The Experts below are selected from a list of 285 Experts worldwide ranked by ideXlab platform
Loredana Liguori - One of the best experts on this subject based on the ideXlab platform.
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quality and volatile compounds in red wine at different degrees of Dealcoholization by membrane process
European Food Research and Technology, 2019Co-Authors: Onofrio Corona, Loredana Liguori, Donatella Albanese, M Di Matteo, Luciano Cinquanta, Paola RussoAbstract:This study investigated the effect of different degrees of Dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alcohol content of about 5.4% v/v (− 7.8%) was still perceived as acceptable by the tasters.
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combined membrane process for Dealcoholization of wines osmotic distillation and reverse osmosis
Chemical engineering transactions, 2019Co-Authors: Paola Russo, Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Onofrio Corona, Luciano CinquantaAbstract:The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.
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impact of Dealcoholization on quality properties in white wine at various alcohol content levels
Journal of Food Science and Technology-mysore, 2019Co-Authors: Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Alessio Crescitelli, Paola RussoAbstract:The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the Dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.
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Production and characterization of alcohol-free beer by membrane process
'Elsevier BV', 2015Co-Authors: Loredana Liguori, Donatella Albanese, Russo Paola, Giuseppe Perretti, Giovanni De Francesco, Marisa Di MatteoAbstract:Alcohol-free beer is a secondary product of brewing industry, nevertheless, its production is motivated by the global trend for healthier lifestyle and the awareness about the ben- efits of moderate beer drinking. A modified osmotic distillation was investigated in order to minimize the loss of volatile compounds, to reduce the water consumption and, hence, decrease the environmental impact of the process. In particular, the osmotic distillation technique here proposed consists of recycling the stripping solutions from a preliminary Dealcoholization process of a batch of beer to that of further batches. A cost estimation showed that the proposed modification of the process was able to signif- icantly reduce the cost of stripping water, which negatively influenced the operating costs in conventional osmotic distillation processes. Regarding to the beer quality, properties such as colour and polyphenols content were almost unchanged in the dealcoholized beer with respect to the original one while bitter- ness, foam stability, turbidity, O2 and CO2 content were statistically different. From the comparison of alcohol-free and original beer, a modification in the content of volatile compounds was observed. The volatile compounds losses were respectively of 77% for higher alcohols, 99% for esters and 93% for aldehydes. However, the loss of volatile com- pounds obtained in this study was very similar to literature results on beer Dealcoholization by dialysis, falling film evaporation, vacuum distillation and reverse osmosis. Post treatments and blending techniques such as carbonation, addition of fresh yeasts following by maturation or by blending with krausen, original or aromatic beer may be used to improve the product quality
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effect of process parameters on partial Dealcoholization of wine by osmotic distillation
Food and Bioprocess Technology, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:The effectiveness of the osmotic distillation process for partial Dealcoholization of wine was investigated in this work. The Dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial Dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences (p < 0.05) in total volatile acidity, colour, total polyphenols and organic acids content, between Aglianico and dealcoholized wine were found. Empirical correlations available in the literature for calculation of ethanol mass transfer coefficient seems able to describe with reasonable agreement the effect of operating conditions of the Dealcoholization process.
Marisa Di Matteo - One of the best experts on this subject based on the ideXlab platform.
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combined membrane process for Dealcoholization of wines osmotic distillation and reverse osmosis
Chemical engineering transactions, 2019Co-Authors: Paola Russo, Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Onofrio Corona, Luciano CinquantaAbstract:The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.
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impact of Dealcoholization on quality properties in white wine at various alcohol content levels
Journal of Food Science and Technology-mysore, 2019Co-Authors: Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Alessio Crescitelli, Paola RussoAbstract:The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the Dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.
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effect of process parameters on partial Dealcoholization of wine by osmotic distillation
Food and Bioprocess Technology, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:The effectiveness of the osmotic distillation process for partial Dealcoholization of wine was investigated in this work. The Dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial Dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences (p < 0.05) in total volatile acidity, colour, total polyphenols and organic acids content, between Aglianico and dealcoholized wine were found. Empirical correlations available in the literature for calculation of ethanol mass transfer coefficient seems able to describe with reasonable agreement the effect of operating conditions of the Dealcoholization process.
