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Suitable analytical control possibilities for evaluating important technological processes are described in a three part paper. These contain the core messages from a lecture by Univ. Prof. Dr.-Ing. Werner Back delivered on the occasion of the 39th Technological Seminar in 2006. Part 1 deals with subjects relating to malt quality and mashing, as well as wort boiling. The 2nd part of the article addresses the subjects of fermentation, yeast technology, filterability and haze problems. Part 3 deals with the subjects of gushing, foam stability as well as taste stability.
Brewhouse
In the first part of the article which appeared in Brauwelt International No. 4(2006), page 246, the author addressed the quality criteria applicable to design of cylindroconical tanks. This second part deals with dimensioning of cooling areas. The advantages and disadvantages of enclosing tanks are discussed – and sample calculations are provided.
Filling
The 31st Congress of the European Brewery Convention took place from May 6th through 10th, 2007. As Pierro Perron, president of Assobirra, which hosted the event, mentioned in his welcoming speech, there were 71 lectures and 104 posters presenting more than 800 participants with the technical brewing knowledge of the future.
Filling
The design of Balling’s formula is explained and the traditional critics are listed. A survey of full scale fermentations at Carlsberg Brewery in Copenhagen is made to estimate the difference between the wort strength after yeast pitching and the Original Extract calculated by Balling’s formula for the fermented beer.
Filling
Plastic bottles take root due to numerous advantages (e.g. breaking strength, little weight) increasingly as primary packaging for beverages on the market. For the production of these bottles the material polyethylene terephtalate (PET) is widely used. Beside the advantages of PET-bottles, there are miscellaneous disadvantages, which, among other things, can have a negative effect on shelf life and preservation of biologically sensitive beverages. This article gives a literature overview on tunnel pasteurization.
Filling
Just imagine all the interesting times to be had. A bit of hanky-panky here, and a bit of hanky-panky there. Such are the joys of life. And variety is the name of the game. Who would have thought that international brewers imitate Life as we consumers know it. Actually, they do. Only look at Africa where brewers seem to be engaged in a game called “musical beds”. Twosomes, threesomes, and with different partners – no sweat. While relationships tend to fail that have become too open and draughty, brewers in Africa have turned jealousy management into a fine art. It goes like this: “Honey, do you still think me sexy?” “Why, dearest?” “Well, because I have become your new competitor!”
Filling
Bottle washers rank among the most cost-intensive pieces of equipment in a line, which is why their availability, their resistance to malfunctions and their efficiency are vital considerations. In order to improve the efficacy of the dirt removal function, Krones AG, Neutraubling, Germany, has developed a new pre-soak concept.
Filling
Pasteurisation is the process of heating food temporary to temperatures of 60–90 °C for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds and yeasts. The effect of the treatment over a certain time period is expressed in pasteurizing units (PU).
Filling
European advertising experts will probably find much at fault with Isenbeck’s billboard poster: too busy, too folksy and too heavy-handed in its allusion. A beer that is serious, durable and safe like a weather-beaten bridge that was built by a former colonial ruler. Oh yeah. But remember: This is Cameroon. And somehow this advertisement seems to do the trick. Cameroonians like the ad and they like the beer.
Filling
As part of the process integration a key challenge is posed by linking the automation level to the wider IT infrastructure. Manufacturing Execution Systems (MES) fill the gap between the production systems and the company management level (Fig. 1) [1]. The department for food packaging technology at the Technical University of Munich-Weihenstephan configured a commercially available MES product for use in bottling and linked it to a pilot system in the food technology laboratory.
Filling
The complete production process of alcohol free beverages, ready-to-drink teas or alcoholic mixed drinks will in the future be part of the competence of Krones. Already today the company offers engineering and fabrication of entire syrup rooms and mixing systems. A series of projects has recently been brought to a successful conclusion.
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BRAUWELT on tour
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BRAUWELT on tour
