Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses.

Natural fruity aroma was produced during submerged fermentation by Pichia fermentans using sugarcane molasses as a cultivation broth. The aroma compounds were recovered from the fermentation by a pervaporation process using a polydimethylsiloxane membrane (Pervap 4060-Sulzer). Isoamyl acetate, a characteristic compound associated with fruity aromas, was the major compound produced.

Modelling studies by adsorption for the removal of sunset yellow azo dye present in effluent from a soft drink plant.

This paper reports a study on the adsorption of the dye sunset yellow, present in an aqueous synthetic solution and a real effluent from a soft drink plant, onto granular-activated carbon derived from coconut husks, using a batch system. The kinetic equilibrium was investigated using two different dye concentrations (10(2) and 10(3) mg L(-1)) at 25 degrees C and 150 rpm. The adsorption isotherms and thermodynamics parameters were evaluated at 25 degrees C, 35 degrees C, 45 degrees C and 55 degrees C, using the synthetic and real effluents (5-10(3) mg L(-1)).