Abstract:

The present work aims to simulate a food Engineering process in a realizable practice in a regular college laboratory. University professor of food technology usually encounter problems when he does practices. These problems are often budgetary constraints, lack of industrial facilities at University or parasitism among students when practices are done by large groups. Although this is a brewing practice specifically aimed work, it may inspire other university teachers to reproduce other industrial processes at laboratory scale.

The practice described in this work is a micro-brewing method that simulates an industrial brewing process. This allows each student to make three beer bottles of 1 L. Those bottles can be used in future practices in order to analyze basic beer quality parameters.

For that purpose a micro-glass tank (3.90 liters) is used with a fermentation valve installed, a food additive (sulfur dioxide E-220), commercial dehydrated yeast, 2000 ml Buchner funnel equipped with a 1500 ml filter flask, attached to a vacuum pump, a refrigerator to simulate cold industrial stabilization treatments, glass bottles and tops. During fermentation process the student control the basic parameters monitored at industrial level (temperature and density).

Keywords:

Brewing, industrial simulation process, food technology, university laboratory practise.