Production of low alcoholic beer with immobilized yeast.
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چکیده
منابع مشابه
Feasibility of continuous main fermentation of beer using immobilized yeast
Fermentation is the most time consuming step in the production of beer and therefore the effective use of fermentation vessels is a crucial element in brewing economy. One means of increasing the productivity of a batch process is to convert it to a continuous one. Experiments in continuous fermentation emerged during the 1950s and 1960s, but by the end of 1970s most of them had been closed dow...
متن کاملImmobilized yeast bioreactor systems for continuous beer fermentation
Two different types of immobilized yeast bioreactors were examined for continuous fermentation of high-gravity worts. One of these is a fluidized bed reactor (FBR) that employs porous glass beads for yeast immobilization. The second system is a loop reactor containing a porous silicon carbide cartridge (SCCR) for immobilizing the yeast cells. Although there was some residual fermentable sugar i...
متن کاملContinuous beer fermentation using immobilized yeast cell bioreactor systems.
Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Anothe...
متن کاملAlcoholic (beer) sialosis.
Sialosis, rather than sialadenosis, has been recommended by the World Health Organization as the correct diagnostic term for a unique form of salivary gland swelling characterized by persistent painless bilateral parotid swellings with the occasional involvement of the submandibular salivary gland. Sialosis is known to occur in a variety of conditions including alcoholism, diabetes, malnutritio...
متن کاملEncapsulation of Brewing Yeast in Alginate/chitosan Matrix: Comparative Study of Beer Fermentation with Immobilized and Free Cells
V. NAYDENOVA, V., S. VASSILEV, M. KANEVA and G. KOSTOV, 2013. Encapsulation of brewing yeast in alginate/ chitosan matrix: comparative study of beer fermentation with immobilized and free cells. Bulg. J. Agric. Sci., Supplement 2, 19: 123–127 In the present study, the possibilities for beer production with lager brewing yeasts, encapsulated in alginate/chitosan matrix with a liquid core, were i...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1999
ISSN: 0023-5830
DOI: 10.18832/kp1999006