WO2016198633A1 - Procédé et dispositif permettant d'éliminer ou de réduire les composés d'azote ou de soufre dans des aliments liquides ou dans leurs précurseurs - Google Patents

Procédé et dispositif permettant d'éliminer ou de réduire les composés d'azote ou de soufre dans des aliments liquides ou dans leurs précurseurs Download PDF

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Publication number
WO2016198633A1
WO2016198633A1 PCT/EP2016/063346 EP2016063346W WO2016198633A1 WO 2016198633 A1 WO2016198633 A1 WO 2016198633A1 EP 2016063346 W EP2016063346 W EP 2016063346W WO 2016198633 A1 WO2016198633 A1 WO 2016198633A1
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WIPO (PCT)
Prior art keywords
membrane
compounds
precursors
wine
diffusion
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PCT/EP2016/063346
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German (de)
English (en)
Inventor
Martin Schmitt
Volker Schneider
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Martin Schmitt
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Publication of WO2016198633A1 publication Critical patent/WO2016198633A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0432—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of ion-exchange material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

Definitions

  • the invention relates to a process for the removal or reduction of nitrogen and / or sulfur compounds from liquid foods or precursors thereof, and to an apparatus for carrying out the process.
  • Wein is a collective name for unwanted taste, smell or visual impressions in the wine.
  • acetylpyrroline As a mousse is a rare occurring Fehlton called, pronounced of ammonia and the smell of mouse harn. Although the cause has not been fully elucidated, heterocyclic nitrogen compounds such as acetylpyrroline (ACPY) are considered to be important causative agents. Further important causers are, in particular, two isomers of 2-acetyltetrahydropyridine, such as 2-acetyl-3,4,5,6-tetrahydropyridine, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-ethyltetrahydropyridine and 2-acetyltetrahydropyridine. Acetyl-1-pyrrole.
  • Methoxypyrazines enter the wine from unripe grapes, but also from grape leaves or as secretions of certain insect-infested insects. This can lead to a grassy, vegetal taste and smell impression.
  • UTA untypical aging sound
  • AAP 2-aminoacetophenone
  • AAP 1 l yg / specified, wherein the detection threshold is fixed ⁇ Lich depending on the wine Matrix - as odor detection threshold for AAP is in white wines 0.5.
  • the formation of AAP takes place predominantly chemically from the odorless precursor stage indole-3-acetic acid, which in turn represents a degradation product of the amino acid tryptophan.
  • Other nitrogen compounds in the wine are biogenic amines, especially breakdown products of amino acids. They are predominantly formed by certain strains of bacteria, which in the wine spontaneous malolactic fermentation (transformation of malic acid into lactic acid), but also from fungi inhabiting rotten grapes.
  • Böckser a wine defect is referred to, which is caused by volatile, foul-smelling sulfur compounds such as mercaptans or hydrogen sulfide.
  • the yeast can enzymatically reduce sulphite ions, which are introduced into the wine by sulfurization, into hydrogen sulphide, a substance with a typical smell of rotten eggs. This wine defect is found especially in young wines.
  • the turbidity of the must should be removed as part of the must preclarification or yeast strains used for fermentation, which are characterized by a low propensity to form such volatile sulfur compounds.
  • Already existing wine defects of this kind can be corrected by the addition of copper compounds or silver chloride.
  • the object of this invention is to provide a method for removing or reducing nitrogen and / or sulfur compounds from liquid foods or precursors thereof.
  • the object is achieved by a process for the removal or reduction of basic compounds or sulfur compounds from liquid foods, comprising the following steps: a) contacting the food with one side of a hydrophobic membrane;
  • the reduction may also include a complete removal.
  • Individual method steps are closer beschrie ⁇ ben.
  • the steps need not necessarily be carried out in the angege ⁇ surrounded order, and the method to be described can also have further unspecified steps.
  • Liquid foods or precursors thereof are liquids or liquids suitable for consumption, which are processed into such. These further steps can, for example, be dilution, filtration and / or fermentation processes. Examples of such liquid foods are fermented or unfermented fruit juices. This may be fruit juices which are directly suitable for consumption, or precursors from processing, such as must or concentrates. Further examples of such liquid foodstuffs are liqueurs or distillates.
  • the foods or precursors thereof are contacted with one side of a hydrophobic membrane.
  • Hydrophobic membrane means that the material of the membrane is substantially water-insoluble and immiscible with water.
