2435.html