Corrosion Control by water‐soluble extracts from leaves of economic plants

Water extracts from leaves of date palm, phoenix dactylifera, henna, Lawsonia inermis, and corn, Zea mays, were tested as corrosion inhibitors for steel, aluminum, copper and brass in acid chloride and sodium hydroxide solutions using weight loss, solution analysis and potential measurements. The inhibition action was found to critically depend on metal type and solution composition. Only, date palm and henna extracts were found highly effective in reducing corrosion rate of steel in acid chloride solutions and aluminum in sodium hydroxide solutions. The inhibition efficiency increased with increasing the concentration of the extract. The inhibition was interpreted in terms of chemisorption of some active ingredients in the leaves according to Temkin isotherm.     

啤酒厂麦汁冷却节能技术改造

介绍了啤酒生产中热麦汁冷却工艺由二段法改为一段法的工艺流程，并根据热平衡原理计算出其节电、节水、节煤等节能效果。经6年多的实践证明，该技改产生了显著的经济效益。     

THE MEASUREMENT OF BEER AND WORT COLOUR — A NEW APPROACH

A new method of beer and wort colour measurement is described. This uses the principle of tristimulus colour measurement. The results show excellent correlation with those obtained using the comparator disc method. Tristimulus colour measurement is now in routine use in nineteen locations within Whitbread and has become the standard colour measurement methodology.     

The influence of wort aeration and yeast preoxygenation on beer staling processes

The influence of oxygen on the beer staling process is considered to be of major importance. Therefore, the impact of wort aeration, which is thought to cause wort oxidation processes, on beer ageing, has been examined. Pilsner and ale beers were produced with the classical wort aeration technique or by the use of the yeast preoxygenation process, in which yeast cells are exposed to oxygen before fermentation. The staling of these beers was studied using P&T GC–MS and sensory analysis. GC–MS analyses of the natural and forced aged beers showed no significant differences between the two treatments. Sensory evaluation of natural and forced beers confirmed these results. Thus, normal wort aeration (8 mg/l) does not appear to determine flavour stability in a direct manner. This is probably due to the short contact of the wort with oxygen at low temperatures before the onset of fermentation.     

Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds

Lactic acid bacteria (LAB) are of interest to cereal and beverage industry due to their contribution to the microbial safety and quality of fermented food/beverages. The main objectives of this study were to optimize the production of an antifungal cell-free-supernatant (cfs), based on lactic acid bacteria, using a wort-base substrate; and the subsequent identification of its active acid-base antifungal compounds. Two antifungal strains (Lactobacillus amylovorus DSM19280 and Lactobacillus reuteri R29) and a negative control strain (L. amylovorus DSM20552) were used. Barley based malt extract (wort) was produced and used as a fermentation substrate. Worts fermented with LAB were characterized in detail (total cell counts, pH, and total titratable acids (TTA) over time (0–120 h). A microtiter plate and an overlay agar based assay were used to evaluate the antifungal activity of the LAB cfs. Sugars, organic acids of the fermented and non-fermented wort (control) were analysed by HPLC. LAB antifungal metabolites were quantified using a QuEChERS method and an HPLC-UV/PDA system. Results show that wort produced from barley malt is a suitable substrate for LAB and dependent on the species and the fermentation time. The type of antifungal compounds can vary significantly. L. amylovorus DSM19280 cfs inhibited Fusarium culmorum spores at levels of 10⁴ spores.mL⁻¹, for 7 days, whereas L. reuteri R29 cfs inhibited up to 10⁵ spores.mL⁻¹ for the same time. Thirteen acid-base antifungal compounds were identified in L. reuteri R29 cfs and twelve in L. amylovorus DSM19280. Among them, phenyllactic, OH-phenylactic and benzoic acids were present at a significant concentration. This study demonstrates that the LAB wort-base cfs exhibits potent antifungal activity and is the ideal substrate for applications in a wide range of cereal products.     

