Application of Centrifugation and Soilless Filtration Technologies in the Beer Production Process and Empirical Research on Their Impact on Beer Quality

Qilu University of Technology Alfa Laval(shanghai)Technology Co., Ltd, Shanghai China

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Abstract

By delving into the centrifugation and diatomaceous earth-free filtration techniques in various crucial aspects of beer production, this study aims to quantify their impacts on beer quality and environmental sustainability. Firstly, the effectiveness of these techniques in enhancing beer clarity and stability is compared through experiments, with a detailed analysis of their precision and chemical mechanisms in removing suspended particles. Additionally, their advantages in regulating beer taste and retaining flavor compounds are explored through sensory evaluation and chemical composition analysis. Most importantly, the focus is on sustainability and environmental friendliness, revealing the advantages of diatomaceous earth-free filtration techniques in reducing environmental burdens and carbon footprints through a comparison of filter material usage, waste generation, and energy efficiency. The results provide essential scientific evidence for the brewing industry to support its transition towards a more sustainable and eco-friendly direction. Centrifugation and diatomaceous earth-free filtration are two important innovations in modern brewing industry, playing a critical role in improving beer quality and production efficiency. In traditional beer production, the removal of suspended solids and liquid separation are crucial steps, and centrifugation and diatomaceous earth-free filtration technologies provide brewers with more precise and controllable tools. Centrifugation, as an efficient solid-liquid separation device, has been widely applied in the beer production process. It separates suspended yeast, proteins, and impurities from the fermenting liquid through centrifugal force, significantly enhancing beer clarity and stability. Furthermore, centrifugation can be used to control yeast concentration, thus influencing the flavor characteristics of beer, offering brewers more options for process control. Meanwhile, diatomaceous earth-free filtration is a revolutionary process that eliminates the use of traditional filter aids like silica or bone char, opting for more environmentally friendly and sustainable alternatives. This technology employs microfiltration membranes, nanomaterials, or other efficient filtration media to effectively remove suspended solids while retaining yeast and other beneficial components, thereby preserving beer’s texture and flavor characteristics.