Abstract
The issue related to the possibility of applying the filtration process of young beer with the use of experimental microfiltration polymer semi-permeable membrane elements was considered. It was shown that under modern conditions, it is expedient to use membrane processes of young beer filtration in the brewing industry. The process of membrane treatment of beer can be carried out at the stage of pasteurization of young beer in a cold way. Such actions can be directed to preserve the organoleptic parameters of the final product ‒ filtered beer. An experimental setup for the study of the main technological parameters of membrane processing of young beer was presented. The results of experimental studies of the influence of baric and temperature modes on the performance of nuclear microfiltration polymer membranes were shown. Rational parameters of pressure (0.03–0.05 MPa), duration (8–10 s-1), and temperature (3...6 °С) of the process of membrane filtration of young beer using nuclear microfiltration polymer membranes were determined. The qualitative characteristics of filtered beer obtained by membrane methods were explored. The comparative characteristic of the results of the studies of the qualitative component of resulting beer after microfiltration according to the known requirements and standards for organoleptic indicators was presented. It is found that in terms of filtration rate, selectivity, yeast residue, and other characteristics, nuclear microfiltration polymer membranes are promising for the implementation of the process of microfiltration of young beer. These studies proved the feasibility of further research into improving the process of membrane processing of beer and technical equipment of the beer production line with the development of new equipment.
Highlights
Beer is a sparkling, refreshing drink with a characteristic aroma of hops and a bit bitter taste
At all stages of production and processing of food agricultural raw materials, much attention is paid to the creation and devising of new resource-saving technologies, as well as the improvement of existing technological processes [3]
The results of theoretical and experimental studies revealed the benefits of the widespread use of microfiltration nuclear membranes in the process of membrane treatment of beer to obtain high-quality indicators of the resulting product
Summary
Beer is a sparkling, refreshing drink with a characteristic aroma of hops and a bit bitter taste. Membrane treatment helps to preserve the native properties of food products, increase the degree of using separate components of raw materials, reduce the energy intensity of processes. This makes it possible to get food of increased nutritional value [6, 7]. Since beer must remain flawless throughout its shelf life, all microorganisms that get into its composition must be separated and destroyed All this makes it possible to assert that at the present stage of development of the brewing industry, there are several opportunities, including membrane filtration, at the disposal of a brewer. Other methods for neutralizing microorganisms include pasteurization of bottled beer, pasteurization in the stream, and hot bottling of beer, that is, such processes that are applied using high temperatures and negatively affect the taste of beer [19]
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