Session

Food Science and Technology

Description

Beer production passes through those steps: malting, worth production, fermentation, and filtration. Filtration is used to remove yeast, proteins and other unwanted substances. Filtration is carried out by candle filters with kieselguhr, diatomaceous earth in a form of silica. In this study there are used three types of kieselguhr (DIF, CBL, and CBL3). There are used different kieselguhr quantities for the same beer volume and is measured filtration time, turbidity and beer color. Experiments showed that a good filtration is ensured by using all three types of kieselguhr. It is important to set a sufficient first layer from 800 to 1000 g/m2 kieselguhr and continues dosage depending on beer quality and quantity. Based on level of beer turbidity and color after filtration results that optimal doses of kieselguhr for first layer and optimal doses during dosage process are: DIF 67%, CBR 16.5%, CBL3 16.5% and CBR 40%, CBL3 60%, respectively.

Keywords:

kieselguhr, optimal doses, beer, filtration

Session Chair

Viktorija Stamatovska

Session Co-Chair

Ilmije Vllasaku

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-63-9

First Page

11

Last Page

16

Location

Durres, Albania

Start Date

28-10-2017 11:00 AM

End Date

28-10-2017 12:30 PM

DOI

10.33107/ubt-ic.2017.153

Download

Included in

Food Science Commons

Share

COinS
 
Oct 28th, 11:00 AM Oct 28th, 12:30 PM

Determination of Optimal Kieselguhr Doses to Improve Beer Filtration

Durres, Albania

Beer production passes through those steps: malting, worth production, fermentation, and filtration. Filtration is used to remove yeast, proteins and other unwanted substances. Filtration is carried out by candle filters with kieselguhr, diatomaceous earth in a form of silica. In this study there are used three types of kieselguhr (DIF, CBL, and CBL3). There are used different kieselguhr quantities for the same beer volume and is measured filtration time, turbidity and beer color. Experiments showed that a good filtration is ensured by using all three types of kieselguhr. It is important to set a sufficient first layer from 800 to 1000 g/m2 kieselguhr and continues dosage depending on beer quality and quantity. Based on level of beer turbidity and color after filtration results that optimal doses of kieselguhr for first layer and optimal doses during dosage process are: DIF 67%, CBR 16.5%, CBL3 16.5% and CBR 40%, CBL3 60%, respectively.