Reliability and maintainability analysis to improve the operation of the limoncello production line

The reliability, maintainability, failure rate and repair rate models of a limoncello automated production line for a period of 8 months at machine and entire line level were carried out. It was pointed out that (i) the real operating time of the limoncello production line (LPL) is 89.35%, whereas for the rest 10.65%, the LPL is under repair, (ii) the Weibull distribution provided the best fit of the failure data for the LPL to describe the time‐between‐failures (TBFs), whereas the time‐to‐repairs (TTRs) are lognormal distributed, and (iii) the failure rate of the production line increases, implying that the current maintenance strategy is not adequate and must be improved. This particular methodology can also be utilised in the beverage industry sector by the machinery manufacturers and the manufacturers of bottled products to improve the design and operation management of the bottling production line.     

基于OPC的啤酒巴氏灭菌机PU实时控制系统设计

针对以往啤酒巴氏灭菌机PU控制过程中偶然出现的控制系统与Wincc之间偶尔出现通讯冲突的问题,提出了基于OPC和Wincc的啤酒巴氏灭菌机PU自动控制系统;用VC++编写OPC客户端,并以Wincc作为OPC服务器,实现Wincc与VC++客户端的数据交换。为了实现PU的智能控制,首先建立隧道式杀菌机啤酒PU值与喷淋嘴温度之间的数学模型;并且用高级语言编写啤酒杀菌过程中的PU控制算法;对经OPC通道传入PU控制系统的实时数据进行模拟、分析、计算出控制各温区的喷淋嘴温度值;最后再将控制数据传送给底层设备,达到对啤酒杀菌机实时自动控制调节的目的。运行试验表明,基于OPC和Wincc的啤酒杀菌机PU控制系统能够有效地对杀菌过程中的喷淋嘴温度进行控制并提高杀菌准确度,也提高了啤酒杀菌过程中的效益。     

无压力输送控制系统在啤酒灌装生产线上的应用

啤酒行业的高速灌装包装线上,广泛应用无压力输送控制技术.现就某灌装包装线的验瓶机至啤酒灌装机段的瓶输送带无压力控制进行改造,探讨在无压力输送中,瓶流输送与啤酒灌装机运行速度平稳协调的方法.实践证明,控制系统的改造,对比原有啤酒瓶输送控制系统,大幅度降低了啤酒瓶碰撞冲击力,进而降低了卡瓶、爆瓶率,确保了啤酒灌装机的进瓶数...     

Predicting acetic acid content in the final beer using neural networks and support vector machine

Most acetic acid found in beer is produced by yeast during fermentation. It contributes significantly to beer taste, especially when its content is higher than the taste threshold in beer. Therefore, the control of its content is very important to maintain consistent beer quality. In this study, artificial neural networks and support vector machine (SVM) were applied to predict acetic acid content at the end of a commercial‐scale beer fermentation. Relationships between beer fermentation process parameters and the acetic acid level in the fermented wort (beer) were modelled by partial least squares (PLS) regression, back‐propagation neural network (BP‐NN), radial basis function neural network (RBF‐NN) and least squares‐support vector machine (LS‐SVM). The data used in this study were collected from 146 production batches of the same beer brand. For predicting acetic acid content, LS‐SVM and RBF‐NN were found to be better than BP‐NN and PLS. For the comparison of RBF‐NN and LS‐SVM, RBF‐NN had a better reliability of model, but lower reliability of prediction. SVM had better generalization, but lower reliability of model. In summary, LS‐SVM was better than RBF‐NN modelling for the prediction of acetic acid content during the commercial beer fermentation in this study. Copyright © 2013 The Institute of Brewing & Distilling     

金川保健啤酒对小白鼠耐缺氧能力影响的实验研究

通过灌胃和自由饮用两种方式给予小鼠以不同浓度的金川保健啤酒,通过测定室温常压下小鼠耐缺氧的存活时间来反映金川保健啤酒对小鼠耐缺氧能力的影响。结果:50%浓度啤酒组小鼠耐缺氧存活时间高于对照组和100%浓度啤酒组(0.010.05)。结论:饮用适量的金川保健啤酒能够提高小鼠的耐缺氧能力。     

嗅觉可视化技术对啤酒品质的快速检测

为实现啤酒品质的快速无损检测，利用嗅觉可视化技术对青岛啤酒的8 种啤酒（纯生、1903、奥古特、白啤、黑啤、皮尔森、IPA和Strong）进行定性区分和关键质量指标（乙醇体积分数、原麦汁质量分数和双乙酰质量浓度）定量预测。采用4×4的色敏传感器阵列与啤酒的挥发性成分进行反应，并利用化学计量学方法对色敏传感器阵列的差值图像信息进行分析。结果表明，线性判别分析模型能够很好地将8 种啤酒定性区分，校正集和预测集的识别率均达到100%；最小二乘支持向量机模型能够很好地对乙醇体积分数、原麦汁质量分数和双乙酰质量浓度进行定量预测，模型的校正集和预测集校正曲线相关系数均达到0.98以上。因此，嗅觉可视化技术能够实现对啤酒品质的快速无损检测，具有很好的应用潜力。     

