Journal
JOURNAL OF SUPERCRITICAL FLUIDS
Volume 52, Issue 2, Pages 183-188Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.supflu.2009.12.011
Keywords
Supercritical CO2 extraction; Alcoholic beverages; Phase equilibria
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Funding
- Comunidad Autonoma de Madrid [S-505/AGR-0153]
- Ministerio de Ciencia e Innovacion [AGL2007-64198/ALI]
- Spain and Miguel Torres S.A [CEN-20072003]
- Universidad Autonoma de Madrid, Spain
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The supercritical removal of ethanol from alcoholic beverages (brandy, wine, and cider) was studied using the GC-EoS model to represent the phase equilibria behavior of the CO2 + beverage mixture. Each alcoholic drink was represented as the ethanol + water mixture with the corresponding ethanol concentration (35 wt% for brandy, 9-12 wt% for different wines and 6 wt% for cider). The thermodynamic modeling was based on an accurate representation of the CO2 + ethanol and CO2 + water binary mixtures, and the CO2 + ethanol + water ternary mixture. The GC-EoS model was employed to simulate the countercurrent supercritical CO2 dealcoholization of the referred beverages; the results obtained compared good with experimental data from the literature. Thus, the model was used to estimate process conditions to achieve an ethanol content reduction from ca. 10 wt% to values lower than 1 wt%. The model results were tested by carrying out several extraction assays using wine, in a 3 m height packed column at 308 K, pressures in the range of 9-18 MPa and solvent to wine ratio between 9 and 30 kg/kg. (C) 2010 Elsevier B.V. All rights reserved.
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