Separation of flavor compounds from beer by pervaporation——Effect of feed temperature
A model aqueous solution containing seven important flavor compounds in beer was used to investigate the effect of feed temperature on pervaporation (PV) performance and coupling effects between ethanol and flavor compounds.The results showed that the presence of the flavor compounds weakened the preferred permeation of ethanol.The lower the feed temperature, the greater the impact. The presence of ethanol had different effects on the flavor compounds which was much related to the solubility properties of the compounds. Both total flux and partial flux of each component could be well described by the Arrhenius Law despite the existence of coupling effects.