scholarly journals Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 769
Author(s):  
Krzysztof Kucharczyk ◽  
Krzysztof Żyła ◽  
Tadeusz Tuszyński
Keyword(s):  
Process Parameters ◽  
Sensory Quality ◽  
Optimization Procedure ◽  
Isoamyl Acetate ◽  
Industrial Plant ◽  
Higher Alcohols ◽  
Fusel Alcohols ◽  
Filling Time ◽  
Volatile Esters

Contents of selected volatile esters and fusel alcohols and their relation to the sensory quality of a bottom-fermented lager beer fermented under high-gravity conditions (15.5 °P) were analyzed using response surface methodology (RSM, Box–Behnken design). The influence of various pitching rates (6–10 mln cells/mL), aeration levels (8–12 mgO2/mL), times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3850 hL), and fermentation temperatures (8.5–11.5 °C) on the contents of selected esters, as well as on concentrations of amyl alcohols and on the sum of higher alcohols in beer, was determined in a commercial brewery fermentation plant. Beers produced throughout the experiments met or exceeded all criteria established for a commercial, marketed beer. Statistical analyses of the results revealed that within the studied ranges of process parameters, models with diversified significance described the concentrations of volatiles in beer. The multiple response optimization procedure analyses showed that the values of process parameters that minimized higher alcohols in beer (97.9 mg/L) and maximized its ethyl acetate (22.0 mg/L) and isoamyl acetate (2.09 mg/L) contents, as well as maximized the sensory quality of beer, (66.4 pts) were the following: Pitching rate 10 mln cells per mL; fermentation temperature 11.5 °C; aeration level 8.8 mg/L; and CCT filling time 4.5 h.

scholarly journals Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1043
Author(s):  
Krzysztof Kucharczyk ◽  
Krzysztof Żyła ◽  
Tadeusz Tuszyński
Keyword(s):  
Sensory Quality ◽  
Dimethyl Sulfide ◽  
Sensory Properties ◽  
Simultaneous Optimization ◽  
Industrial Plant ◽  
Volatile Components ◽  
Filling Time ◽  
Response Optimization ◽  
Lager Beer

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.

The Effect of Parameter Setting towards the Processing of Hinges Test Samples through Cadmould 3D-F Injection Moulding Simulation

2013 ◽  
Vol 315 ◽  
pp. 171-175 ◽  
Author(s):  
Mohd Hilmi Othman ◽  
Sulaiman Hasan ◽  
Suriati Rasli
Keyword(s):  
Process Parameters ◽  
Wall Temperature ◽  
Injection Moulding ◽  
Simulation Software ◽  
Cooling Time ◽  
Parameter Setting ◽  
Filling Time ◽  
Verification Test ◽  
The Impact

The objective of this study is to analyze the main parameter setting in injection moulding that influenced the processing of selected thermoplastics components. The test sample used for this project was a hinge made from Polypropylene (PP). This sample was being utilised to analyse the parameters affecting the quality of plastic products, which were warpage and shrinkage. Computer-Aided Engineering (CAE) was applied through CadMould 3D-F simulation software. The processing parameters such as filling time, melt temperature, wall temperature and cooling time were selected to determine the quality of the product. By adopting Taguchi Method, the orthogonal array, Signal-to-Noise (S/N) ratio and Analysis of Variance (ANOVA) were used to find the optimum levels as well as to indicate the impact of the process parameters on warpage and shrinkage. The verification test was also performed to prove the effectiveness of Taguchi technique after the optimum levels of process parameters. The ANOVA results show that cooling time and wall temperature are found to be the most significant factors for shrinkage and warpage, with the contribution of 66.96% and 56.82% respectively. The verification test with the optimal settings shows that warpage were improved by about 0.4% and shrinkage with 4.2% improvement. These findings are useful for production engineer to determine optimal parameter during performing injection moulding on hinges products.

Response surface optimization of cotton tufts opening degree using Box–Behnken designs

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Weaam Jameel Alkhateeb
Keyword(s):  
Process Parameters ◽  
Design Methodology ◽  
Optimization Procedure ◽  
Laser Method ◽  
Box Behnken Design ◽  
Content Type ◽  
Response Surface Optimization ◽  
The Individual ◽  
One Machine

PurposeThis study aims to investigate the effect of process parameters of blow room machines on openness degree and quality of cotton tufts in a blow room.Design/methodology/approachFor this purpose, an experimental Box–Behnken design (BBD) was used, and the process parameters were the angles of the grid bars underneath the opening rollers of CVT3 beaters and the distance between feed roller of the first opening roller of CVT3.FindingsIt was found that the cotton tuft openness increased by increasing the angles of grid bars and by decreasing the distance between the feed roller and first opening roller on CVT3 beater. Further, the optimization procedure showed that an optimum value of cotton tuft openness (in laser method) was determined for specific levels of the process parameters.Originality/valueThe originality of this investigation is that it showed the individual effects and interactions of the most important factors in two tufting machines instead of only one machine. This study is important because it helps cotton yarn spinners to improve the quality of the final yarns by optimizing the levels of tuft openness which in turn improves fiber cleaning.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

Application Of Cusum Chart In Control Of Paper Quality

GIS Business ◽  
2020 ◽  
Vol 14 (6) ◽  
pp. 1062-1069
Author(s):  
S.Ramesh ◽  
B.A.Vasu
Keyword(s):  
Process Parameters ◽  
Manufacturing Process ◽  
Paper Industry ◽  
Primary Data ◽  
Cusum Chart ◽  
Paper Machine ◽  
Statistical Control ◽  
Operating Characteristics ◽  
Small Shift

This paper is an attempt to assess if the manufacturing process of paper machine is in statistical control thereby improving the quality of paper being produced in a paper industry at the time of process itself. Quality is the foremost criteria for achieving the business target. Therefore, emphasis was made on controlling the quality of paper at the time of manufacturing process itself, rather than checking the finished lots at a later time.  This control on quality will help the industry deduct the small shift in the process parameters and modify the operating characteristics at the time of production itself rather than receiving complaints from customers at a later stage.  This paper describes controlling quality at the time of manufacture itself and helps the industry to concentrate on quality at low cost. The researcher has collected primary data at a leading paper industry during October, 2019.  Though X-bar and Range charges were primarily used, CUSUM charts were used to sense the minor shifts in manufacturing process, to explore the possibility of adjusting process parameters during manufacture of paper.

Effects of process parameters on the quality of PLA products fabricated by fused deposition modeling (FDM): surface roughness and tensile strength

2018 ◽  
Vol 60 (5) ◽  
pp. 471-477 ◽  
Author(s):  
Mirigul Altan ◽  
Meltem Eryildiz ◽  
Beril Gumus ◽  
Yusuf Kahraman
Keyword(s):  
Surface Roughness ◽  
Tensile Strength ◽  
Process Parameters ◽  
Fused Deposition Modeling ◽  
Fused Deposition ◽  
Deposition Modeling

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 105-114 ◽  
Author(s):  
I. Etaio ◽  
P.F. Gil ◽  
M. Ojeda ◽  
M. Albisu ◽  
J. Salmerón ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Methodological Approach

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

2021 ◽  
Author(s):  
Safinaj Huq ◽  
Pabitra Chandra Das ◽  
Md. Ahmadul Islam ◽  
Md. Fahad Jubayer ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sensory Quality
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