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Effect of Process Parameters on Partial Dealcoholization of Wine by Osmotic Distillation
Food and Bioprocess Technology, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:The effectiveness of the osmotic distillation process for partial Dealcoholization of wine was investigated in this work. The Dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial Dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences ( p
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evolution of quality parameters during red wine Dealcoholization by osmotic distillation
Food Chemistry, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:Osmotic distillation technique was used for the total Dealcoholization of a red wine (Aglianico grape variety) up to 0.19 vol.%. The Dealcoholization process was performed in subsequent cycles which gave rise wine samples at different alcoholic degrees. The effect of processing on the main chemical and physical properties of Aglianico wine was evaluated. Among wine samples, no significant differences (p < 0.05) of oenological parameters such as pH, total acidity were found. Similarly, the total phenolic, flavonoids and tartaric esters content and the composition of organic acids did not show significant differences (p < 0.05) during the process. On the contrary, colour intensity and tonality of wine samples changed significantly when the alcohol reduction was over the 6.5 vol.%. Finally, the total dealcoholized wine showed properties similar to Aglianico wine except for the volatile compounds, which decreased over 98%. Hence, flavour enrichment may be required to produce a pleasurable and delicious non alcoholic beverage from wine.
Paola Russo - One of the best experts on this subject based on the ideXlab platform.
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quality and volatile compounds in red wine at different degrees of Dealcoholization by membrane process
European Food Research and Technology, 2019Co-Authors: Onofrio Corona, Loredana Liguori, Donatella Albanese, M Di Matteo, Luciano Cinquanta, Paola RussoAbstract:This study investigated the effect of different degrees of Dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alcohol content of about 5.4% v/v (− 7.8%) was still perceived as acceptable by the tasters.
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combined membrane process for Dealcoholization of wines osmotic distillation and reverse osmosis
Chemical engineering transactions, 2019Co-Authors: Paola Russo, Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Onofrio Corona, Luciano CinquantaAbstract:The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.
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impact of Dealcoholization on quality properties in white wine at various alcohol content levels
Journal of Food Science and Technology-mysore, 2019Co-Authors: Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Alessio Crescitelli, Paola RussoAbstract:The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the Dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.
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effect of process parameters on partial Dealcoholization of wine by osmotic distillation
Food and Bioprocess Technology, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:The effectiveness of the osmotic distillation process for partial Dealcoholization of wine was investigated in this work. The Dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial Dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences (p < 0.05) in total volatile acidity, colour, total polyphenols and organic acids content, between Aglianico and dealcoholized wine were found. Empirical correlations available in the literature for calculation of ethanol mass transfer coefficient seems able to describe with reasonable agreement the effect of operating conditions of the Dealcoholization process.
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Effect of Process Parameters on Partial Dealcoholization of Wine by Osmotic Distillation
Food and Bioprocess Technology, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:The effectiveness of the osmotic distillation process for partial Dealcoholization of wine was investigated in this work. The Dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial Dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences ( p
Donatella Albanese - One of the best experts on this subject based on the ideXlab platform.
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quality and volatile compounds in red wine at different degrees of Dealcoholization by membrane process
European Food Research and Technology, 2019Co-Authors: Onofrio Corona, Loredana Liguori, Donatella Albanese, M Di Matteo, Luciano Cinquanta, Paola RussoAbstract:This study investigated the effect of different degrees of Dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alcohol content of about 5.4% v/v (− 7.8%) was still perceived as acceptable by the tasters.
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combined membrane process for Dealcoholization of wines osmotic distillation and reverse osmosis
Chemical engineering transactions, 2019Co-Authors: Paola Russo, Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Onofrio Corona, Luciano CinquantaAbstract:The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used. They have undoubtedly led to improvements in quality, particularly for the low processing temperatures, but determined volatile compounds loss which in many instances resulted in unsatisfactory sensory quality. This study evaluates the combination of two membrane processes for the production of lower alcohol wines: osmotic distillation (OD) and reverse osmosis (RO). It aims for retain the flavour, preserve the good taste of wine with low alcohol content. A red wine (13.2 %v/v) was reduced in alcohol strength of about -5, -6, -8 %v/v through a RO and OD combined process: the initial wine was firstly treated through RO and was subsequently processed through OD to obtain partial dealcoholized wines. Such wines were then compared with those obtained through OD technique. Low alcohol wines were analysed for chemico-physical parameters and volatile composition. The results showed a better retention of the main chemical properties and volatile compounds in wines with low alcohol content obtained through the combined OD and RO process than those through single OD.