  • water-insoluble meaning that the membrane or the material forming the membrane in water is less than 50 ppm, forthcoming Trains t less than 30 ppm, especially less than 10 ppm, is lös ⁇ Lich.
  • the membrane is preferably non-porous. By such a membrane ensures that only suffi ⁇ accordingly non-polar compounds may cross the membrane.
  • the material of the membrane must therefore have a suitable polarity in order to form a solution space for the compounds to be depleted.
  • Such materials are also known from solid phase extraction (SPE) or solid phase microextraction (SPME).
  • the material can be adapted accordingly for the application.
  • Materials which are already approved for USAGE ⁇ tion with foods are preferred. Examples are Membra ⁇ NEN on the basis of silicones (Polyoctylmethylsiloxan (POMS) Polydimethylsiloxane (PDMS)), N-vinylpyrrolidone, polyetherimides, polyimides, acrylates, methacrylates or copolymers thereof.
  • POMS Polyoctylmethylsiloxan
  • PDMS Polydimethylsiloxane
  • N-vinylpyrrolidone N-vinylpyrrolidone
  • polyetherimides Polyetherimides
  • polyimides polyimides
  • acrylates methacrylates or copolymers thereof.
  • the polymers of the membrane preferably include heteroatoms such as oxygen or nitrogen. These may, for example, carbonyl groups, It ⁇ ter phenomenon, ether groups, amide groups, hydroxyl groups, amino groups may be included heterocycles. These can also be present as page groups. In that respect are also polar
  • Groups modified polyolefins such as polyvinyl alcohols, appro ⁇ net.
  • Particularly preferred polymers are based on Sili ⁇ cones whose polarity can be very varied.
  • copolymers of silicones with other polymers containing the aforementioned heteratoms or groups, such as ethylene glycol are preferred.
  • the surface of the membrane can also be treated to a certain hydrophilicity or hydrophobicity of the surface to preserver ⁇ th (plasma, UV treatment). This can facilitate diffusion of the compounds into the membrane.
  • the membrane may also contain up to 50 wt .-% additives, such as fillers.
  • the thickness of the membrane can be chosen differently. Preferred is a thickness of less than 2 mm, in particular less than 1 mm, for example 0.01 to 1 mm, in particular less than 0.8 mm or below 0.6 mm. Examples are thicknesses between 0.05 mm to 0.8 mm or 0.05 mm to 0.6 mm.
  • the thickness of the membrane is the rate-limiting parameter for the diffusion of the compounds.
  • the diffused substances After diffusion through the membrane, the diffused substances are converted and / or adsorbed.
  • the conversion and / or adsorption takes place in such a way that a diffusion of these substances back into the liquid food or the precursors thereof is excluded. As a result, the diffusion through the membrane is maintained.
  • the conversion and / or adsorption prevents the compounds from being able to diffuse back into the membrane. Thus, no equilibrium can be established between the external medium and the membrane. This promotes continuous diffusion. Through a conversion, it is not so important if the substance is only slightly from the Memb ⁇ ran in the inner compartment.
  • the transformation comprises protonation.
  • the protonation forms a positively charged group, for example, amino groups are converted into charged ammonium groups.
  • a positively charged group for example, amino groups are converted into charged ammonium groups.
  • those compounds can no longer diffuse back through the hydrophobic membrane. This is achieved by having proton sources on the other side of the membrane. This may be an acid with a sufficient pKa.
  • Examples are inorganic acids such as hydrochloric acid, Schwefel Text ⁇ acid, nitric acid, phosphoric acid, or organic acids, be ⁇ vorzugt mono- or polyvalent carboxylic acids such as Zitronen Text ⁇ acid, tartaric acid, malic acid, stearic acid, acetic acid, formic acid, oxalic acid, benzoic acid, vinylogous acids such as ascorbic acid, sulfuric acid esters or sulfonic acids such as p-toluenesulfonic acid, phosphorous acid esters, phosphonic acids, or mixtures of these compounds.
  • inorganic acids such as hydrochloric acid, Schwefel Text ⁇ acid, nitric acid, phosphoric acid, or organic acids
  • be ⁇ vorzugt mono- or polyvalent carboxylic acids such as Zitronen Text ⁇ acid, tartaric acid, malic acid, stearic acid, acetic acid, formic acid, oxalic acid, benzoic acid,
  • salts which can still release protons for example, hydrogen sulphates, Hydrogenpospha- te, dihydrogen, preferably alkali metals such as Nat ⁇ Ministry or potassium.
