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L 10
Is it time to brew without boiling?
L 11
Bio-based alternatives for polyester
in packaging
L 12
Energy consumption and possibilities
to reduce heat impact during
hop kilning
Roland Feilner 1 , Thomas Kunz 2 ,
Frank-Jürgen Methner 2 , Dirk Rehmann 3
1Krones AG, Neutraubling, Germany, 2 T.U. Berlin, Berlin,
Germany, 3F.H. Weihenstephan, Weihenstephan, Germany
Ali Harlin 1 , Thomas Gädda 1
1VTT, Espoo, Finland
Ruslan Hofmann 1
1Versuchs- und Lehranstalt für Brauerei in Berlin (VLB)
e.V., Brewing & Beverage Science and Applications, Berlin,
Germany
DESCRIPTION OF TOPIC:
Wort boiling has been continually optimised
in terms of process engineering and energyeconomy.
The latest research results, coupled with
fundamental principles of thermodynamics,
now open up interesting approaches for very
substantially reducing or completely eliminating
this traditional boiling function, by using
desorption, without requiring any additional
energy. The presentation provides answers
regarding the benefits, the advantages and
the applications for a progressive reduction in
total evaporation in the context of a brewery‘s
overall energy concept. It presents the current
limiting factors on the tasks involved in wort
boiling, and the different systems used. The
focus here is on examining the evaporation
behaviour of unwanted aromatics like DMSfree
and the carbonyls so vital for the beer‘s
stability. The effects of oxidative impairment
on long-term stability are also addressed, in a
comparison between boiled worts and beers,
and those produced by means of desorption.
DESCRIPTION OF TOPIC:
Increasing concern of greenhouse gases and
oil prizes are driving the industry even if fossil
raw-material is available for plastics, which
is a risk on PET markets. As well the environment
issues and customer driven needs
towards sustainability are increasing interest
towards the bio based materials.
General purpose plastics are hard to replace,
because of have high-performance compared
to price. PLA is used for beverage bottles.
Barrier properties can be improved with polygycolic
acid. VTT has proprietary technology
in microbiological production of GA monomer
and novel polymerization process of PGA by
VTT.
Drop-in bio-based PET has next step is to find
a bioreplacement for para tereftalic acid PTA,
like the conversion of isobutanol into para-xylene.
Furan dicarboxylic acid FDCA has been
established biotechnical route enabling performent
polyethylene furanadiacid PEF. Here
VTT is developing own biotechnical routes to
tereftalic acid FDCA.
DESCRIPTION OF TOPIC:
After harvest green hops show water contents
of 70 to 80% which must be reduced
to approximately 10%. During the hop kilning
process fresh air is heated to approximately
65°C. A research project was started to decrease
the consumption of fossil resources
for heating and to recover volatile hop components
from the exhaust air of the hop kiln. In a
second stage the air flow should be optimized
to further improve the drying process.
The collected materials were analysed using
extraction and subsequent GC/MS. For quantification
of the results an isotope dilution assay
was used. In the exhaust air the quantified
hop oils summed up to at least 0.25 mg hop
oils per h and m3. In the mean, fresh air was
heated up 9K. The heat recovery resulted in
an efficiency > 50%. In the new designed pilot
dryer the complete air flow was used for
heat recovery.The new design should lead to
further energy savings. The use of several
temperature and humidity probes was used
to monitor the drying process.
Roland Feilner
Ali Harlin
Ruslan Hofmann
Roland Feilner (born in 1981), finished his
apprenticeship as brewer and maltster. After
that he studied food science technology
in Weihenstephan and graduated in 2006 as
an engineer. Currently he is responsible for
the new developments in wort treatment and
process technology as a technical specialist
in the Krones R&D division. Furthermore he‘s
a Ph.D student at the T. U. of Berlin. His area of
research is the reduction of unwanted flavors
in wort, with a desorption based stripping
process.
Professor Harlin is professor for Bio-based
materials in VTT, the Technical Research
Centre of Finland and heading Bio-economy
spearhead program in the field of performance
chemicals and industrial materials.
He is also tutor of Finish Academy, Centre of
Excellence – White Biochemistry and Green
Chemistry in the field of biomass-based monomers
and polymers. He is aiming to create
sustainable added value-chains and integrate
these into existing bio-refineries.
Ruslan Hofmann started his brewing career
at the Berliner Bürgerbäu Brauerei. In 2008
he received his diploma degree in brewing
technology at the Technische Universität Berlin
(TUB). In the same year he started working
for the VLB Berlin e.V. where he specialized
in packaging first. In 2010 he moved to the
Department Brewing & Beverage Science and
Applications. Main scope of his work are research
projects on flavour stability and hop
quality from harvest to beer.
27 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013