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impact of Dealcoholization on quality properties in white wine at various alcohol content levels
Journal of Food Science and Technology-mysore, 2019Co-Authors: Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Alessio Crescitelli, Paola RussoAbstract:The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the Dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.
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Production and characterization of alcohol-free beer by membrane process
'Elsevier BV', 2015Co-Authors: Loredana Liguori, Donatella Albanese, Russo Paola, Giuseppe Perretti, Giovanni De Francesco, Marisa Di MatteoAbstract:Alcohol-free beer is a secondary product of brewing industry, nevertheless, its production is motivated by the global trend for healthier lifestyle and the awareness about the ben- efits of moderate beer drinking. A modified osmotic distillation was investigated in order to minimize the loss of volatile compounds, to reduce the water consumption and, hence, decrease the environmental impact of the process. In particular, the osmotic distillation technique here proposed consists of recycling the stripping solutions from a preliminary Dealcoholization process of a batch of beer to that of further batches. A cost estimation showed that the proposed modification of the process was able to signif- icantly reduce the cost of stripping water, which negatively influenced the operating costs in conventional osmotic distillation processes. Regarding to the beer quality, properties such as colour and polyphenols content were almost unchanged in the dealcoholized beer with respect to the original one while bitter- ness, foam stability, turbidity, O2 and CO2 content were statistically different. From the comparison of alcohol-free and original beer, a modification in the content of volatile compounds was observed. The volatile compounds losses were respectively of 77% for higher alcohols, 99% for esters and 93% for aldehydes. However, the loss of volatile com- pounds obtained in this study was very similar to literature results on beer Dealcoholization by dialysis, falling film evaporation, vacuum distillation and reverse osmosis. Post treatments and blending techniques such as carbonation, addition of fresh yeasts following by maturation or by blending with krausen, original or aromatic beer may be used to improve the product quality
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effect of process parameters on partial Dealcoholization of wine by osmotic distillation
Food and Bioprocess Technology, 2013Co-Authors: Loredana Liguori, Paola Russo, Donatella Albanese, Marisa Di MatteoAbstract:The effectiveness of the osmotic distillation process for partial Dealcoholization of wine was investigated in this work. The Dealcoholization process was performed using a hollow fibre membrane module and process parameters, such as hydrodynamic conditions, number of cycles, temperature and ethanol content of feed solution were investigated. Then the partial Dealcoholization of Aglianico red wine was carried out up to 2 %vol and the chemicophysical properties evaluated and compared with the initial wine. No significant differences (p < 0.05) in total volatile acidity, colour, total polyphenols and organic acids content, between Aglianico and dealcoholized wine were found. Empirical correlations available in the literature for calculation of ethanol mass transfer coefficient seems able to describe with reasonable agreement the effect of operating conditions of the Dealcoholization process.
Ala Ambrosi - One of the best experts on this subject based on the ideXlab platform.
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beer Dealcoholization by forward osmosis diafiltration
Innovative Food Science and Emerging Technologies, 2020Co-Authors: Ala Ambrosi, Mateus Motke, Erica A Souzasilva, Claudia Alcaraz Zini, Jeffrey R Mccutcheo, Nilo Sergio Medeiros Cardozo, Isabel Cristina TessaroAbstract:Abstract Membrane separation processes used for beer Dealcoholization have as main advantage the operation at mild temperatures when compared to traditional thermal technologies. Such alternatives to thermal treatment preserve the organoleptic quality of the foods that are being processed. This work assesses the use of forward osmosis to dealcoholize a commercial beer containing 5 vol% of alcohol. In this process, water and ethanol are removed from the beer simultaneously, and diafiltration is used to rehydrate the beer, reducing its alcohol content. We assess this study by characterizing the chemical profile of the beer before and after the FO diafiltration process. It was possible to obtain a low alcohol beer containing 0.5 vol%, but physical-chemical properties were impaired. The turbidity and salinity increased by 44% and 70%, respectively, while color decreased 7%. We also noticed the loss of flavor compounds. Results indicate that forward osmosis can be an alternative to reduce the ethanol content of aqueous solutions such as beverages and fermentation broths.