  • the molar amount of protons which are provided by the proton source is preferably at least as large as needed for the protonation amount of the compound is needed, in particular at least twice as large. At least one excess is preferred by a factor of 10.
  • the amount of substance to be reduced is usually determined before the method is used. Depending on which amount of substance is to be removed, the amount of at least required protons can be determined. Frequently, the content of substance to be removed should only be lowered below a certain value, namely the threshold of perception.
  • the proton source is a cation exchanger, in particular an acidic cation exchanger, wherein the ion exchanger is sufficient
  • the anchor groups of such ion exchangers include carboxylate groups, phosphate groups, sulfonate groups (sulfoethyl groups, sulfomethyl groups or sulfopropyl groups). It can ion exchangers with different matrices, for example based on polymers or cellulose, verwen ⁇ det, z. Styrene DVB or cellulose. Strongly acidic cation exchangers with sulfonate groups are preferred.
  • the membrane ensures that the food has no contact with the proton source. This excludes direct influence of the food by the proton source. Such effective separation between food and proto ⁇ nenán thus allowing the use of agents whose di- rect contact with the food is excluded due to the legal requirements.
  • the conditions of the process can be very selectively adapted to the substance / substance group to be extracted.
  • liquid food to be removed basi ⁇ specific compounds nitrogen-containing compounds, and in particular are special amines or heterocyclic bases.
  • Aroma ⁇ diagram amines such as 2-aminoacetophenone, or heterocyclic Ba ⁇ sen as pyrazines are preferred. Examples of such compounds are 2-aminoacetophenone or 2-methoxypyrazines, in particular MDMP.
  • the basic compounds to be reduced are present only in small amounts, in particular in concentrations of less than 10 mg / l.
  • Ver ⁇ go for the treatment of liquids with such low concentra- tions of the invention was suitable.
  • thiophilic compounds are arranged on the inner side of the membrane. These are compounds, complexes or surfaces which react with sulfur-containing compounds, in particular with SH groups. These are preferably copper and / or silver compounds, in particular copper and / or silver ions. Sulfur compounds, particularly malodorous volatile or ⁇ ganic sulfur compounds diffuse through the membrane and form with the thiophilic metal compounds salts, ie, they are converted accordingly and thus immobilized. Thus, these sulfur compounds are removed from the food.
  • the copper and / or silver ions for example, by
  • a corresponding salt solution can be present on the other side of the membrane.
  • elemental silver or copper may be present, with the sulfur-containing compounds binding to the surface of the metal.
  • the copper and / or silver ions can also be present in a matrix, for example an organic or inorganic compound which has corresponding binding sites.
  • the ions may, for example, be bound in an ion exchanger. Due to the higher affinity of the copper and / or silver ions for the sulfur compounds, they are still able to bind the sulfur compounds.
  • Examples are matrices with polar groups, such as hydroxyl, amino or carboxylic acid groups. They may also be complex ligands, for example mono- or tridentate ligands, such as dicarboxylic acids, diamines, ethylenediaminetetraacetate or iminodiacetic acid.
  • polar groups such as hydroxyl, amino or carboxylic acid groups.
  • complex ligands for example mono- or tridentate ligands, such as dicarboxylic acids, diamines, ethylenediaminetetraacetate or iminodiacetic acid.
  • Possible copper salts include copper chloride, fersulfat copper, copper hydroxide, copper (I) oxide, copper (II) oxide, Kup ⁇ fersalze of organic acids, preferably mono- or polyvalent carboxylic acids such as citric acid, tartaric acid, malic acid or stearic acid.
  • the arrangement behind the membrane is particularly avoided that the metal compounds must be added directly to the wine. Thus, a later removal of possibly too much added copper and / or silver ions from the product becomes superfluous. So far, when using z. For example, be removed by a blue fining with wine, surplus copper, which requires complicated precipitations and filtrations and pulls the Pro ⁇ product quality affected.
  • the molar amount of copper and / or silver ions which can be made available for the reaction with the sulfur compounds is preferably at least as great as that which is necessary for the amount of compound to be removed. is required, in particular twice as large. Preference is min ⁇ least a surplus by a factor of 10th
  • the amount of substance to be reduced is usually determined before the method is used. Depending on what amount is to be removed in substance, the amount of the Minim ⁇ least required copper and / or silver ions can be determined. Frequently, the content should only be lowered below a certain value, ie below the sensory perceptual threshold.
