Andrés-Iglesias Cristina, García-Serna Juan, Montero Olimpio, Blanco Carlos A
Departamento de Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias (Universidad de Valladolid), Avda. de Madrid 44, 34004 Palencia, Spain.
High Pressure Processes Group, Department of Chemical Engineering and Environmental Tech., University of Valladolid, 47011 Valladolid, Spain.
Food Res Int. 2015 Oct;76(Pt 3):751-760. doi: 10.1016/j.foodres.2015.07.017. Epub 2015 Jul 16.
The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102mbar at 50°C and 200mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.
研究了实验室规模下生产无醇啤酒的真空蒸馏过程与Aspen HYSYS模拟软件的耦合操作，以确定两种不同贮藏啤酒在脱醇过程中香气成分的化学变化。在实验室规模的过程中，选择了两个不同的参数对啤酒样品进行脱醇，分别是50°C、102毫巴和67°C、200毫巴。通过顶空固相微萃取-气相色谱-质谱联用仪分析了该过程不同步骤采集的样品，重点关注7种风味化合物、5种醇类和2种酯类的浓度。对于模拟过程，将Wilson-2物性包的状态方程参数调整为实验数据，并测试了另一个压力（60毫巴）。模拟方法是预测最终脱醇啤酒挥发性化合物组成结果的一种可行替代方法。
