Concentration of red wine by nanofiltration

被引：49

作者：

Banvolgyi, Szilvia ^{[1
]}

Kiss, Istvan ^{[1
]}

Bekassy-Molnar, Erika ^{[1
]}

Vatai, Gyula ^{[1
]}

机构：

[1] Corvinus Univ Budapest, Fac Food Sci, Dept Food Engn, H-1118 Budapest, Hungary

来源：

DESALINATION | 2006年 / 198卷 / 1-3期

基金：

匈牙利科学研究基金会;

关键词：

wine; nanofiltration; cost estimation; modelling;

D O I：

10.1016/j.desal.2006.09.003

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Red wine contains many compounds which have a beneficial effect on human health. The aims of this study were to concentrate the valuable components of wine by nanofiltration, to describe the mathematical model of the permeate flux and to estimate the cost of the process. Laboratory-size equipment with a nanofiltration membrane was used for the concentration. The experiments were carried out at constant pressure, different temperatures and different recycle flow rates. The concentration of compounds was analyzed in the permeate and retentate including total acid, total extract, alcohol, sugar, free sulphurous acid, total sulphurous acid, sugarless extract content and volatile acid content. A mathematical modelling and cost analysis of the process were also performed.

引用

页码：8 / 15

页数：8

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