New Technologies

Brewing: New Technologies



# Language: English

# ISBN-10: 0849391598

# ISBN-13: 978-0849391590

$ 250.00Brewing: New Technologies covers recent technological changes in brewing and their impact on product range and quality.Features:* reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water

* discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging

* analyzes improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis

* Includes contributions from an international team of experts

* covers recent changes and innovations in brewing, fermentation, and packaging

* provides a standard reference for R&D and Quality Assurance managersContentsNew Brewing Technologies: Setting the Scene* The Materials Used in Brewing

* Brewing IssuesProviding Cereals for Brewing* Quality Evaluations

* Commercialization of New Matling VarietiesDevelopments in the Supply of Adjunct Materials for Brewing* Why Use Adjuncts?

* The Range of Traditional Adjunct

* Potential New Adjunct Sources

* New Developments to Improve Adjunct Functionality

* New Beverages Based on High Adjunct LevelsMalt and Malt Products* Factors Driving Change

* Malting Barley Development

* Malt Processing

* Malted Ingredients

* Sensory Evaluation of Malt and Malted IngredientsThe Breeding of Hope* Developments of Hop Breeding

* Molecular Techniques in Hop Cultivar DevelopmentThe Processing of Hops* The Processing of Hops

* Hop Pellets

* Hop Extracts

* Isomerised Hop Products

* Hop Products and Relevant Beer AnalysesYeast Genetics in Brewing: New Insights and Opportunities* Fundamentals

* The Yeast Genome

* The Rise and Fall of Genetic Modification

* Genetic Instability - Problem or Opportunity?

* Genetic Differences between Yeast SpeciesYeast Supply and Propagation in Brewing* Storage and Supply of Yeast Cultures

* Propagation

* Active Dried YeastsWater in Brewing* Water for Use in Breweries

* Treatment Technologies

* RecyclingThe Brewhouse* Milling

* Mashing Devices

* Mash Conversion Vessels

* Mash Separation

* Wort Boiling

* Energy Recovery Systems

* Hot Wort Clarification

* Wort Cooling

* Cold Wort Clarification

* Cold Wort OxygenationFermentation of Beer* Current Developments

* Fermentation Management

* Yeast Distribution in the Fermenter

* CO2 Collection

* Modeling Fermentation

* Continuous Fermentation

* High Gravity Brewing

* Yeast Physiology and Fermentation PerformanceAccelerated Processing of Beer* Diacetyl Reduction

* New Techniques

* Warm Stabilization

* Cold Stabilization

* Two Maturation PhilosophiesFiltration and Stabilization of Beer* Current Filtration Practice

* Possibilities in Recycling of Keislguhr

* Crossflow Filtration

* Single-Pass Membrane Filtration

* Novel Filter Aids

* Current Stabilization Process

* Novel Stabilizing Systems

* The Effect of Modern Precessing Technologies on Stability

* PasteurizationPackaging of Beer* Trends in Packaging Formats

* Developments in Canning and Bottling

* Developments in Handling KegsModern Brewery Sanitation* Sanitation Terminology

* Theoretical Aspects of Cleaning

* The Use of Water in Cleaning

* Detergents/Cleaners

* Mechanical Aspects of Cleaning

* Temperature

* Time

* Sanitizers/DisinfectantsWaste Handling in the Brewing Industry* Assessment of the Character and Strength of Wastewaters

* Sources and Nature of Wastewater

* Extent of Treatment

* Outline of Processes and Technology

* Treatment Processes

* Summary of Recent Legislation

* Management Approaches for Water and Waste MinimizationQuality Assurance in Brewing* Hazard Analysis Critical to Control Points (HACCP)

* Quality Management Systems and ISO 9001:2000

* Integrated Management Systems - The BRC Global Standard - Food

* Feed Materials Scheme (FEMAS)Brewing Control Systems: Chemical Analysis* Brewing Analytical Methods

* Detection, Separation, and Measurement Techniques

* Combining Different Techniques

* What and Why Do We Measure?

* Where and How Do We Measure?

* Impact of Brewery Operation Scale

* Changes over Time

* Traditional, Emerging, and Future MethodsBrewing Control Systems: Microbiological Analysis* Classical Microbiological Methods

* Optical Techniques

* Molecular Methods for Detection and Identification

* Indirect Methods

* Evaluation of Yeast Quality and QuantityBrewing Control Systems: Sensory Evaluation* Brands

* Tasters

* Assessment Methods

* Assessment Facilities

* Data Analysis Tools

* Data Reporting and Distribution ToolsThe Future of Brewing* Choice

* Impact of Choice

* Technical Need Drives Research

* Global Influences

* The Nature of the Brewing Process in 2050



Download:

http://rapidshare.com/files/135581300/Brewing__New_Technologies.rar