AI Article Synopsis
- The study investigated the vacuum distillation process for producing alcohol-free beer, focusing on chemical changes in aroma profiles for two lager beers at a lab scale.
- Two specific parameters for dealcoholization were tested: 102 mbar at 50°C and 200 mbar at 67°C, with various flavor compounds analyzed using HS-SPME-GC-MS.
- Aspen HYSYS simulation software was used to model the process, adjusting the EoS parameters for better accuracy and testing an additional pressure of 60 mbar to predict volatile compound composition in the final product.
Article 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, 102mbar at 50°C and 200mbar 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 (60mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2015.07.017 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!