Optimization of pineapple flavor production using ohmic- heating reactor

The present work illustrates the incorporation of ohmic-heating reactor and its improved impact in optimization of pineapple flavor (ethyl butyrate) production by using Amberlyst 15 dry as catalystreaction. The effect of different parameters namely: salt concentration (1%, 2%, 3% w/w), voltage (100, 200, 300 volt), catalyst loading (2%, 4%, 6% w/w) and molar ratio (1:1, 2:1, 1:2) has been studied on conversion yield of ethyl butyrate. The optimum condition was 1% salt concentration,ohmic voltage 200 volt, 2% catalyst loading and alcohol:acid molar ratio of 1:1 collectively, gave 63% conversion of the product after 90 minutes. The results showed that use of ohmic greatly improves pineapple flavor production by increasing yields and reducing time of reaction.

Keywords:

Amberlyst 15 dry , Ethyl butyrate , Ohmic-heating reactor , Pineapple flavor , Yield