Capture of hydrogen sulfide from wine fermentation gas for use in the food industry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43924887" target="_blank" >RIV/62156489:43510/23:43924887 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2333" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2333</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Capture of hydrogen sulfide from wine fermentation gas for use in the food industry

Popis výsledku v původním jazyce

This study dealt with the capture of hydrogen sulfide from wine fermentation gas for use in the food industry. Gas chro-matography was used to investigate the H2S sorption capacity of two commercial sorbents based on the combination of CuO-zeolite and CuO/MnOx, as well as the ability of the examined sorbents to pass aromatic substances. The best results were obtained with the CuO/MnOx-based sorbent, which had the highest overall sorption capacity and was also able to pass positive aromatics, such as higher alcohols and esters. The treated gas, which does not contain unwanted hydrogen sulphide, is suitable for use in the food industry.

Název v anglickém jazyce

Capture of hydrogen sulfide from wine fermentation gas for use in the food industry

Popis výsledku anglicky

This study dealt with the capture of hydrogen sulfide from wine fermentation gas for use in the food industry. Gas chro-matography was used to investigate the H2S sorption capacity of two commercial sorbents based on the combination of CuO-zeolite and CuO/MnOx, as well as the ability of the examined sorbents to pass aromatic substances. The best results were obtained with the CuO/MnOx-based sorbent, which had the highest overall sorption capacity and was also able to pass positive aromatics, such as higher alcohols and esters. The treated gas, which does not contain unwanted hydrogen sulphide, is suitable for use in the food industry.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Svazek periodika

62

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

384-388

Kód UT WoS článku

001117637500001

EID výsledku v databázi Scopus

2-s2.0-85185659057