Optimization of beer production using maize and different types of barley
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Date
2016-06
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Addis Ababa University
Abstract
The cereals used in beer production undergo modification during the malting and mashing
steps to yield carbohydrates that yeast can convert during the fermentation step into ethyl
alcohol and carbon dioxide. In particular highest yield of extract (fermentable sugar) and
enough free amino nitrogen as yeast nutrient must be modified. However, in addition to
reducing costs, the use of unmalted cereals such as maize contributes palatable flavors to the
beer. This study involved the optimization of beer production from maize and different types
of barley to reduce the cost and improve the flavor of the beer. Brewing is a critical
operation and takes several steps. In connection with various levels of steps the mashing step
which is used to produce wort or fermentable sugars solution is the limiting step because the
biochemical and physicochemical transformations of starchy biomass occur as a function of
operating conditions. At this step full factorial design with three factors, three levels and
three replicates (3*33 or 81 experimental runs) was applied to optimize wort production and
to study the interaction of the three factors , namely, maize percentage mashing temperature
and mashing time with the response variables which were highest yield of extract and
targeted free amino nitrogen. After the optimization of wort had completed at mashing step,
beer was produced by boiling wort with hop substance and fermented to give alcohol and
CO2. During fermentation the fermentation diagram was prepared and necessary parameters
was measured. Once the beer was prepared the final product was characterized and the
result of analysis was compared with other brands of brewery product produced in the
country and the product obtained was tolerated. Finally the financial analysis and economic
evaluation was done and the cost benefit obtained from this project was positive.
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Process Engineering