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P 003
A real-time next generation diagnostic
tool for the malting and
brewing industry: Selected ion flow
tube mass spectrometry
P 004
Potential of near-infrared spectroscopy
(NIR) in beer food chain:
Applications in malting
P 005
Quantitative cleaning investigations
using falling film
Jessika De Clippeleer 1 , Filip Van Opstaele 1 ,
Luc De Cooman 1 , Guido Aerts 1
1KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, and
Brewing Technology (EFBT), Department Chemistry/Biochemistry
- LFoRCe, Department M2S, KU Leuven, Gent, Belgium
Paolo Fantozzi 1 ,
Giuseppe Perretti 1 , Valeria Sileoni 1 ,
Ombretta Marconi 1 ,
1University of Perugia, Italian Brewing Research Centre
(CERB), Perugia, Italy
Enrico Fuchs 1 , Manuel Helbig 1 , André Boye 2 ,
Marc Mauermann 2 , Jens-Peter Majschak 1,2
1Technische Universität Dresden, Faculty of Mechanical
Engineering, Institute of Processing Machines and Mobile
Machines, Dresden, Germany, 2 The Fraunhofer Application
Center for Processing Machinery and Packaging Technology,
Dresden, Germany
DESCRIPTION OF TOPIC:
Analytical measurement of beer flavour related
volatiles requires specific extraction and
detection techniques to obtain the necessary
sensitivity and selectivity. Current techniques
hamper fast evaluation of intermediate samples
during the brewing process, which is of
paramount importance for process monitoring
and improved control. Our data demonstrate
that quantitative real-time measurement
of target compounds by Selected Ion Flow
Tube-Mass Spectrometry (SIFT-MS) is of high
added value for ongoing malting and brewing
research, and for subsequent applications
in the brewing industry, e.g. quality control
of raw materials (malt, hops), monitoring
fermentation, fast evaluation of wort, fresh
and aged beer quality parameters. Whereas
GC-MS is the technique of choice for detailed
analytical volatile fingerprinting, it is not suited
for real-time quantitative monitoring. In
this respect, the SIFT-MS technology is fully
complementary to GC-MS for quality control
and process optimisation.
DESCRIPTION OF TOPIC:
Aims: This research aims to novel applications
of NIR in beer food chain. Beyond the
mature utilizations of NIR for barley and malt
quality assessment, the purpose was the development
of new methods to monitor the
malting process and to predict the suitability
of barley for beer production before malting.
Methods: Barley were malted using micromalting
pilot plant and then analysed by
standard A-EBC methods. The NIR absorption
spectra were collected on barley, green malt
and final malt and correlated with the analytical
data.
Results: Fast, reliable and easy NIR calibration
methods were developed to measure:
• barley and malt quality parameters
• malt quality parameters directly on barley
as potential for malt features
• malt parameters on green malt at-line during
malting process.
Conclusions: The use of NIR to monitor malting
process and to predict malt parameters
directly on barley can be extremely useful for
maltsters to sort it and handle it during malting,
saving money and time.
DESCRIPTION OF TOPIC:
Cleaning of machinery is crucial due to the required
product safety and increasing production
costs. Often a large quantity of cleaning
fluid is used to remove the deposits. This
results in high costs for fresh- and wastewater.
In non-immerged systems (e.g. vessels)
there are different flow types providing the
cleaning effect (impinging jet, film). Spray
balls are often used for cleaning, where the
main cleaning is provided by falling film. An
approach to reduce cleaning time and fluid
consumption is to optimize the cleaning by
draining film. To determine the cleaning rate,
a quantitative optical method is used.
In this paper
(i) a reproducible soiling method and the
(ii) minimization of optical errors is shown.
Also, the
(iii) calculation of the local distribution of
soiling weights on samples is explained.
Furthermore, the
(iv) validation of the method by cleaning with
falling films and its application is shown.
The cleaning curves can be used to optimize
cleaning of falling films.
Jessika De Clippeleer
Paolo Fantozzi
Enrico Fuchs
Jessika De Clippeleer is MSc in Engineering
Technology, Biochemistry (KAHO Sint-Lieven,
Gent) and MSc in Food Chemistry (Wageningen
University). In 2013 she obtained the degree
of Doctor in Bioscience Engineering (KU
Leuven). She is Biochemistry lecturer, and comanager
of Flavour+ (analytical centre of the
Enzyme, Fermentation, and Brewing Technology
lab of KAHO Sint-Lieven), with research
experience in flavour (bio)chemistry, beer flavour
stability, hopping technology, and mass
spectrometry.
Born in Rome (Italy) in 1945. Master-degree
in Agricultural Science (1967) and Doctorate
in Biologie Appliquée Appliquée à la Nutrition
et l‘Alimentation (Dijon, 1971). Since 1980
Full Professor of Food Technology, Faculty of
Agriculture. Since 2002 Director of the Italian
Brewing Research Centre (CERB). His main
research activities deal with brewing science
and technology, mild technologies, quality
control and management systems. Author
of 230 papers on national and international
Journals.
10/2004 12/2009: Diploma in Mechanical
Engineering, Technische Universität Dresden
since 06/2010: scientific assistant at Technische
Universität Dresden
45 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013