Academic literature on the topic 'Brewing equipment industry'
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Journal articles on the topic "Brewing equipment industry"
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Mtebwa, Mahamudu, and Wiston Ichwekeleza. "Assessment of Energy Efficiency in Beverage Industry." Tanzania Journal of Engineering and Technology 41, no. 2 (August 5, 2022): 171–77. http://dx.doi.org/10.52339/tjet.v41i2.790.
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The brewery industry has a significant contribution to the national income. However, it is also associated with energy-intensive processes and pollution. In this work, the energy efficiency assessment of the largest brewery in Tanzania i.e., Tanzania Breweries Limited has been conducted. Energy consumption analysis was conducted according to IEEE SA 739-1995. Important parameters used to assess brewery energy efficiency were boiler efficiency and losses, equipment energy productivity as well as load factor. It was found that the main energy consumers are packaging (54.63%), brewing (29.30%) and utilities (15.17%). More importantly, it was found that about 68% of the brewery energy demand is thermal energy which is supplied by the boiler whose efficiency (62%) is significantly lower than the expected value of 94-95%. Load factor analysis showed that the equipment of both brewing and packaging line 4 are significantly oversized. Furthermore, energy productivity of 45.5 kWh/L of beer is significantly higher than the industry minimum of 23.6 kWh/L.
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Morris, Jonathan. "Water sustainability in the brewing industry: a stakeholder based approach." Die Unternehmung 74, no. 3 (2020): 245–63. http://dx.doi.org/10.5771/0042-059x-2020-3-245.
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This research explores the experiences of companies operating in the brewing industry, a water intensive industry, and in particular the responses to stakeholder pressures which drive actions towards social and environmental responsibility. This paper examines the stakeholder pressures facing brewing companies at a multi-national level, which are compared and contrasted to those felt at a regional and local level across the United Kingdom. The findings reveal that typical pro-environmentally responsible behaviour relating to water is focused around water consumption and the cleaning and sterilisation of equipment but there are increasing regulatory pressures as well as emerging economic and environmental opportunities which are driving a more holistic approach to stakeholder engagement. The findings from a study of 10 brewing firms in the UK and 5 multi-national firms demonstrates the stakeholder pressures and organisational incentives which shape sustainability activity and the development of resource capacities at an industrial level, as well as the drivers for firm-level response to water threats.
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Ермолаев, С. В. "Modern Production of Brewing Products in Small Enterprises." Beer and beverages, no. 1 (March 18, 2024): 76–79. http://dx.doi.org/10.52653/pin.2024.01.11.
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Современное состояние развивающегося сектора малых предприятий в пивоваренной промышленности требует современного технического оснащения. Отечественная машиностроительная отрасль соответствует запросам пивоваров: комплекты оборудования для предприятий разной мощности аналогичны по качеству изготовления оборудованию больших предприятий. Это позволяет производить широкий и постоянно расширяющийся ассортимент пивоваренной продукции, а также кваса, сидра. Новые запросы потребителя возможно удовлетворить и в области приготовления пива низового и верхового брожения, традиционного и сухого охмеления, и других напитков брожения. Представлены характеристики пяти комплектов пивоваренного оборудования: заторные аппараты полезной вместимостью 500, 1000, 2000 и 4000 дм3; цилиндроконические бродильные аппараты (ЦКБА) вместимостью 1000, 2000, 4000, 8000 и 12 000 дм3. Проведенные исследования охмеленного сусла и пива, полученного из одного сырья на оборудовании разной производительности: в заторно-фильтрационном аппарате вместимостью 500 дм3, ЦКБА 1000 дм3; заторно-сусловарочном аппарате вместимостью 2000 дм3 и ЦКБА 8000 дм3 — показали аналогичные свойства. Пиво соответствовало стандарту, имело небольшую разницу в составе. Нефильтрованное пиво, полученное на 1-м комплекте оборудования, имело более высокую мутность, что можно объяснить меньшими высотой слоя сбраживаемого сусла и, соответственно, конвекцией; вследствие этого меньшим осаждением дрожжей и белково-полифенольных компонентов при дображивании. В более производительном обрудовании и высоких аппаратах брожения и дображивания произошло лучшее осветление пива и более глубокое и несколько сокращенное по продолжительности (в нашем эксперименте на 1 сут) сбраживание сусла. Описанное оборудование возможно устанавливать на новых предприятиях