Session

Agriculture, Food Science and Technology

Description

This study evaluates the process of production wort for beer production of “Peja Beer”. Samples of wort were taken for the period of ten days for measurable characteristics: original extract, pH and color. The process was conducted under real production conditions, where every four hours 315 hl of wort was produced. The Shewhart Control Graph for Individual Measurements was taken to determine if the process was with respect to each quality characteristic statistically under control. Based on the obtained results, we came to the conclusions that the process was under control. The upper and lower control limit for the original extract and pH were within the specifications while the color must be corrected.

Keywords:

Beer, color, control graphs, original extract, pH, wort.

Session Chair

Valon Durguti

Session Co-Chair

Mufail Salihu

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-19-2

First Page

68

Last Page

76

Location

Pristina, Kosovo

Start Date

26-10-2019 3:30 PM

End Date

26-10-2019 5:00 PM

DOI

10.33107/ubt-ic.2019.426

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Oct 26th, 3:30 PM Oct 26th, 5:00 PM

Statistical process control of the wort for beer production of “Peja beer”

Pristina, Kosovo

This study evaluates the process of production wort for beer production of “Peja Beer”. Samples of wort were taken for the period of ten days for measurable characteristics: original extract, pH and color. The process was conducted under real production conditions, where every four hours 315 hl of wort was produced. The Shewhart Control Graph for Individual Measurements was taken to determine if the process was with respect to each quality characteristic statistically under control. Based on the obtained results, we came to the conclusions that the process was under control. The upper and lower control limit for the original extract and pH were within the specifications while the color must be corrected.