  • the sulfur compounds to be reduced are only present in small amounts, in particular in concentrations of less than 100 ⁇ g / L, and of less than 10 ⁇ g / L.
  • the process according to the invention was suitable for the treatment of liquids with such low concentrations.
  • a polar medium is preferably also present.
  • the medium does not have to be an aqueous solution.
  • Other media may also be used, for example, alcohols, glycols or polyols such as polyethylene glycols. Can be controlled by the Reoxidi ⁇ ty existing in the medium proton source or thiophi- len compound.
  • the medium on the inner side of the membrane is liquid to solid. It is not gaseous. It may be, for example, a liquid, a paste or a solid. In the liquid or paste solid bodies may be present, for. B. granules of an ion exchanger. The process can be carried out at various temperatures, for example at 5 to 30 ° C.
  • the process is preferably used at a pressure of less than 4 bar, in particular less than 3 bar, preferably without an elevated pressure.
  • the method preferably does not include a step of reduced pressure, such as pervaporation.
  • the Kontenzentrationsunter defence caused by the conversion and / or adsorption or chemisorption is the driving force for the diffusion of target molecules from the Le ⁇ bensstoff through the membrane into the capsule.
  • the duration of the contacting can be chosen differently and also depends on the content and the chemical nature of the compounds to be reduced. It can be a contact for several hours to several days or weeks.
  • the liquid food can be mixed during the ⁇ who.
  • the medium on the inner side is not actively agitated or pumped during the process. It is preferably static. This allows the process to work without expensive equipment. However, it is possible that the liquid food is mixed during the period of contact with the membrane. It is also possible that the medium is guided on the inner side as an extraction circuit, and for example via the cation exchanger or bound copper and / or silver compounds is cyclized.
  • the decrease in the compounds to be reduced can be controlled. If a corresponding content in the liquid food or precursor thereof is achieved, the contacting of the membrane with the life ⁇ agent or precursor is terminated.
  • the method can be applied to different liquid foods or precursors thereof. Fermented or unfermented fruit juices are preferred on the basis of wine grapes ⁇ , preferably with a base of grapes to the extent of at least 50 vol .-%. Fruit juices are preferred in the context of the production of wine. This may be the unfermented grape must or the fermented grape must.
  • the application to fermented fruit juices based on grapes is particularly preferred.
  • the substances to be reduced by the method according to the invention can be formed.
  • the invention also relates to a device for carrying out the method according to the invention.
  • the invention also relates to an apparatus for removing or reducing basic compounds or sulfur compounds from liquid foods or precursors thereof, which comprises at least one inner compartment and at least one membrane, wherein at least one membrane is arranged so that diffusion through this membrane between an inner compartment Compartment and a device surrounding the medium possible wherein the surrounding medium is the liquid food or a precursor thereof.
  • the device can be so placed in a medium containing the to-reducing substances that over Minim ⁇ least a membrane diffusion of compounds takes place in at least one inner compartment, wherein the compounds are converted or adsorbed in the inner compartment.
  • the means for converting or adsorbing the compounds are selected from at least one proton source or at least one thiophilic compound.
  • the compositions are as for the process be ⁇ wrote.
  • the device may also comprise several compartments, each with different means.
  • At least one proton source is present in the inner compartment.
  • the device is one for removal or reduction of nitrogen compounds.
  • Preferred proton sources are described for the method.
  • at least one thiophilic compound in particular at least one copper and / or silver compound, is arranged in the inner compartment. Preferred such compounds are described for the method.
  • the volume of all internal compartments of the device is less than 1/100 of the volume of the food to be contacted.
  • the membrane constitutes at least 20% of the inner surface of all inner compartments.
  • Hydrophobic membrane means that the material of the membrane is essentially water-insoluble and immiscible with water.
  • Water-insoluble means that the membrane or the material forming the membrane in water is less than 50 ppm, preferably less than 30 ppm, in particular less than 10 ppm. is lös ⁇ Lich.
  • the at least one membrane is preferably non-porous. The mass transfer through the membrane takes place only by diffusion through the material of the membrane.
  • the material of the membrane must therefore have a suitable polarity in order to represent a solution space for the compounds to be reduced.
