Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...
Patent
1989-04-26
1991-01-29
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Processes
Separating a starting material into plural different...
426490, 426492, 2101952, 2103216, 210240, 210641, A23L 230, C12L 100
Patent
active
049885251
DESCRIPTION:
BRIEF SUMMARY
The invention relates a process for selective removal of volatile substances from liquids, particularly of alcohol from beverages such as wine, beer or fermented fruit juices by diaphragm separation processes and at least one additional separation process.
In the dealcoholization of liquids one distinguishes between alcohol reduction (for example 40 %) and total dealcoholization (0.5%). In the process the characteristic taste substances in the initial liquid, for example wine or beer, are to remain as unaltered as possible in the dealcoholized beverage.
To attain this goal, thermal processes have become known which have been developed from evaporating units. A known unit for the extraction of alcohol-free wine exhibits a multi-stage evaporator, in which the alcohol is evaporated along with the aromatic substances. The condensate is fed to a distilling column with several separation substances, in which the alcohol is distilled out. Afterwards the separated aromatic substances are again mixed with the dealcoholized wine. The disadvantage of the known thermal processes lies in that as a result of thermal stress boiling products which diminish taste are produced and an undesirable aftertaste occurs in the dealcoholized beverage. Moreover the energy use in thermal processes is very high and the unit, particularly with the use of several evaporation stages and a distilling column with several separation stages, is relatively expensive.
In addition diaphragm separation processes for dealcoholization of liquids have become known, in which the alcohol is filtered out of the initial liquid, for example, beer or wine by reverse osmosis in the crosscurrent diaphragm process. With the addition of water the liquid to be dealcoholized is fed through the diaphragm filter modules with the help of a circulating pump. In the course of this the volatile substances are removed by diafiltration along with the water on the permeate side of the diaphragm filter module. To improve the yield a reconcentration or preconcentration of the retentate is often also carried out. Since in these known diaphragm processes there is no heat treatment, the peculiar taste or boiled taste resulting in thermal processes is not present. But with increasing concentration, the aromatic substances contained in the initial liquid still diffuse through the diaphragms of the diaphragm filter module, particularly if the diaphragm is not precisely adjusted to the initial liquid. The consequence of this is a taste alteration of the beverage, which becomes worse with increasing dealcoholization. This leads to wine, for example, losing its characteristic taste in total dealcoholization by diaphragm filtration.
A further known process of dealcoholization of liquids is the dialysis process (EP-OS 0021247). In contrast to the reverse osmosis processes, in which the transdiaphragm pressure works as a driving force for the permeate flow through the diaphragm, in the dialysis process the separation of the alcohol from the initial liquid results almost exclusively from the concentration differences of the two liquids separated by a diaphragm. The initial liquid to be dealcoholized flows through the retentate side of the dialysis module. On the permeate side water is fed through the dialysis module countercurrent to the retentate flow. As a result of the concentration differences the volatile substances (alcohol) pass out of the retentate through the diaphragm and are carried off along with the water on the permeate side as dialyzate. In a similar manner as in reverse osmosis, with the diffusion of the alcohol other low molecular substances, particularly aromatic substances, pass through the diaphragm into the dialyzate. In the production of alcohol-reduced beverages these aromatic losses have no significant impact on the general character of the beverage. In contrast with total dealcoholization by dialysis, the taste and full-bodied character of the initial product suffer significantly. In addition the small specific yield of the unit given by the action principle
REFERENCES:
patent: 4610887 (1986-09-01), Galzy et al.
patent: 4626437 (1986-12-01), Schobinger et al.
patent: 4717482 (1988-01-01), Light
patent: 4724080 (1988-02-01), Dau et al.
patent: 4778688 (1988-10-01), Matson
patent: 4804554 (1989-02-01), Barth
Bucher-Guyer AG Maschinenfabrik
Czaja Donald E.
Jaskiewicz Edmund M.
Pratt Helen
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