Progressive stirred freeze concentration: effect of operative parameters on vital statistics of beer
Freeze concentration (FC), a low-cost alternative technology to separate and concentrate high-value compounds, was applied to three distinct craft ale beer styles—Witbier, Bitter, and Porter—to investigate its impact on vital beer statistics. A central composite design with freezing temperature and...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/425076 |
| Acceso en línea: | https://hdl.handle.net/2117/425076 https://dx.doi.org/10.1111/jfpe.14574 |
| Access Level: | acceso abierto |
| Palabra clave: | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
| Sumario: | Freeze concentration (FC), a low-cost alternative technology to separate and concentrate high-value compounds, was applied to three distinct craft ale beer styles—Witbier, Bitter, and Porter—to investigate its impact on vital beer statistics. A central composite design with freezing temperature and ice fraction as factors was employed, with response surface analysis revealing significant effects on the average ice growth rate , concentration index (CI), and average distribution coefficient of ethanol, total solids, color, and bitterness in the liquid fraction. Results showed that ice fraction primarily influenced solute concentrations and increased with ice fraction due to water removal. Freezing temperature affected . The type of beer had a significant impact on color and bitterness, reflecting the specific style parameters. Furthermore, response optimization yielded conditions that significantly altered beer statistics, leading to changes in ethanol content, total solids, color, and bitterness, possibly classifying them as new beer styles. The study demonstrates the potential of FC to influence the beer characteristics and broaden the range of beer styles. |
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