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dc.contributor.authorGómez Benítez, Juan
dc.contributor.authorGil Montero, María Luisa Almoraima
dc.contributor.authorDe la Rosa Fox, Nicolas
dc.contributor.authorAlguacil, Marcos
dc.contributor.otherIngeniería Química y Tecnología de Alimentosen_US
dc.contributor.otherQuímica Física
dc.contributor.otherFísica de la Materia Condensada
dc.date.accessioned2015-06-18T06:52:27Z
dc.date.available2015-06-18T06:52:27Z
dc.date.issued2014-01-01T00:00:00Z
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10498/17433
dc.description.abstractThe purpose of this study was to ascertain whether diatomite is an inert filter aid during spirit filtration. Surely, any compound with a negative effect on the spirit composition or the consumer’s health could be dissolved. In this study different diatomites were treated with 36% vol. ethanol/water mixtures and the amounts and structures of the extracted compounds were determined. Furthermore, Brandy de Jerez was diatomite- and membrane-filtered at different temperatures and the silicon content was analysed. It was found that up to 0.36% by weight of diatomite dissolved in the aqueous ethanol and amorphous silica, in the form of hollow spherical microparticles, was the most abundant component. Silicon concentrations in Brandy de Jerez increased by up to 163.0% after contact with diatomite and these changes were more marked for calcined diatomite. In contrast, reductions of more than 30% in silicon concentrations were achieved after membrane filtration at low temperatures.en_US
dc.formatapplication/pdf
dc.language.isoengen_US
dc.publisherELSEVIERen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceFood Chemistry 159 (2014) 381–387en_US
dc.subjectDiatomiteen_US
dc.subjectFiltrationen_US
dc.subjectFilter Aiden_US
dc.subjectSpiriten_US
dc.subjectBrandy de Jerezen_US
dc.subjectSilicaen_US
dc.subjectCalciumen_US
dc.titleDiatomite releases silica during spirit filtrationen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doi10.1016/j.foodchem.2014.02.157


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