Kvasny Prumysl, 1977 (vol. 23), issue 3
New methods and instruments for the determination of oxygen dissolved in beer.Peer-reviewed article
J. ŠATAVA, J. ŠATAVA jr.
Kvasny Prum. 1977; 23(3): 49-51 | DOI: 10.18832/kp1977006 
The authors outlines principles of methods used to measure the amount of oxygen dissolved in beer and describes electrodes as well as digital and analogue measuring instruments required for the discussed techniques. Special attention is paid marks available inCzechoslovakia. As an example are presented the results of analysis of 12% beer. Though as far as wort is concerned, intensive aeration is desirable, since it induces fermentation, in all subsequent stages of brewing process the presence of oxygen is harmful. It deteriorates organoleptic properties of beer and accelerated formation of physical turbidity.(In Czech, English summary only)
Evaluation of energy consumption by controlled pilot brewing.Peer-reviewed article
S. BAXA
Kvasny Prum. 1977; 23(3): 52-56 | DOI: 10.18832/kp1977007
Controlled pilot brewing are one of the ways, how breweries can evaluate dependence of energy and fuel consumption on the technology and rationalize appropriately processes in brewhouses. The article deals with three brewing brewed in three brewhouses with different sources of heat [steam, gas, coal] and with the comparison of their heat consumption. Thorough analyses of energy and heat consumption can help to trace the cases of excessive levels, to disclose reserves and to mobilize them by taking necessary technical and organizational measures.(In Czech, English summary only)
Some problems of straining technology in brewing industry.Peer-reviewed article
L. CHLÁDEK, J. SKALIČKA
Kvasny Prum. 1977; 23(3): 56-59 | DOI: 10.18832/kp1977008
The authors describe the course of filtration process taking place on unconventional pressure or vacuum filters. They analyze the results of a number of tests and evaluate effects filtering bed has on the formation of filter cake and filtration process as a whole. A detailed calculation shows theoretical parameters of the process when a pressure filter is employed for straining wort to separate normally ground spent grains. Theoretical values are compared with experimental ones and factors determining efficiency of filtration specified. To facilitate practical - calculation - either graphical or numerical - of filtration speed and efficiency the authors...
The use of continuous cultivation for biosynthesis of amino acids. I. L-glutamic acid.Peer-reviewed article
P. PILÁT
Kvasny Prum. 1977; 23(3): 60-62 | DOI: 10.18832/kp1977009
The article gives the survey about the recent stat of using the continuous cultivation for biosynthesis of L-glutamic acid. The main problems of solving the multi-stage cultivation, including the stability of the strains and the inhibition of contaminants has not been satisfactorily solved. Hence this advantageous type of fermentation has not reached the wide industrial appreciation.(In Czech, English summary only)
New fruit processing methods used for making juice. Tate of research works and practical application.Peer-reviewed article
R. ČEJKOVÁ, I. VYKOUKOVÁ
Kvasny Prum. 1977; 23(3): 63-68 | DOI: 10.18832/kp1977010
The article deals with the usage of pectolytic preparations in fruit juice processing technology. The authoresses outline the composition, properties and application fields of pectolytic preparations manufactured on an industrial scale and mention several leading foreign firms offering preparations for processing fruit squashes [partial pectolysis], for juice clarification as also for combined technology. A number of experiments have been carried out on a laboratory scale with the squeezing of fermented squash prepared of strawberries, plums, pears and currants. One trials has been carried out on a production scale with squeezing fermented currant...