Kvasny Prumysl, 1978 (vol. 24), issue 2
Furfural as an indicator of the age and storage period of beer.Peer-reviewed article
J. ŠAVEL, D. ZDVIHALOVÁ
Kvasny Prum. 1978; 24(2): 30-32 | DOI: 10.18832/kp1978005 
The article deals with the kinetics of the furfural formation during the storage period of pasteurized beer. In the 0 - 300 µg/l range of furfural concentration and 20 -37 °Crange of temperatures the formation obeys the kinetics of zero order and the process is described by equation C = A . t exp (- E/RT) where c = furfural concentration in time t,R - gas constant, T - temperature [°K], E = 1.018 . 105 J mol-1, A = 1.561 . 1018 µg . l-1 . day-1. To express the influence of storage temperature and age of beer a special "furfural unit" has been introduced. It is the amount of furfural produced in...
Heat passage through the wall of wort pan.Peer-reviewed article
T. LEJSEK
Kvasny Prum. 1978; 24(2): 33-40 | DOI: 10.18832/kp1978006
The actual heat passage through the wall of a wort pan depends on the values of partial passages i. e. from the heating medium to the pan wall and from the wall to wort or mash, and also on heat conduction by the wall. Deciding is the lowest of the heat transfer coefficients. The author specifies a number of coefficients which have been already experimentally determined. It can be seen, that direct heating does not ensure higher temperature of the inner surface of the pan wall. This temperature is roughly the same regardless of the heating system. If a copper pan is used, an intensive steam heating can be more efficient than direct system, i. e. it...
Utilization in food industry of yeast cultivated in synthetic ethanol medium.Peer-reviewed article
F. ŠTROS, M. RUT
Kvasny Prum. 1978; 24(2): 41-44 | DOI: 10.18832/kp1978007
Industrial production of microbial proteins and their utilization in food products is now making rapid progress and development in these spheres is faster than the elaboration of regulations and standards specifying the requirements put to the quality and properties of new source of proteins. InCzechoslovakiano systematic attention has been so far paid to the problem and to standards are being prepared. Apparently it would be expedient to accept recommendations prepared by the Protein Advisory Group (PAG) of United Nations Organization. The composition of ethanol feed yeast produced in Czechoslovakiais similar to that of TORUTEIN - a product manufactured...