http://www.cnr.it/ontology/cnr/individuo/prodotto/ID295557
Investigation of Osmotic Distillation Technique for Beer Dealcoholization (Contributo in atti di convegno)
- Type
- Label
- Investigation of Osmotic Distillation Technique for Beer Dealcoholization (Contributo in atti di convegno) (literal)
- Anno
- 2013-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.3303/CET1332290 (literal)
- Alternative label
Russo, Paola; Liguori, Loredana; Albanese, Donatella; Crescitelli, Alessio; Di Matteo, Marisa (2013)
Investigation of Osmotic Distillation Technique for Beer Dealcoholization
in 11TH INTERNATIONAL CONFERENCE ON CHEMICAL AND PROCESS ENGINEERING
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Russo, Paola; Liguori, Loredana; Albanese, Donatella; Crescitelli, Alessio; Di Matteo, Marisa (literal)
- Pagina inizio
- Pagina fine
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#volumeInCollana
- Rivista
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
- Note
- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Sapienza University Rome; Università degli Studi di Salerno; CNR-IMM (literal)
- Titolo
- Investigation of Osmotic Distillation Technique for Beer Dealcoholization (literal)
- Abstract
- A growing demand for low-alcohol drinks, due to health and social benefits resulting from lower alcohol consumption, has given rise to the development of techniques for alcohol reduction or elimination in beverages. The main difficulty is the development of a low alcohol content product with sensory properties similar to the original one. This work presents a preliminary study on the production of alcohol free beer (alcohol content <= 0.5 %vol) by osmotic distillation technique, which allows to operate at low temperature and atmospheric pressure, using water as ethanol stripping agent. To this goal, a lab-scale plant equipped with a commercial membrane contactor with hollow fibers was set up. The effect of different stripping agents for ethanol removal on dealcoholization kinetics and on chemical and physical properties of the dealcoholized beer (i.e alcohol content, colour, pH, polyphenols, antioxidant activity) was investigated. Finally, the ethanol mass flux through the membrane during the dealcoholization process was measured and theoretically calculated with a good agreement. (literal)
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- Autore CNR
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