Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor

The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.

Production Techniques of Metallic Foams in Lightweight Materials

Lightweight materials were needed in many different areas, especially in order to reduce the required energy in areas such as automotive and aerospace industries. Metallic foams attract attention in lightweight material applications due to their unique properties. The pores in its structure provide advantages in many applications, both structural and functional by promising both ultra-lightweight construction, energy absorption, and damping insulation. Production techniques of metallic foams can generally be classified as liquid, solid, gas, and ionic state production according to the physical state of the metal at the beginning of the process. The production technique should be chosen according to the usage area and desired properties of the metallic foam and the suitability in terms of cost and sustainability of production. For this reason, the details of the production techniques should be known and the products that can be obtained and their properties should be understood. In this respect, this chapter emphasizes the production methods from past to present.

Multi-scale reactive extrusion modeling approaches to design polymer synthesis, modification and mechanical recycling

Reactive extrusion (REX) is an important processing and production technique with applications in the field of polymer synthesis, modification and recycling. A full REX design demands a multi-scale approach recognizing...

The interaction between daylight and fifteenth and sixteenth century glass windows from the Low Countries

The positive impact of daylight on various forms of life is well understood. The daylight conditions a person experiences inside a building strongly depend on the character of the glazing. Contemporary windows maximize the transmission of visible daylight. In post-medieval times glassmakers were confronted with less pure materials. Driven by the Reformation and Counter-Reformation they were at the same time challenged by the demand for increased daylight. Luckily, technological evolutions allowed the production of thinner windows. It is currently an open question if glassmakers in the (Southern) Low Countries during the booming economic period from the fifteenth to seventeenth century made use of the interplay between material and fabrication properties to bring light into the darkness. Therefore, this paper links the impact of glass purity and production technique to light transmission for a well-diagnosed group of excavated glass window pieces from the castle of Middelburg-in-Flanders and a set of roundels, all dating back to between the fifteenth and seventeenth centuries and explores what factors have influenced this technological improvement. A non-destructive approach making use of UV–vis–NIR absorption spectroscopy unveiled that the more recent material is less pure compared to the older dated material but that light transmission was maximized due to the applied production technique.

Embodied CO2 Reduction Effects of Free-Form Concrete Panel Production Using Rod-Type Molds with 3D Plastering Technique

When using concrete to produce exterior finishing panels of free-form building structures, different panel shapes make it difficult to reuse the forms. This results in increased formwork cost as well as a significant amount of embodied CO2 (ECO2) generation. Through years of research, we have developed a free-form panel (FCP) production technique engaging the 3D plastering technique (3DPT) without using conventional plywood forms. When 3DPT becomes available for free-form building projects, a great deal of ECO2 reduction effects is expected in addition to reduced time and cost in FCP production. The purpose of this study is to prove this by analyzing ECO2 reduction effects achieved through sustainable FCP production using 3DPT. The study involved project case selection, calculation of resources consumed for conventional plywood forms, and analysis of the reduction effects. As a result, it was demonstrated from the case project that 1196 tons of CO2 were reduced using 3DPT, accounting for approximately 99% of the amount produced from conventional plywood forms (CPF). The study findings will be used as a basic reference for sustainable production of FCPs ensuring speed and precision in production as well as innovative ECO2 reduction effects.

In vitro ruminal fermentation kinetics of diets with crambe cake protein replacing soybean meal protein by gas production technique

The objective of this study was to evaluate ingredients and diets containing increasing levels of crambe cake protein replacing soybean meal protein, with in vitro ruminal fermentation parameters using a gas production technique. Diets were formulated for feedlot lambs and contained different levels of crambe cake protein (0, 250, 500, 750, and 1000 g kg-1) replacing soybean meal protein. Corn silage was used as roughage. Carbohydrate digestion rates were estimated using the in vitro gas production technique and the cumulative gas production kinetics were analyzed using the bicompartmental logistic model. The parameters values of ruminal degradation kinetics were generated using the R statistical program with the Gauss-Newton algorithm and then subjected to analysis of variance and regression (when necessary) according to a completely randomized experimental design with five treatments and five replications. Upon carbohydrate fractionation of ingredients and experimental diets, it was observed that corn grain and corn silage presented the highest levels of total carbohydrates (TC), with values of 128.3 and 464.8 g kg-1 dry matter (DM) in fraction B2, respectively. Lower TC content was found for soybean meal and crambe cake (CC). There was a predominance of fractions A + B1 in the ingredients and experimental diets. The B2 fraction decreased in the diets with the inclusion of the CC protein, and CC presented the highest C fraction. Protein fractionation (g kg-1 DM and g kg-1 crude protein - CP), the ingredients and diets showed a higher proportion of fractions A and B1 + B2. In in vitro degradation, the diet without CC (0 g kg-1 DM) showed the highest final cumulative gas production (365.04 mL g-1 of incubated DM), while the CC presented the lowest volume (166.68 mL g-1 of incubated DM). The gas volume of non-fibrous carbohydrate fermentation and fibrous carbohydrate degradation rate exhibited a quadratic effect according increasing levels of CC (Pmax = 265.8 g kg-1 DM and Pmin = 376.3 g kg-1 DM, respectively). The lag time and final gas volume showed a decreasing linear effect with increasing levels of CC protein. The degradation rate of non-fibrous carbohydrates and the final volume of fibrous carbohydrates did not differ. Replacing soybean meal protein with CC protein at the level of 250 g kg-1 of dry matter in diets formulated for feedlot lambs leads to good profiles of ruminal fermentation kinetics with respect to the degradation of fibrous and non-fibrous carbohydrates.