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Senila M, Coldea TE, Senila L, Mudura E, Cadar O. Activated natural zeolites for beer filtration: A pilot scale approach. Heliyon 2023; 9:e20031. [PMID: 37809938 PMCID: PMC10559772 DOI: 10.1016/j.heliyon.2023.e20031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 09/08/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
A clinoptilolite-rich natural zeolite was tested as a substitute for kieselguhr as a filtering material to eliminate ingredients that cause beer haze formation. Two-grain sizes of micronized natural zeolite were thermally activated to 400 °C, to enhance its adsorption performance and remove the impurities adsorbed in the microporous system of zeolites, followed by their physicochemical characterization. The activated zeolites mixed with four commercial filter aids in different ratios were used for beer filtration at the pilot scale. Most of the physicochemical and sensory characteristics of beers filtered with commercial filter aids and with zeolites were similar. Using zeolite in filtering mixtures significantly reduces the number of microorganisms present in the filtered beer, which can eliminate the necessity of beer sterilization after filtration. The results evidenced that activated natural zeolites, which are cheap materials, are promising candidates as filter aids and can replace kieselguhr without producing any degradation of the beer filtration process.
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Affiliation(s)
- Marin Senila
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania
| | - Lacrimioara Senila
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania
| | - Oana Cadar
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
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Varga Á, Bihari-Lucena E, Ladányi M, Szabó-Nótin B, Galambos I, Koris A. Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis. MEMBRANES 2023; 13:329. [PMID: 36984716 PMCID: PMC10056248 DOI: 10.3390/membranes13030329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/13/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used. The flux values were measured during the separations. The ethanol content, extract content, bitterness, color, pH, turbidity, and dynamic viscosity of beer and permeate samples were measured. The initial flux values were determined using linear regression. The initial ethanol flux (JEtOH 0) values were calculated from the initial flux values and the ethanol content values. A 2P full factorial experimental design was applied, and the factors were as follows: transmembrane pressure (TMP): 10, 20, 30 bar; retentate flow rate (Q): 120, 180, 240 L/h; JEtOH 0 was considered as the response. The effect sizes of the significant parameters were calculated. The global maximum of the objective function was found using a self-developed Grid Search code. The changes in the analytical parameters were appropriate. The TMP had a significant effect, while the Q had no significant effect on the JEtOH 0. The effect size of the TMP was 1.20. The optimal value of the factor amounted to TMP = 30 bar. The predicted JEtOH 0 under the above conditions was 121.965 g/m2 h.
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Affiliation(s)
- Áron Varga
- Department of Research and Development, Pécsi Brewery, Alkotmány utca 94., H-7624 Pécs, Hungary
| | - Eszter Bihari-Lucena
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Ménesi út 44., H-1118 Budapest, Hungary
- Department of Agricultural Business and Economics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
- Department of Bioengineering and Fermentation Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45., H-1118 Budapest, Hungary
- ICON PLC, Szépvölgyi út 39., H-1037 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Beatrix Szabó-Nótin
- Department of Fruit and Vegetable Processing Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Ildikó Galambos
- Department of Soós Ernő Research and Development Center, University of Pannonia, Zrínyi Miklós utca 18., H-8800 Nagykanizsa, Hungary
| | - András Koris
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Ménesi út 44., H-1118 Budapest, Hungary
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Cadar O, Vagner I, Miu I, Scurtu D, Senila M. Preparation, Characterization, and Performance of Natural Zeolites as Alternative Materials for Beer Filtration. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1914. [PMID: 36903029 PMCID: PMC10004079 DOI: 10.3390/ma16051914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/18/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
The clarity of the beer is essential to its marketability and good consumer approval. Moreover, the beer filtration aims to remove the unwanted constituents that cause beer haze formation. Natural zeolite, an inexpensive and widespread material, was tested as a substitute filter media for diatomaceous earth in removing the haze constituents in beer. The zeolitic tuff samples were collected from two quarries in Northern Romania: Chilioara, in which the zeolitic tuff has a clinoptilolite content of about 65%, and the Valea Pomilor quarry, containing zeolitic tuff with a clinoptilolite content of about 40%. Two-grain sizes, <40 and <100 µm, from each quarry were prepared and thermally treated at 450 °C in order to improve their adsorption properties and remove organic compounds and for physico-chemical characterization. The prepared zeolites were used for beer filtration in different mixtures with commercial filter aids (DIF BO and CBL3) in laboratory-scale experiments, and the filtered beer was characterized in terms of pH, turbidity, color, taste, flavor, and concentrations of the major and trace elements. The results showed that the taste, flavor, and pH of the filtered beer were generally not affected by filtration, while turbidity and color decreased with an increase in the zeolite content used in the filtration. The concentrations of Na and Mg in the beer were not significantly altered by filtration; Ca and K slowly increased, while Cd and Co were below the limits of quantification. Our results show that natural zeolites are promising aids for beer filtration and can be readily substituted for diatomaceous earth without significant changes in brewery industry process equipment and protocols for preparation.