S7-300 PLC和PROFIBUS-DP现场总线在KDF2滤棒成型机上的应用

KDF2滤棒成型机原控制系统存在着控制技术落后,故障率高,维修难度大等问题,为此,采用西门子公司S7-300系列PLC和PROFIBUS-DP现场总线技术对该控制系统进行了改进,主要包括:主电机的调速系统、开/停机及拼纸接头的剔除、成型纸更换、温度控制系统和故障监控。使用结果表明,改进后控制系统提高了机组的运行效率,降低了原辅材料的消耗量,自动化程度高,操作维护方便。     

基于模糊神经网络的啤酒灌装精度控制技术

目的：解决目前啤酒灌装机工作效率低、灌装精度不高的问题。方法：分析啤酒灌装机的结构和工作原理,确定以二次补灌的重量偏差为指标的控制方式;在PLC控制器的基础上,利用模糊算法抗干扰能力强以及神经网络算法自适应性好的特点,提出一种基于模糊神经网络的PID控制策略,并进行仿真分析和灌装测试。结果：在设定目标范围内,灌装重量的最大偏差仅为1.7 g,灌装合格率为100%。与传统PID控制相比,该算法的响应速度提高了55%,灌装精度提高了50%。结论：试验方法可有效提高灌装精度和灌装效率,能够满足自动生产线运行稳定、快速、可靠的要求。     

麦汁中铁离子的去除及酒体稳定性的研究

本文主要研究啤酒的原辅料、酿造水以及糖化各工序中铁离子的分布情况,重点试验分析使用单宁作为铁离子络合剂的可行性。试验结果显示,使用单宁后,麦汁中铁离子的含量明显降低,可达0．15mg／L以下,酒体抗氧化特性提高10％-15％。研究最终提出了啤酒生产过程中的铁离子关键控制点及要求。     

啤酒2.0万瓶/时装灌线快速更换的技术改造要点

啤酒灌装线的大小瓶产品间的快速更换,啤酒生产企业的一个较普遍的技术难题.本文以泰山啤酒公司为例,介绍用啤酒2.0万瓶/时装灌线大瓶快速更换小瓶生产过程所遇到的设备不匹配的问题,详细列举在包装线中的卸/装箱机、洗瓶机、灌酒压盖机、贴标机以及输瓶线等主要设备所需技术改造的要点和解决方案,并指出在进行此类技术改造应注意的问题.经技改后的罐装线基本可以达到快速更换瓶型生产.     

Construction of a novel beer proteome map and its use in beer quality control

Beer proteins were analysed by two-dimensional gel electrophoresis (2DE). The protein species associated with major spots on 2DE gels were identified by mass spectrometry followed by a database search to construct a comprehensive beer proteome map. As a result, 85 out of 199 protein spots examined were positively identified and categorised into 12 protein species. A total of 11 beer samples were brewed from the malt of eight cultivars having different levels of protein modification. This experiment was designed to demonstrate the influences of barley cultivar and malt modification on beer protein composition and beer quality characters. The beers produced from these brewing trails were subsequently analysed by 2DE and their proteomes were compared. Cultivars and malt modification affected the concentration of several proteins in beer. Beer protein concentration was associated with differences in the desirable beer quality trait, foam stability. In addition, expression of yeast derived proteins were observed that may also influence beer quality. Overall, the application of a comprehensive beer proteome map provides a strong platform for detection and potential manipulation of beer quality related proteins.     

远安黄茶啤酒抗氧化物质的分离与鉴定

以抗氧化活性为筛选导向,采用醇沉、溶剂萃取、大孔树脂分离和半制备型液相色谱联用技术从远安黄茶啤酒中分离出8 个具有抗氧化作用的关键组分。进一步结合超高效液相色谱-四极杆飞行时间质谱联用技术对抗氧化组分进行分析,共鉴定出8 种化合物,分别为表没食子儿茶素（(－)-epigallocatechin,EGC）、咖啡因、表没食子儿茶素没食子酸酯（(－)-epigallocatechin gallate,EGCG）、表儿茶素（epicatechin,EC）、1,2,6-三没食子酰-β-D-葡萄糖、表儿茶素没食子酸酯（(－)-epicatechin gallate,ECG）、柯里拉京（corilagin,Cor）和色氨酸（Trp）。抗氧化活性和定量研究发现,EGC、EGCG、EC、ECG和Cor是远安黄茶啤酒中的主要抗氧化物质,对酒体的抗氧化活性贡献可达54.61%。其中,EGCG的贡献值最大,其次为EGC、ECG、EC和Cor。本研究为鉴定茶啤酒中的关键抗氧化成分,实现高抗氧化啤酒产品的选择性研发提供了技术支撑。     

Pilot Scale Production of a Lager Beer from a Grist Containing 50% Unmalted Sorghum

