使用欧米加热辅助真空蒸方法生产非酒精酒
Arda Akdoğan1, Cemalettin Baltacı1
1Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüshane University, Gümüşhane, Türkiye.
Journal of food science
|December 27, 2025
概括
与真空旋转蒸 (VDD) 相比,欧姆加热辅助真空蒸 (ODVD) 为生产非酒精酒提供了更快,更节能的方法. 这两种方法都对芳香化合物产生影响,但ODVD为优质无酒精饮料生产提供了有希望的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 饮料生产 饮料生产
背景情况:
- 无酒精酒的生产需要有效的脱酒方法.
- 传统的方法,如真空旋转蒸 (VDD) 可能是耗时和耗能.
- 探索像欧姆加热辅助真空蒸 (ODVD) 这样的新技术对于优化生产至关重要.
研究的目的:
- 为了比较ODVD和VDD在无酒精酒生产中的有效性.
- 评估两个系统对关键质量参数的影响.
- 为了确定每个方法的能源效率和处理时间.
主要方法:
- 无酒精酒是使用ODVD和VDD系统生产的.
- 工艺是在不同真空压力 (100-200 mbar) 下进行的.
- ODVD使用现场欧姆加热 (15-25V/cm),而VDD使用外部加热 (50-67°C).
主要成果:
- 与VDD相比,ODVD的处理时间显著缩短,能源效率更高.
- 这两种方法都导致pH的轻微增加和特定芳香化合物的损失.
- 与ODVD和原始酒相比,VDD样品的颜色和苦味值较高.
结论:
- ODVD是无酒精酒生产的可行和节能替代品.
- ODVD提供与VDD相匹配的产品质量,并改进了工艺指标.
- 对ODVD的进一步研究可以优化无酒精饮料制造.
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