Optimal Production of Ethyl Tert-butyl Ether using Pervaporation-based Hybrid Processes through the Analysis of Process Flowsheet

Gorri, Daniel; Norkobilov, Adham; Ortiz, Inmaculada

doi:10.1016/b978-0-444-63965-3.50189-6

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2023

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Cited by 3 publications

(2 citation statements)

References 9 publications

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“…The retentate temperature is calculated from the determined enthalpy (h R,n ) and composition (Z R,n ) of the retentate using the physical characteristics of the medium [10].…”

Section: Discussionmentioning

confidence: 99%

Modeling and Simulation of Hollow Fiber Modules of Hybrid Facilitated Transport Membranes for Flue Gas CO2 Capture

Elmanov,

Bakhtiyorov,

Turakulov

et al. 2023

Ecp 2023

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“…The retentate temperature is calculated from the determined enthalpy (h R,n ) and composition (Z R,n ) of the retentate using the physical characteristics of the medium [10].…”

Section: Discussionmentioning

confidence: 99%

Modeling and Simulation of Hollow Fiber Modules of Hybrid Facilitated Transport Membranes for Flue Gas CO2 Capture

Elmanov,

Bakhtiyorov,

Turakulov

et al. 2023

Ecp 2023

Self Cite

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“…Pervaporation . Pervaporation is a two‐step separation technique in which permeation is combined with evaporation: a liquid mixture (feed) is put in contact with a membrane, and the permeate is removed by evaporation at low pressure through the membrane (Gorri et al., 2017). The interest on this membrane technique is based on its simple and inexpensive operation and the low amount of chemicals required, if any (Dobrak et al., 2010).…”

Section: Effect Of Production Strategymentioning

confidence: 99%

Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

Piornos

Koussissi

Balagiannis

et al. 2022

Comp Rev Food Sci Food Safe

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Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives. However, there are still many challenges for the brewing industry to produce an alcohol-free beer that resembles the pleasant fruity flavor and overall sensory experience of regular beers. The aim of this review is to give a comprehensive overview of alcohol-free beer focusing on aroma chemistry. The formation of the most important aroma compounds, such as Strecker aldehydes, higher alcohols, and esters, is reviewed, aiming to outline the gaps in current knowledge. The role of ethanol as a direct and indirect flavor-active compound is examined separately. In parallel, the influence of the most common methods to reduce alcohol content, such as physical (dealcoholization) or biological, on the organoleptic characteristics and consumer perception of the final product, is discussed.

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Membrane separation processes for dehydration of bioethanol from fermentation broths: Recent developments, challenges, and prospects

khalid

Aslam

Qyyum

et al. 2019

Renewable and Sustainable Energy Reviews

105

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Optimal Production of Ethyl Tert-butyl Ether using Pervaporation-based Hybrid Processes through the Analysis of Process Flowsheet

Cited by 3 publications

References 9 publications

Modeling and Simulation of Hollow Fiber Modules of Hybrid Facilitated Transport Membranes for Flue Gas CO2 Capture

Modeling and Simulation of Hollow Fiber Modules of Hybrid Facilitated Transport Membranes for Flue Gas CO2 Capture

Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics

Membrane separation processes for dehydration of bioethanol from fermentation broths: Recent developments, challenges, and prospects

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