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Interactions between macromolecules and membranes: their effects on beer quality

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posted on 31.05.2018 by Warren P. Eagles
When filtering beer at pore sizes of 0.45 μm and below, some desirable components may be lost, even though they are orders of magnitude smaller than the pores. In this work, a model beer solution of pure components has been filtered through 0.2 μm membranes to investigate this problem. Starch (a model for the long chain carbohydrates) at a concentration of 1500 mg.l-1 and casein (a model for the protein fraction) at a concentration of 150 mg.l-1 were found to result in reduced permeate fluxes in the region of 20–40 l.m-2.h-1. [Continues.]

Funding

Biotechnology and Biological Sciences Research Council.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

© Warren Eagles

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

2000

Notes

A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.

Language

en

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