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https://hdl.handle.net/1822/3520
Título: | Continuous beer fermentation with yeast immobilized on alternative cheap carriers and sensorial evaluation of the final product |
Autor(es): | Brányik, Tomáš Silva, Daniel Pereira da Vicente, A. A. Silva, João B. Almeida e Teixeira, J. A. |
Palavras-chave: | Continuous Beer fermentation Sensorial evaluation |
Data: | 2005 |
Citação: | BRÁNYIK, Tomáš [et al.] - Continuous beer fermentation with yeast immobilized on alternative cheap carriers and sensorial evaluation of the final product. In MERCOSUR CONGRESS ON CHEMICAL ENGINEERING – ENPROMER, 2 ; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4, Rio de Janeiro, 2005 – “Proceedings of the 2nd Mercosur Congress on Chemical Engineering – ENPROMER and 4th Mercosur Congress on Process Systems Engineering” [CD-ROM]. [S.l. : s.n.], 2005. ISBN 85-7650-043-4. |
Resumo(s): | Continuous beer fermentation offers a wide range of advantages, mostly of economic nature over the traditional batch process. However, due to increased complexity of operation comparing to batch process, flavor problems, risk of contamination, yeast viability, carrier price and inconvenience of immobilization, the continuous beer fermentation has found few practical applications so far. The carrier cost represents a significant part of the investment costs and therefore the need for a cheap support material easy to regenerate is still relevant. This work deals with a complete continuous fermentation system for beer fermentation and maturation consisting of an airlift and a packed-bed reactor containing brewing yeast immobilized on spent grains and corncobs, respectively. The objective of this study was to verify the long-term performance of the system and the suitability of these new cellulose-based carrier materials made from brewing and agricultural by-products. Further the influence of feed rate and aeration rate on bioreactors fermentation performance, immobilized biomass load, ethanol production and flavor profile of both green and maturated beer was followed. The influence of process parameters on sensorial quality of beer has been studied by physicochemical methods as well as by sensorial analysis (acceptance and description tests) carried out by both consumers and experienced tasters. This work clearly demonstrated the technological feasibility of the continuous brewing based on yeast immobilization on cheap alternative carriers (spent grains, corncobs) for continuous production of a beer with a balanced flavor profile. |
Tipo: | Artigo em ata de conferência |
URI: | https://hdl.handle.net/1822/3520 |
ISBN: | 85-7650-043-4 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Artigos em Livros de Atas / Papers in Proceedings |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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ENPROMER_0436_branyik[1].pdf | 192,68 kB | Adobe PDF | Ver/Abrir |