RT info:eu-repo/semantics/article
T1 Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation
A1 Andrés Iglesias, Cristina
A1 García Serna, Juan
A1 Montero, Olimpio
A1 Blanco Fuentes, Carlos Antonio
K1 Aspen HYSYS simulation
K1 Alcohol-free beer
AB 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.
PB Elsevier
YR 2015
FD 2015
LK http://uvadoc.uva.es/handle/10324/21915
UL http://uvadoc.uva.es/handle/10324/21915
LA eng
NO Food Research International  Volume 76, Part 3, 2015, Pages 751–760
NO Producción Científica
DS UVaDOC
RD 25-abr-2024