Pilot scale (1000 L) brews were carried out with a grist comprising of unmalted sorghum (50% of total wet weight of grain) (South African variety) and malted barley (50% of total wet weight of grain) grist using a mashing program with rests at 50°C, 95°C and 60°C. Mashes were supplemented with a high heat stable bacterial α‐amylase, a bacterial neutral protease and a fungal α‐amylase. A control brew containing 100% malted barley was also carried out. Saccharification difficulties were encountered during mashing, and extraction of the grist was lower for the sorghum mashes. The sorghum mashes showed comparable lautering behaviour to that of the control mash. At mashing off the sorghum worts were starch positive. Apparent degree of fermentation of the sorghum gyles were less than the control gyles. Green beer filtration proved unproblematic. The sorghum beers compared quite closely with the control beer with regard to colour, pH and colloidal stability. Foam stability deficiencies were apparent with the sorghum beer. However, the fermentability of the sorghum worts were lower. Hence the sorghum beers were lower in total alcohol. Sensory analysis indicated that no significant differences existed between the sorghum beer and both the control beer and a commercial malted barley beer with regard to aroma, mouth‐feel, after‐taste and clarity. However, the sorghum beer was found to be significantly different to both of the other beers with regard to colour, initial taste and foam stability.     

How Foam Appearance Influences the Italian Consumer's Beer Perception and Preference

The current study presents the results of a survey performed to investigate whether different patterns of foam and lacing affect consumer beer preference and the perception of beer characteristics. The impact of three different levels of foam (huge, medium and little) at pouring, and two lacing patterns (very laced to not laced) during consumption, was evaluated on a set of 26 attributes by a panel of Italian beer consumers. Overall, beers which delivered a medium level of foam at pouring were considered by Italian consumers as the best dispensed, the most liked for their visual appearance, the most attractive to consume and the most likely to be purchased. Cluster analysis determined four groups of consumers with different preference patterns for beer foam and expectations for sensory characteristics of the beer. It was found that 80% of consumers preferred a medium level of foam and no lacing, whereas 20% of consumers preferred a high level of foam and lacing. Furthermore, for nearly 40% of consumers, foam and lacing patterns generated expectations regarding beer sweetness, bitterness, fruitiness, perceived level of alcohol, effervescence and the thirst quenching character of the beer.     

Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing process, which resulted in problems during fermentation and beer filtration. The beer was evaluated in the fresh and forced aged state for the following attributes: odour, purity of taste, mouthfeel, tingling, and bitterness. Analytical results indicated that the buckwheat beer compared quite closely to a typical wheat beer with regard to pH, FAN, fermentability and total alcohol. However, the extract of the buckwheat wort was lower, resulting in a final extract yield of 54.5%. GC analysis of the resultant beer revealed commonly encountered levels of the esters that give beer a fruity character. A low level of fusel alcohols, in comparison to a typical wheat beer, was detected. A high level of ethyl caprinate (coconut flavour) and lauric acid (fatty odour) was detected. Sensory analysis indicated that the buckwheat beer was acceptable with regard to odour, purity of taste, mouthfeel, tingling and bitterness. In conclusion, results of this study prove buckwheat's qualification as a gluten‐free brewing material and with process optimisation, its readiness for marketing.     

A study of beer bitterness loss during the various stages of the Romanian beer production process

Beer is one of the oldest known alcoholic beverages produced by a yeast fermentation of a cereal extract that was germinated in water beforehand. The bitter taste of beer comes from the group of substances introduced during wort boiling, which are the extracted components of hops. The aim of this study was to determine some characteristics of beer (original extract, alcohol content, colour, pH, total acidity, carbon dioxide and bitterness values) during the three stages of the beer production process in a typical Romanian brewery. Measurements were carried out on 60 samples of beers, 10 measurements for each step of the process examining wort, unfiltered fermented beer and bottled beer (final product) from two different types of beer (light and dark). Statistical process control of the beer was performed. Losses in the bitterness units during the production process were between 24.7 and 41.54%, reported in terms of final product. Copyright © 2013 The Institute of Brewing & Distilling     

LAGER-TYPE BEER MADE FROM EXTRUDED MALT; SENSORY AND CHEMICAL ANALYSES

A lager-type beer was brewed from a mixture of partially dried green malt and extruded green malt (9:1). Small flavour differences were observed in the beer made from the extruded malt when compared with two other types of beer, namely standard lager and beer made from 100% green malt which was partially dried. More than 90 flavour components were described upon sniffing of the GC eluate. Most of them were present in trace amounts which did not allow their identity to be established. However, in all beer samples several unidentified components were described as giving a “roasted”, “burnt”, “bread crust” or “biscuit” odour. These odour characteristics probably derive from the alkylpyrazines present. Positively identified pyrazines were only found in the “extruded” beer, namely methylpyrazine and 2,5 (and/or-2,6)-dimethylpyrazine. However, when the beer was tasted, no characteristics associated with a roasted or burnt flavour were registered. Among the identified flavour components esters and alcohols were abundantly represented.     

油气润滑系统的常见故障与预防方法

造纸设备的润滑系统对纸机的连续工作、设备的寿命都有重要的意义,讨论了油气润滑系统在造纸设备上的应用的可行性,通过对系统的分析以及油气润滑系统在其他行业设备上出现常见问题,总结了系统在造纸设备上应用可能出现的故障并提出了预防措施,做到预防维护。