Selective off-flavor reduction by adsorption: A case study in alcohol-free beer

Gernat, D.C.; Penning, Manfred; Swinkels, F.M.; Brouwer, E.; Ottens, Marcel

doi:10.1016/j.fbp.2019.12.007

Cited by 13 publications

(17 citation statements)

References 32 publications

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“…This was also reported in previous research on alcohol-free beer. 15 2and 3-MB adsorb the strongest, followed by Met, while 2-MP and FF show the lowest adsorption loading under given conditions. Although there are multiple compounds in the system, we assume that the diffusivity can be regressed for a single compound.…”

Section: Adsorption Equilibriummentioning

confidence: 92%

“…Knowing the density of the liquid, this allowed us to calculate the solid density according to Eqn (13). To calculate the porosity, the difference in adsorbent liquid and dry weight was determined with 70 v/v % ethanol and milli-Q grade water, respectively, and determined according to Eqns (14) and (15).…”

Section: Determination Of Materials Characteristics Gravimetric Methodmentioning

confidence: 99%

“…13,14 In a recent study, a new technology has been developed to selectively remove off-flavours from complex aqueous food streams, in particular wort flavour from alcohol-free beer with ZSM-5 type zeolites. 15 Wort flavour compounds, namely (Strecker) aldehydes, are often present in elevated concentrations, which distorts the sensory perception of the product. The most dominant contributors to the wort flavour are 2-methylbutanal (2-MB), 3-methylbutanal (3-MB), and methional (Met), 16,17 as well as 2-methylpropanal (2-MP).…”

Section: Introductionmentioning

confidence: 99%

“…In the production of biofuels, zeolites have also been employed to optimize production 13, 14 . In a recent study, a new technology has been developed to selectively remove off‐flavours from complex aqueous food streams, in particular wort flavour from alcohol‐free beer with ZSM‐5 type zeolites 15 . Wort flavour compounds, namely (Strecker) aldehydes, are often present in elevated concentrations, which distorts the sensory perception of the product.…”

Section: Introductionmentioning

confidence: 99%

“…The authors reported that separation based on hydrophobicity and size exclusion ensured a high selectivity and capacity. Hydrophobic ZSM‐5 type zeolites (SiO 2 /Al 2 O 3 molar ratio 360) proved to be particularly promising to target unwanted aldehydes while retaining major contributors to the flavour of the beer, such as hop and small organic acids in the product 15 . In order to show the technical and, ultimately, economic feasibility of such a technology, the mass transfer in such a multicomponent system needs to be studied and characterized thoroughly.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Mass transfer limitations in binderless ZSM‐5 zeolite granules during adsorption of flavour compounds from aqueous streams

Gernat

Rozenbroek

Brouwer

et al. 2020

J of Chemical Tech & Biotech

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BACKGROUND: Recently, a new process concept has been proposed to selectively adsorb wort off-flavours, i.e. aldehydes, from alcohol-free beers with hydrophobic zeolites. RESULTS: In this work, we investigated the uptake of a mixture of wort flavour compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, furfural, and methional), from a model solution onto binderless hydrophobic ZSM-5 zeolite granules in order to quantify mass transfer parameters and identify bottlenecks. Subsequently, the homogenous solid diffusion model was employed to regress the effective diffusion coefficients for each molecule and experimental condition, which ranged between 10 −15 and 10 −13 m 2 s −1 , indicating strong intraparticle mass transfer limitation. Furthermore, it was found that the effective diffusion coefficient is inversely correlated to the molecules' hydrophobicity, expressed as the logD value and its isotherm affinity constant. CONCLUSION: These results give valuable insight to design and improve the adsorbent material and an off-flavour removal unit at industrial scale.

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Section: Adsorption Equilibriummentioning

confidence: 92%

Section: Determination Of Materials Characteristics Gravimetric Methodmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Mass transfer limitations in binderless ZSM‐5 zeolite granules during adsorption of flavour compounds from aqueous streams

Gernat

Rozenbroek

Brouwer

et al. 2020

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

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Off‐Flavor Absorbents in Active Food Packaging

Goyal,

Bhadania,

Singh

et al. 2024

Smart Food Packaging Systems

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A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Moreno-González

Ottens

2021

Food Bioprocess Technol

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Food side streams contain useful compounds such as proteins, sugars, polyphenols, and amino acids that might get discarded during processing. The concentration of these components may be low (e.g., fruit side streams are mainly composed by water, around 90%, while polyphenol content in rapeseed meal is less than 3% dry weight) and therefore effective separation techniques should be evaluated. The aim of this review is to identify the different process steps (like pretreatment, volume reduction, phase change, solid removal, purification, and formulation) required to recover high-value products from agri-food residues. It reviews different plant-based byproducts as sources (cereal bran, fruit pomace, oilseed meals, fruit wastewater) of valuable compounds and discusses the relevant technologies required for processing (such as extraction, adsorption, crystallization, drying, among others). A structured approach to design recovery processes presented focused on high purity products. This work demonstrates that multiple high-value products can be recovered from a single agri-food side stream depending on the processing steps and the origin source (strong and soft structures and wastewater).

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Selective off-flavor reduction by adsorption: A case study in alcohol-free beer

Cited by 13 publications

References 32 publications

Mass transfer limitations in binderless ZSM‐5 zeolite granules during adsorption of flavour compounds from aqueous streams

Mass transfer limitations in binderless ZSM‐5 zeolite granules during adsorption of flavour compounds from aqueous streams

Off‐Flavor Absorbents in Active Food Packaging

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

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