Kvasny Prum. 1995; 41(2): 33-44 | DOI: 10.18832/kp1995003

Engineering inspection in brewery.Peer-reviewed article

J. ŠAVEL

System conception of engineering inspection in brewery must be founded on market saturation and from these resulting tasks of engineering inspection. The quality is defined as an ability to persuade a customer to select a home-made product at the expense of competition. Changes in technology must be aimed at decreasing of production costs and quality boost. Inspection must be shifted to places where malfunctions arise which calls for sufficient exact, rapid and low-priced instruments, applicable directly in operation. The statistical products inspection must be replaced by statistical process inspection. For discerning the cause between expanding and production decreasing enterprises in he environment of saturated market, it is important to perform analysis of limiting elements. The application of TQM instruments and ISO 9000 standards in the brewery branch are discussed together with models of rapid methods of brewing yeast assessment and primary fermentation course.
(In Czech, English summary only)

Keywords: beer, brewing process, engineering inspection, system, tools

Published: February 1, 1995