Seeking advice on carbon dioxide separation
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When we carry out microbial fermentation, a large amount of carbon dioxide is produced; it is usually done in an open system, but this often results in the loss of the aromatic flavors that we actually want to retain. Can a molecular sieve formed by sintering be used as a device that allows only small molecules such as carbon dioxide to pass through, while preventing larger organic aroma molecules from passing? Which molecular sieve is more suitable, or are there other process methods that are better?
Molecular sieves are very expensive. You can consult Lethol Filter; their factory specializes in the production of such filtration and separation devices
Is it possible to obtain large-molecule organic fragrances through pressurized cryogenic methods?