Recovery of High-Value Flavors from Food Processing Waste Streams

Not Available Pervaporation is a new membrane separation technique that can recover high-value flavor compounds from food processing wastewaters and process streams. In the Phase I project the ability of pervaporation to recover onion and garlic flavors from evaporator condensate and crushed onion juice was demonstrated in field trials at an onion/garlic processing plant. The recovered flavors were rated very highly in taste panel tests. Process economics are expected to be very competitive. In the Phase II project additional tests will be performed at a garlic/onion plant, a citrus processing plant and a tomato processing plant. The pilot systems used in these Phase II tests will incorporate a number of improvements suggested by the Phase I experience.