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Article
2021
Foam-resilient distillation processes—influence of pentosan and thermal energy input on foam accumulation in rye mash distillation
Foam-resilient distillation processes—influence of pentosan and thermal energy input on foam accumulation in rye mash distillation
Abstract (English)
Foaming of mashes during distillation is a common problem encountered in spirit drink production. It has a negative impact on the purity of the final product. This research article presents the key aspects of foam accumulation in rye mashes during distillation. Foam accumulation was influenced by substrate characteristics and process parameters. The experiments showed that pentosan levels and thermal energy input were the crucial parameters for foam accumulation in rye mashes. Foam accumulation was significantly enhanced by higher pentosan levels, due to the higher viscosity imparted by pentosan. Hence, degradation of pentosans prior to distillation presents a way to reduce foam accumulation. In terms of thermal energy input, foam accumulation was significantly lower when the thermal energy input was reduced from 400 to 200 W/L. Substantial foaming only occurred in a narrow temperature range of 89.5 to 98.2 C. The results allowed for the first time to make recommendations to prevent problematic foam accumulation during distillation of rye mashes.
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Food and bioprocess technology, 14 (2021), 9, 1640-1647.
https://doi.org/10.1007/s11947-021-02660-9.
ISSN: 1935-5149
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Heller, D., & Einfalt, D. (2021). Foam-resilient distillation processes—influence of pentosan and thermal energy input on foam accumulation in rye mash distillation. Food and bioprocess technology, 14(9). https://doi.org/10.1007/s11947-021-02660-9
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English
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660 Chemical engineerin
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Sustainable Development Goals
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@article{Heller2021,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16406},
doi = {10.1007/s11947-021-02660-9},
author = {Heller, Daniel and Einfalt, Daniel},
title = {Foam-resilient distillation processes—influence of pentosan and thermal energy input on foam accumulation in rye mash distillation},
journal = {Food and bioprocess technology},
year = {2021},
volume = {14},
number = {9},
pages = {1640--1647},
}