scholarly journals Optimisation of lab-scale continuous alcohol-free beer production

2009 ◽  
Vol 27 (No. 4) ◽  
pp. 267-275 ◽  
Author(s):  
R. Lehnert ◽  
P. Novák ◽  
F. Macieira ◽  
M. Kuřec ◽  
J.a. Teixeira ◽  
...  
Keyword(s):  
Process Parameters ◽  
Continuous Fermentation ◽  
Complex Model ◽  
Optimal Conditions ◽  
Model Medium ◽  
Sensorial Analysis ◽  
Brewing Yeast ◽  
Spent Grains ◽  
Beer Production ◽  
Gas Lift

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

scholarly journals Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains

2002 ◽  
Vol 108 (4) ◽  
pp. 410-415 ◽  
Author(s):  
Tomáš Brányik ◽  
António Vicente ◽  
José Machado Cruz ◽  
José Teixeira
Keyword(s):  
Brewing Yeast ◽  
Beer Fermentation ◽  
Spent Grains

scholarly journals Growth Model and Metabolic Activity of Brewing Yeast Biofilm on the Surface of Spent Grains: A Biocatalyst for Continuous Beer Fermentation

2004 ◽  
Vol 20 (6) ◽  
pp. 1733-1740 ◽  
Author(s):  
T. Branyik ◽  
A.A. Vicente ◽  
G. Kuncova ◽  
O. Podrazky ◽  
P. Dostalek ◽  
...  
Keyword(s):  
Growth Model ◽  
Metabolic Activity ◽  
Brewing Yeast ◽  
Beer Fermentation ◽  
Spent Grains

Effect of Face-Milling Process Parameters on Deformation of AISI304

2019 ◽  
Vol 825 ◽  
pp. 56-61
Author(s):  
Hagino Masahiro ◽  
Ikeuchi Kouji ◽  
Usuki Hiroshi ◽  
Inoue Takashi
Keyword(s):  
Stainless Steel ◽  
Mathematical Models ◽  
Process Parameters ◽  
Design Of Experiment ◽  
Milling Process ◽  
Face Milling ◽  
Optimal Conditions ◽  
Deformation Amount ◽  
Optimization Routine ◽  
The Relationship

In this study, machining was performed on stainless steel (AISI304) by face-milling. Design of experiment was implemented to develop the experimental layout. The aim of this work was to relate the response to the process parameters. An optimization routine was applied to determine the optimal conditions that would enhance the minimization of the deformation. As a result, mathematical models were developed to determine the relationship between the process parameters and the deformation after machining. The effects of process parameters on the deformation amount were defined.

Impacts of Hydrothermal Process on the Perfomance Parameters of Restaurant Garbage

2014 ◽  
Vol 955-959 ◽  
pp. 2794-2802
Author(s):  
Ren Lian Hai
Keyword(s):  
Process Parameters ◽  
Uniform Design ◽  
Hydrothermal Process ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Optimal Conditions ◽  
Water Addition ◽  
Nutrient Value ◽  
Oil Performance ◽  
Temperature Heating

First, through implementing a U24(63) uniform design trial with 3 factors at 6 levels on temperature, heating time and water addition ratio as the main influencing factors of hydrothermal process and analyzing the physicochemical characteristics, the process parameters were optimized in this research. Then, the impacts of the hydrothermal process on the performance of sterilization, de-oiling and dewaterability were studied. It showed that the highest nutrient value of the product appears on condition that the temperature, heating time and water addition ratio were 120 °C, 80 minutes and 30% respectively. Additionally, hydrothermal treatment can kill bacteria thoroughly and affect the dewaterablity of the garbage markedly. Furthermore, hydrothermal process improved the de-oil performance of the garbage, and the optimal conditions for de-oil was the temperature 160 °C and heating time 80 minutes.

scholarly journals The effect of ultrasound on brewing yeast

2020 ◽  
Vol 82 (1) ◽  
pp. 103-109
Author(s):  
O. Y. Kaluzhina ◽  
K. S. Yakovleva ◽  
R. A. Kashapova ◽  
E. N. Chernenkov ◽  
A. A. Chernenkova ◽  
...  
Keyword(s):  
Vibration Frequency ◽  
Physiological Activity ◽  
Morphological Characteristics ◽  
Yeast Cells ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewing Yeast ◽  
Brewer's Yeast ◽  
Beer Production ◽  
Processing Device

