Beer dealcoholization using non-porous membrane distillation

Purwasasmita, Mubiar; Kurnia, Dadang; Mandias, F.C.; Khoiruddin, Khoiruddin; Wenten, I Gede

doi:10.1016/j.fbp.2015.03.001

Cited by 61 publications

(27 citation statements)

References 20 publications

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“…Membrane-based processes have been widely used in various fields, such as water treatments [79][80][81][82][83][84][85][86][87], wastewater treatment [88,89], gas separation [90,91], energy conversion [92], medical and chemical processing [93][94][95][96][97], food processing and biotechnology [98][99][100][101][102], and so on, competing with conventional processes [81][82][83][103][104][105][106][107]. The rapid growth in development and application of membrane technologies is due to their interesting features.…”

Section: Common Application Of Membrane-based Processesmentioning

confidence: 99%

Recent advances in waste lube oils processing technologies

Widodo

Ariono

Khoiruddin

et al. 2018

Env Prog and Sustain Energy

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Waste lube oils are classified as hazardous waste due to the metal contents derived from the additives and wear. Most lube oils contain up to 20% of additives including antioxidants, anti‐wear, and de‐foaming agents which are generally used to extend the usage of lube oils and enhance engines performance. The most widely‐used additives contain metal as they exhibit efficacy in performance enhancement. However, these additives increase the hazardous level of waste lube oils and are highly toxic when released into the environment. Waste lube oils processing can minimize the toxicity and the complexity of the waste and may produce valuable products at the same time, such as, fuels, solvent, and base oils for production of new lube oils. In this paper, the common technologies for waste lube oils processing, including physical and chemical processes are reviewed. In addition, more recently developed technology such as membrane technologies and their potential application in waste lube oil processing are also discussed. © 2018 American Institute of Chemical Engineers Environ Prog, 37: 1867–1881, 2018

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Section: Common Application Of Membrane-based Processesmentioning

confidence: 99%

Recent advances in waste lube oils processing technologies

Widodo

Ariono

Khoiruddin

et al. 2018

Env Prog and Sustain Energy

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“…Such beverages can be made using biological and physical methods. With the latter, several approaches have been reported including pervaporation , vacuum distillation , thin film evaporation , dialysis , reverse osmosis , spinning cone column distillation , osmotic distillation , membrane distillation and forward osmosis . All those methods have intrinsic disadvantages, the most common of which is the loss of aromatic volatile compounds, which usually exceed 75% of higher alcohols and 95% of esters , resulting in beer with reduced alcoholic, solvent and fruity aromas .…”

Section: Introductionmentioning

confidence: 99%

Beer aroma recovery and dealcoholisation by a two-step pervaporation process

2019

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Pervaporation with a polydimethylsiloxane membrane (PDMS) has previously been used for the recovery of aroma compounds or to dealcoholise beer. This work considers two PDMS pervaporation processes and associated operating conditions. In addition to ethanol, two esters and one higher alcohol were chosen as key beer aroma compounds. The effects of feed flow rate and temperature on aroma recovery were studied, with feed temperature and permeate pressure evaluated with regard to beer dealcoholisation. The required membrane areas for a given alcoholic beer flow rate were simulated by mass balance to achieve a non‐alcoholic product. With aroma recovery, no concentration polarisation was observed with Reynolds numbers above 1520 and the optimal temperature was 10°C. For alcohol removal, the best operation conditions were 65°C and 1400 Pa. With such conditions, the required membrane surface to recover 50% of ethyl acetate from the original beer was 13.8 m2 in the first pervaporation unit, whereas 4.4 m2 was needed in the second one to achieve an alcohol content of 0.05% (v/v). The mixed final product was defined as an alcohol‐free beer with significant aroma compounds, showing the feasibility of pervaporation for both beer aroma recovery and dealcoholisation. © 2019 The Institute of Brewing & Distilling

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“…Performance of MD is investigated during beer dealcoholization processing and the effect of feed and vacuum pressure are investigated on flux and selectivity of a thin-film composite polyamide membrane. The increase of feed and vacuum pressure could improve the membrane flux, but decreased the membrane selectivity [77] and no major change in composition of the flavor components, maltose, and glycerol was observed, only slight loss of maltose in dealcoholized beer was related to the adsorption phenomena on the membrane surface for which membrane flushing for recovery of the flavor compound was proposed. In comparison to MD configurations, VMD is believed to be an attractive and cost-competitive technology, besides being characterized by a lower operating temperature and hydrostatic pressure.…”

Section: Aroma Recovery Through Distillationmentioning

confidence: 99%

“…logP is the 10-base logarithmic measure of the partition coefficient; log S or intrinsic solubility is the 10-base logarithmic measure of the solubility (mol/L) Food Eng Rev [4,5,21,33,35,38,45,63,66,68,89,93,94,99]. Few recent research works unequivocally demonstrated the application of Membrane Distillation (MD) and Vacuum Membrane Distillation (VMD) for flavor recovery during the last 4 years [1,21,68,77]. Performance of MD is investigated during beer dealcoholization processing and the effect of feed and vacuum pressure are investigated on flux and selectivity of a thin-film composite polyamide membrane.…”

Section: Aroma Recovery Through Distillationmentioning

confidence: 99%

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

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Beer dealcoholization using non-porous membrane distillation

Cited by 61 publications

References 20 publications

Recent advances in waste lube oils processing technologies

Recent advances in waste lube oils processing technologies

Beer aroma recovery and dealcoholisation by a two-step pervaporation process

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

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