Method of reducing protein load on beer wort by applying electrocoagulation and ultrasound processes
https://doi.org/10.47612/2073-4794-2020-13-4(50)-70-79
Abstract
Beer, like any other food product, has a limited shelf life. Depending on the processes that degrade the quality of beer, there are biological, colloidal, and taste stability of beer.
The article describes experimental work aimed at reducing the protein load on beer wort and increasing the resistance of finished beer through the use of electrocoagulation and ultrasound. It is noted that when exposed to electric current and ultrasound on beer wort, there is a decrease in the mass fraction of protein with an increase in the amount of sediment in the studied samples of unshopped beer wort, which confirms the prospects of using these technological methods for processing unshopped beer wort in order to reduce the protein load in beer.
About the Authors
A. A. Pushkar
Scientific-Practical Center for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Pushkar Alexander А. — candidate of technical sciences, head of the Department of technologies for alcoholic and non-alcoholic products.
29 Kozlova str., 220037, Minsk
V. N. Shtepa
Polessky State University
Belarus
Belarus
Shtepa Vladimir N. — doctor of engineering, dean of the Faculty of Engineering.
23 Dnieper Flotilla str., 225 710, Pinsk
V. I. Kulakouskaya
Scientific-Practical Center for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Kulakovskaya Victoria I. — post-graduate student, Junior researcher of the Department of technologies of alcoholic and non-alcoholic products.
29 Kozlova str., 220037, Minsk
V. V. Solovyov
Scientific-Practical Center for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Solovyov Vitaly V. — chief specialist of the Department of technologies of alcoholic and nonalcoholic products.
29 Kozlova str., 220037, Minsk
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Review
For citations:
Pushkar A.A., Shtepa V.N., Kulakouskaya V.I., Solovyov V.V. Method of reducing protein load on beer wort by applying electrocoagulation and ultrasound processes. Food Industry: Science and Technology. 2020;13(4):70-79. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-70-79
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