Measurement and analysis of vibration and shock levels for truck transport in Belgium with respect to packaged beer during transit

Paternoster, A.; Vanlanduit, Steve; Springael, Johan; Braet, Johan

doi:10.1016/j.fpsl.2017.12.007

Cited by 20 publications

(27 citation statements)

References 26 publications

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“…In 2014, Janssen et al, (34) reported an increase in turbidity caused by shaking and vibrations during beer transport. However, apart from the studies of Paternoster et al, (32,33) and Janssen et al, (34), there are no further reports on the role of vibration with regard to beer quality.…”

Section: Introductionmentioning

confidence: 94%

“…The selected vibrations are in accordance with those reported by Pankoke (28). Furthermore, Paternoster et al, (33) indicated the important prevalence of vibrations between 0.1 and 10 Hz on beer flavour stability.…”

Section: Setup Of Laboratory Scale Transport-simulation Experimentsmentioning

confidence: 99%

“…On the other hand, the authors measured oxygen concentration, beer colour, iso-α-acids and aldehydes in beer exposed to vibrations of 5, 15, 30 and 50 Hz and 15 m/s 2 over 4 days at room temperature (20°C). Paternoster et al, (33) concluded that high frequency vibrations (30,50 Hz) induce a more severe impact on the beer flavour stability than low frequency vibrations (5,15 Hz). In 2014, Janssen et al, (34) reported an increase in turbidity caused by shaking and vibrations during beer transport.…”

Section: Introductionmentioning

confidence: 99%

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Influence of transport and storage conditions on beer quality and flavour stability

et al. 2018

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Breweries are exporting their brands overseas, resulting in an increasingly competitive and globalised beer market. Inevitably, the beer experiences varying and prolonged periods of transport and storage prior to consumption. During this process, the flavour of fresh beer deteriorates, leading to the presence of stale flavours and a decrease in the drinkability of the beer. Results reported here show that an increased temperature during beer transport and storage causes significant flavour deterioration, as determined analytically (increase in aldehydes, beer colour and haze formation, decrease in iso-α-acids concentration) and sensorially (increase in overall aging score). Further, laboratory experiments show that the vibration of beer results in a rapid decrease of oxygen. Moreover, inappropriate storage temperature has a negative effect on beer quality and stability, in particular when combined with vibration.For the same beer (X, Y or Z) different letters in superscript represent a significant difference (α = 0.05); SD: standard deviation; n = 3. B. Jaskula-Goiris et al.

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Section: Introductionmentioning

confidence: 94%

Section: Setup Of Laboratory Scale Transport-simulation Experimentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of transport and storage conditions on beer quality and flavour stability

et al. 2018

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“…Many studies focused on the mechanical properties of beer bottle [1][2][3][4] and turnover box, 5,6 but few focused on the random vibration properties of a beer bottle-turnover boxes' transport unit. [7][8][9][10] The random vibration analysis of a transport unit involves theoretical models, experiments, and finite element (FE) analysis in both time domains and frequency domains, and most investigations focused on experiments and mathematical modeling. [11][12][13][14][15][16] Wang et al studied the influence of constraint, vibration levels, position and contact nonlinearity on the vibration performance of a three-layer stacked packaging unit, and a method for accelerated random vibration test of transport packaging based on acceleration response power spectral density (PSD) was proposed.…”

Section: Introductionmentioning

confidence: 99%

Finite element analysis and experimental investigation of beer bottle‐turnover boxes transport unit under random vibration excitation

Wang

Zhong

2020

Packag Technol Sci

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This paper investigates the dynamic response of the transport unit of beer bottleturnover boxes under the random vibration excitation by using the experiments and finite element (FE) analysis and provides an analytical method of random vibration for a contact nonlinear transport unit with a jumping body through a case study. The acceleration power spectral density (PSD) of the bottle in a single-layer transport unit and in a bottom layer of a two-layer transport unit is unimodal; however, that on a top layer of the two-layer transport unit is basically bimodal. The acceleration response of the bottle in the bottom layer is mainly controlled by a peak frequency and the corresponding excitation PSD near the peak frequency and that on the top layer by two peak frequencies and the corresponding excitation PSDs. The critical stress is located at the bottom and shoulder for the bottle and in the reinforcement area of the bottom plate or at the side-stiffening plate for the turnover box. A different shape of an excitation spectrum results in a large difference in stress response. The FE results are basically in agreement with the experiments. K E Y W O R D S beer bottle, FE analysis, jump, nonlinear, random vibration, turnover box

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“…Beer flavour instability causes beer to irreversibly degrade in flavour, aroma and taste . During transport and storage, bottled beer has been shown to be sensitive to exposure to elevated temperature , vibration and light . The rise in beer exports , together with the increasing consumer demand for new and fresh beers , have caused the competitive landscape to change, with an incentive for breweries to improve flavour stability.…”

Section: Introductionmentioning

confidence: 99%

The relationship between flavour instability, preference and drinkability of fresh and aged beer

et al. 2019

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The preference and drinkability of fresh beer compared with aged beer was tested using a ‘paired comparison test’. After a duo test with small samples, respondents could freely consume the beer of their choice. The results show that the initial preference for fresh beer was significantly higher than the preference for aged beer, with 65% of respondents taking fresh beer first after the duo test. The drinkability of fresh beer also scored significantly higher, with 35% more fresh beer consumed. However, since multiple respondents consecutively consumed multiple aged beers, it cannot be concluded that aged beer results in a lower consumption volume (per capita) when compared with fresh beer. Additionally, Belgians older than 24 years particularly favoured and consumed the fresh beer in the experiment. This was attributed to the influencing and mimicking behaviour of the other respondent groups, since the table setting and table sizes were also found to be important parameters. In this paper, we show the continuing importance of research into beer flavour stability. © 2019 The Institute of Brewing & Distilling

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Measurement and analysis of vibration and shock levels for truck transport in Belgium with respect to packaged beer during transit

Cited by 20 publications

References 26 publications

Influence of transport and storage conditions on beer quality and flavour stability

Influence of transport and storage conditions on beer quality and flavour stability

Finite element analysis and experimental investigation of beer bottle‐turnover boxes transport unit under random vibration excitation

The relationship between flavour instability, preference and drinkability of fresh and aged beer

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