Actual aspects of quality raw materials in the production of beverage technology
https://doi.org/10.20914/2310-1202-2017-1-169-177
Abstract
The relevance of the topic lies in the task of providing the beverage industry with high quality feedstock. In the brewing industry there is the problem of water quality. To solve this problem is possible by implementation of modern achievements of science and technology ( ultrasonic water treatment in the stage production of malt in the process of soaking and germination of malting barley.In this regard, we have justified the use of targeted ultrasonic treatment of water at the stage of malt production in the process of soaking and germinating barley intended for obtaining a beverage such as beer. As a result of our studies, we have established a positive effect of ultrasound on water quality when certain conditions are created. Such conditions are the parameters of ultrasound exposure: power and processing exposure. We have revealed regularities associated with the mechanism of ultrasound action on water quality; The optimal valuesof the parameters of ultrasonic action are determined, which allow obtaining a given level of quality of water due to the achievement of certain values of such parameters as rigidity, pH and total microbial number. The positive influence of ultrasonic treatment on the quality and properties of water under certain conditions; the regularities and the effective parameters of this impact. We used ultrasonic device (UZTA O OM 4/22). Water treatment at a frequency of 22 kHz, a power of 180-240 W, 3-5 minutes exposure achieves positive effects on quality metrics such as: rigidity, which is reduced by 14-22% of the initial value; pH, which decreases to 0.28-0.35 units; total bacterial number, which is reduced by 6-7 times.
About the Authors
Y. I. Kretova
South Ural State University
candidate of agriculture sciences, associated professor, food biotechnology department, Lenina av. 85, Chelyabinsk, 454080, Russia
candidate of agriculture sciences, associated professor, food biotechnology department, Lenina av. 85, Chelyabinsk, 454080, Russia
I. V. Kalinina
South Ural State University
candidate of technical sciences, associated professor, food biotechnology department, Lenina av. 85, Chelyabinsk, 454080, Russia
candidate of technical sciences, associated professor, food biotechnology department, Lenina av. 85, Chelyabinsk, 454080, Russia
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Review
For citations:
Kretova Y.I., Kalinina I.V. Actual aspects of quality raw materials in the production of beverage technology. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):169-177. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-169-177
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