и при реконструкции существующих. The current state of the developing sector of small enterprises in the brewing industry requires modern technical equipment. The domestic machine-building industry meets the needs of brewers: sets of equipment for enterprises of different capacities are similar in manufacturing quality to the equipment of large enterprises. This allows us to produce a wide and constantly expanding range of brewing products, as well as kvass and cider. It is possible to satisfy new consumer demands in the field of brewing beer of low and high fermentation, traditional and dry hopping, and other fermented beverages. The characteristics of five sets of brewing equipment are presented: mash machines with a useful capacity of 500, 1000, 2000 and 4000 dm3; cylindrical conical tank (CCT) with a capacity of 1000, 2000, 4000, 8000 and 12,000 dm3. The conducted studies of hopped wort and beer obtained from the same raw material on equipment of different productivity: in a mash-filtration apparatus with a capacity of 500 dm3, CCBA 1000 dm3; and a mash-mash apparatus with a capacity of 2000 dm3 and CCT 8000 dm3 showed similar properties. The beer met the standard, had a slight difference in composition. The unfiltered beer obtained on the first set of equipment had a higher turbidity, which can be explained by the lower layer height of the fermented wort and, accordingly, convection; as a result, less precipitation of yeast and protein-polyphenolic components during fermentation. In more productive equipment and high fermentation apparatuses, better beer clarification and deeper and somewhat shorter fermentation of wort (in our experiment for 1 day) took place. The described equipment can be installed at new enterprises and during the reconstruction of existing ones.
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Mamvura, T. A., A. E. Paterson, and D. Fanucchi. "The impact of pipe geometry variations on hygiene and success of orbital welding of brewing industry equipment." Journal of the Institute of Brewing 123, no. 1 (January 2017): 81–97. http://dx.doi.org/10.1002/jib.398.
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Solovyov, O. G., O. A. Sapozhnikova, and N. F. Revenko. "POSSIBLE SOLUTIONS TO THE PROBLEM OF PROVIDING IMPORTED EQUIPMENT OF BREWERIES IN RUSSIA WITH SPARE PARTS AND COMPONENTS." Social’no-ekonomiceskoe upravlenie: teoria i praktika 20, no. 1 (March 30, 2024): 81–87. http://dx.doi.org/10.22213/2618-9763-2024-1-81-87.
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In the context of Western sanctions pressure and current bans on the import of machinery and components in the Russian brewing industry, a problem arose with the supply of new production equipment, original spare parts and components, industrial service on imported equipment, which is largely equipped with large and medium-sized enterprises, due to the inability to find suppliers of the required original spare parts in Russia, components and materials. The article provides an express analysis of possible solutions to this problem in order to determine the strategy of survival or development of the enterprise. The methodological basis is the traditional methods of technical, economic and logical analysis, systematization and ranking. The advantages and disadvantages of three options are considered: import substitution of the brewery's fixed assets by gradually replacing imported units, semi-automatic and automatic lines with domestic analogues with financial support from regional governments; parallel import of spare parts and components, supported by the restoration of worn-out parts of technological equipment of breweries using the services of specialized reverse engineering firms; organization of a specialized company as part of the Rosspetsmash Association, carrying out reverse-engineering, manufacturing of spare parts and assemblies for imported equipment of all breweries in the industry and industrial service of imported equipment based on a specific repair specialization. Based on the express analysis, it was suggested that the choice of a survival or development strategy for a particular plant depends on the condition of the equipment, the availability of an enterprise development strategy, the availability of its own finances and the support of state authorities.
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Fedorenko, Boris N., Ilya A. Orlov, Ivan M. Kaledin, and Nikita S. Skomorokhov. "Evaluation of the effectiveness of the modern hop extraction method in the brewing industry with the use of specialized equipment." Health, Food & Biotechnology 2, no. 3 (September 15, 2021): 57–66. http://dx.doi.org/10.36107/hfb.2020.i3.s79.
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Brents, Colleen, Molly Hischke, Raoul Reiser, and John Rosecrance. "Trunk Posture during Manual Materials Handling of Beer Kegs." International Journal of Environmental Research and Public Health 18, no. 14 (July 10, 2021): 7380. http://dx.doi.org/10.3390/ijerph18147380.
