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Por favor, use este identificador para citar o enlazar este ítem: http://uvadoc.uva.es/handle/10324/21897
Título: Pervaporation methodology for improving alcohol-free beer quality through aroma recovery
Autor: Olmo, Álvaro del
Blanco Fuentes, Carlos Antonio
Palacio Martínez, Laura
Prádanos del Pico, Pedro
Hernández Giménez, Antonio
Año del Documento: 2014
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Journal of Food Engineering, 2014, vol. 133, p. 1–8
Resumen: Two different beers, a Special beer (5.5% ABV) and a Reserve beer (6.5% ABV) were pervaporated in order to recover aromas to be added to a low-alcohol beer (less than 1% ABV) and an alcohol-free beer (less than 0.1% ABV) to improve their sensory quality. Sensory analysis confirmed that this was accomplished. Through the pervaporation process, three flavor constituents of beer (isobutyl alcohol, ethyl acetate and isoamyl acetate) were analyzed in detail. Selectivities were roughly predicted by an easy model based on the Hildebrand solubility parameters for the polymer and the species in the solution. According to the model, a polymer will transmit a species almost perfectly if their solubility parameters coincide. This model helps to calculate the relative selectivities from solubility parameters and can provide guidance when choosing the membrane for specific separation requirements in food processing or other separation problems where pervaporation can be of great help.
Materias (normalizadas): Membranes
Pervaporation
Beer
De-alcoholization
Aroma recovery
ISSN: 0011-9164
Revisión por Pares: SI
DOI: 10.1016/j.jfoodeng.2014.02.014
Patrocinador: Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA302U13)
Version del Editor: https://www.journals.elsevier.com/desalination
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/21897
Derechos: info:eu-repo/semantics/openAccess
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