Avaliação dos efeitos a alta pressão hidrostática na etapa de mosturação do processo de elaboração de cerveja
Non-thermal technologies have been used in production processes to achieve both financial and product quality gains. Hydrostatic high pressure is one of the nonthermal technologies that in recent years passed to be tested in the brewing processes, since it acts in the inactivation of microorganisms...
| Autor principal: | Souza Junior, Luis Guilherme Rodrigues de |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6721 |
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| Resumo: |
Non-thermal technologies have been used in production processes to achieve both financial and product quality gains. Hydrostatic high pressure is one of the nonthermal technologies that in recent years passed to be tested in the brewing processes, since it acts in the inactivation of microorganisms and activation/inactivation of enzymes. The objective of this work was to investigate the efficiency of high pressure to activate enzymes that play important role in the beer production. The pH, °brix, turbidity, as well as reducing sugars and proteins were analyzed for three samples (in two tests) which suffered different treatments by combining pressure of 200 bar and at 20 min, 40 min and 60 min. The results of 20 min and 60 min, indicated pH values of 5.6 and 5.8, °brix of 2.75 and 5.1, and reducing sugars of 2.95% and 5.7%; while the turbidity did not have satisfactory results.The results showed a deficiency to get high protein production at significant values, possibly related to the working pH of the enzymes for this purpose. |
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