A SIMPLE METHOD FOR THE ISOLATION OF PURINE NUCLEOSIDES FROM WORT AND BEER USING COLUMN CHROMATOGRAPHY

Column chromatography using a variety of dextran based gel matrices was used to fractionate nucleosides in wort and beer. The gel matrices Sephadex G10 and Sephasorb HP Ultrafine were found to elute guanosine, deoxyguanosine, adenosine and deoxyadenosine in a single fraction whereas Sephadex LH20 and Sephadex G25 both yielded two fractions containing nucleosides. The first nucleoside containing fraction from Sephadex LH20 contained guanosine and the second fraction contained deoxyguanosine, adenosine and deoxyadenosine. In contract the first nucleoside containing fraction from Sephadex G25 contained both adenosine and deoxyadenosine and the second fraction contained guanosine and deoxyguanosine. Fractionation of low molecular weight components from wort and beer by column chromatography provides a simple technique for the isolation of purine nucleosides. This may be used to monitor directly the presence of purine nucleosides throughout the brewing process and to obtain quantitative estimates of the content of purine nucleosides in beer.     

Monitoring of monosaccharides,oligosaccharides, ethanol and glycerol during wort fermentation by biosensors,HPLC and spectrophotometry

The aim of the present study was to analyze sugar levels (namely maltose, maltotriose, glucose and fructose) and alcohols (ethanol and glycerol) during the fermentation process in wort samples by amperometric enzymatic biosensors developed by our research group for industrial application, HPLC and spectrophotometry, and to compare the suitability of the presented methods for determination of individual analytes. We can conclude that for the specific monitoring of maltose or maltotriose only the HPLC method was suitable. On the other hand, biosensors and spectrophotometry reflected a decrease in total sugar concentration better and were able to detect both glucose and fructose in the later stages of fermentation, while HPLC was not. This can be attributed to the low detection limits and good sensitivity of the proposed methods. For the ethanol and glycerol analysis all methods proved to be suitable. However, concerning the cost expenses and time analysis, biosensors represented the best option.     

外加酶制备麦汁的研究

以燕麦为辅料制备麦芽汁,采用正交试验设计,探讨它们对麦芽汁品质的影响。方差分析结果表明:NSP酶的添加量对麦汁的过滤时间、糖化时间、α-氨基氮量、还原糖量和收得率均有显著性影响(p<0.05),NSP酶的添加阶段和燕麦添加量均只对麦汁中α-氨基氮量有显著性影响(p<0.05),而NSP酶的作用时间对测定的理化指标均无显著性影响(p>0.05)。因此,在本试验条件下,确定的最佳工艺条件为:NSP复合酶添加量0.24%,燕麦添加量为30%,NSP复合酶在蛋白质休止阶段(45℃~50℃)添加、保温23min。     

Porous Metal Sheets of NiTi made by Wet Powder Spraying

As a promising method to produce thin porous NiTi sheets, Wet Powder Spraying (WPS) is applied for NiTi powders. Layers with a thickness of 150 μm are obtained from pre‐alloyed NiTi powders with a particle size of < 12 μm. Optimized process control for spraying and sintering was used. Microstructure and phase formation is characterized. The sheets with a porosity of 15 % show a high pseudoelastic flexibility at room temperature. Phase transformation temperatures are determined by Differential scanning calorimetry (DSC). The one way effect could be demonstrated.     

Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling

In order to screen for the bitter compounds generated from hop-derived precursors during the wort boiling process, an ethanolic hop extract was fractionated; the fractions obtained were thermally treated under model wort boiling conditions and, then, sensorially evaluated for their bitterness. Besides the isomerisation of the α-acids into the intensely bitter iso-α-acids, the bitterness of the fraction containing the β-acids was also found to be enhanced after wort boiling. To gain first insights into the β-acid-derived bitter compounds, the β-acid colupulone was isolated, thermally treated under wort boiling conditions and, then, investigated for bitter tasting degradation products by means of a taste dilution analysis (TDA). Besides the cohulupone, five previously unreported bitter-tasting colupulone degradation products, all of which exhibited a lingering, β-acid-like bitter taste with low recognition thresholds between 37.9 and 90.3 μmol/l, were isolated and their structures determined as two tricyclocolupone epimers, two dehydrotricyclocolupone epimers, and nortricyclocolupone, respectively, by means of LC–TOF–MS and 1D/2D-NMR spectroscopy.