Non-alcoholic beer—A new industrial process

Catarino, Margarida; Mendes, Adélio

doi:10.1016/j.seppur.2011.03.020

Cited by 78 publications

(76 citation statements)

References 38 publications

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“…Counter-current contacting the vapor and the liquid in alternating and rotating truncated cones which act as contacting stages increases the mass transfer rates and has the advantage over conventional plate columns, operating at atmospheric pressure, since separation efficiency about 20NTU/ m, can be achieved in SCC in comparison to 6NTU/m in packed columns [86]. It has been successfully applied for recovery of volatile aroma compounds in wine and beer industry, for removing delicate aromas, removal of sulfur dioxide from grape juice, production of grape concentrates and alcohol reduction in wines [19,58,88]. A number of comparative studies are available on the application of this technology for aroma recovery for liquid foods.…”

Section: Aroma Recovery Through Centrifugal Distillationmentioning

confidence: 99%

“…This technique can be an alternative to conventional separation processes such as steam distillation, liquid solvent extraction, and vacuum distillation and has been successfully applied during the last years, for recovery of aroma compounds from fruits and fruit juices [11,39,47,70,73,78] and subsequent addition to the same juice after concentration by evaporation [41,51,92]. Pervaporation technique has also been applied for ethanol removal over the last few years [18,97,102] and aroma recovery from alcoholic beverages [14,17,19,50]. The most recent studies for the application of this technique, conducted by different researchers in food industry, are summarized in Table 1.…”

Section: Pervaporation Membrane Separation Techniquementioning

confidence: 99%

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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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Section: Aroma Recovery Through Centrifugal Distillationmentioning

confidence: 99%

Section: Pervaporation Membrane Separation Techniquementioning

confidence: 99%

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

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“…In fermented alcoholic beverages, non-alcoholic beer has alcohol content under 0.5% v/v (ref. 10,11 ) while alcoholic beer has ethanol typically up to 5.5% (ref. 12,13 ).…”

Section: Production and Use Of The Alcoholsmentioning

confidence: 99%

Toxicology and the biological role of methanol and ethanol: Current view

Pohanka¹

2016

Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub

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Background. Alcohol variants such as ethanol and methanol are simple organic compounds widely used in foods, pharmaceuticals, chemical synthesis, etc. Both are becoming an emerging health problem; abuse of ethanol containing beverages can lead to disparate health problems and methanol is highly toxic and unfit for consumption. Methods and Results. This review summarizes the basic knowledge about ethanol and methanol toxicity, the effect mechanism on the body, the current care of poisoned individuals and the implication of alcohols in the development of diseases. Alcohol related dementia, stroke, metabolic syndrome and hepatitis are discussed as well. Besides ethanol, methanol toxicity and its biodegradation pathways are addressed. Conclusions. The impact of ethanol and methanol on the body is shown as case reports, along with a discussion on the possible implication of alcohol in Alzheimer's disease and antidotal therapy for methanol poisoning. The role of ethanol in cancer and degenerative disorders seems to be underestimated given the current knowledge. Treatment in case of poisoning is another issue that remains unresolved even though effective protocols and drugs exist.

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“…The market of non-alcoholic brews has experienced a significant improvement during the past years that becomes motivated mainly by highly competitive markets, driving/drinking rules, health conditions incompatible with alcohol consumption and/or religious reasons (Andrés-Iglesias, Montero, Sancho, & Blanco, 2014;Catarino & Mendes, 2011). Similarly, it is well-known that beer has positive effects and a whole range of properties, such as no fat or cholesterol content, free sugar content, high antioxidant, magnesium and soluble fiber content (Brányik et al, 2012), plus it provides essential vitamins and minerals contributing to a healthy balanced diet (Andrés-Iglesias, Bamforth, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Obtaining low alcohol content via interrupted fermentation is accompanied by low contents of aroma and flavor compounds, and their products are often characterized by worty off-flavors. They are usually performed using traditional brewery equipment and hence do not require additional investments (Brányik et al, 2012;Catarino & Mendes, 2011).…”

Section: Introductionmentioning

confidence: 99%

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Andrés-Iglesias

García-Serna

Montero³

et al. 2015

Food Research International

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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, 102 mbar at 50°C and 200 mbar 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 (60 mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.

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Non-alcoholic beer—A new industrial process

Cited by 78 publications

References 38 publications

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Toxicology and the biological role of methanol and ethanol: Current view

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

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