Investigation of rotating and vibrating filtration for clarification of rough beer
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-sha...
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| Veröffentlicht in: | Journal of food engineering 2007-05, Vol.80 (1), p.206-217 |
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| creator | Fillaudeau, L. Boissier, B. Moreau, A. Blanpain-avet, P. Ermolaev, S. Jitariouk, N. Gourdon, A. |
| description | 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, CO
2 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. |
| doi_str_mv | 10.1016/j.jfoodeng.2006.05.022 |
| format | Article |
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°C, CO
2 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.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2006.05.022</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Beers ; Biological and medical sciences ; Biotechnology ; Clarification ; color ; Dynamic filtration ; Fermented food industries ; filters ; filtration ; flavor ; food composition ; Food engineering ; Food industries ; food processing ; food processing equipment ; food quality ; Fundamental and applied biological sciences. Psychology ; General aspects ; Life Sciences ; new methods ; pore size ; porosity ; Radial pressure ; rotating and vibrating filtration ; Rough beer ; sensory properties ; Yeast concentration</subject><ispartof>Journal of food engineering, 2007-05, Vol.80 (1), p.206-217</ispartof><rights>2006 Elsevier Ltd</rights><rights>2007 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c400t-df3bf06fdc1746c6127d55a612a9bdc385c2e7212bc346b719c41ed5e03da9913</citedby><cites>FETCH-LOGICAL-c400t-df3bf06fdc1746c6127d55a612a9bdc385c2e7212bc346b719c41ed5e03da9913</cites><orcidid>0000-0002-6389-5441</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2006.05.022$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,315,781,785,886,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18394258$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-02310089$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Fillaudeau, L.</creatorcontrib><creatorcontrib>Boissier, B.</creatorcontrib><creatorcontrib>Moreau, A.</creatorcontrib><creatorcontrib>Blanpain-avet, P.</creatorcontrib><creatorcontrib>Ermolaev, S.</creatorcontrib><creatorcontrib>Jitariouk, N.</creatorcontrib><creatorcontrib>Gourdon, A.</creatorcontrib><title>Investigation of rotating and vibrating filtration for clarification of rough beer</title><title>Journal of food engineering</title><description>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, CO
2 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.</description><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Clarification</subject><subject>color</subject><subject>Dynamic filtration</subject><subject>Fermented food industries</subject><subject>filters</subject><subject>filtration</subject><subject>flavor</subject><subject>food composition</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing</subject><subject>food processing equipment</subject><subject>food quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Life Sciences</subject><subject>new methods</subject><subject>pore size</subject><subject>porosity</subject><subject>Radial pressure</subject><subject>rotating and vibrating filtration</subject><subject>Rough beer</subject><subject>sensory properties</subject><subject>Yeast concentration</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkU9r2zAYh0XpYGm2r7D60sMO9l5JlmTfGsK2BAKFtjkLWX8cBdcKkhfot6-Ct3W3nX7Sy_OIl58Q-oKhwoD5t2N1dCEYO_YVAeAVsAoIuUIL3AhaMiHgGi2AcCgbIeqP6CalIwCwDC3Q43Y82zT5Xk0-jEVwRQxTPo99oUZTnH0X55vzwxRnyIVY6EFF77z-R_vVH4rO2vgJfXBqSPbz71yi_Y_vz-tNuXv4uV2vdqWuAabSONo54M5oLGquOSbCMKZyqrYzmjZMEysIJp2mNe8EbnWNrWEWqFFti-kSfZ3fPahBnqJ_UfFVBuXlZrWTlxkQigGa9nxh-czqGFKK1v0VMMhLi_Io_7QoLy1KYNknWbybxZNKWg0uqlH79G43tK0JazJ3O3NOBan6mJn9EwFMAWPMWf6JJbqfCZs7OXsbZdLejtoaH62epAn-f8u8Ack-lSE</recordid><startdate>20070501</startdate><enddate>20070501</enddate><creator>Fillaudeau, L.</creator><creator>Boissier, B.</creator><creator>Moreau, A.</creator><creator>Blanpain-avet, P.</creator><creator>Ermolaev, S.</creator><creator>Jitariouk, N.</creator><creator>Gourdon, A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-6389-5441</orcidid></search><sort><creationdate>20070501</creationdate><title>Investigation of rotating and vibrating filtration for clarification of rough beer</title><author>Fillaudeau, L. ; Boissier, B. ; Moreau, A. ; Blanpain-avet, P. ; Ermolaev, S. ; Jitariouk, N. ; Gourdon, A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c400t-df3bf06fdc1746c6127d55a612a9bdc385c2e7212bc346b719c41ed5e03da9913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Clarification</topic><topic>color</topic><topic>Dynamic filtration</topic><topic>Fermented food industries</topic><topic>filters</topic><topic>filtration</topic><topic>flavor</topic><topic>food composition</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing</topic><topic>food processing equipment</topic><topic>food quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Life Sciences</topic><topic>new methods</topic><topic>pore size</topic><topic>porosity</topic><topic>Radial pressure</topic><topic>rotating and vibrating filtration</topic><topic>Rough beer</topic><topic>sensory properties</topic><topic>Yeast concentration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fillaudeau, L.</creatorcontrib><creatorcontrib>Boissier, B.</creatorcontrib><creatorcontrib>Moreau, A.</creatorcontrib><creatorcontrib>Blanpain-avet, P.</creatorcontrib><creatorcontrib>Ermolaev, S.</creatorcontrib><creatorcontrib>Jitariouk, N.</creatorcontrib><creatorcontrib>Gourdon, A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fillaudeau, L.</au><au>Boissier, B.</au><au>Moreau, A.</au><au>Blanpain-avet, P.</au><au>Ermolaev, S.</au><au>Jitariouk, N.</au><au>Gourdon, A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigation of rotating and vibrating filtration for clarification of rough beer</atitle><jtitle>Journal of food engineering</jtitle><date>2007-05-01</date><risdate>2007</risdate><volume>80</volume><issue>1</issue><spage>206</spage><epage>217</epage><pages>206-217</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><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, CO
2 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.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2006.05.022</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-6389-5441</orcidid></addata></record> |
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| subjects | Beers Biological and medical sciences Biotechnology Clarification color Dynamic filtration Fermented food industries filters filtration flavor food composition Food engineering Food industries food processing food processing equipment food quality Fundamental and applied biological sciences. Psychology General aspects Life Sciences new methods pore size porosity Radial pressure rotating and vibrating filtration Rough beer sensory properties Yeast concentration |
| title | Investigation of rotating and vibrating filtration for clarification of rough beer |
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