Membrane‐based and thermal methods to produce non‐alcoholic beverages have been used for many years to remove ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selectively as possible. Besides legal regulations and nutritional health benefits, different physical production methods as well as the effects on the aroma composition after different production steps and possibilities for procedural descriptions are elucidated.
Dimethyl sulphide is a well characterized off-flavour in the brewing industry. The thermal re-creation of dimethyl sulphide by the decomposition of dimethyl sulphide precursor in standardized wort is measured using pressure-controlled boiling processes at different temperatures. The results are used for the calculation of decomposition speed constants and Arrhenius activation energies. Using these data the re-creation of dimethyl sulphide during the wort production processes can be calculated and thereby optimized.
In turbid biogenic liquid material, like blood or milk, quantitative optical analysis is often strongly hindered by multiple light scattering resulting from cells, particles, or droplets. Here, optical attenuation is caused by losses due to absorption as well as scattering of light. Fiber-based Photon Density Wave (PDW) spectroscopy is a very promising method for the precise measurement of the optical properties of such materials. They are expressed as absorption and reduced scattering coefficients (μ a and μ s', respectively) and are linked to the chemical composition and physical properties of the sample. As a process analytical technology, PDW spectroscopy can sense chemical and/or physical processes within such turbid biogenic liquids, providing new scientific insight and process understanding. Here, for the first time, several bioprocesses are analyzed by PDW spectroscopy and the resulting optical coefficients are discussed with respect to established mechanistic models of the chosen processes. As model systems, enzymatic casein coagulation in milk, temperature-induced starch hydrolysis in beer mash, and oxy- as well as deoxygenation of human donor blood were investigated by PDW spectroscopy. The findings indicate that also for very complex biomaterials (i.e., not well-defined model materials like monodisperse polymer dispersions), obtained optical coefficients allow for the assessment of a structure/process relationship and thus for a new analytical access to biogenic liquid material. This is of special relevance as PDW spectroscopy data are obtained without any dilution or calibration, as often found in conventional spectroscopic approaches.
The cleaning of filter cloths is necessary to avoid prolonged system downtime and strong fouling. Reliable cleaning concepts are central to the removal of residues from the complex surface of filter cloths. Particle residues, in particular, play a decisive role in the sufficiency of the cleaning performance. Consequently, enhanced particle‐removal cleaning concepts based on pulsatile jets for filter cloths have been developed. By varying the cleaning parameters, it has been demonstrated that increased pulse numbers and velocities improve the cleaning performance. Furthermore, this promising cleaning concept cleaned more effectively than conventional methods. The reduction in the amount of detergent needed is an ecological and economic advantage of pulsatile cleaning.
Membranbasierte und thermische Verfahren werden seit vielen Jahren zur Herstellung alkoholfreier Getränke genutzt, um Ethanol aus Bier oder anderen alkoholhaltigen, fermentierten Matrizes zu entfernen. Ziel ist, Ethanol möglichst selektiv und unter Berücksichtigung der Verluste wertgebender Aromastoffe zu entziehen. Neben gesetzlichen Grundlagen und gesundheitsrelevanten Aspekten werden verschiedene Technologien sowie deren Auswirkungen auf die Aromastoffzusammensetzung von Zwischen-und Endprodukten erläutert. Auch auf die Möglichkeiten zur verfahrenstechnischen Beurteilung thermischer Verfahren wird eingegangen.Membrane-based and thermal methods are used for many years, to produce alcohol-free beverages by removing ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selective as possible. Besides legal regulations and nutritional health benefits, different physical production methods plus the effects on the composition of aroma components after different production steps and possibilities for procedural descriptions, are elucidated.
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