Modeling Of Alcohol Fermentation In Brewing - Integrated Approch For Control Of Continuous Alcohol Fermentation
An integrated approach for the management of continuous beer fermentation with immobilized cells was developed. Experimental results for continuous fermentation were used for the development of dependencies for the calculation of real extract and ethanol at different degrees of fermentation and dilution rates. For this purpose, mathematical relationships describing the fermentation with high accuracy were used.
Immobilized cell technology in beer brewing: Current experience and results
Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.
Phase characterisation of simulated high burn-up UO2 fuel
Abstract To determine the lattice constant variation with burn-up and the oxidation behaviour at high temperatures, simulated UO2-spent fuels with burn-ups up to 200 GWd tM−1 were prepared by cold pressing and sintering and characterised by X-ray diffraction analysis and thermogravimetry. The fcc-lattice parameter of the sintered samples determined at room temperature, showed a continuous decrease with the simulated burn-up. During oxidation the conversion of the simulated fuels to the (U,FP)4O9 and (U,FP)3O8-type phases was strongly delayed when the simulated burn-up exceeded 80 GWd tM−1. Also, at high burn-ups (>100 GWd tM−1), large fractions of the (U,FP)4O9-type phase remained untransformed to (U,FP)3O8 after prolonged exposure to air at 950–1000°C. This suggests a marked widening of the (U,FP)4O9-phase field when the amount of substituted uranium atoms exceeds values of about 8%.