  • Such materials are known from solid phase extraction (SPE), solid phase microextraction (SPME) or stir bar sorptive extraction (SBSE).
  • SPE solid phase extraction
  • SPME solid phase microextraction
  • SBSE stir bar sorptive extraction
  • the material can be adapted according to the application ⁇ the.
  • Preferred are materials which are approved for use with food.
  • the polymers of the membrane preferably include heteroatoms such as oxygen or nitrogen. These may, for example, be converted into carbonyl groups, ester groups,
  • Ether groups, amide groups, hydroxyl groups, amino groups, hetero cycles be included. These can also be present as page groups.
  • polyolefins modified with polar groups such as polyvinyl alcohols, are also suitable.
  • Particularly preferred polymers are based on silicones, which Po ⁇ larity may very well be varied. So also Copolymer ⁇ re silicones can with other polymers, which contain the above-mentioned hetero atoms or groups, such as ethylene glycol. Thus, polymers based on silicones or silicone copolymers are preferred.
  • the membrane may also contain up to 50 wt .-% additives, such as fillers.
  • the thickness of the membrane can be chosen differently. Preferred is a thickness of less than 2 mm, in particular less than 1 mm, for example 0.01 to 1 mm, in particular less than 0.8 mm or less than 0.6 mm. Examples are thicknesses between 0.05 mm to 0.8 mm or 0.05 mm to 0.6 mm.
  • the thickness of the membrane determines the speed of diffusi ⁇ on the volatile compounds. If multiple membranes are present, not all must be the same material. Preferably, all membranes are made of the same material.
  • the device can be designed very differently.
  • the device is designed as a hollow body whose outer walls at least partially comprise a erfin ⁇ tion proper membrane.
  • the interior of the hollow body ent ⁇ speaks the inner compartments.
  • the hollow body can be cylindrical, cube-shaped, cuboidal, flat or irregular. Depending on the type of use, it does not have to be completely closed, as long as it is ensured that when it is used, the liquid food can not get into the inner compartment.
  • the device may comprise means for opening and closing the hollow body. This allows the replacement and / or renewal of the contents of the inner compartments or the inner compartments depending on the usage. This can be at ⁇ play, a screw or clamp connection.
  • the boundary walls of the device which form the inner compartment may be from ⁇ be arbitrary materials which are approved for use in liquid foodstuffs. These can be plastics, glass or metallic materials.
  • the internal volume of the device is preferably at least 100 times less than the volume of the liquid food or precursors thereof to be treated.
  • the device in the inner compartment comprises an ion exchanger, wherein the material of the membrane has been applied to at least part of the surface of the ion exchanger.
  • the ion exchanger can additionally be applied to a carrier material.
  • the material of the membrane on the surface of the ion exchanger simultaneously forms the membrane.
  • the Ionenaus ⁇ exchanger fills the inner compartment completely.
  • Such a device can be obtained, for example, by enclosing ion exchangers, preferably in the form of granules, with the material of the membrane. Such granules can be added to the liquid food in a simple manner and removed again by filtration or sedimentation.
  • the ion exchanger is preferably applied to a support, which consists for example of a planar flat body made of a flexible material, and coated the carrier with ion exchange with the membrane-forming material, coated or laminated. In this way, surfaces can be obtained which have the desired effect.
  • the device according to the invention is preferably completely or at least partially introduced into the liquid food to be cleaned. This means that at least part of the membrane is contacted with the liquid food.
  • the device is designed as a completely insertable into the liquid food capsule.
  • devices with a specific capacity of compounds to be reduced can be obtained, for example.
  • the number and duration of application of the capsules can be determined. In such an application, no filtration or pumping of the liquid food is necessary, which can often lead to quality losses.
  • the device comprises as acidic cation exchanger correspondingly modified cellulose, for. B. with sulfonyl or phosphoryl groups, which is ⁇ with the material of the membrane, for example, PDMS, ⁇ coated.
  • acidic cation exchanger correspondingly modified cellulose, for. B. with sulfonyl or phosphoryl groups, which is ⁇ with the material of the membrane, for example, PDMS, ⁇ coated.
  • This construction allows the construction of areal cation exchangers, which can be easily introduced into the liquid to be treated .
  • a sheet of cellulose, for. B. blotting paper are functionalized to an acidic ion exchanger and coated with the appropriate membrane.
