Plant-based oil powered CHPs in the food industry

You, too, can make a substantial contribution to environmentally friendly and sustainable energy, through the use of energy cogeneration units, known as CHPs (combined heat and power units) in the food industry. Dipl.-Ing Ralf Werkmeister, Dipl.-Ing Eva-Maria Förg, PD Dr.-Ing. Winfried Russ, Institute for Resources and Energy Technology, Technical University of Munich, Center of Life and Food Sciences at Weihenstephan, all provided valuable contributions to this article, which was published in its entirety in the trade journal “Der Weihenstephaner”, No. 3, 2007, p. 95 - 98. The essential information has been summarized for Brauwelt International readers below.

Beer mixed beverages: dangerous spoilage yeasts, susceptible beverages?

Studies relating to microbial susceptibility of beer mixed beverages (BMB) have not been published heretofore. The heterogeneity of this beverage segment, arising from continuous innovations and new recipes, makes it difficult to arrive at a uniform evaluation from a microbial point of view. Within the context of a project R 398 of “Wissenschaftsförderung der Deutschen Brauwirtschaft” (“Wifö”) (Scientific Sponsors of the German Brewing Industry), 20 commercial beer mixed beverages were tested to determine susceptibility to a wide range of spoilage yeasts. The results show which spoilage yeasts can lead to which product changes (haze/sensory change/pressure build-up).

“Drinkability“ – balance and harmony of components as well as an incentive for continuing to drink

The term “drinkability” has established itself rapidly as a buzzword in the beverage industry. This term is often used as a type of quality stamp against a background of increasing competition on the market and in reflection of ongoing trends towards “quality products”. However, this neologism raises questions and it is difficult to express it in hard facts and figures [(1), (2)]. A high drinkability/enjoyment factor de facto implies that consumers enjoy a second glass just as much as the first one, while keeping to the tenet of moderate beer consumption allied to an appropriate degree of self-control.

Calculating extract using modern techniques for measuring density

Times are tough for the German brewing industry not only due to record prices for malt and hops, but also because the rising cost of energy, personnel and waste disposal continue to cut into profits. Given the present market conditions, it is difficult for many breweries to pass these costs on to their customers. For this reason, there is a great need among breweries to further reduce their production costs without perceptibly sacrificing product quality. Equipment manufacturers as well as academic and private institutes contribute by developing ways to reduce the time and energy requirements for production processes without impacting quality.

Solar heat generation – could it also be an alternative for breweries?

Use of solar energy as a thermal energy source for breweries can, under certain conditions, make sense and be commercially attractive, even when 100 percent coverage of energy requirements is not possible. In an article in “Der Weihenstephaner” No. 3, 2007, p.101 and 102, Dipl.-Ing Ulrich Buchhauser, Faculty of Raw Materials and Energy Technology, and Univ.-Prof. Dr.-Ing. (ret.) Roland Meyer-Pittroff, starting from the fundamentals of solar heat generation, examine the question where in the brewing process it may be feasible to use smaller solar units.

Key to improved hygiene performance

Food or beverage producers have a legal responsibility to produce goods that are safe and fit for human consumption and that are produced to a predefined, consistent standard. Good Hygiene Management is essential to ensure that all the safeguards that contribute to Food Safety are firmly in place and are an integral part of the production process. A Food Safety issue not only puts the company’s good name at risk but may even endanger human life. The single most important factor influencing the quality of produced goods is the hygiene status of production lines, environment and personnel.

Detachment characteristics of paper labels from returnable glass bottles

Interesting innovations keep appearing in the area of beverage bottle labelling, for example labels in the No-Label look or shrink sleeves. In the case of returnable beer bottles, paper labels in conjunction with casein, mixed or synthetic labelling adhesives are still predominant. This is due to the unique properties offered by this combination, both in terms of product presentation as well as re-use of returnable bottles.

Intelligent pH and oxygen sensors

In-line measurement can provide valuable data for optimising process operations and for quality assurance. pH and oxygen sensors are subject to wear-out effects such that the reliability of measured values is often in doubt as time in use progresses. The new sensor concept from Mettler-Toledo, Urdorf/Switzerland considerably improves availability and operational performance of the measuring cell.

Cold mashing process – a technology possibly used in ancient times in the Orient

Not only was the first beer brewed in ancient times in the Orient, it was also one of the main foodstuffs in the region. Excavations in Tall Bazi in Northern Syria have led to new insights into malt and beer making in ancient times. The following contribution contains a summary of these findings, based on an article “Interdisciplinary Investigations into Ancient Oriental Beer Brewing in the Tall Bazi/Northern Syrian settlement about 3200 years ago”.

Consequences of water hammer in closed systems in the brewing sector

Water hammer in pipelines or in other systems in breweries can oftentimes be acoustically noticeable. Dust particles on the floor under pipeline racks, originating from wall bracket drillings, attest to the force of such phenomena. This mechanical stressing of plant components gives rise not only to premature wear but also, in certain instances, can endanger the finished beer product, either microbiologically or through unintentional contamination with cleaning or disinfectant agents.

Beer cooling and the Environment

The reduction of TEWI (Total Equivalent Warming Impact) for beer coolers focuses on controlled energy consumption. The energy consumption for cooling draught beer in the Hospitality trade can be reduced by using an electronic controller, which will effectively result in reduced switching frequency whilst keeping the ice bank intact. During rest periods the energy consumption decreases by 30%. A clever ice bank sizing allows the application of smaller compressors, which further decreases energy consumption. The natural refrigerant R290 proved to have hardly any impact on TEWI.