Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant

A step-by-step procedure for scaling up of an osmotic distillation system from laboratory to pilot plant is discussed. The newly built pilot scale OD system featured a flexibility of using 1 or 2 hollow fibre modules at a time to suit the concentration demands. Three types of hollow fibres were tested on the new system. Pilot trials for OD concentration of apple, grape juices and freeze concentrated (FC) grape juice were successfully carried out to achieve a final concentration up to 65°Brix with fluxes ranging from 2.4 to 0.69kg.m-2.h-1 depending on the fibre types and the operating conditions. Cascade effect was also employed to deal with high viscosity to achieve high concentration. The obtained pilot OD fluxes were comparable to the ones obtained in the lab under similar conditions, and they fitted well with the developed models. Sensory evaluation indicated that OD well preserved the quality attributes of the fruit juices.

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Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation

Journal of the American Society of Brewing Chemists ◽

10.1094/asbcj-2015-0112-01 ◽

2015 ◽

Vol 73 (1) ◽

pp. 41-48 ◽

Cited By ~ 3

Author(s):

Giovanni De Francesco ◽

Valeria Sileoni ◽

Ombretta Marconi ◽

Giuseppe Perretti

Keyword(s):

Pilot Plant ◽

Plant Production ◽

Osmotic Distillation ◽

Low Alcohol

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Effect of operating conditions on water transport during the concentration of sucrose solutions by osmotic distillation

Journal of Membrane Science ◽

10.1016/s0376-7388(99)00375-0 ◽

2000 ◽

Vol 170 (2) ◽

pp. 281-289 ◽

Cited By ~ 60

Author(s):

Mathilde Courel ◽

Manuel Dornier ◽

Jean-Marie Herry ◽

Gilbert Marcel Rios ◽

Max Reynes

Keyword(s):

Water Transport ◽

Operating Conditions ◽

Osmotic Distillation ◽

Sucrose Solutions

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Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

Journal of Food Quality ◽

10.1155/2018/8780725 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11 ◽

Cited By ~ 4

Author(s):

Liguori Loredana ◽

De Francesco Giovanni ◽

Albanese Donatella ◽

Mincione Antonio ◽

Perretti Giuseppe ◽

...

Keyword(s):

Antioxidant Activity ◽

Sensory Analysis ◽

Pilot Plant ◽

Sensory Properties ◽

Osmotic Distillation ◽

Flavour Profile ◽

Low Alcohol

The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the foam collapse. Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body. Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers. The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO2 and a higher stability of foam in LAB. The antioxidant activity of beer remained unchanged. The sensory analysis highlighted differences among low alcohol beer and original one. The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer.

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