RT info:eu-repo/semantics/article
T1 Pervaporation methodology for improving alcohol-free beer quality through aroma recovery
A1 Olmo, Álvaro del
A1 Blanco Fuentes, Carlos Antonio
A1 Palacio Martínez, Laura
A1 Prádanos del Pico, Pedro Lourdes
A1 Hernández Giménez, Antonio
K1 Membranes
K1 Pervaporation
K1 Beer
K1 De-alcoholization
K1 Aroma recovery
AB Two different beers, a Special beer (5.5% ABV) and a Reserve beer (6.5% ABV) were pervaporated in orderto recover aromas to be added to a low-alcohol beer (less than 1% ABV) and an alcohol-free beer (less than0.1% 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 acetateand isoamyl acetate) were analyzed in detail. Selectivities were roughly predicted by an easy modelbased on the Hildebrand solubility parameters for the polymer and the species in the solution. Accordingto 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 guidancewhen choosing the membrane for specific separation requirements in food processing or other separationproblems where pervaporation can be of great help.
PB Elsevier
SN 0011-9164
YR 2014
FD 2014
LK http://uvadoc.uva.es/handle/10324/21897
UL http://uvadoc.uva.es/handle/10324/21897
LA eng
NO Journal of Food Engineering, 2014, vol. 133,  p.  1–8
NO Producción Científica
DS UVaDOC
RD 25-abr-2024