Brewing and Beverage engineering Research Papers (original) (raw)

The paper elaborates the investigation carried out to determine and standardize traditional beverage Jigarthanda, indigenous to the state of Tamil Nadu in India, the beverage hails from Madurai district. The paper discusses about the formulating and selecting ingredient levels of almond gum, basil seeds and sherbet concentration for the preparation of Jigarthanda. The chemical attributes comprise of protein, fat, carbohydrate and ash content analysis. From the results of the study it was apparent that 50% almond gum and 5% basil seed, 25g Ice cream and 10 ml evaporated milk as good combination to combine and process a ready to consume Jigarthanda. Different flavours of sherbet like rose, nannari (Indian sarsaparilla) and pine apple was subjected to different concentration and added to the beverage. The combination of 50% almond gum, 5%basil seeds and 8% syrup showed the better overall acceptability and comestible than others. The beverage contained Protein in the range of 1.64 to 1.75%, Fat was 3.19 to 3.98%, 0.33 to 0.36% Ash, moisture content ranged between 0.83 to 0.84% and carbohydrate was 9.97% to 11.73%.

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- Food and Beverage Management, Food Processing, Ice Cream, Food and Beverage

This paper analyses in a full-scale industrial process firstly the nitrogen compounds in all-malt and in maize-adjunct worts, then their fate during the main brewing steps and finally the influence on them of two different separation technologies: mash filter (Meura 2001) and lauter tun (Steinecker FVAS 26). Data showed that (1) maize-adjunct worts have a lower total nitrogen compounds than all-malt worts; (2) assimilable nitrogen represents 20–24% out of the total nitrogen in both all-malt and in adjunct worts; (3) free amino nitrogen nearly doubles in all-malt compared with adjunct worts; (4) proline and asparagine are the most abundant amino acids in both worts; (5) ammonium disappears during fermentation in wort with the lowest nitrogen content, i.e. in maize-adjunct wort. Moreover, the total nitrogen is reduced in all-malt by 80% with the Steinecker FVAS 26 lauter tun and 25% with the Meura 2001 filter, while in adjunct worts by 87% with the Steinecker FVAS 26 lauter tun and 29% with the Meura 2001 filter. After mash filtration, the content of assimilable nitrogen remains to be adequate for an efficient fermentation, but after lauter tun separation, the assimilable nitrogen reaches values that may compromise the regular fermentation process in both all-malt and adjunct worts. Therefore, when using lauter tun, we have to intervene to reduce its impact on nitrogen compounds and/or plan the wort nitrogen supplementation to overcome the stuck and sluggish fermentations.

- by Milena Lambri
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- Brewing and Beverage engineering

Este trabalho estuda os principais métodos de fermentação e maturação das cervejas lagers (baixa fermentação), entendendo cada etapa do processo e correlacionando com os efeitos e consequências na cinética fermentativa no que tange a analise sensorial da bebida e seus compostos químicos. Devido ao tempo de produção mais longo das lagers comparado à produção de ales (cerveja de alta fermentação), muitas microcervejarias acabam por não produzir essa família de cervejas para garantir o fluxo de caixa. Fatores físicos e bioquímicos como temperatura, pressão, oxigenação, nutrição e taxa de inóculo exercem grandes influências nos tanques fermentadores e podem ser utilizados a favor do cervejeiro para diminuir o tempo de produção sem comprometer o resultado final da bebida, como mostra a metodologia apresentada ao final do trabalho.

- by Pedro Gibran Fonseca
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- Brewing, Brewing industry, Cervejaria, Brewing and Beverage engineering

The brewing industry has been moving towards more efficient use of energy, water reuse and stewardship, and the tracking of greenhouse gas (GHG) emissions to better manage environmental and social responsibility. Commercial breweries use a great deal of water and energy to convert one gallon (liter) of water into one gallon (liter) of beer. An analysis was conducted on sustainable operations and supply chain management at various United States and international breweries, specifically Europe, to benchmark brewery performance and establish common metrics for sustainability in the beer supply chain. The primary research questions explored in this article are whether water reclamation and GHG emissions can be properly monitored and measured and if processes can be created to help control waste (lean) and emissions. Additional questions include how we can use operations management strategies and techniques such as the Factor-Weighted Method (FWM) in industries such as brewing to develop sustainability scorecards.

- by Dan Bumblauskas
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- Water, Operations Management, Conservation, Sustainability Indicators

Thermostatic Air Vents and Vacuum Breakers allow proper heat transfer and they can protect jacketed vessels from collapsing. Air venting and vacuum breaking were once done by brewers, on the floor, as they operated equipment. Today's devices are automated, and their importance is not often discussed, yet they are critical for heat transfer, vessel protection and they are important to protect the steam condensate from becoming acidic.

- by David Kapral
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- Brewing and Beverage engineering