Mechanism for the removal of alcohol from beer by emulsion liquid membranes

B. R. Etuk, K. R. Murray

Research output: Contribution to journalArticlepeer-review

Abstract

A diffusion mass transfer model has been proposed for the removal of alcohol from beer by emulsion liquid membrane technique on a batch process during the period in which the memmbrane is stable. The model is based on the immobilised globule model and assumes interfacial equilibrium between the beer and membrane phases. The model predicts accurately the total alcohol separation and is in good agreement with experimental data obtained at longer mixing times.

Original languageEnglish
Pages (from-to)27-34
Number of pages8
JournalFood and Bioproducts Processing
Volume69
Issue number1
Publication statusPublished - Mar 1991

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