Pervaporation with a polydimethylsiloxane membrane (PDMS) has previously been used for the recovery of aroma compounds or to dealcoholise beer. This work considers two PDMS pervaporation processes and associated operating conditions. In addition to ethanol, two esters and one higher alcohol were chosen as key beer aroma compounds. The effects of feed flow rate and temperature on aroma recovery were studied, with feed temperature and permeate pressure evaluated with regard to beer dealcoholisation. The required membrane areas for a given alcoholic beer flow rate were simulated by mass balance to achieve a non‐alcoholic product. With aroma recovery, no concentration polarisation was observed with Reynolds numbers above 1520 and the optimal temperature was 10°C. For alcohol removal, the best operation conditions were 65°C and 1400 Pa. With such conditions, the required membrane surface to recover 50% of ethyl acetate from the original beer was 13.8 m² in the first pervaporation unit, whereas 4.4 m² was needed in the second one to achieve an alcohol content of 0.05% (v/v). The mixed final product was defined as an alcohol‐free beer with significant aroma compounds, showing the feasibility of pervaporation for both beer aroma recovery and dealcoholisation. © 2019 The Institute of Brewing & Distilling

中文翻译：

---

通过两步渗透汽化过程回收啤酒的香气和脱醇

以前，使用聚二甲基硅氧烷膜（PDMS）进行全蒸发可回收芳香化合物或脱醇啤酒。这项工作考虑了两个PDMS渗透蒸发过程以及相关的运行条件。除乙醇外，还选择了两种酯和一种高级醇作为关键的啤酒香气化合物。研究了进料流速和温度对香气回收的影响，并针对啤酒脱醇评估了进料温度和渗透压。给定含酒精啤酒流量所需的膜面积通过质量平衡进行模拟，以实现不含酒精的产品。随着香气的恢复，雷诺数高于1520且最佳温度为10°C时未观察到浓度极化。为了去除酒精，最佳操作条件是65°C和1400 Pa。²在第一渗透蒸发单元，而4.4米²需要在第二个实现0.05％的酒精含量（体积/体积）。混合的最终产品被定义为具有明显香气成分的无酒精啤酒，这表明全蒸发技术可用于啤酒香气回收和脱醇。©2019酿酒与蒸馏研究所