Pervaporation membrane process for aroma removal from coconut water
A membrane-based pervaporation technology to selectively remove aromas and low boiling point compounds from coconut water. Leverages established pervaporation techniques used commercially in beer, fruit juice, and ethanol-water separation, adapted for coconut water processing.
Overview
This solution applies pervaporation, a membrane separation process, to selectively remove aromas and other low boiling point compounds from coconut water. Coconut water is gently heated to evolve volatile compounds, which then permeate through a non-porous membrane. By carefully selecting the membrane material, specific compounds of interest can be targeted for selective permeation. Pervaporation is already an established commercial technique for aroma removal in beer and fruit juice production, and for ethanol-water separation. This research extends the approach to coconut water, where it could improve product quality, flavor consistency, and processing efficiency for beverage manufacturers.
Technical specifications
- Process principle: Liquid feed (coconut water) is gently heated, causing low boiling point aroma compounds to evolve and permeate through a non-porous membrane
- Membrane selectivity: Careful selection of membrane material enables selective permeation of target compounds such as ethyl acetate, isobutyl alcohol, and isoamyl acetate
- Candidate membranes: Commercially available options including PDMS (polydimethylsiloxane) and polyimide membranes will be evaluated
- Laboratory capability: Small-scale crossflow pervaporation apparatus available for membrane screening
- Analysis approach: Desktop evaluation of Hildebrand solubility parameters to compare membrane materials against target compounds
- Economic assessment: Techno-economic analysis to determine first-pass capital and operating cost estimates
Technology readiness level
Pervaporation is a commercially established process in ethanol-water separation and aroma recovery across beer, wine must, and fruit juice industries. The technology has been validated in the laboratory for ethanol-water separation. Current work focuses on validating membrane performance specifically for coconut water using a crossflow pervaporation apparatus, screening commercially available membranes for selectivity, and conducting techno-economic analysis to assess commercial viability.
About The University of Melbourne
The University of Melbourne is a comprehensive institution spanning STEM, health and clinical practice, business and law, and the creative and social disciplines. Co‑located hospital and research precincts, together with an inner‑city innovation ecosystem, place companies, startups, and researchers in shared labs, prototyping spaces, and studios. Engineering and technology programs connect with advanced manufacturing facilities, while structured industry projects and placements link partners with talent and translational problem‑solving. Work is supported by competitive funding from the Australian Research Council and the National Health and Medical Research Council, with additional backing from state programs and industry partners; a dedicated technology transfer office manages IP, licensing, and startup formation.
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