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YC Innovative Process Poly Phiber

YC Innovative Process Poly Phiber. ( 05/04/2011). Poly Phiber : concept. Nature of the problem. Oxygen has a negative impact on the brewing process. Any oxidations at any steps tend to generate process problems as well as quality issues: Mash filtration: bottleneck of the brewhouse

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YC Innovative Process Poly Phiber

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  1. YC Innovative ProcessPolyPhiber (05/04/2011)

  2. PolyPhiber: concept Nature of the problem • Oxygen has a negative impact on the brewing process. Any oxidations at any steps tend to generate process problems as well as quality issues: • Mash filtration: bottleneck of the brewhouse • Quality of the beer: flavor stability

  3. PolyPhiber: concept Proposed solution • Adding specificpolyphenols (= natural antioxidants) at earlier steps of the brewing process should have a positive impact with a scavenging effect on oxygen. • Adding calibratedsolid fine particles to improve cake structure Thin bed mash filtration: reduction of filtration time Quality of the beer: flavor stability improvement POLYPHIBRE IS SPECIFICALLY RICH IN POLYPHENOLS & FIBRES

  4. PolyPhiber: philosophy Sustainability Policy GreenChief™Program • Sustainability Policy & Program led by employees and growers • Best Practices throughout individual farm • ISO 14001: 2004 Certification • Recycling Program committed to“Reuse – Reduce – Recycle” • Preventive Maintenance Program • Towards Minimal Carbon & Water Footprints

  5. PolyPhiber: philosophy GreenChief™Program & ABInBev Sustainability • PolyPhiber is totally in line with our integrated sustainability policy: • Waste product reduction • Valorization of a residual fraction of hop • Process efficiency • Energy savings • Water consumption reduction

  6. PolyPhiber: Polyphenols Polyphenols Analysis • PolyPhiberAnalysis (UCL) • Material • Lot #PP-SITK075 • Analysis and First Results 50 mg of polyphenols/liter are necessary to get an anti oxidative effect (i.e. 10 g of PolyPhiber/kg of malt)

  7. PolyPhiber: Lab trials Material & Method • Milling: under CO2, using the same batch of malt for each trial and the control.

  8. PolyPhiber: Lab trials Material & Method • Brew diagram: 20min/48°C – 30min/63°C – 25min/74° • pH between 5.4 – 5.5 • addition of PolyPhiber material • Mashing in • Before filtration • OG between 24-25°P

  9. PolyPhiber: Lab trials Material & Method • Filtration on “Meura’s Lab Mash Filter” at 78°C

  10. PolyPhiber: Lab trials Material & Method • Filtration on “Meura’s Lab Mash Filter” at constant pression (P=0.4 bar) allows calculating the mash filtration coefficient Fk:

  11. PolyPhiber: Lab trials Table of trials Trials werecompared to a Control

  12. IPhiber: Lab trials Results • Fk < 0.25 represents an excellent filtration • 0.25 < Fk < 0.30 represents a good filtration • 0.30 < Fk < 0.45 represents a normal filtration • Fk > 0.45 represents a poor filtration

  13. PolyPhiber: Lab trials Discussion • Quantity • It’s difficult to determine whether or not there is a positive effect at 10g/kg. • The effect is clearly positive at a dosage of 20g/kg. • The addition of PolyPhiber increase slightly the thickness of the cake (normal) and improve the permeability of the cake (improvement of the mechanical properties). • The optimum dosage rate should be somewhere between 10 and 20 g/kg of malt. • Time of addition • A single dosage looks better than 2 separated dosages for the same total quantity. • The optimum time of addition is during mashing in (the sooner the better).

  14. PolyPhiber: Perspectives Savings & Productivity • Is function of the brewdiagram and • Is function of the brewhouse configuration 1 1 F2001 MAK 2 2 MAT WOK

  15. PolyPhiber: Case Studies F2001: Process Steps Savings

  16. PolyPhiber: Case Study 1 MIN: Savings & Productivity

  17. PolyPhiber: Case Study 2 AVE: Savings & Productivity

  18. PolyPhiber: Case Study 3 MAX: Savings & Productivity

  19. Thank you For Your Attention

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