MBAA Home

A Novel Analytical Method for Determining the Quality of Retail Beverage Gases

MBAA TQ vol. 43, no. 3, 2006, pp. 183-188  |  VIEW ARTICLE

Dr. Chris J. Duffell (1), Robert Scrafton (1), and Dr. Shane O�Leary (2). 1. domnick hunter ltd., Team Valley, Gateshead, NE11 OPZ, U.K. 2. Harwell Scientifics Ltd., Didcot, Oxfordshire, OX11 OTB, U.K.

Abstract
In the current commercial environment of continuous improvement and quality assurance, the issue of beverage gas quality has attracted much attention. This paper introduces a novel analytical method for determining the quality of gases used for beverage retail dispense, such as carbon dioxide (CO(2)) and nitrogen (N(2)). The International Society of Beverage Technologists (ISBT) has developed guidelines that include specifications for the maximum contaminant levels for beverage-quality CO(2). The concentration of each group of contaminants may be determined either by their effect on the taste or smell of the beverage, beverage quality control, or regulatory measures to protect the consumer�s health. In-line purifiers have been designed to safeguard against possible CO(2) contamination and to maintain the qualities of the beer as the brewer intended. Data obtained by challenging purifiers with out-of-specification CO(2) are presented.

Keywords: analytical method, beverage gases, carbon dioxide, desorption, quality

 

S�ntesis
El tema de la calidad del gas para bebidas ha ganado mucha atenci�n debido a la importancia dada hoy en d�a al aseguramiento de la calidad y al mejoramiento continuo. Aqu� se presenta un m�todo anal�tico novedoso para determinar la calidad de gases tales como gas carb�nico (CO(2)) y nitr�geno (N(2)). La Sociedad Internacional de Tecn�logos de Bebidas (ISBT) ha desarrollado una gu�a que incluye especificaciones para el contenido m�ximo de contaminantes para CO(2) de calidad apropiada para bebidas. La concentraci�n m�xima permisible para cada grupo de contaminantes puede ser determinada tanto por medidas regulatorias para proteger la salud del consumidor, como por el efecto del gas sobre el sabor u olor de la bebida en el curso del control de la calidad de la misma. Purificadoras en l�nea han sido dise�adas para proteger contra una posible contaminaci�n del CO(2) y para mantener la calidad de la cerveza. Se presentan datos obtenidos al pasar CO(2) fuera de especificaci�n a trav�s de las purificadoras.

Palabras clave: m�todo anal�tico, gases para bebidas, gas carb�nico, desorpci�n, calidad

HOME | CONTACT | JOIN/RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas