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Analysis of Haze Susceptibility in Beers with Unmalted Barley Addition Under Varying Storage Conditions

Maziarz Karolina, Sterczyńska Monika, Stachnik Marta, Piepiórka-Stepuk Joanna, Ivanišová Eva, Bieńczak Agata, Woźniak Paweł

Journal of Research and Applications in Agricultural Engineering

2023

Vol. 68, nr 2

5--9

Beer consumption constitutes a significant portion of alcoholic beverage consumption in Poland. The growing interest in this product has prompted the exploration of solutions that not only affect production technology and costs but also influence the sensory and physicochemical attributes of the beverage. Incorporating unmalted raw materials is one such solution. This research aims to conduct a comparative analysis of haze formation in malted beers and beers with unmalted barley additions, considering diverse storage conditions and production scales. The results revealed that light has a more significant effect on turbidity formation than temperature. In the variants in which the impact of light on haze formation was investigated, the values of the average number of total particles were in the range of 130 (unsweetened laboratory under ultraviolet) to 1025 (unsweetened commercial under ultraviolet). The effect of temperature on haze formation was significantly less. In most cases, the average number of total particles was no greater than 200, with the highest result obtained being 300 (commercial malted under forced aging). Based on the study, it was concluded that, regardless of the scale of production, ultraviolet radiation causes significant haze formation in beer.

Statitstical analysis of correctness of seaming canned food in food production with the use of standard control chart

Michałowski Michał, Mierzejewska Sylwia, Kukiełka Krzysztof, Bać Aldona, Piepiórka-Stepuk Joanna

Agricultural Engineering

2019

Vol. 23, No. 4

31--39

The paper presents a study on the control of the canned fish seaming with the so-called double seam and statistical analysis of correctness of seaming. The use of standard control charts enabled observation and intervention in case irrelevant parameters occur to keep the stability of the process. Based on the analysis made in Statistica program, a moment could have been captured when a machine had to be regulated in case the value of parameters of the double seam decreased and it had to be concluded unanimously when the most important seaming tools (rolls) should be replaced. A problem that had been solved consists mainly in ensuring the stability of the process during constant monitoring of the seaming process of the canned food.

W pracy przedstawiono badania dotyczące kontroli zamknięcia konserw rybnych na tzw. podwójną zakładkę i analizę statystyczną prawidłowości ich zamknięcia. Zastosowanie standardowych kart kontrolnych pozwoliło na obserwację oraz interwencję w przypadku wystąpienia parametrów niezgodnych, w celu utrzymania stabilności procesu. Na podstawie analizy wykonanej w programie Statistica, można było wychwycić momenty, w których należało dokonać regulacji maszyny w przypadku spadku wartości parametrów podwójnej zakładki, a także stwierdzić jednoznacznie, kiedy najważniejsze narzędzia zamykające (rolki) kwalifikują się do wymiany. Problem jaki udało się rozwiązać, to przede wszystkim zapewnienie stabilności procesu w trakcie ciągłego monitoringu procesu zamykania konserw.