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Craft brewing is a rapidly growing industry in the U.S. Most craft breweries are small businesses with few resources for robotic or other mechanical-assisted equipment, requiring work to be performed manually by employees. Craft brewery workers frequently handle stainless steel half-barrel kegs, which weigh between 13.5 kg (29.7 lbs.) empty and 72.8 kg (161.5 lbs.) full. Moving kegs may be associated with low back pain and even injury. In the present study, researchers performed a quantitative assessment of trunk postures using an inertial measurement unit (IMU)-based kinematic measurement system while workers lifted kegs at a craft brewery. Results of this field-based study indicated that during keg handling, craft brewery workers exhibited awkward and non-neutral trunk postures. Based on the results of the posture data, design recommendations were identified to reduce the hazardous exposure for musculoskeletal disorders among craft brewery workers.
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Afanaseva, O., and A. Makushev. "Responsible investments in hop farming: Foreign and domestic experience." BIO Web of Conferences 108 (2024): 25009. http://dx.doi.org/10.1051/bioconf/202410825009.
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The article examines the current trends in the investment activity of hop farming in the main hop-producing countries. The structure of investments in fixed assets of the industry in large specialized farms in the USA (Washington State University methodology), in small farms in the USA (joint methodology of the University of Michigan and Vermont), in average farms in Europe (SIMAHOP methodology of the Slovenian Institute of Hop Research and Brewing) and in farms of the Chuvash Republic — the main hop-producing region of Russia (model CCU of the Czech Republic “Agro-Innovations”). According to the results of the study, it was revealed that the hop growers bear the greatest investment costs at the initial stage — during the construction of the hop frames and the laying of hops. Capital investments at this point account for 50-60% of all long-term investments. On average, 15% to 19% of investments are invested in the purchase of specialized machinery and equipment. From 20% to 30% is occupied by investment costs for hop harvesting points.
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Afolaranmi, Samuel Olaiya, Michalis Drakoulelis, Gabriel Filios, Christian Melchiorre, Sotiris Nikoletseas, Stefanos H. Panagiotou, and Konstantinos Timpilis. "zPasteurAIzer: An AI-Enabled Solution for Product Quality Monitoring in Tunnel Pasteurization Machines." Machines 11, no. 2 (February 1, 2023): 191. http://dx.doi.org/10.3390/machines11020191.
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In the food and beverage industry, many foods, beers, and soft drinks need to be pasteurized in order to minimize the effect of micro-organisms on the physical stability, quality, and flavour of the product. Although modern tunnel pasteurizers provide integrated solutions for precise process monitoring and control, a great number of packaging plants continue to operate with legacy pasteurizers that require irregular manual measurements to be performed by shop floor operators in order to monitor the process. In this context, the present paper presents zPasteurAIzer, an end-to-end system that provides real-time quality monitoring for legacy tunnel pasteurization machines and constitutes a low-cost alternative to replacement or the upgrading of installed equipment by leveraging IoT technologies and AI-enabled virtual sensing techniques. We share details on the design and implementation of the system, which is based on a microservice-oriented architecture and includes functionalities such as configuration of the pasteurizer machine, data acquisition, and preprocessing methodology as well as machine learning-based estimation and live dashboard monitoring of the process parameters. Experimental work has been conducted in a real-world use case at a large brewing manufacturing plant in Greece, and the results indicate the value and potential of the proposed system.
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Omelchenko, Оleksandr, Gregoriy Deynichenko, Vasyl Guzenko, Inna Zolotukhina, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Olga Melnik, Olha Korolenko, and Liudmyla Tsvirkun. "Determining the influence of membrane treatment process on the quality indicators of beer." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (August 30, 2021): 66–72. http://dx.doi.org/10.15587/1729-4061.2021.238216.
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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.
Dissertations / Theses on the topic "Brewing equipment industry"
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Bennink, Dirk. "Design of solids separation equipment : a thesis." Thesis, Queensland University of Technology, 1989. https://eprints.qut.edu.au/36450/1/36450_Bennink_1989.pdf.
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This work covers a reassessment of the 'Hot Break'
separation problem by a mechanical engineer from outside the
brewing industry. The solid-liquid separation problem was
therefore investigated without prior knowledge of
constraints or current practices.
During the brewing of beer an unwanted, insoluble
precipitate, 'trub' is formed, reported to have undesirable
effects on the finished beer quality.
The existing equipment, 'whirlpool' separators, designed to
eliminate this 'trub' performed poorly, allowing much of the
precipitate to be carried over to subsequent processes.
To remedy the problem, a program to either:
1. design suitable replacement separators or;
2 • modify existing separators to enhance their
performance,
was pursued.
To evaluate possible alternative separators determination of
the relevant physical (solid, liquid) properties,
measurement of the process parameters at peak production,
and review of the chemical constraints was necessary.