  • area information always includes all - not mentioned - intermediate values and all imaginable subintervals.
  • FIG. 1 shows the UV-VIS absorption of the various samples
  • FIG. 2 Schematic representation of the method according to the invention procedural
  • FIG. 3 Schematic representation of the conversion of amines by protonation
  • FIG. 4 Schematic representation of a Memb ran invention with ion exchanger
  • FIG. 5 Schematic representation of an embodiment of the invention
  • FIG. 6 Schematic representation of an embodiment of the invention
  • FIG. 7 Schematic representation of an embodiment of the invention.
  • FIG. 2 shows a schematic sequence of the method according to the invention.
  • the membrane with the liquid medium is contacted life ⁇ 100. This results in the diffusion of the substances to be reduced through the membrane 110. These are converted accordingly, after passing through the membrane or ad sorbed ⁇ 120th
  • FIG. 3 shows a schematic representation of the conversion of amines by protonation.
  • the amines (R-NH2) in the outer ⁇ Me dium, ie the liquid food 210 diffuse into the membrane 200 and through the membrane into the inner compartment 220. There, they are protonated to R- + H. 3
  • Charged Ammoniumio ⁇ nen can not diffuse back into the membrane and are therefore removed from the equilibrium between the inner compartment and Memb ⁇ ran. This promotes the diffusion of other amines from the outer medium into the membrane.
  • Figure 4 shows a schematic representation of the process of un ⁇ ter using an ion exchanger. The connections
  • nitrogen and / or sulfur compounds diffuse from the external medium 210 in the diaphragm 200.
  • a Ionenaustau ⁇ shear 230 arranged on the other sides of the membrane te in the inner compartment 220 .
  • This may be an acidic cation exchanger in the case of the nitrogen compounds to protonate the nitrogen compounds.
  • sulfur compounds it may be a copper ion-loaded ion exchanger.
  • FIG. 5 shows a cross section through an embodiment of the device according to the invention.
  • This comprises an outer wall 300 and at least one membrane 310. These enclose an inner compartment 320.
  • an ion exchanger 330 can be arranged in this compartment.
  • the inner compartment is fully closed ⁇ constantly, so that a mass transfer can take place only by diffusion.
  • Such a device can be completely surrounded by the medium to be cleaned, or be introduced into this in a simple manner.
  • FIG. 6 shows a further embodiment.
  • an interior 420, or even a carrier material such as an ion exchanger completely covered by a coating 420.
  • This coating is also the membrane.
  • the device resembles a coated granule. This in turn can be easily introduced into the medium to be cleaned.
  • FIG. 7 shows in FIGS. A) to d) an embodiment of the invention.
  • the device 500 is designed as a flat body similar to a sheet. This can, for example, be rectangular, as shown in a). However, the shape can be adapted ent ⁇ talking use, b) shows a cross section through this embodiment.
  • 510 shows the Memb ⁇ ran and 520 the interior, which is preferably filled in this case with an ion exchanger.
  • the ion exchanger is a cellulosic sheet modified as an acidic ion exchanger.
  • the sheet 520 is coated on both sides with the material of the membrane 510, in c) it is shown that the material of the membrane 510 preferably envelops the entire sheet 520.
  • This type of device to a very large surface area for diffusion and can be easily Herge ⁇ provides.
  • the capacity can be easily increased by using several sheets 540 side by side.
  • the capacity of the device can be easily adapted to the application.
  • a capsule so formed was placed in a model wine (500 mL) containing 2-AAP (100 mg / L).
  • the content of 2-AAP was analyzed daily (UV-Vis spectroscopy at 362 nm, the main absorption of 2-AAP, PCIE).
  • the control used was a capsule filled with Na.sup. + Ion exchangers and a sample without addition of a capsule (Control).
  • NaHSC and glycerol (propane-1,2,3-triol) were triturated to a pasty crystal pulp and filled in place of the ion exchanger in a capsule analogous to Example 1.
  • This capsule was placed in a solution of 2-AAP and the vessel sealed airtight. After about 10 days, any odor of 2-AAP had disappeared over the solution.
  • Each 300 ml bottles were filled with an inert gas, each filled with a silicone bag and filled with a synthetic test wine (spiked with H2 S and Et-SH per 10yg / liter) so that no headspace was created.
