About: Continuous Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Předmětem studia bylo jednostupňové kontinuální hlavní kvašení piva v gaslift reaktoru s mlátem jako nosičem kvasinek. Cílem práce bylo přiblížit chuťový profil kontinuálně vyráběného zeleného piva k požadovanému pomocí optimální aerace a teploty kvašení. Dále byla odhadnuta rychlost imobilizace kvasinek pomocí kinetického modelu upraveného na podmínky kvašení piva. Objemová produktivita kontinuálního systému byla pětinásobkem vsádkového kvašení. Chuťový profil kontinuálně vyrobeného zeleného piva, za podmínek nulové aerace a teplot 13-16 °C, byl plně srovnatelný s pivem vyráběným vsádkovým postupem v průmyslovém měřítku. (cs) A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13-16°C, was fully comparable to that produced by industrial batch technology. A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired character by sparging an adequate amount of air and by controlling the fermentation temperature in the immobilized yeast reactor as well as to predict the rate of the brewing yeast immobilization using a kinetic model adapted to the conditions of beer fermentation. The volumetric productivity of the continuous system was approximately 5 times higher than of the batch fermentation. The aroma profile of green beer from the continuous immobilized fermentation, run at zero air flow and temperatures 13-16°C, was fully comparable to that produced by industrial batch technology. (en)
Title	Continuous Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II Kontinuální hlavní kvašení piva - kinetika imobilizace kvasinek a kvalita produktu (cs) Continuous Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II (en)
skos:prefLabel	Continuous Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II Kontinuální hlavní kvašení piva - kinetika imobilizace kvasinek a kvalita produktu (cs) Continuous Primary Fermentation of Beer - Yeast Immobilization Kinetics and Product Quality II (en)
skos:notation	RIV/60461373:22330/05:00016001!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany	74-79
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300005)
http://linked.open...iv/cisloPeriodika	5° SIPAL
http://linked.open...vai/riv/dodaniDat	2006
http://linked.open...aciTvurceVysledku	Brányik, Tomáš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	516294
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/05:00016001
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Beer; continuous; fermentation; immobilization; spent grains; kinetic model (en)
http://linked.open.../riv/klicoveSlovo	continuous kinetic model spent grains Beer fermentation immobilization
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[153BAA065C4A]
http://linked.open...i/riv/nazevZdroje	Brazilian Journal of Food Technology
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2005
http://linked.open...iv/tvurceVysledku	Brányik, Tomáš Teixeira, José Vicente, António
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300005
issn	1516-7275
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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