May 2021

Malt roasting quality control by mid-infrared spectroscopy

In the presented investigation, the chemical composition of malt during roasting is estimated using diffuse reflectance mid-infrared fourier transform (DRIFT-MIR) spectroscopy and multiple linear regressions. Accordingly, the corresponding test setup is presented and evaluated. A total number of sixty-five stop roasting, having temperature range from 140 to 220ºC, and one unroasted sample of 1500 g Avalon malt are...

Author(s): Deborah Herdt, Tobias Teumer, Sindhu Nair Balan, Nur Adibah Kamarulzman, Thomas Kunz, Sarah Kühnemuth Frank-Jürgen Methner and Matthias Rädle  

May 2021

Investigating cleaning in place (CIP) chemical, water, and energy use: A comparative study of standard operating procedure (SOP) for UK North East microbreweries

The effectiveness of multiple cleaning in place (CIP) procedures was observed from different local breweries in the North East of England. Experiments were also carried out to investigate possible reductions in chemical, water and energy use with regards to CIP, without compromising the effectiveness of the CIP performed. The effectiveness of CIP cycles was quantified using Hygiena’s UltraSnap adenosine...

Author(s): Harry Laing, Steve Bull, Sharon Joyce and Chris O’Malley