Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison

Abstract

The challenges of beer microfiltration are fouling and to get decent quality. These problems can be partially eliminated with the use of Static Turbulence Promoter (STP). In this study, STP (pitch diameter ratio of 2, 13.2 mm pitch length, 6.5 mm diameter, 241 mm length, and 1.2 mm thickness), Pall Membralox T1‐70 membrane, and lager beer were used for the filtrations. Experiments were performed with combinations of different parameters, such as usage of STP (No/Yes), Transmembrane Pressure (TMP) (0.4–1.2 bar), and Retentate Flow Rate (Q) (50–200 L hr−1). Experiments were ranked with Sum of Ranking Differences based on the analytical properties, hydrodynamic and separation characteristics parameters. The best conditions were the following: STP = Yes, TMP = 0.4 bar, Q = 50 L hr−1; STP = No, TMP = 0.4 bar, Q = 200 L hr−1; STP = Yes, TMP = 1.2 bar, Q = 200 L hr−1. Practical applications Clarification of rough beer is important because of eliminating yeast and colloidal particles responsible for haze and ensuring the microbiological stability of beer. Our research has several practical applications as mentioned below. First clarification of rough beer by crossflow microfiltration is more sustainable technology than conventional clarification with Kieselguhr, because of lower carbon footprint, lower solid waste stream, less beer loss, and less health and safety concerns. In addition, the shelf life of the microfiltered beer is longer, because there is no iron pickup. Furthermore, according to the results better beer quality can be achieved with the application of novel Static Turbulence Promoter (STP) compared to the conventional (without STP) membrane filtration. It is important because product quality is partly responsible for consumer satisfaction. Finally, it has been proven that usage of STP can improve filtration throughput that means lower production cost.

Microfiltration: A novel technology for removal of trub from hopped wort

“…Sodium hydroxide was purchased from Reanal, Hungary and Hydrogen peroxide from Hungaro Chemicals, Hungary. The above‐mentioned membrane cleaning procedure was developed based on literature of cleaning after membrane separation processes of beer (Gan et al, ; Varga et al, ) and wine (Varavuth, Jiraratananon, & Atchariyawut, ), because wort contains similar chemical compounds (except e.g. fermentation products) to beer and wine in terms of membrane cleaning.…”

Ranking and multicriteria decision making in optimization of raspberry convective drying processes

“…SRD has been successfully used in many different fields for the comparison of prediction models in eye‐tracking, essential oils, binary similarity measures, nutritional composition of edible insects, and beers, just to name a few from the latest publications.…”

“…27 The latest results have provided the possibility to choose proper validation variant of SRD results, in which the effect of way of cross-validation (contiguous and resampling), the number of folds (fivefold, sevenfold, and 10-fold), and the compared methods/models are analyzed in a three-way analysis of variance model. 28 SRD has been successfully used in many different fields for the comparison of prediction models in eye-tracking, 29 essential oils, 30 binary similarity measures, 31 nutritional composition of edible insects, 32 and beers, 33 just to name a few from the latest publications.…”

Optimization of extraction of phenolic compounds from Tokaji Aszú marc using response surface methodology

“…There must be three basic conditions for the noble rot: (1) the grape should be in full maturity when the wet weather induces the growing of the fungi, (2) at the same time the grape should be intact and free from injury, and (3) a few days of rainy weather followed by a long and dry period (Eperjesi et al, 1998). Finding the optimal parameters for a certain process can improve the quality of final product (Varga et al, 2019). There is just scarce research which was carried out to optimize the yield of bioactive compounds extracted from Tokaji Asz u marc (winery waste).…”