Development of low-alcohol isotonic beer by interrupted fermentation

Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L⁻¹), osmolality (mOsmol kg⁻¹), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L⁻¹ gallic acid), reducing and total sugars (%) and Na and K contents (mg L⁻¹). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.     

啤酒标签用铝箔力学性能研究

分析研究了连续铸轧坯料的合金成分，冶金组织和热处理工艺对啤酒标用铝箔力学性能的影响，选定成形性优良的合金系列，并优化铸轧工艺和热处理工艺是提高铝箔力学性能的关键。     

内导流筒折流杆浮头式换热器冷凝效果研究

对内导流筒折流杆浮头式换热器中不同结构管束的冷凝传热试验研究表明 ,在适宜的气速下 ,折流杆换热器比折流板换热器壳程传热系数提高 1倍以上 ,压降降低 5 0 %左右 ,综合性能指标αo/Δps 提高 2倍以上 ,且气速愈高冷凝效果愈好 ,说明将GB 15 1所规定的内导流筒浮头式换热器的折流板管束改为折流杆管束是行之有效的。     

The Subjective and Reinforcing Effects of Visual and Olfactory Stimuli in Alcohol Drinking.

Nonpharmacological cues associated with drug intake may influence subjective and reinforcing effects of those drugs. Social drinkers (N = 80) participated in 2 sessions in which they rated and then consumed ad lib their preferred beer (with participants blind to brand). Visual and olfactory stimuli were obscured during 1 session (blocked) and not obscured during the other (unblocked). Dependent measures included ratings of "liking", "want another", and "desire to drink"; subjective mood; and ad lib beer consumption (reinforcement). Most ratings and ad lib consumption were lower during the blocked versus the unblocked condition. There were no interactions of blockade condition with sex and no effect of blockade on mood. These findings show that nonpharmacological stimuli associated with alcohol consumption influence alcohol's subjective and reinforcing effects. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Solubilisation and Degradation of Wheat Gluten Proteins by Barley Malt Proteolytic Enzymes

Solubilisation and degradation of wheat gluten proteins by barley malt proteolytic enzymes (BMPE) was investigated with a model buffer system at pH 4.0 and pH 5.6, representing optimal pH for proteolysis and a pH value typical for beer brewing conditions respectively. Under the experimental conditions, incubation of commercial wheat gluten with BMPE solubilised 70% and 20% of the gluten proteins at pH 4.0 and pH 5.6 respectively. Gel permeation chromatography profiles and SDS‐PAGE showed that wheat gluten proteins were more degraded by BMPE at pH 4.0 than at pH 5.6. In a laboratory scale barley malt brewing experiment, proteins of worts, prepared with and without wheat gluten, were characterised. Results comparable to those in the model buffer system at pH 5.6 were obtained, which indicated that BMPE indeed solubilise wheat gluten during mashing, but that further degradation is rather limited under these conditions.     

The Impact of Lightstruck and Stale Character in Beers on their Perceived Quality: A Consumer Study

The relative liking or disliking that beer drinkers have for characteristics generally regarded as off‐flavours by brewers, namely lightstruck and stale, has been explored in a consumer trial where products are presented branded and unbranded. Drinkers display a significant preference for fresh over lightstruck product, irrespective of branding. By contrast, drinkers seemed to be less clear about their liking or otherwise for stale character, although in this case they clearly prefer the branded product over the unbranded product when the beers are fresh and vice‐versa when the beer is aged. A stale version of a beer that consumers are familiar with fails to meet expectations for that product. Significant numbers of drinkers do declare a liking for lightstruck and aged character.     

用大涡模拟方法计算尾水管内非定常周期性湍流

本文运用大涡模拟-双方程模型进行尾水管内部非定常周期性湍流计算。而且本文对尾水管复杂计算域的网格划分，提出一种更加合理的多块结构网格。计算结果用波形显示了尾水涡带和压力脉动的主要性质和运动特征。     

非定常流弯肘型尾水管不规则压力脉动预测

尾水管内螺旋状涡带引起的压力脉动是造成混流式水轮机机组振动的主要原因之一,直接威胁机组的安全运行。为此,提出一种基于CFD数值计算的水轮机尾水管压力脉动数字化预测法,并利用此法对一大型混流式水轮机偏工况下尾水管内水流流动进行了长时间非定常流计算,讨论该工况下尾水管内死水域与涡带的运动规律,预测了尾水管的不规则压力脉动,压力脉动分析结果表明,其波形、频率、相位与实际基本一致。     

啤酒中测定双乙酰含量的EBC法的改进

EBC法是测定啤酒双乙酰的常规方法,但大量报道此法再生性和重复性较差,本文对影响此方法的一些因素进行了考查,发现酸碱度是影响EBC法的一个重要因素,并对EBC法进行改进。