Session
Food Science and Technology
Description
Microbial processes are highly dependent on temperature. This paper aims to study the influence of temperature on fermentation process on experimental and industrial scale. We were focused to determine the pre- exponential coefficients and the activation energy for experimental and industrial conditions and to quantify the amount of heat to be removed from fermenter to keep it under constant temperature during fermentation process. Substrate used for fermentation was beer industrial wort 120 Balling and yeast strain used was bottom fermentation yeast "Saccharomyces Carlsbegensis SP 35". Evaluation and comparison of kinetic parameters in different fermentation conditions were carried out. Temperatures used for different batches in industrial trials were 5, 20, 25 and 35 ° C and 8, 12 and 16 °C for experimental trials. Kinetic models developed were able to predict with a relatively high accuracy the experimental results achieved under non-thermal conditions and can be used to simulate the industrial process of beer production.
Keywords:
Kinetic Model, Fermentation, Activation Energy, Coefficients
Session Chair
Fidan Feka
Session Co-Chair
Suzana Aliu
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-69-1
Location
Pristina, Kosovo
Start Date
27-10-2018 10:45 AM
End Date
27-10-2018 12:15 PM
DOI
10.33107/ubt-ic.2018.172
Recommended Citation
Manaj, Hasime; Pinguli, Luljeta; Malollari, Ilirjan; and Dhroso, Anisa, "Impact of temperature on beer fermentation kinetics" (2018). UBT International Conference. 172.
https://knowledgecenter.ubt-uni.net/conference/2018/all-events/172
Included in
Impact of temperature on beer fermentation kinetics
Pristina, Kosovo
Microbial processes are highly dependent on temperature. This paper aims to study the influence of temperature on fermentation process on experimental and industrial scale. We were focused to determine the pre- exponential coefficients and the activation energy for experimental and industrial conditions and to quantify the amount of heat to be removed from fermenter to keep it under constant temperature during fermentation process. Substrate used for fermentation was beer industrial wort 120 Balling and yeast strain used was bottom fermentation yeast "Saccharomyces Carlsbegensis SP 35". Evaluation and comparison of kinetic parameters in different fermentation conditions were carried out. Temperatures used for different batches in industrial trials were 5, 20, 25 and 35 ° C and 8, 12 and 16 °C for experimental trials. Kinetic models developed were able to predict with a relatively high accuracy the experimental results achieved under non-thermal conditions and can be used to simulate the industrial process of beer production.