  • the bottles were sealed with screw cap and the absence of AIR SUPPLY ⁇ occurs stored for 24 hrs.. After this period, aliquots of the samples were analyzed for their content of added SH compounds by GC / MS.

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  • Health & Medical Sciences (AREA)
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  • Food Science & Technology (AREA)
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Abstract

La présente invention concerne un procédé permettant d'éliminer ou de réduire les composés d'azote ou de soufre influençant négativement l'odeur et/ou le goût, présents dans des aliments liquides ou dans leurs précurseurs, lesdits composés se diffusant à travers une membrane et étant transformés et adsorbés de telle manière que leur rediffusion dans l'aliment liquide est impossible.
PCT/EP2016/063346 2015-06-11 2016-06-10 Procédé et dispositif permettant d'éliminer ou de réduire les composés d'azote ou de soufre dans des aliments liquides ou dans leurs précurseurs WO2016198633A1 (fr)

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DE102015109344.8A DE102015109344A1 (de) 2015-06-11 2015-06-11 Verfahren und Vorrichtung zur Entfernung oder Verminderung von Stickstoff- oder Schwefelverbindungen aus flüssigen Lebensmitteln oder Vorstufen davon
DE102015109344.8 2015-06-11

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865961A (en) * 1972-07-10 1975-02-11 Karl Wucherpfennig Electrodialyzing wine to remove sulfur-containing compounds
CH648993A5 (en) * 1982-07-06 1985-04-30 Katadyn Produkte Ag Process for correcting malodour and/or poor flavour
WO1989010703A1 (fr) * 1988-05-04 1989-11-16 Bucher-Guyer Ag Maschinenfabrik Procede et installation d'elimination selective du sucre contenu dans des boissons
WO1993023151A1 (fr) * 1992-05-08 1993-11-25 Clark Robert Smith Appareil et methode d'extraction de composes d'une solution
US6913776B2 (en) 2001-07-31 2005-07-05 Enologica Vason S.R.L. Process and plant for the separation of undesirable substances from alimentary liquids, in particular from wine
US20130108746A1 (en) * 2011-10-31 2013-05-02 Scott K. Brendecke Addition of Transition Metal to Wines and Wine Type Beverages in Metallic Beverage Containers to Prevent Unwanted Aromas

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865961A (en) * 1972-07-10 1975-02-11 Karl Wucherpfennig Electrodialyzing wine to remove sulfur-containing compounds
CH648993A5 (en) * 1982-07-06 1985-04-30 Katadyn Produkte Ag Process for correcting malodour and/or poor flavour
WO1989010703A1 (fr) * 1988-05-04 1989-11-16 Bucher-Guyer Ag Maschinenfabrik Procede et installation d'elimination selective du sucre contenu dans des boissons
WO1993023151A1 (fr) * 1992-05-08 1993-11-25 Clark Robert Smith Appareil et methode d'extraction de composes d'une solution
US6913776B2 (en) 2001-07-31 2005-07-05 Enologica Vason S.R.L. Process and plant for the separation of undesirable substances from alimentary liquids, in particular from wine
US20130108746A1 (en) * 2011-10-31 2013-05-02 Scott K. Brendecke Addition of Transition Metal to Wines and Wine Type Beverages in Metallic Beverage Containers to Prevent Unwanted Aromas

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
FANG Y ET AL: "Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique", JOURNAL OF CHROMATOGRAPHY, ELSEVIER SCIENCE PUBLISHERS B.V, NL, vol. 1080, no. 2, 8 July 2005 (2005-07-08), pages 177 - 185, XP027722982, ISSN: 0021-9673, [retrieved on 20050708] *
FEREIRA ET AL., MEMBRANE AROMATIC RECOVERY SYSTEM (MARS) - A NEW PROCESS FOR RECOVERING PHENOLS AND AROMATIC AMINES FROM AQUEOUS STREAMS, pages 165 - 181
FERREIRA ET AL.: "New Insights into Membrane Science and Technology: Polymeric and Biofunction Membranes", 2003, ELSEVIERS SCIENCE B. V.
LOPEZ ET AL: "Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection", JOURNAL OF CHROMATOGRAPHY, ELSEVIER SCIENCE PUBLISHERS B.V, NL, vol. 1143, no. 1-2, 8 February 2007 (2007-02-08), pages 8 - 15, XP005879707, ISSN: 0021-9673, DOI: 10.1016/J.CHROMA.2006.12.053 *

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