The impact of the cycling vat inlet’s shape on the process of forming the cone of substitute sediment

Podczas procesu klarowania brzeczki piwnej w kadzi wirowej dobór odpowiedniej konstrukcji oraz parametrów procesów gwarantuje prawidłowy przebieg oddzielenia osadu gorącego od brzeczki. W pracy przedstawiono wyniki analizy wpływu dwóch nowatorskich konstrukcji otworów wlotowych w kadzi wirowej na czasy występowania poszczególnych etapów formowania się stożka osadu zastępczego. W wyniku eksperymentu wykazano, iż użycie zaprojektowanych dysz znacznie skróciło czas zjawiska formowania się stożka osadu. Najbardziej skuteczny w realizacji procesu klarowania okazał się otwór wlotowy o konstrukcji dyszy płaskiej.Suitable construction and parameters for the process of separating hot trub from wort ensure its proper conduct. The presented work is an analysis of impact of two innovative inlet constructions on the timing of occurrence of consecutive phases of forming the cone of substitute sediment in a cycling vat. As a result of the experiment, it has been proved that using the nozzles of our design has significantly shortened the time it takes to form the break cone. During the execution of the process of separation, the flat nozzle inlet has proved as the most effective

Technological and quality aspects of brewers wort clarification with the use of carrageenan

W pracy przedstawiono wyniki analizy parametrów jakościowych brzeczek poddanych wstępnej klaryfikacji z zastosowaniem karagenu. Celem przeprowadzonych badań było określenie wpływu stosowania karagenu na jakość brzeczki oraz przebieg procesu jej fermentacji. Karagen dodawano do wrzącej brzeczki słodowej w postaci wodnej zawiesiny w ilości 50, 100 i 200 mg·l⁻¹. Uzyskane wyniki pozwoliły stwierdzić, iż zastosowanie karagenu do wstępnej klaryfikacji w stężeniu 50 mg·l⁻¹ zdecydowanie poprawia klarowność brzeczki piwnej o ekstrakcie 10%. Jednakże nie miało to istotnego wpływu na przebieg fermentacji. Zastosowanie karagenu spowodowało obniżenie barwy brzeczek z ok. 11 EBC, w przypadku brzeczki kontrolnej, do ok. 7,5–8,0 w brzeczkach klarowanych karagenem w ilości 50 i 100 mg·l⁻¹.Colloidal stability of beer is one of the key factors ensuring a good visual impact of the product on the customers. Traditionally, it used to be achieved by a long period of maintaining beer at low temperature, in the process called lagering. Nowadays there is a rising interest in application of various types of auxiliary materials to ensure the colloidal stability of beer. Carrageenan is a type of linear polysaccharide extracted from red seaweeds. It is used as an auxiliary material used to facilitate clarification of wort at the stage of brew house operations. In the study we analyzed the quality parameters of wort and beer, after applying the clarification with the use of carrageenan. The aim of the work was to determine the effects of carrageenan added in various amounts, on the wort quality, course of the fermentation process and some physico-chemical parameters of the product. Carrageenan was added to the wort during boiling, in the form of an aqueous suspension, in order to allow for an equal distribution of the polysaccharide within the volume of the wort. It was added to reach the amount of 50,100 and 200 mg·l⁻¹. We found that the use of carrageenan in a concentration of 50 mg·l⁻¹ was the most appropriate for clarification of wort, in terms of the clarity and the amount of trub created. The haze of wort clarifi ed with carrageenan (50 mg·l⁻¹) was more than three times lower than in the reference sample (10 EBC haze units as compared with ca. 34 EBC). At the same time the amount of trub created was the lowest at this dose of carrageenan. Higher amount of carrageenan caused an excessive creation of the trub, which in consequence may lead to severe losses during industrial wort production. The application of carrageenan caused a decrease of wort colour, giving a 7.5–8.0 EBC (in case of 50 and 100 mg·l⁻¹), as compared with ca. 11 EBC in the reference wort. No significant impact on the course of fermentation was noted. The attenuation of wort clarified with carrageenan was the same as the reference wort, around 72%

Catalytic activity of SBA-15-grafted indium tri-isopropoxide in chemoselective MPV reductions

WOS: 000357049300023Indium tri-isopropoxide-containing heterogeneous In(O (i) Pr)(3)-SBA-15 catalyst were synthesized by grafting method and were then used as catalyst in the Meerwein-Ponndorf-Verley (MPV) reduction of various carbonyl compounds using 2-propanol as the hydrogen transfer agent. The prepared new heterogeneous catalyst, In(O (i) Pr)(3)-SBA-15, was characterized in details by using XRD, Si-29 NMR,C-13 NMR, TEM, N-2 adsorption and ICP-OES. New heterogeneous catalyst has been studied in the chemoselective MPV reduction of unsaturated aldehydes and ketones. Good activity and selectivity to the reduced unsaturated alcohols, citronellol, cinnamalcohol, alpha-ionol, 3-methyl-2-butanol, geraniol, nerol were observed over indium tri-isopropoxide supported on silica. The In(O (i) Pr)(3)-SBA-15 catalyst is recyclable up to six cycles without any significant loss in its catalytic activity. Eventually, In(O (i) Pr)(3)-SBA-15 has been found that active catalyst in the MPV reactions of carbonyl compounds including unsaturated aldehydes and ketones with excellent conversion, selectivity and reusability.Scientific and Technical Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [113Z389]The financial support of Scientific and Technical Research Council of Turkey (TUBITAK) under Grant No. 113Z389 is gratefully acknowledged