分离啤酒中风味物质的渗透汽化特性研究——进料温度的影响

Separation of flavor compounds from beer by pervaporation——Effect of feed temperature

根据啤酒的风味组成,配制了含有7种主要风味物质的多元有机水溶液,考察了不同进料液温度下,风味物质的渗透汽化(PV)分离特性以及乙醇与风味物质间的耦合作用对传质过程的影响.实验结果表明:风味物质的存在使乙醇的PV性能受到一定的抑制,而且温度越低影响越大;乙醇对风味物质PV性能的影响与组分在乙醇和水中的溶解度有关;虽然存在多种耦合作用,酒精饮料PV过程的总渗透通量及各风味物质的渗透通量仍然可以用Arrhenius定律进行表征.

A model aqueous solution containing seven important flavor compounds in beer was used to investigate the effect of feed temperature on pervaporation （PV） performance and coupling effects between ethanol and flavor compounds. The results showed that the presence of the flavor compounds weakened the preferred permeation of ethanol. The lower the feed temperature, the greater the impact. The presence of ethanol had different effects on the flavor compounds which was much related to the solubility properties of the compounds. Both total flux and partial flux of each component could be well described by the Arrhenius Law despite the existence of coupling effects.