An important task of beer production is to increase the physiological activity of yeast to intensify the fermentation process. Dry top-fermented brewer's yeast Saccharomyces cerevisiae, Fermentis, Safale T-58, France were selected for the investigation. The method of activation of brewer's yeast by ultrasound with a vibration frequency of 44 kHz was studied in the work. Ultrasonic technologies can dramatically intensify the process and improve the finished products quality. The studies were carried out in the laboratory of the Bashkir State Agrarian University on the ultrasonic processing device VGT-800. A yeast suspension was prepared for the study. It was placed in the ultrasonic device and subjected to ultrasonic treatment at a vibration frequency of 44 kHz. During exposure, the temperature was measured every minute from 1 to 20, and 25, 30, 35 min, and the yeast cells survival by the dead cells percentage was studied. It was found out that under the influence of ultrasound, heating of the medium at 1 ° C for 1 min takes place, and the medium reaches the temperature of 57 ° C by the 40th min of treatment. The percentage of dead cells in the treated medium was also studied. At the same time, a pure culture was selected from each sample by plating on wort agar for further research on the safety of acquired properties. Ultrasound-treated yeast served as inoculum at the fermentation stage of beer wort. Fermentation was carried out at a temperature of 22 ° C. Morphological characteristics of yeast were monitored during fermentation: the total number of cells, the number of budding cells, cells with glycogen. When fermenting beer wort, the fermentation activity increased by 36% in experiment 2 during the treatment of sowing yeast with ultrasound for 2 min. The remaining samples differed slightly from the control during the first 72 hours of fermentation and lost their fermentation activity after 80 hours of fermentation. The physicochemical parameters of the finished beer samples were studied on the "Kolos-2" device.

scholarly journals Low-Alcoholic Beer Production Using Mutant Brewing Yeast.

2005 ◽  
Vol 51 (7-8) ◽  
pp. 235-239
Author(s):  
Radoslav SELECKÝ ◽  
Daniela ŠMOGROVIČOVÁ ◽  
Martin ŠULÁK
Keyword(s):  
Brewing Yeast ◽  
Beer Production

scholarly journals By-Products in the Malting and Brewing Industries—Re-Usage Possibilities

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 82 ◽  
Author(s):  
Andrea Karlović ◽  
Anita Jurić ◽  
Nevena Ćorić ◽  
Kristina Habschied ◽  
Vinko Krstanović ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
High Energy ◽  
Biofuel Production ◽  
Huge Amount ◽  
Livestock Feed ◽  
Spent Grains ◽  
Spent Hops ◽  
Beer Production ◽  
By Products

Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process. Given that a huge amount of beer is produced annually worldwide, by-products are available in large quantities throughout the year. Spent grains, spent hops, and spent yeasts are high-energy raw materials that possess a great potential for application in the branch of biotechnology, and the food industry, but these by-products are commonly used as livestock feed, disposed of in the fields, or incinerated. Breweries by-products can be utilized for microalgae production, biofuel production, extraction of proteins, polyphenolic, antioxidative substances, etc. This paper aims to address each of these by-products with an emphasis on their possible application in biotechnology and other industries.

scholarly journals Revaluation of Waste Yeast from Beer Production

2013 ◽  
Vol 70 (2) ◽  
pp. 118 ◽  
Author(s):  
Nicoleta Suruceanu ◽  
Sonia Socaci ◽  
Teodora Coldea ◽  
Elena Mudura
Keyword(s):  
Dietary Supplement ◽  
Calibration Curve ◽  
Pilot Plant ◽  
Raw Materials ◽  
Waste Product ◽  
Hplc Method ◽  
Nitrogen Compounds ◽  
Brewing Yeast ◽  
Powder Product ◽  
Beer Production

Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds.

scholarly journals Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

2004 ◽  
Vol 88 (1) ◽  
pp. 84-93 ◽  
Author(s):  
Tomáš Brányik ◽  
António Vicente ◽  
Rosário Oliveira ◽  
José Teixeira
Keyword(s):  
Surface Properties ◽  
Continuous Reactor ◽  
Brewing Yeast ◽  
Spent Grains

scholarly journals Reduction of free fatty acids in waste oil for biodiesel production by glycerolysis: investigation and optimization of process parameters

2019 ◽  
Vol 8 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Radoslav Mićić ◽  
Milan Tomić ◽  
Ferenc Martinović ◽  
Ferenc Kiss ◽  
Mirko Simikić ◽  
...  
Keyword(s):  
Process Parameters ◽  
Anomalous Behavior ◽  
Biodiesel Production ◽  
Water Removal ◽  
Optimal Conditions ◽  
Waste Oil ◽  
Experimental Conditions ◽  
Optimization Of Process Parameters ◽  
Novel Method ◽  
Optimal Values

Abstract Influence of the process parameters for the industrially relevant reaction of free fatty acid (FFA) with glycerol is investigated. Furthermore, several drying techniques are investigated and a novel method is suggested that can provide more realistic experimental conditions. Silica as an absorbent is found to be a more suitable method for water removal than distillation or carrier gas. Using response surface methodology, important parameters are identified and optimal conditions found. Empirical correlation is developed to account for the most important parameters. Both oil:glycerol ratio and temperature have optimal values for which the highest conversion can be achieved. Interestingly, the highest conversion can be obtained at 220°C; above this temperature the conversion decreases. It is found that the influence of oil:glycerol ratio also exhibits anomalous behavior, where conversion is constant and decreases above a certain value. At optimal conditions, the FFA is reduced to 1.6% from the initial 8.6%.

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