Batch stripping of flavour active compounds from beer: Effect of dry matter and ethanol on equilibrium and mass transfer in a packed column

Ali Ammari*, Karin Schroën

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Physiochemical similarities of volatile compounds and their interactions with the beer matrix are the main challenging factors in selective separation of ethanol for the production of non-alcoholic beer and removal of excess (off-)flavours produced during fermentation, such as isoamyl acetate. In this paper, we are especially interested in the effect of beer dry matter, a complex mixture of carbohydrates and proteins, and of ethanol on flavour behaviour during treatment with a packed bed column using CO2 as a stripping agent. By analysing the gas phase at different dry matter concentrations, we observed that its’ presence is a facilitating factor for ethyl acetate and isoamyl acetate release, whereas isoamyl alcohol is retained in the liquid phase. These effects are a result of combined mass transfer effects and affinity for carbon dioxide, which are both affected by the presence of ethanol in the feed stream. Mass transfer analysis of isoamyl alcohol and ethanol revealed that the resistance is not controlled by their solubility in water but the affinity to CO2.

Original languageEnglish
Pages (from-to)306-317
Number of pages12
JournalFood and Bioproducts Processing
Volume118
DOIs
Publication statusPublished - 1 Nov 2019

Fingerprint

Beer
Flavors
beers
mass transfer
isoamyl alcohol
Ethanol
Mass transfer
flavor
carbon dioxide
ethanol
acetates
Alcohols
water solubility
off flavors
ethanol production
volatile compounds
Packed beds
Carbohydrates
Complex Mixtures
fermentation

Keywords

  • Alcohol
  • CO
  • Equilibrium
  • Ester
  • Henry's law constant
  • Mass transfer coefficient

Cite this

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title = "Batch stripping of flavour active compounds from beer: Effect of dry matter and ethanol on equilibrium and mass transfer in a packed column",
abstract = "Physiochemical similarities of volatile compounds and their interactions with the beer matrix are the main challenging factors in selective separation of ethanol for the production of non-alcoholic beer and removal of excess (off-)flavours produced during fermentation, such as isoamyl acetate. In this paper, we are especially interested in the effect of beer dry matter, a complex mixture of carbohydrates and proteins, and of ethanol on flavour behaviour during treatment with a packed bed column using CO2 as a stripping agent. By analysing the gas phase at different dry matter concentrations, we observed that its’ presence is a facilitating factor for ethyl acetate and isoamyl acetate release, whereas isoamyl alcohol is retained in the liquid phase. These effects are a result of combined mass transfer effects and affinity for carbon dioxide, which are both affected by the presence of ethanol in the feed stream. Mass transfer analysis of isoamyl alcohol and ethanol revealed that the resistance is not controlled by their solubility in water but the affinity to CO2.",
keywords = "Alcohol, CO, Equilibrium, Ester, Henry's law constant, Mass transfer coefficient",
author = "Ali Ammari and Karin Schro{\"e}n",
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TY - JOUR

T1 - Batch stripping of flavour active compounds from beer: Effect of dry matter and ethanol on equilibrium and mass transfer in a packed column

AU - Ammari, Ali

AU - Schroën, Karin

PY - 2019/11/1

Y1 - 2019/11/1

N2 - Physiochemical similarities of volatile compounds and their interactions with the beer matrix are the main challenging factors in selective separation of ethanol for the production of non-alcoholic beer and removal of excess (off-)flavours produced during fermentation, such as isoamyl acetate. In this paper, we are especially interested in the effect of beer dry matter, a complex mixture of carbohydrates and proteins, and of ethanol on flavour behaviour during treatment with a packed bed column using CO2 as a stripping agent. By analysing the gas phase at different dry matter concentrations, we observed that its’ presence is a facilitating factor for ethyl acetate and isoamyl acetate release, whereas isoamyl alcohol is retained in the liquid phase. These effects are a result of combined mass transfer effects and affinity for carbon dioxide, which are both affected by the presence of ethanol in the feed stream. Mass transfer analysis of isoamyl alcohol and ethanol revealed that the resistance is not controlled by their solubility in water but the affinity to CO2.

AB - Physiochemical similarities of volatile compounds and their interactions with the beer matrix are the main challenging factors in selective separation of ethanol for the production of non-alcoholic beer and removal of excess (off-)flavours produced during fermentation, such as isoamyl acetate. In this paper, we are especially interested in the effect of beer dry matter, a complex mixture of carbohydrates and proteins, and of ethanol on flavour behaviour during treatment with a packed bed column using CO2 as a stripping agent. By analysing the gas phase at different dry matter concentrations, we observed that its’ presence is a facilitating factor for ethyl acetate and isoamyl acetate release, whereas isoamyl alcohol is retained in the liquid phase. These effects are a result of combined mass transfer effects and affinity for carbon dioxide, which are both affected by the presence of ethanol in the feed stream. Mass transfer analysis of isoamyl alcohol and ethanol revealed that the resistance is not controlled by their solubility in water but the affinity to CO2.

KW - Alcohol

KW - CO

KW - Equilibrium

KW - Ester

KW - Henry's law constant

KW - Mass transfer coefficient

U2 - 10.1016/j.fbp.2019.10.003

DO - 10.1016/j.fbp.2019.10.003

M3 - Article

VL - 118

SP - 306

EP - 317

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

ER -