HGB a kontinuální systém pro produkci piva: hodnocení výkonu a získaných produktů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00018345" target="_blank" >RIV/60461373:22330/07:00018345 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

High gravity batch process and continuous system for beer production: an evaluation on fermentation performance and obtained products

Popis výsledku v původním jazyce

Though making beer is well known for a long time, using an essentially unchanged traditional batch fermentation process, during the last decades significant novelties have been introduced into brewing process as a result of progress in research. This work deals with two of such innovations namely, high gravity batch fermentation and complete continuous beer fermentation system. The results showed (i) a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process and (ii) the technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers. The influence of processparameters on fermentation performance and obtained beers has been studied by sensorial analysis. Based on the sensorial analysis, it was concluded that there was no significant difference in the degree of acceptance between the obtained

Název v anglickém jazyce

High gravity batch process and continuous system for beer production: an evaluation on fermentation performance and obtained products

Popis výsledku anglicky

Though making beer is well known for a long time, using an essentially unchanged traditional batch fermentation process, during the last decades significant novelties have been introduced into brewing process as a result of progress in research. This work deals with two of such innovations namely, high gravity batch fermentation and complete continuous beer fermentation system. The results showed (i) a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process and (ii) the technological feasibility of continuous production of beer based on yeast immobilization on cheap alternative carriers. The influence of processparameters on fermentation performance and obtained beers has been studied by sensorial analysis. Based on the sensorial analysis, it was concluded that there was no significant difference in the degree of acceptance between the obtained

Druh

D - Stať ve sborníku

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/GA104%2F06%2F1418" target="_blank" >GA104/06/1418: Kontinuální kvašení nealkoholického piva</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

34th International Conference of Slovak Society of Chemical Engineering, Tatranske Matliare,SR,21.-25.5.2007

ISBN

978-80-227-2640-5

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

1-9

Název nakladatele

Slovak Society of Chemical Engineering

Místo vydání

Bratislava

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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