Study and optimization of aroma recovery from beer by pervaporation

Journal of Membrane Science

Volumn 341, Issue 1-2, 2009, Pages 51-59

  Catarino, Margarida ^a   Ferreira, António ^b   Mendes, Adélio ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNICEF   (United States)

Author keywords

Beer aroma; Pervaporation; Response surface methodology

Indexed keywords

AROMA EXTRACTION; AROMA RECOVERY; ASYMMETRIC MEMBRANES; BEER AROMA; ETHANOL CONCENTRATIONS; FEED TEMPERATURE; FEED VELOCITY; INTERPOLATING POLYNOMIALS; MEMBRANE FLUXES; OBJECTIVE FUNCTIONS; OPERATING CONDITION; OPTIMAL OPERATING CONDITIONS; PERMEATE FLUX; PERMEATE PRESSURES; PROCESS PERFORMANCE; PROCESS RESPONSE; RESPONSE SURFACE METHODOLOGY; WORK STUDY;

DESIGN OF EXPERIMENTS; ESTERIFICATION; ESTERS; ETHANOL; EVAPORATION; OPTIMIZATION; PERVAPORATION; SURFACE PROPERTIES;

BEVERAGES;

ALCOHOL; ESTER DERIVATIVE; SILOXANE;

AROMA; ARTICLE; ARTIFICIAL MEMBRANE; BEER; CONCENTRATION (PARAMETERS); MEMBRANE PERMEABILITY; MEMBRANE TRANSPORT; PERVAPORATION; PREDICTION; PRIORITY JOURNAL; PROCESS OPTIMIZATION; STATISTICAL MODEL; TEMPERATURE;

EID: 67650245047     PISSN: 03767388     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.memsci.2009.05.038     Document Type: Article

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