@article{MTMT:33682990, title = {Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes—The Effect of Ion Rejection}, url = {https://m2.mtmt.hu/api/publication/33682990}, author = {Bóna, Áron and Varga, Áron and Galambos, Ildikó and Nemestóthy, Nándor}, doi = {10.3390/membranes13030283}, journal-iso = {MEMBRANES-BASEL}, journal = {MEMBRANES (BASEL)}, volume = {13}, unique-id = {33682990}, 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.}, year = {2023}, eissn = {2077-0375}, pages = {283}, orcid-numbers = {Nemestóthy, Nándor/0000-0001-6983-5223} } @article{MTMT:33699898, title = {Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis}, url = {https://m2.mtmt.hu/api/publication/33699898}, author = {Varga, Áron and Bihari-Lucena, Eszter and Ladányi, Márta and Szabó-Nótin, Beatrix and Galambos, Ildikó and Koris, András}, doi = {10.3390/membranes13030329}, journal-iso = {MEMBRANES-BASEL}, journal = {MEMBRANES (BASEL)}, volume = {13}, unique-id = {33699898}, abstract = {The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used. The flux values were measured during the separations. The ethanol content, extract content, bitterness, color, pH, turbidity, and dynamic viscosity of beer and permeate samples were measured. The initial flux values were determined using linear regression. The initial ethanol flux (JEtOH 0) values were calculated from the initial flux values and the ethanol content values. A 2P full factorial experimental design was applied, and the factors were as follows: transmembrane pressure (TMP): 10, 20, 30 bar; retentate flow rate (Q): 120, 180, 240 L/h; JEtOH 0 was considered as the response. The effect sizes of the significant parameters were calculated. The global maximum of the objective function was found using a self-developed Grid Search code. The changes in the analytical parameters were appropriate. The TMP had a significant effect, while the Q had no significant effect on the JEtOH 0. The effect size of the TMP was 1.20. The optimal value of the factor amounted to TMP = 30 bar. The predicted JEtOH 0 under the above conditions was 121.965 g/m2 h.}, year = {2023}, eissn = {2077-0375}, orcid-numbers = {Varga, Áron/0000-0003-1693-5583; Ladányi, Márta/0000-0003-3114-8289; Koris, András/0000-0002-2284-8139} } @article{MTMT:3160780, title = {Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels}, url = {https://m2.mtmt.hu/api/publication/3160780}, author = {Bánvölgyi, Szilvia and Bahceci, KS and Vatai, Gyula and Békássy, Sándor and Békássyné Molnár, Erika}, doi = {10.1177/1082013216642331}, journal-iso = {FOOD SCI TECHNOL INT}, journal = {FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, volume = {22}, unique-id = {3160780}, issn = {1082-0132}, abstract = {The present work studies the use of nanofiltration for the production of red wine concentrate with low alcohol content. Factorial design was applied to measure the influences of transmembrane pressure (10-20 bar) and temperature (20-40?) on the retention of valuable components such as anthocyanins and resveratrol, and on the nanofiltration membrane performance. The highest retention of anthocyanin and resveratrol was achieved at low temperature (20?), while the high transmembrane pressure (20 bar) was found to increase the permeate flux considerably. The experiments demonstrated that nanofiltration appears as a valid technique for the production of low alcohol content red wine concentrate. Reduction of volume by a factor of 4, leads to 2.5-3 times more anthocyanins and resveratrol in the wine concentrates. The final new wine products - obtained by using various forms of reconstitution of the concentrated wine - had low alcohol content (4-6 % by volume) and their sensory attributes were similar to those of the original wine.}, keywords = {SEPARATION; PARAMETERS; RESVERATROL; red wine; WHITE; Nanofiltration; Anthocyanin; Osmotic distillation; trans-resveratrol; Permeate flux; DEALCOHOLISATION; SENSORY CHARACTERISTICS; CIS-RESVERATROL; DIRECT HPLC ANALYSIS; alcohol reduction}, year = {2016}, eissn = {1532-1738}, pages = {677-687} } @article{MTMT:1294621, title = {Must concentrate using membrane technology}, url = {https://m2.mtmt.hu/api/publication/1294621}, author = {Kiss, István and Vatai, Gyula and Békássyné Molnár, Erika}, doi = {10.1016/S0011-9164(04)00054-2}, journal-iso = {DESALINATION}, journal = {DESALINATION}, volume = {162}, unique-id = {1294621}, issn = {0011-9164}, abstract = {Concentrated must is a natural sweetener in wine production, and in addition, it is a vitamin- and aroma-rich drink. In this study the basis of a complex membrane process was developed for must concentration. Modeling the experimental results and using recent economic data, the optimal process parameters were calculated to produce 45degrees Brix sugar concentration in the retentate, which saves the must without preservatives. The costs of the membrane process were compared with those of traditional evaporation.}, year = {2004}, eissn = {1873-4464}, pages = {295-300} }