View More View Less
  • 1 Corvinus University of Budapest Department of Food Engineering, Faculty of Food Science H-1118 Budapest Ménesi út 44 Hungary
  • | 2 Corvinus University of Budapest Department of Food Chemistry and Nutrition, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

In our investigations the membrane filtration of quality wines (Tokaji Hárslevelű and Egri Bikavér) — based on diafiltration principles, applying nanofiltration membranes — has been studied. For the diafiltration experiments a relatively dense nanofiltration membrane NF 45 has been used, while for simple wine concentrations a membrane developed for organic components rejection NF200 has been investigated. The mixture of the retarded wine compounds was considered the main product of the process. The permeate that crossed the membrane was handled as the by product. Separated wine samples and the original wines have been subjected to gas chromatographic analysis: according to the results the partition of the main components and aroma compounds of the samples was approximately equal between the main and by-product. Membrane separation has been applied in accordance with a “prelaborated” experimental plan, when completing it the effect of operational parameters on the effectiveness of the process has been evaluated and analysed. By mathematical modelling of the phenomenon empirical and quasiempirical relations were set up, and solutions for the practical realization of the procedure were searched for. Our new model describes the filtration efficiency with our new index in the function of the operational parameters’ influence. The significance of the relation is, that the knowledge of the wine-constants might promote the expedient choice of the membrane, which is a primary aspect in planning and creating the process optimal.

  • Atra, R. (2000): Membránszeparációs műveletek tej- és szeszipari alkalmazásai. (Application of membrane separation processes in diary and spirit industry.) PhD Thesis, Szent István University, Budapest, pp. 45–51.

    Atra R. , '', in Membránszeparációs műveletek tej- és szeszipari alkalmazásai , (2000 ) -.

  • Eperjesi, I., Kállay, M. & Magyar, I. (1998): Borászat. (Oenology.) Mezőgazda Kiadó, Budapest, pp. 151–160.

    Magyar I. , '', in Borászat , (1998 ) -.

  • Eriksson, P. (1988): Nanofiltration extends the range of membrane filtration. Envir. Prog., 17(1), 58–62.

    Eriksson P. , 'Nanofiltration extends the range of membrane filtration ' (1988 ) 17 Envir. Prog. : 58 -62.

    • Search Google Scholar
  • Fonyó, Zs. & Fábry, Gy. (1998): Vegyipari művelettani alapismeretek. (Unit operations.) Tankönyvkiadó, Budapest, pp. 987–995.

    Fábry Gy. , '', in Vegyipari művelettani alapismeretek , (1998 ) -.

  • Henschke, P.A. (1995): Microbiology group report. -in: The 1995 Australian Wine Research Institute Annual Report. Australian Wine Research Institute, Glen Osmond, pp. 18–19.

    Henschke P.A. , '', in The 1995 Australian Wine Research Institute Annual Report , (1995 ) -.

  • Mora, J.M. (2003): Ipari szennyvizek tisztítása membránszűréssel és pervaporációval. (Industrial wastewater treatment by membrane filtration and pervaporation). PhD Thesis, Corvinus University of Budapest, Budapest, pp. 20–24.

    Mora J.M. , '', in Ipari szennyvizek tisztítása membránszűréssel és pervaporációval , (2003 ) -.

  • Noble, R.D. & Stern, S.A. (1995): Membrane separation technology. Principles and applications. Membrane Science and Technology Series, Vol 2, Elservier, Amsterdam, p. 93.

    Stern S.A. , '', in Membrane separation technology. Principles and applications , (1995 ) -.

  • Porter, M.C. (1990): Handbook of industrial membrane technology. Noyes Publications, Park Ridge, New Yersey, USA, pp. 136–138.

    Porter M.C. , '', in Handbook of industrial membrane technology , (1990 ) -.

  • Pickering, G.J. (2000): Low- and reduced-alcohol wine. A review. J. Wine Res., 11, 129–144.

    Pickering G.J. , 'Low- and reduced-alcohol wine. A review ' (2000 ) 11 J. Wine Res. : 129 -144.

    • Search Google Scholar
  • Takács, L., Vatai, Gy. & Korány, K. (2007): Production of alcohol free wine by pervaporation. Fd Engng, 78, 118–125.

    Korány K. , 'Production of alcohol free wine by pervaporation ' (2007 ) 78 Fd Engng : 118 -125.

    • Search Google Scholar
  • Tekic, M.N., Kurjacki, J. & Vatai, Gy. (1996): Modelling of batch ultrafiltration. Chem. Engng, 61, 157–159.

    Vatai Gy. , 'Modelling of batch ultrafiltration ' (1996 ) 61 Chem. Engng : 157 -159.

  • Thumm, H.J. (1986): Low alcohol wine, Australian Patent 66 366, 24.4, 1975. -in: Schobinger, U., Dürr, P. & Waldvogel, R. Die Entalkoholisierung von Wein und Fruchtweinen (eine neue Möglichkeit zur Herstellung von zuckerreduzierten Fruchtsaftgetranken). Schweiz. Z. für Obst-Weinbau, 122, 98–110.

    Waldvogel R. , 'Die Entalkoholisierung von Wein und Fruchtweinen (eine neue Möglichkeit zur Herstellung von zuckerreduzierten Fruchtsaftgetranken) ' (1986 ) 122 Schweiz. Z. für Obst-Weinbau : 98 -110.

    • Search Google Scholar
  • Versari, A., Ferrarini, R., Parpinello, G.P. & Galassi, S. (2003): Concentration of grape must by nanofiltration membranes, Trans IChemE, 81. Part C. Fd Bioprod. Proces., 81, 275–278.

    Galassi S. , 'Concentration of grape must by nanofiltration membranes, Trans IChemE, 81. Part C ' (2003 ) 81 Fd Bioprod. Proces. : 275 -278.

    • Search Google Scholar
  • Wucherpfening, K. & Dietrich, H. (1989): Die Bedeutung der Kolloide für die Klarung von Most und Wein. Wein-Wiss., 44, 1–12.

    Dietrich H. , 'Die Bedeutung der Kolloide für die Klarung von Most und Wein ' (1989 ) 44 Wein-Wiss. : 1 -12.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 5 0 0
May 2021 6 0 0
Jun 2021 10 0 0
Jul 2021 15 0 0
Aug 2021 9 0 0
Sep 2021 9 0 0
Oct 2021 0 0 0