O-9. Applications of new analysis methods for the procedural characterization of mash

Presenter: Johannes Tippmann, Technische Universität München-Weihenstephan, Chair of Process Engineering of Disperse Systems, Freising, Germany. Coauthor(s): Jens Voigt and Karl Sommer, Technische Universität München-Weihenstephan, Chair of Process Engineering of Disperse Systems, Freising, Germany.

Technological impacts on the mashing process are well investigated, and the influences of raw material quality, fineness of the ground malt, and temperature programs are explored. A number of analysis methods are provided from different institutes, but there are still new possibilities to analyze the mashing process. By analyzing the mash by particle size distribution, much information about the disagglomeration, gelatinization, quality of the malt, and of course the milling process can be observed. Meanwhile a large number of trials were done that show these differences. Another possibility is the measurement of the particle charge. Investigations show that a characterization of flour is possible, even the detection of different cereal types. With this background, an analysis method was developed, and a large number of trials were done to characterize the mash depending on their charge potential. However, both analysis methods are not only able to analyze the mash. With the information gained, additional important information about the influence on the lautering process and the expected filter performance can also be obtained. The presentation will show the analysis methods, the results of the mash characterization, and the results of filtration tests.

Johannes Tippmann graduated from university in 2004 as a diploma engineer for brewing sciences and beverage technology. In 2005 he started work on his Ph.D. thesis with Karl Sommer on solid handling in the brewhouse. He gained wide experience in the procedural knowledge concerning beer production during his studies, performing student research projects and his diploma thesis on this topic. Since 2000 he has worked as a student research assistant in dispensing systems and has gained lots of experiences in this subject area. Since 2006, he has been responsible for research issues in dispense systems at the institute. He is also a member in the Dispensing Systems Technical Committees of the government Association for Food and Catering Industry (BGN) and of the DIN German Institute for Standardization. He is working for the MEBAK Dispense Work Group and has published a number of papers.

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