Flow and Filtration: The Physics of Brewing
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Transcript of Flow and Filtration: The Physics of Brewing
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Flow and Filtration: The Flow and Filtration: The Physics of BrewingPhysics of Brewing
Dr. Alex Speers
Department of Food Science and Technology
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OutlineOutline
Introduction– Brewing gums– shearing
Methods– Rheometry– Filtration
Summary
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Why study -glucans?
Cause processing problems in brewing:
• Under-modification of barley endosperm
• High viscosity of wort and beer
• Slow runoff of wort and beer
• Haze formation in packaged beer
• Clogging of membranes
• Increased production cost
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Localization of barley -glucans
Structure of a barley kernel
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Brewer Product Type B-Glucan Arabinoxylan
A/USA Popular Priced Lager(PPL)
29.4 1968
B/USA 23.6 1031C/USA 20.4 1684A/USA Premium Lager (PL) 24.2 1657B/USA 23.6 2094B/USA 32.7 1292D/USA 0.4 1386E/USA 149.7 2368F/USA 79.9 3347G/Germany 247.7 2598H/Germany 145.1 3131B/USA Light 0.3 514F/USA Wheat 29.3 3103H/Germany 21.4 4211G/Germany 57.2 3174LSD 4.5 524
Beta-Glucan and Arabinoxylan Content of Selected Beers (ug / ml)
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Chemical structure of barley -glucans
Unbranched chains of -D-glucopyranose residues
-(14)- linkage -(13)- linkage
O OO
OO O
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Chemical structure of arabinoxylans
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Localization of gums
• Deposited mainly in in endosperm cell walls
• Barley endosperm cell walls contain
20% arabinoxylans
70% -glucans
• Barley aleurone cell walls contain
65-67% arabinoxylans
26-29% -glucans
• Beta-glucan content
barley: 0.14 - 8.9 %
wort/beer: 12 - 940 mg/L
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Non-Fermentable Brewing Gums
Defined as Non Starch Polysaccharides Gums - warm water extractable
Tend to viscosify wort and beerThus, add body/foam stabilityIn the distant past - not ‘a problem’With advent of membrane filters, tight
production schedules & lighter beerPose problems in some breweries some
times
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Beta-Glucan fringed micelles
A
D
>70°C20°C
C
B
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Micelle-like Aggregation
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MethodsMethods
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Rheological DefinitionsRheological Definitions
Science of deformation and flow Three important terms are shear rate (), shear
stress () and viscosity () - note different symbols used.
h={
V, F
V/h, = F/A
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Calculation ExampleCalculation Example
Shear rate if dV= 1 cm/s and h = 1 cm? Shear rate = 1cm/s ÷ 1 cm =1 /s Shear rate units /s or s-1
Shear stress if F= 0.001 N and A= 1 m2 ? Shear stress = 0.001 N/ m2 = 1 mPa
Viscosity = 1 mPa s
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Shear stress/shear rate Shear stress/shear rate measurement: rotationalmeasurement: rotational
RPM -> shear rate Torque -> shear stress Viscosity = shear stress/shear rate
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Rheometry
Cone and plate and coaxial fixtures
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Shear stress/shear rate Shear stress/shear rate measurement: pipe flowmeasurement: pipe flow
Flow rate -> shear rate Pressure loss -> shear stress Viscosity = shear stress/shear rate
Best suited for measuring Newtonian flow behaviour.
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Rheometry
Capillary viscometer
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Rheometry
Viscomat
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Viscosity Dependence Viscosity Dependence
Temperature = A e E/RT
Concentration (gums,oP, Etoh)
Shear rate
Shear history
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Shear effectsShear effectsShear effectsShear effects
Newtonian Flow
0
500
1000
1500
2000
2500
0 500 1000 1500
Shear Rate (/s)
Sh
ear
Str
ess
(mP
a)
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Shear effectsShear effectsShear effectsShear effects
Newtonian Flow
0
0.5
1
1.5
2
2.5
0 500 1000 1500
Shear Rate (/s)
Vis
cosi
ty (
mP
a.s)
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Non-Newtonian FlowNon-Newtonian FlowNon-Newtonian FlowNon-Newtonian Flow
Found at high gum concentrations
Pseudoplastic Flow
020406080
100120
0 500 1000 1500
Shear Rate (/s)
Vis
cosi
ty (
mP
a.s)
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Rheological NotesRheological Notes
Normally viscosity properly defined as apparent viscosity - mPa s (= cP),
Kinematic viscosity is apparent viscosity divided by density (Stokes)
– (Misleading terms in literature),
1 mPa s is = 1 cP ~ viscosity of water at 20oC,
Apparent viscosty depends on density, temperature, shear rate and shear history.
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Rheological NotesRheological Notes
Intrinsic Viscosity [
Based on extrapolated Specific viscosity (/ s -1)/c ->0
Can be used to determine shape of polymer based on molecular weight:
[
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Determination of C* with 327 kDa -glucan in a control buffer
0
0.5
1
1.5
2
2.5
3
0 2 4 6 8 10
-glucan concentration (g/L)
C*= 3.11 g/L
1/
log
(
rel
)
Effect of ConcentrationEffect of Concentration
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Early ResultsEarly Results
Using 327 kDa -glucan at 50 g/L, ethanol (0-7%), maltose (0-15%) and pH (3.6-5.2)
Viscosities were significantly different (P<0.05).
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Variation of [] and C* of -glucan solutions
High ethanol 4.1 0.5 6.0 464 6.47
Low ethanol 4.1 0.5 4.0 812 2.72
Control 4.1 0.5 5.0 815 3.11
High maltose 4.1 0.8 5.0 806 2.13
Low maltose 4.1 0.1 5.0 862 3.05
Low pH 3.6 0.5 5.0 741 3.95
High pH 4.5 0.5 5.0 827 3.05
Treatment pH maltose ethanol [] C* (%) (%) (mL/g) (g/L)
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Why Sporadic?
Depends on crop year
Stressed plant tends to more -glucan (Kendall)
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Why Some Breweries?
Depends plant equipment
Depends on process
Possibly due to differences in shearing of wort & beer
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Brewing Shear Rates?
Turbulent or laminar?
NRE =V L/
= density, V = velocity L= diameter = viscosity
Average shear rate in turbulence
= [(/)3 / ]1/4
= average power dissipation per unit mass
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Brewing Shear Rates?
Turbulent or laminar? Turbulent flow cascades to
laminar flow at small distance scales
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Brewing Shear Rates
Defined by Reynolds number of 2000-3000
Note Re= DV/ Also note V is the average pipe velocity
Generally get turbulent flow
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Brewing Shear Rates
Shear in Kettle 8600 s-1
– (Speers et al. 2002) Shear in Fermenter 20-60 s-1
(Speers & Ritcey, 1995) Shear in Yeast brink tank <15 s-1
(Kawamura et al. 1999) Average shear rate in pipe flow
– High 915 s-1
– Mean 500 s -1
– Low 175 s -1
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Membrane filtration
Theory developed in 30’sBased on capillary plugging due to gradual
restriction in diameter
Surdarmana et al. 1996 Tech Quarterly
t/V = t/Vmax + 1/Qinit
Vmax maximum filtrate volume
Qinit intial flow rate
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Membrane filtration
Theory developed in 30’sBased on capillary plugging due to gradual
restriction in diameter
Surdarmana et al. 1996 Tech Quarterly
t/V = t/Vmax + 1/Qinit
Vmax maximum filtrate volume
Qinit intial flow rate
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Filtration Filtration ApparatusApparatus
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Example Sudarmana TransformExample Sudarmana Transform
Medium viscosity arabinoxlyan in model beer
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Relation of Intrinsic Viscosity Relation of Intrinsic Viscosity and Filtrationand Filtration
1/Vmax [] for membrane test
Filterability negatively correlated with [] for commercial (DE) filtration
Membrane filtration more suited for detection of -glucan problems
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ConclusionsConclusions
Ethanol, pH and maltose effect viscosityShear strong effect on filtration
Shear within brewery typically turbulent average 40-1250 s-1
Sudarmana fit ‘works’ (Tech. Quart 33:63)
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Students !NSERC
Labatt Brewing R&D
NSDAMWestcan MaltingCanada MaltingPfeuffer GmbH and Profamo Inc
(Viscomat automated capillary rheometer)
Acknowledgments