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 language | English |
|---|---|
| Pages (from-to) | 306-317 |
| Number of pages | 12 |
| Journal | Food and Bioproducts Processing |
| Volume | 118 |
| DOIs | |
| Publication status | Published - 1 Nov 2019 |
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Keywords
- Alcohol
- CO
- Equilibrium
- Ester
- Henry's law constant
- Mass transfer coefficient
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Batch stripping of flavour active compounds from beer: Effect of dry matter and ethanol on equilibrium and mass transfer in a packed column. / Ammari, Ali; Schroën, Karin.
In: Food and Bioproducts Processing, Vol. 118, 01.11.2019, p. 306-317.Research output: Contribution to journal › Article › Academic › peer-review
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 -