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Please use this identifier to cite or link to this item: http://uvadoc.uva.es/handle/10324/21915
Title: Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation
Authors: Andrés Iglesias, Cristina
García Serna, Juan
Montero, Olimpio
Blanco, Carlos A.
Issue Date: 2015
Publisher: Elsevier
Description: Producción Científica
Citation: Food Research International Volume 76, Part 3, 2015, Pages 751–760
Abstract: The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102 mbar at 50 °C and 200 mbar at 67 °C. Samples taken at different steps of the process were analyzed by HS-SPME–GC–MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60 mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.
Keywords: Aspen HYSYS simulation
Alcohol-free beer
Peer Review: SI
DOI: 10.1016/j.foodres.2015.07.017
Sponsor: Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA330U13)
Publisher Version: http://www.sciencedirect.com/
Language: eng
URI: http://uvadoc.uva.es/handle/10324/21915
Rights: info:eu-repo/semantics/openAccess
Appears in Collections:DEP48 - Artículos de revista

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