Performance of the current whirlpool separators was
ascertained to establish the extent of the ~xisting problem.
Existing efficiencies set a benchmark for comparison against
proposed alternatives.
Through exhaustiv~ literature review, consultive advice, a
series of experiments and rig testing, an extensive range of
separation techniques was evaluated, A review of over
forty-five reports on whirlpool performance and design
practices, the majority of which being the basis of doctoral dissertations, combined with the evaluation of a third
whirlpool at Milton Brewery revealed whirlpools to be the
most suitable and logical choice.
It seemed that the inherent problems in whirlpool design
stem from the haphazard approach adopted by the brewing
industry. To redress this problem an exp~rimental program
to optimize whirlpool tank geometry and operation was
initiated. Both experimental and hardware design were
fundamentally different to all previous endeavors to
establish whirlpool design guidelines. A pilot plant was
designed and commissioned such that direct measurement of
the 'whirlpool' response independent of other secondary
effects was possible.
The experimental program produced · over two hundred
comparative whirlpool indices over a range of geometric and
operational configurations. These suggested that whirlpool
performance could be optimised in shallow vessels using low
inlet velocities.
Finally, the need for secondary separators to be used in
conjunction with whirlpool tanks would diminish with
improved primary separation.
Books on the topic "Brewing equipment industry"
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Nicole, Dorion. La brasserie Boswell: Essai d'ethnologie industrielle. [Québec]: CÉLAT, 1989.
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E.B.C.-Symposium Instrumentation and Measurement (1992 Copenhagen, Denmark). E.B.C.-Symposium Instrumentation and Measurement, Copenhagen, Denmark, November 1992. Nürnberg: Hans Carl Getränke Fachverlag, 1993.
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Turcotte, Deborah. The espresso resource guide. Edited by Bennett David. [West Chester, Ohio]: D. Turcotte and The Espresso Resource Guide, 1994.
Find full textConference papers on the topic "Brewing equipment industry"
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Sueza Raffa, Laryssa, Nick S. Bennett, and Lee Michael Clemon. "Opportunities for Energy Efficiency Improvements in Craft and Micro-Breweries." In ASME 2022 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/imece2022-94374.
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Abstract Rising energy prices and increasing competitiveness in the brewing industry challenge beer producers to reduce costs. To address this issue — and the environmental concerns over climate change — more energy-efficient brewing processes are required. The brewhouse consumes around one-quarter of the total energy demand in a brewery, especially wort boiling, where heat energy in the form of vapour is often wasted and presents a large potential for recovering energy. Although the technology for heat recovery during wort boiling is commercially available for large breweries, the development of equipment technology for craft and micro-breweries still lags behind. Based on a survey of Australian local craft and micro-breweries and a nano-brewery case study, we compare the evaporation rates during wort boiling for different operational parameters and use the results to verify a proposed mathematical model of evaporation from a kettle. We also propose and analyse options for re-utilising the recovered energy, such as pre-heating water for use in a subsequent process or storage for a later brew. Our study shows that the vapour released during the production of one litre of beer has the potential to heat 0.6 to 1.6 litres of water from ambient to 65°C. As for the potential energy savings and environmental impact, the case study nano-brewery can save approximately 5% of the brewhouse’s energy consumption or 2% of the energy required by the entire brewing process, while each surveyed brewery can spare 16 to 133 tonnes of CO2-e from being released into the atmosphere each year. These results reinforce the potential of recovering waste energy from wort boiling vapours in assisting breweries to become more energy-efficient, competitive and environmentally responsible.
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Gomide, João Victor Boechat, Elton Vieira Cunha, and Guilherme Boechat Gomide. "Automatic Yeast Detection and Counting Using Computer Vision Techniques." In Workshop de Visão Computacional. Sociedade Brasileira de Computação - SBC, 2021. http://dx.doi.org/10.5753/wvc.2021.18884.
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This paper presents the development of a computer vision system that automatically identifies and counts viable and inviable brewer's yeast, to improve the time and accuracy of results obtained compared to the manual expert counting method commonly performed in the brewing industry. The equipment used consists of a digital video camera coupled to an optical microscope, which transmits the captured images, in real time, to the computer. Two approaches were tested and implemented, one taking into account the morphology and color of yeasts, and the other using machine learning. Although there are programs that automatically count yeasts, this is the first application that makes use of convolutional neural network techniques with Yolo to identify yeasts, making the results more accurate and reliable compared to manual methods. Experiments were carried out to measure the performance and accuracy of the prototype, which are presented in this article.