Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes—The Effect of Ion Rejection
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Published:2023-02-27
Issue:3
Volume:13
Page:283
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ISSN:2077-0375
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Container-title:Membranes
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language:en
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Short-container-title:Membranes
Author:
Bóna Áron1, Varga Áron2ORCID, Galambos Ildikó1, Nemestóthy Nándor3ORCID
Affiliation:
1. Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary 2. Department of Research and Development, Pécsi Brewery, Alkotmány utca 94, H-7624 Pécs, Hungary 3. Research Institute on Bioengineering, Membrane Technology and Energetics, University of Pannonia, Egyetem u. 10, H-8200 Veszprém, Hungary
Abstract
Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species, and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization at a small pilot scale, we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO = 400 Da, which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 L/m2h) at low pressures (5–8.6 bar) with a real extract loss of 15–18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO4 passage decreased fourfold) while permeance loss was minimal (less than 10%). According to our sensory evaluation, the process yielded an acceptable tasting beer which could be greatly enhanced by the addition of the lost salts and glycerol.
Funder
Ministry of Culture and Innovation of Hungary from the National Research, Development and Innovation Fund 2021 Thematic Excellence Programme funding scheme
Subject
Filtration and Separation,Chemical Engineering (miscellaneous),Process Chemistry and Technology
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