Theory of Filtration (Poiseuille, Ergun, formation of the Filtercake)
An important characteristic quality of beer is its brightness and its product durability. The beer of retail quality will be filtered after maturation , where a certain sedimentation of haze particles has taken place. Filtration belongs to the oldest technical treatment. It is just a separation of solid substances in a suspension. The suspension, consisting of a discontinuous phase, runs through a porous filter aid. While this process the solid particles (substrate) are sedimented by the filter aid and the filtered liquid (filtrate) leaves the filter aid in a clear
condition. It is distinguisched between surface- and depth-filtration. Cake filtration with a continious kieselguhr dosage belongs to the surface-filtration, but trub particles are also separated in the deeper regions of the cake. The pressure differential is the outer force which keeps the fluid on the run against the resistance of the filter, filter-aids and separated substrate.
Control parameters during fermentation and maturation
In every industrial or handicraft process control parameters during production are needed to know the topical stand in the process and perhaps to find any mistakes in the product very fast, also saving the quality of the product. In this seminar work the control parameters during fermentation and maturation will be shown
Influence of yeast dosage on beer quality
During the last decades the demand knowing the exact amount of yeast used for fermentation was getting higher. At the mists of time brewers used 0.6 - 1 litre of "slurry yeast" per hectolitre of wort. Nowadays the item "slurry yeast" isn't used any more. Technological development made the utilisation exacter. The usage of
modern technology e.g. yeast monitors, allowing exact dosage of yeast, made the
inoculation of yeast easier than in the past.
Control parameters during fermentation and maturation
In every industrial or handicraft process control parameters during production are needed to know the topical stand in the process and perhaps to find any mistakes in the product very fast, also saving the quality of the product. In this seminar work the control parameters during fermentation and maturation will be shown.
