Title of article :
Investigation of rotating and vibrating filtration for clarification of rough beer Original Research Article
Author/Authors :
L. Fillaudeau، نويسنده , , B. Boissier، نويسنده , , A. Moreau، نويسنده , , P. Blanpain-avet، نويسنده , , I. A. Rudnev and Yu. S. Ermolaev ، نويسنده , , N. Jitariouk، نويسنده , , A. Gourdon، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Pages :
12
From page :
206
To page :
217
Abstract :
A dynamic filtration technology, called rotating and vibrating filtration (RVF technology), has been investigated for the clarification of rough beer. The module was divided into two parallel cells including flat disc membranes fixed onto porous substrate which drained the permeate, and impeller-shaped rotating bodies attached to a central shaft. Experiments were carried out at pilot scale and under industrial operating conditions (temperature regulation: 0–4 °C, CO2 pressure: 1000–1500 mbar) with two different rough beers (lager beer type, 11° and 15°Plato) and a model beer (yeast suspension). In a first step, the radial additional pressure and the core velocity coefficient were determined. In a second step, the technology was evaluated with regards to qualitative (pH, haze, dry matter, yeast concentration, colour, bitterness, carbohydrates, proteins, polyphenols) and quantitative (flux, retention rate) criteria versus mean pore diameter. Finally, the performances versus the volume reduction factor were specifically scrutinised with real and model beers. RVF technology demonstrates high performances in terms of flux as well as producing a clarified beer of good quality (EBC norm). Overall results were compared to recent scientific literature and industrial practice.
Keywords :
Rough beer , Dynamic filtration , Radial pressure , Yeast concentration , Clarification
Journal title :
Journal of Food Engineering
Serial Year :
2007
Journal title :
Journal of Food Engineering
Record number :
1167232
Link To Document :
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