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Three-dimensional structural analysis of kieselguhr particles and filter cakes Katrin Mathmann 1 , Jonathan Schock 2 , Julia Herzen 2 , Franz Pfeiffer 2 , Heiko Briesen 1 1 Technische Universität München, Chair for Process Systems Engineering, Freising, Germany, 2 Technische Universität München, Physics Department (E17), Garching, Germany Precoat filtration with kieselguhr is still the most frequently used method for the clarification of beer. The process depends strongly on a large variety of variables. Therefore, the prediction of a particular filtration run is very difficult. In order to understand the filter-cake formation and enhance predictability at the same time, two aspects must be considered. These are the characterization of the kieselguhr particles and the structure of the filter cake. A commercially available kieselguhr was characterized by means of different microscopic techniques and micro-computed tomography. Against common expectation it was observed that most particles are not plate or needle shaped but show a quite regular spherical shape. The micro-computed tomography additionally allows the three-dimensional visualization of the filter-cake structure. The goal of this study is to support brewers by regulating the filtration process on the basis of intrinsic process knowledge. P76 Impact of kieselguhr-free beer filtration on beer (flavour) stability - a field report Thomas H Zimmermann 1 , JianJun Zhang 2 , Beatus Schehl 3 , Joerg Kress 3 , Huiping Li 4 1 BASF South East Asia Pte Ltd, Nutrition & Health, Singapore, Singapore, 2 BASF (China) Ltd, Shanghai, China, 3 BASF SE, Lampertheim, Germany, 4 Guangzhou Zhujiang Brewery Co. Ltd, Guangzhou, China The authors will provide an update of the Chinese Brewing Industry and its consumption of disposable filtration and stabilization aids. The industrial implementation of kieselguhr-free precoat-filtration and stabilization at Chinese brewery Guangzhou Zhujiang Brewery (Nanning Plant) will be discussed. To underpin the economical and sustainable effect of this regenerative filter and stabilizing aid, results of an Eco-Efficiency Analysis, meanwhile evaluated and approved by China National Light Industry Council, will partially be highlighted. Next authors will focus on overall impact on beer stability based on chemical as well as sensory checks. Data of internal as well as external parties will be interpreted. A further look into metal absorption from normally used kieselguhr vs. kieselguhr-free beer filtration will be discussed; furthermore effect of residual metals such as iron will be introduced and based on field report positive impact on beer flavour stability will be presented. P77 Fine grinding and air classification of barley malt Christian Nied 1 , Christian Esefeld 2 , Petra Först 1 , Karl Sommer 1 1 Technische Universität München, Chair of Process Engineering of Disperse Systems, Freising, Germany, 2 Technische Universität München, Freising, Germany Fine grinding of materials leads to significant changes of product properties, such as bulk density and the flow properties. An increase of the specific surface due to grinding also increases the reaction rate as well as dissolution processes. As could be shown by Tippmann for example, a fine milling of barley malt results in slightly higher brewing yields. Since fine grinding in rotor impact mills causes a significant rise of the product temperature, a spiral jet mill was chosen for comminution. The barley malt was ground down to a particle size x 99,3 ≈ 50 µm and subsequently separated into a coarse and a fine fraction using an air classifier. Due to classification, a protein rich fraction (also suspected to be an enzyme rich fraction) and a starch rich fraction could be obtained as the starch granules were not broken down. Using this grinding and classification process, developments of new customized mashing technologies as well as for example high-fibre beverages should be possible.
P78 The "trickle-down effect" in flash pasteurization: A hydraulic problem and microbiological risk Rudolf Michel 1 , Kristina Böe 2 1 GEA Brewery Systems GmbH, Technology, Kitziingen, Germany, 2 GEA Brewery Systems GmbH, Büchen, Germany During the flash pasteurization of carbonated beverages, the desired heat treatment is achieved by applying a certain temperature in a defined time interval. The retention time is determined by the length of the temperature-holding tube. The hydraulic design of the units must aim at the prevention of the release of carbon dioxide from the beverage under all operating conditions in “hot” zones. The existing tables and calcuations for the equilibrium of CO 2 in beer are extended and used for the analysis. If in this system, the actual system pressure falls below the saturation pressure in the liquid, dissolved carbon dioxide is released from the beverage. Risk areas where the pressure can fall below the saturation pressure are identified and discussed. Hydraulic analysis using CFD are presented. Finally, the consequences for the process engineering design of a flash pasteurizer system are discussed and it is shown that this risk can be minimized with the ECO-FLASH system. P79 Efficiency of dry hopping procedure for improving the antioxidant activity of beer. Comparison with traditional hop boiling Marie-Lucie Kankolongo Cibaka 1 , Cédric De taeye 1 , Sonia Collin 1 1 Université catholique de Louvain, Unité de brasserie et des industries alimentaires, Earth and Life Institute ELIM, Louvain-la-Neuve, Belgium Very few is still known concerning the structural evolution of polyphenols from hop to beer. As shown by HPLC-MS/MS, the boiling step induces procyanidin epimerisation, depolymerisation and chemical polymerisation while, in the case of dry hopping, ethanol is able to improve the extraction efficiency. This procedure also prevents degradation of heat-sensitive molecules like resveratrol and piceid. The investigation of wort and beer model media spiked with commercial flavan-3-ol dimers and trimers lead us to identify new thermically produced oligomeric structures. An HPLC-online antioxydant assay evidenced for some of them a very high antioxidant activity. These oligomers differ from the natural ones by the position of the interflavan link, which is a C2'-C8 instead of the traditional C4-C8 linkage. Different ways to optimize dry hopping will be discussed. P80 Use of aroma condensates of brewery fermentation gas for organoleptic optimization of alcohol-free beers Thomas Tyrell 1 , Thomas Gieche 1 , Jan Biering 1 , Christof Loch 2 , Hans-Peter Bach 3 , Patricia Diniz 1 , Alexander Würtz 1 , Roland Folz 1 1 VLB Berlin, Berlin, Germany, 2 Clemens GmbH & Co. KG, Wittlich, Germany, 3 priv, Trier, Germany Besides missing alcohol flavour active components such as esters, higher alcohols and aldehydes are driven out by de-alcoholization process or are not formed during an "incomplete" fermentation in non-
Page 1 and 2: Poster P1 Soluble dietary fiber as
Page 3 and 4: P6 Predicting the flavor stability
Page 5 and 6: Protein-thiols in beer and througho
Page 7 and 8: 1 Lodz University of Technology, In
Page 9 and 10: avoided and the draught beer qualit
Page 11 and 12: P26 DMTS reduction through control
Page 13 and 14: Toru Kishimoto 1 , Kazuhiko Uemura
Page 15 and 16: at different stages along the brewi
Page 17 and 18: sources, to account for biological
Page 19 and 20: eer fermentation. We thank FCT for
Page 21 and 22: P51 Release of hop flavours from cy
Page 23 and 24: Unmalted adjuncts are used in brewi
Page 25 and 26: details and the relevance to manufa
Page 27 and 28: was used to evaluate the predictive
Page 29: P74 Critical view on the calculatio
Page 33 and 34: P83 Making gluten-free beers with b
Page 35 and 36: Innovative technologies like next g
Page 37 and 38: predictions correlated well with of
Page 39 and 40: P99 Brewery carbon footprint: A cas
Page 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

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