Dr.-Ing. Ilya Lukin

Aroma compounds are valuable chemicals widely applied not only in flavor and fragrance industry but also in many products of daily use. The rising consumers demand towards all-natural products cannot be covered by the extraction from natural stock only.  Lately, the biochemical production becomes an uprising alternative source of “natural” aromas. However, finding an appropriate technique for the aroma recovery from crude fermentation broth can present a significant hurdle on a way to a commercial competitive process.

The focus of this research lies on the investigation of different techniques for the recovery of biochemical aroma from crude biochemical broth. Among others, the combination of stripping and absorption in a Rotating Packed Bed (RPB) is a promising novel approach for the downstream of biochemical aroma. The applied centrifugal force in the rotating circular package of an RPB leads to an enhanced mixing resulting in an enhanced mass transfer of the target compound

Dissertation

• I. Lukin
  Application of rotating packed bed for aroma absorption intensification
  TU Dortmund, 2020, Verlag Dr. Hut, München, ISBN 978-3-8439-4697-1

Paper

• I. Lukin, L. Pietzka, I. Wingartz, G. Schembecker
  Aroma absorption in rapeseed oil using rotating packed bed
  Flavor and Fragrance Journal, 36,1 (2021),137-147, doi.org/10.1002/ffj.3623
   
• I. Lukin, I. Wingartz, G. Schembecker
  Application of rotating packed bed for in-line aroma stripping from cell slurry
  Chemical Technology and Biotechnology 95 (2020)  2834-2841, doi.org/10.1002/jctb.6493
   
• I. Lukin, L. Pietzka, K. Groß, A. Górak, G. Schembecker
  Economic evaluation of rotating packed bed use for aroma absorption from bioreactor off-gas
  Chemical Engineering and Processing - Process Intensificatio, 154 (2020), 108011, doi.org/10.1016/j.cep.2020.108011
   
• I. Lukin, G. Jach, I. Wingartz, P. Welters, G. Schembecker
  Recovery of Natural α‑Ionone from Fermentation Broth
  Journal of Agricultural and Food Chemistry 67 (49) (2019) 13412–13419, doi.org/10.1021/acs.jafc.8b07270
   
• I. Lukin, J. Merz, G. Schembecker
  Techniques for the recovery of volatile aroma compounds from biochemical broth: A review
  Flavour and Fragrance Journal, 33.3 (2018) 203-2016, doi.org/10.1002/ffj.3447

Oral presentations

• I. Lukin, G. Schembecker
  Techno-Economical Evaluation of the Rotating Packed Bed Technology for the Recovery of Natural Aromas from Fermentation Broth
  5^th European Congress of Applied Biotechnology, Florence, ITL (2019)
   
• I. Lukin, G. Schembecker
  Rotating Packed Bed – Intensification of in-situ Aroma Recovery
  Himmelfahrtstagung 2018, Hamburg, GER (2019)
   
• I. Lukin, G. Schembecker
  The Use of a Rotating Packed Bed for the Aroma Recovery
  2^nd International Bioflavour 2018 - Biotechnology of Flavours, Fragrances and Functional Ingredients, Frankfurt, GER (2018)

Poster presentations

• I. Lukin, G. Schembecker
  Absorption of Natural Aromas in Rotating Packed Bed
  12^th European Congress of Chemical Engineering, Florence, ITL (2019)
   
• I. Lukin, M. Neuhaus, L. Pietzka, G. Schembecker
  Recovery of Natural Aromas Using Rotating Packed Bed
  Jahrestreffen der ProcessNet-Fachgruppen Fluidverfahrenstechnik und Membrantechnik 2019, Potsdam, GER (2019)
   
• I. Lukin, A. Köhler, M. Neuhaus, J. Merz, G. Schembecker
  Rotating Packed Bed – A Novel Approach for Aroma Recovery
  Himmelfahrtstagung 2018, Magdeburg, GER (2018)