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Affiliation(s)
- Oana Cadar
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Irina Vagner
- National Research and Development Institute for Cryogenic and Isotopic Technologies Romania, 4 Uzinei Street, 240050 Ramnicu Valcea, Romania
| | - Ion Miu
- SC Utchim S.R.L., 12 Buda Street, 240127 Ramnicu Valcea, Romania
| | - Daniela Scurtu
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Marin Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
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Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone. Foods 2020; 9:foods9091228. [PMID: 32899206 PMCID: PMC7556021 DOI: 10.3390/foods9091228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/22/2020] [Accepted: 08/27/2020] [Indexed: 11/16/2022] Open
Abstract
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex®, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (HP) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO2 backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m−2 h−1), much greater than that typical of powder filters. The final beer was brilliant (HP = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected beer spoilage bacterium or 7.6 for the brewing yeast) in line with the microbial effectiveness of current sterilizing membranes. It was perceived as significantly different in flavor and body from the industrial control at a probability level of 10% by a triangle sensory test, as more likely related to the several lab-scale beer-racking steps used than to the novel process itself.
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Varga Á, Márki E. Microfiltration: A novel technology for removal of trub from hopped wort. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13200] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Áron Varga
- Department of Food EngineeringFaculty of Food Science, Szent István University Budapest Hungary
- Department of Food EconomicsFaculty of Food Science, Szent István University Budapest Hungary
| | - Edit Márki
- Department of Food EngineeringFaculty of Food Science, Szent István University Budapest Hungary
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Varga Á, Gáspár I, Juhász R, Ladányi M, Hegyes-Vecseri B, Kókai Z, Márki E. Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Áron Varga
- Department of Food Engineering; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Igor Gáspár
- Department of Food Engineering; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Réka Juhász
- Department of Dietetics and Nutrition Sciences; Semmelweis University, Faculty of Health Sciences; Budapest Hungary
| | - Márta Ladányi
- Department of Biometrics and Agricultural Informatics; Szent István University, Faculty of Horticultural Science; Budapest Hungary
| | - Beáta Hegyes-Vecseri
- Department of Brewing and Distilling; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Zoltán Kókai
- Department of Postharvest Science and Sensory Evaluation; Szent István University, Faculty of Food Science; Budapest Hungary
| | - Edit Márki
- Department of Food Engineering; Szent István University, Faculty of Food Science; Budapest Hungary
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Combined enzymatic and crossflow microfiltration process to assure the colloidal stability of beer. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cimini A, De Francesco G, Perretti G. Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cimini A, Moresi M. Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions. J Food Sci 2017; 83:129-137. [PMID: 29178150 DOI: 10.1111/1750-3841.13989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
In this work, the main constraint (that is, beer chilling and chill haze removing) of the current beer conditioning techniques using Kieselguhr filtration and Polyvinylpolypyrrolidone (PVPP) treatment was overcome by developing a novel higher-throughput conditioning process, operating at room temperatures with no use of filter aids. The effect of filtration temperature (TF ) in the range of 0 to 40 °C on the hydraulic permeability of ceramic hollow-fiber (HF) membranes with nominal pore size of 0.2 to 1.4 μm, as well as on their limiting permeation flux (J* ) when feeding precentrifuged rough beer, was preliminarily assessed. When using the 1.4-μm HF membrane operating at TF ≥ 20 °C, it was possible to enhance the average permeation flux at values (676 to 1844 L/m2 /h), noticeably higher than those (250 to 500 L/m2 /h) characteristics of conventional powder filtration. Despite its acceptable permanent haze, the resulting beer permeate still exhibited colloidal instability. By resorting to the commercial enzyme preparation Brewers Clarex® before beer clarification, it was possible to significantly improve its colloidal stability as measured using a number of European Brewing Convention forcing tests, especially with respect to that of precentrifuged rough beer by itself. By combining the above enzymatic treatment with membrane clarification at 30 °C across the ceramic 1.4-μm HF membrane module, it was possible to limit the haze development due to chilling, sensitive proteins, and alcohol addition to as low as 0.78, 4.1, and 4.0 EBC-U, respectively, the enzymatic treatment being by far more effective than that using PVPP. PRACTICAL APPLICATION A novel Kieselguhr- and PVPP-free rough beer conditioning process at room temperatures was set up. By submitting precentrifuged rough beer to commercial preparation Brewers Clarex ® and then to membrane clarification at 30 °C across a ceramic 1.4-μm hollow-fiber membrane module, it was possible to obtain a clear and stable beer with a throughput (1306 ± 72 L/m2 /h) by far higher than that (250 to 500 L/m2 /h) characterizing the current powder filters. The haze development due to chilling, sensitive proteins, and alcohol adding was by far lower than that observed when microfiltering PVPP-pretreated rough beer.
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Affiliation(s)
- Alessio Cimini
- Dept. for Innovation in the Biological, Agrofood and Forestry Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
| | - Mauro Moresi
- Dept. for Innovation in the Biological, Agrofood and Forestry Systems, Univ. of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy
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Cimini A, Moresi M. Beer Clarification by Novel Ceramic Hollow-Fiber Membranes: Effect of Pore Size on Product Quality. J Food Sci 2016; 81:E2521-E2528. [DOI: 10.1111/1750-3841.13436] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 07/25/2016] [Accepted: 08/01/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Alessio Cimini
- Dept. for Innovation in the Biological, Agrofood and Forestry Systems; Univ. of Tuscia; 01100 Viterbo Italy
| | - Mauro Moresi
- Dept. for Innovation in the Biological, Agrofood and Forestry Systems; Univ. of Tuscia; 01100 Viterbo Italy
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Assessment of the optimal operating conditions for pale lager clarification using novel ceramic hollow-fiber membranes. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Cimini A, Moresi M. Pale Lager Clarification Using Novel Ceramic Hollow-Fiber Membranes and CO2 Backflush Program. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1575-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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