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Quality assurance
Development environment | In October 2020 Alfa Laval opened its new Fluid Handling Application & Innovation Centre in Kolding, Denmark. At the centre that covers 1600 square metres, users from the food and pharmaceuticals industry can test their processes and the impact these have on their products under real conditions before deciding to invest. BRAUWELT spoke to food and water division manager Christian Garbers at Alfa Laval Mid Europe about the options and opportunities the facility offers its users.
Quality assurance
Colloidal stability | The colloidal stability of beer is an important criterion in filtered beers as any haze or flocculation is not accepted by consumers. For this reason, timely knowledge of the state of the colloidal stability is not only of interest to export beer breweries, but also to small and medium-sized brewing companies. As existing methods of analysis either only take some of the beer constituents involved in the formation of haze into account or require long analysis times, a new rapid measurement method for checking the colloidal stability was developed.
Filling
Reaction kinetics studies | Gentle handling of beverages during the preservation steps is becoming increasingly important, particularly for products with sensitive ingredients. Relationships between chemical changes and microbiological deactivation could have the potential of retaining valuable ingredients, e.g. L-ascorbic acid, in juices.
Quality assurance
Analytics of gushing | In ongoing research, TU Munich is investigating the physical processes during formation of gas bubbles in liquids prone to gushing. Part 1 of this two-part series of articles described the theoretic fundamentals and the measuring instruments developed (BRAUWELT International no. 2, 2022, pp. 96–99). Part 2 presents examples of results of associated experimental studies.
Quality assurance
Assessment solutions | ZoomAgri, a technology company founded in 2017 in Buenos Aires, Argentina, provides assessment solutions for agricultural commodities using AI, computer vision, and IoT. It offers various products for malting barley variety recognition, and for recognizing the physical quality of grains and oilseeds such as corn, soybeans, wheat, and malting barley in real time, at location and against very attractive prices, leading to a higher quality malt and beer.
Brewhouse
Always up-to-date | “Monday moaning meetings” – the start of the week for breweries is frequently met with a groan. It is when the folders and reams of data come out. As one of the breweries pioneering a digital innovation developed in a GEA design sprint, Störtebeker Braumanufaktur can in the future dispense with this paper chaos. GEA InsightPartner Brewery provides real-time data, helping quality control and making the Stralsund-based brewery faster, more productive – and smarter. The tool not only gives Störtebeker an intuitive overview of performance data, but also something even more precious: time.
Quality assurance
Gently mixing products | This is a topic under perpetual discussion. Economic comparisons, in particular, form the basis for making decisions when choosing a process or when considering the investment required to implement a continuous process. Aside from economic considerations, aspects such as the duration of the process, how well it can be automated and the level of product losses as well as the costs and labor associated with cleaning and maintenance are all very important for manufacturers concerned with upholding high quality standards, since these factors affect the quality and influence the final product during the process.
On tap
Hygienic challenges | For years, alcohol-free beer has enjoyed a steady increase in popularity. This is not only thanks to drinkers taking various social aspects and health concerns into account; it’s also a result of the constantly improved quality of these beverages. Alcohol-free beer is almost exclusively sold in small containers such as bottles or cans. Dispensing it from barrels is rare; even less common is the distribution of non-alcoholic beer in tanks. However, the wish to be able to also offer customers this relatively new type of beer on tap is growing.
Logistics
Asset control | Like all breweries today, BGI Ethiopia, Addis Ababa, Ethiopia, has been continuously facing significant financial losses related to the loss of their kegs. To resolve the problem, they engaged experts in breweries automation from Montelektro and their partners from 8Sigma, whose expertise is developing Manufacturing Execution System (MES) and similar Industry 4.0 solutions.
Fermentation/Maturation
Overview | This article is an abridged version of the scientific paper “Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry – A Review” which appeared in BrewingScience in 2012 [13]. At the time, the article provided a summary of the latest findings on the subject of harmful spoilage yeasts and wild yeasts and still serves as a reference in the event that problems are encountered with these microorganisms.
Laboratory
Beer quality | Oxygen impacts negatively on beer quality in terms of flavour, stability and quality. No oxygen, if at all possible, should get into the product after fermentation. For this reason, residual oxygen is monitored in the trace range at critical locations with in-line sensors or portable devices.
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BRAUWELT on tour
Current issue
Most Read
BRAUWELT on tour
