TY - JOUR AU - Bóna, Áron AU - Varga, Áron AU - Galambos, Ildikó AU - Nemestóthy, Nándor TI - Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes—The Effect of Ion Rejection JF - MEMBRANES (BASEL) J2 - MEMBRANES-BASEL VL - 13 PY - 2023 IS - 3 SP - 283 SN - 2077-0375 DO - 10.3390/membranes13030283 UR - https://m2.mtmt.hu/api/publication/33682990 ID - 33682990 N1 - Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, Nagykanizsa, H-8800, Hungary Department of Research and Development, Pécsi Brewery, Alkotmány utca 94, Pécs, H-7624, Hungary Research Institute on Bioengineering, Membrane Technology and Energetics, University of Pannonia, Egyetem u. 10, Veszprém, H-8200, Hungary Cited By :2 Export Date: 30 April 2024 Correspondence Address: Bóna, Á.; Soós Ernő Research and Development Center, Vár u. 8, Hungary; email: bona.aron@pen.uni-pannon.hu Funding details: Nemzeti Kutatási, Fejlesztési és Innovaciós Alap, NKFIA Funding details: Innovációs és Technológiai Minisztérium Funding text 1: The support from the Cooperative Doctoral Program granted by the Ministry for Innovation and Technology from the source of the National Research, Development and Innovation Fund is gratefully acknowledged. The authors thank the Pécsi Brewery for their cooperation, especially Bence Bacsó and Beáta Vecseri-Hegyes, for the help with the sensory examination. The dNF40 membrane sample from NX Filtration BV and helpful comments from Joris de Grooth are gratefully acknowledged. Funding text 2: This work has been implemented by the TKP2021-NKTA-21 project with the support provided by the Ministry of Culture and Innovation of Hungary from the National Research, Development and Innovation Fund, financed under the 2021 Thematic Excellence Programme funding scheme. AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Varga, Áron AU - Bihari-Lucena, Eszter AU - Ladányi, Márta AU - Szabó-Nótin, Beatrix AU - Galambos, Ildikó AU - Koris, András TI - Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis JF - MEMBRANES (BASEL) J2 - MEMBRANES-BASEL VL - 13 PY - 2023 IS - 3 PG - 16 SN - 2077-0375 DO - 10.3390/membranes13030329 UR - https://m2.mtmt.hu/api/publication/33699898 ID - 33699898 AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Bánvölgyi, Szilvia AU - Bahceci, KS AU - Vatai, Gyula AU - Békássy, Sándor AU - Békássyné Molnár, Erika TI - Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels JF - FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL J2 - FOOD SCI TECHNOL INT VL - 22 PY - 2016 IS - 8 SP - 677 EP - 687 PG - 11 SN - 1082-0132 DO - 10.1177/1082013216642331 UR - https://m2.mtmt.hu/api/publication/3160780 ID - 3160780 N1 - Department of Food Engineering, Faculty of Food Science, Szent István University, Budapest, Hungary Department of Food Engineering, Faculty of Engineering, Hitit University, Çorum, Turkey Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, Budapest, Hungary Cited By :8 Export Date: 8 April 2021 Correspondence Address: Savaş Bahçeci, K.; Hitit University, Turkey; email: ksavasbahceci@hitit.edu.tr Chemicals/CAS: resveratrol, 501-36-0; Alcohols; Anthocyanins; resveratrol; Stilbenes Department of Food Engineering, Faculty of Food Science, Szent István University, Budapest, Hungary Department of Food Engineering, Faculty of Engineering, Hitit University, Çorum, Turkey Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, Budapest, Hungary Cited By :8 Export Date: 13 April 2021 Correspondence Address: Savaş Bahçeci, K.; Hitit University, Turkey; email: ksavasbahceci@hitit.edu.tr Chemicals/CAS: resveratrol, 501-36-0; Alcohols; Anthocyanins; resveratrol; Stilbenes Department of Food Engineering, Faculty of Food Science, Szent István University, Budapest, Hungary Department of Food Engineering, Faculty of Engineering, Hitit University, Çorum, Turkey Department of Organic Chemistry and Technology, Budapest University of Technology and Economics, Budapest, Hungary Cited By :8 Export Date: 20 April 2021 Correspondence Address: Savaş Bahçeci, K.; Hitit University, Turkey; email: ksavasbahceci@hitit.edu.tr Chemicals/CAS: resveratrol, 501-36-0; Alcohols; Anthocyanins; resveratrol; Stilbenes AB - 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. LA - English DB - MTMT ER - TY - JOUR AU - Kiss, István AU - Vatai, Gyula AU - Békássyné Molnár, Erika TI - Must concentrate using membrane technology JF - DESALINATION J2 - DESALINATION VL - 162 PY - 2004 IS - 1-3 SP - 295 EP - 300 PG - 6 SN - 0011-9164 DO - 10.1016/S0011-9164(04)00054-2 UR - https://m2.mtmt.hu/api/publication/1294621 ID - 1294621 AB - 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. LA - English DB - MTMT ER -