Naslov
Maintaining the Quality Control of Beer

Autori
Habschied, Kristina ; Mastanjević, Krešimir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
Proceedings of 30th International Conference on Organization and Technology of Maintenance (OTO 2021 / Glavaš, Hrvoje ; Hadzima-Nyarko, Marijana ; Karakašić, Mirko ; Ademović, Naida ; Avdaković, Samir - Osijek : Springer, 2021, 435-446

ISBN
978-3-030-92850-6

Skup
30th International Conference on Organization and Technology of Maintenance (OTO 2021)

Mjesto i datum
Osijek, Hrvatska, 10.12.2021. - 11.12.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
beer ; quality insurance ; brewing Industry

Sažetak
Today’s brewing industries rely on continuous and reliable analytical methods in order to control the quality of produced beer, but also to respect the legislation related to beer quality. To achieve the wanted quality control it is important to bear in mind several things, such as size and age of the brewing industry, process automation and skills of the workers, availability of laboratory and technical evaluation of the laboratory equipment (calibration and general maintenance). Brewing process quality control involves a lot of indicators, but some of the most important are gravity of wort and beer, wort and beer pH, air injection into wort, yeast cell counts, yeast culture and propagation control, yeast viability, dissolved oxygen, carbon dioxide, sulfur dioxide, aerobic and anaerobic bacteria counts, microbiological culturing media, turbidity, color, alcohol, foam quality, sensory evaluation. Considering that beer can be packaged into cans, glass bottles, kegs or PET, many factors should be taken into an account. For example, PET packaging has the shortest storage time, 4 months in comparison to other kinds of packaging, such as kegs, cans or glass bottles. Sensory quality control evaluates the consumers’ perception and often beer bought in store is not as the one tested in the brewery. However, the input of efforts and resources involved in beer quality control is continuous and important for the overall quality of beer.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Part of the Lecture Notes in Networks and Systems
book series (LNNS,volume 369)

POVEZANOST RADA