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1、 See discussions, stats, and author profiles for this publication at: https:/ A review of methods of low alcohol and alcohol-free beer production Article in Journal of Food Engineering February 2012 DOI: 10.1016/j.jfoodeng.2011.09.020 CITATIONS 36 READS 884 5 authors, including: Tom Brnyik Universit
2、y of Chemistry and Technology, Prague 70 PUBLICATIONS 968 CITATIONS SEE PROFILE All content following this page was uploaded by Tom Brnyik on 06 November 2015. The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and
3、are linked to publications on ResearchGate, letting you access and read them immediately. This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institutio
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5、ir personal website or institutional repository. Authors requiring further information regarding Elseviers archiving and manuscript policies are encouraged to visit: http:/ Authors personal copy Journal of Food Engineering 108 (2012) 493506 Contents lists available at SciVerse ScienceDirect Journal
6、of Food Engineering jo urn a l h o m e p ag e: www. e l s ev ier . co m/l o ca te/j foo d e n g Review A review of methods of low alcohol and alcohol-free beer production Tom Brnyik a, Daniel P. Silva b, Martin Baszczyn ski a, Radek Lehnert a, Joo B. Almeida e Silva c a Department of Fermentation Ch
7、emistry and Bioengineering, Institute of Chemical Technology Prague, Technick 5, 166 28 Prague, Czech Republic b Institute of Technology and Research, Tiradentes University, Campus Farolndia, Sector ITP, 49032-490 Aracaju, Sergipe, Brazil c Department of Biotechnology, Engineering School of Lorena,
8、University of So Paulo, P.O. Box 116, 12602-810 Lorena, So Paulo, Brazil a r t i c l e i n f o Article history: Received 29 June 2011 Received in revised form 14 September 2011 Accepted 25 September 2011 Available online 1 October 2011 Keywords: Beer Brewing Low-alcohol beer Alcohol-free beer Dealco
9、holization Limited fermentation a b s t r a c t The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol con- tent can be achieved by two main strategies; na
10、mely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer fermentation. Within these two basic strategies, there are a number of techniques that vary in performance, efciency and usability. This paper presents an overview and comparison of these techniques
11、and provides an evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced as well as suggests possibilities for their additional improvement. 2011 Elsevier Ltd. All rights reserved. Contents 1. Introduction . 494 2. Beer and health . 494 3. Methods of the alcohol-free beer
12、production . 494 4. Production of alcohol-free beer by ethanol removal methods . 495 4.1. Thermal processes . 495 4.1.1. Vacuum rectification plant . 495 4.1.2. Thin film evaporators . 496 4.2. Membrane processes. 498 4.2.1. Dialysis . 498 4.2.2. Reverse osmosis . 498 5. Production of alcohol-free b
13、eer by methods of restricted ethanol formation . 499 5.1. Changed mashing process . 499 5.2. Arrested or limited fermentation process . 500 5.3. Use of special yeast . 501 5.4. Continuous fermentation . 502 6. Sensorial properties and additional improvements of alcohol-free beer . 503 6.1. Post-trea
14、tments and blending . 504 6.2. Additives . 504 7. Cost evaluation and conclusions . 504 Acknowledgements . 504 References . 505 Abbreviations: ABV, alcohol by volume; ADH, alcohol dehydrogenase; AF, arrested fermentation; AFB, alcohol-free beer; CCP, cold contact process; D, dialysis; DMS, dimethyl
15、sulde; EAA, esters of acetic acids; EBC, European Brewery Convention; ES, esters; FA, short-chain fatty acids; FF, falling lm; FUM, fumarase; HA, higher alcohols; HAA, higher aliphatic alcohols; KGD, 2-ketoglutarate dehydrogenase; LAB, low-alcohol beer; RO, reverse osmosis; SCC, spinning cone column
16、; VR, vacuum rectication. Corresponding author. E-mail address: tomas.branyikvscht.cz (T. Brnyik). 0260-8774/$ - see front matter 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.jfoodeng.2011.09.020 Authors personal copy 494 T. Brnyik et al. / Journal of Food Engineering 108 (2012) 493506 1. I
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