Intensification of Biobased Processes
CHAPTER 20: Intensified Brewing Systems
Published:18 Jun 2018
Special Collection: 2018 ebook collectionSeries: Green Chemistry
B. Muster-Slawitsch and C. Brunner, in Intensification of Biobased Processes, ed. A. Górak and A. Stankiewicz, The Royal Society of Chemistry, 2018, pp. 430-461.
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Many optimizations that are done during brewing are not termed intensification, simply because process intensification is not yet a phrase known to all brewers. However, its goals are being pursued – in recent years, many process technologies have been developed with the aim of rendering the brewing process more efficient with lower energy requirements, better utilization of raw materials and shorter time requirements. Bottlenecks to intensifying the brewing process are time consuming enzymatic reactions and the fact that many processes are running at once – in mash saccharification, in boiling and in fermentation, several goals and reactions are pursued at the same time, often making it difficult to tune the process towards one specific need. In addition, large volumes are transported along the production chain. This book chapter highlights a few approaches to process intensification, and intends to show that a holistic optimization is important in brewing, as changes in one process may have implications in another.