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 language | English |
|---|---|
| Pages (from-to) | 27-34 |
| Number of pages | 8 |
| Journal | Food and Bioproducts Processing |
| Volume | 69 |
| Issue number | 1 |
| Publication status | Published - Mar 1991 |