Molnár, M.A. and Márki, E. and Vatai, Gy. (2016) Preparation of apple spirit by ceramic pervaporation membrane. Acta Alimentaria, 45 (4). pp. 551-557. ISSN 0139-3006
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Abstract
This study was based on the production of an alcoholic beverage from apple using laboratory pervaporation equipment. Hungarian fruit brandy is called pálinka, which can be made by pot distiller or multistage distiller made of copper. In case of traditional pot still distillation the final product is gained from two separate distillations. Pervaporation is an energy efficient membrane process for separating liquid mixtures. Application of pervaporation to separate the product of the initial distillation leads to lower energy consumption than using double-distillation process. The aim of our work was to develop an alternative technology for the production of pálinka that integrates distillation and pervaporation.
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 05 Dec 2016 10:37 |
| Last Modified: | 31 Dec 2017 00:17 |
| URI: | http://real.mtak.hu/id/eprint/42820 |
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