منابع مشابه
Case Study 1: Beer Production
Company A operates a modern brewery in western Europe, producing beer in bottles, kegs and bulk tankers. The essence of beer production is the processing and fermentation of malt and hops in the presence ‘of added sugar. Considerable volumes of wastewater containing high BOD/ COD and suspended solids (SS) concentrations are produced as a result of washing of vessels and associated equipment bet...
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The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides), ethanol and osmotic pressure tolerance together with oxygen requirements have a critical impact on fermentation performance. ...
متن کاملControl system design for the starch mashing phase in the production of beer
The starch mashing phase, the first one in the brewing process, has a fundamental influence on the quality of the final product. In particular, a good temperature control can significantly reduce the product variability, and also improve the process efficiency by (slightly) reducing the mashing phase duration. In this work, controloriented models of the mashing process, including biochemical re...
متن کاملA Novel Stand-Alone Single-Phase Induction Generator Using a Three-Phase Machine and a Single-Phase PWM Inverter
A new type of single-phase stand-alone induction generator using a three-phase induction machine and a single-phase voltage-source PWM inverter is introduced. The generator scheme is capable of producing constant load frequency with a very well regulated output voltage. A small lead acid battery and a single-phase full diode-bridge rectifier are used to feed the inverter. The inverter feeds one...
متن کاملOptimisation of Lab-Scale Continuous Alcohol-Free Beer Production
Lehnert R., Novák P., Macieira F., Kuřec M., Teixeira J.A., Branyik T. (2009): Optimisation of labscale continuous alcohol-free beer production. Czech J. Food Sci., 27: 267–275. 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 ...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1977
ISSN: 0023-5830
DOI: 10.18832/kp1977039