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Desalcoolização de cerveja : avaliação da remoção de etanol de soluções aquosas por osmose direta
Universidade Federal do Rio Grande do Sul, 2016Co-Authors: Ala AmbrosiAbstract:O consumo de cervejas não alcoólicas tem aumentado nos últimos anos devido, principalmente, às novas e restritivas leis de trânsito, às preocupações com a saúde ou por razões religiosas. Entre as estratégias de produção das cervejas não alcoólicas ou com baixo teor de álcool estão os processos de separação por membranas, alternativas de grande interesse na remoção do etanol de cervejas tradicionais, pois não promovem impacto térmico no produto. A osmose direta é uma técnica de membranas que tem passado por avanços significativos na última década, apresentando potencial de aplicação na remoção de etanol de soluções aquosas e, consequentemente, na obtenção de cervejas não alcoólicas. No entanto, até o momento, nenhum estudo relacionado à sua utilização na remoção de compostos orgânicos voláteis, como o etanol de soluções aquosas ou bebidas, é encontrado na literatura. Neste contexto, o objetivo deste trabalho é avaliar a viabilidade da utilização da técnica de osmose direta para a esse fim. Em um primeiro momento, membranas comerciais de osmose direta foram caracterizadas de acordo com suas propriedades morfológicas, químicas e de desempenho hidráulico para que pudessem ser comparadas no restante do trabalho, que foi dividido em diversos estudos. Estes estudos avaliaram os efeitos de variáveis de operação sobre o desempenho do processo de remoção de etanol de soluções aquosas: a velocidade de escoamento, a temperatura, a concentração e o tipo do agente osmótico, o pH da solução osmótica e o tipo de membrana. Finalmente, um estudo efetivo sobre a desalcoolização completa de cerveja comercial foi realizado para suportar a aplicabilidade da técnica de OD. Os resultados mostraram que os parâmetros estudados possuem influência sobre as variáveis de resposta do processo, como fluxo permeado total, fluxo inverso de soluto e fluxo de etanol e que estes podem ser otimizados para aumentar o desempenho na desalcoolização. As características da cerveja sem álcool obtida no último estudo foram diferentes daquelas da cerveja tradicional com álcool e alguns motivos como elevado tempo de operação, baixa seletividade da membrana para compostos de aroma e alto fluxo inverso do agente osmótico foram responsáveis pelas alterações. O trabalho demonstrou que é possível utilizar a osmose direta para a remoção de etanol de soluções aquosas e, consequentemente, para a desalcoolização de cervejas.The consumption of non-alcoholic beer has increased in the last years mainly due to the stricter traffic laws, to personal health concerns or even due to religious reasons. Among the strategies for production of non-alcoholic or low alcohol beers are the membrane separation processes. Membrane-based processes are alternatives of great interest for removing the ethanol from beer because low operating temperatures can be used, avoiding the thermal impact caused on the product by traditional thermal technologies. Forward osmosis (FO) is a membrane technology that has been significantly improved in the last decade, presenting a potential of application to ethanol removal from aqueous solutions and, consequently, for producing non-alcoholic beers. However, until now, no study related to the removal of ethanol from aqueous solutions or beverages using FO is found in the literature. In this context, the main objective of this doctorate thesis is to evaluate the possibility of using the forward osmosis technology for ethanol removal from beer and other aqueous solutions. Initially, commercial forward osmosis membranes were characterized according to morphological and chemical properties and to their hydraulic performance in order to be compared in the following work, which was divided in several studies. These studies evaluated the effects of operating parameters, such as the crossflow velocity, the osmotic solution temperature, concentration and pH, the osmotic agent characteristics, and the membrane characteristics on the performance of ethanol removal from aqueous solutions process. Finally, an effective study about beer Dealcoholization was performed to support the applicability of the forward osmosis. Results showed that the studied parameters have influence on response variables such as total permeate flux, reverse solute flux and ethanol flux, and that these parameters can be optimized to enhance the Dealcoholization performance. The characteristics of the dealcoholized beer obtained in the last study were different from that of traditional beer in the beginning of Dealcoholization process and some reasons such as the prolonged experiment time, the low selectivity of the membrane to flavor compounds and high reverse osmotic agent flux were responsible for these significant changes. This thesis demonstrated that it is possible to take advantage of the forward osmosis technology to remove ethanol from aqueous solutions and consequently dealcoholize beer