Selective separation of flavour-active compounds from strip gas using frictional diffusion

Attaining constant flavour composition in products that are produced batch-wise, such as beer, is not trivial given the inherent variability in fermentation. CO2 stripping is feasible but unselective. Condensation of the flavour is possible but energy intensive. We here propose the use of frictional...

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Bibliographic Details
Published in:Separation and purification technology 2020-11, Vol.251, p.116971, Article 116971
Main Authors: Ammari, Ali, Schroën, Karin G.P.H., Boom, Remko M.
Format: Article
Language:English
Subjects:
Beer
Flavour separation
Frictional diffusion
Gas-phase
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Summary:Attaining constant flavour composition in products that are produced batch-wise, such as beer, is not trivial given the inherent variability in fermentation. CO2 stripping is feasible but unselective. Condensation of the flavour is possible but energy intensive. We here propose the use of frictional diffusion (also called FricDiff), which is based on differences in diffusion rates in a sweep or carrier gas such as CO2 through an inert porous medium. Application of a slight counter-flow of the sweep gas can be used to adapt the selectivity between different flavours. It is shown that from a difference in diffusion rate of 25%, a selectivity of more than 10 can be obtained between ethyl acetate and isoamyl acetate, albeit at the cost of the flavour flux through the porous barrier.
ISSN:1383-5866
DOI:10.1016/j.seppur.2020.116971