Kvasny Prumysl, 1971 (vol. 17), issue 8-9
Noise level in bottleries of breweries. Results of meusurements and conclusions.Peer-reviewed article
M. HOFMANN, A. OSWALD
Kvasny Prum. 1971; 17(8-9): 169-176 | DOI: 10.18832/kp1971025 
The article deals with the results of an investigation which has been carried out to detect the principal sources of noise in the bottling shops of breweries, to measure acoustic pressure and to use the values as a criterion for estimating the degree of molestation to which the workers are exposed. In 29 bottleries from 32 covered by the study the noise level exceeds the maximum value tolerated in safety rules, i.e. 85 dB. Only roughly LO % of bottleries meet the legal requirements. The authors describe various devices used in GDR to protect hearing in noisy workshops. The best prophylactic measure against damage to hearing are periodic medical examinations...
Surrogates and enzymatic praparation in brewing industry. Part 2.Peer-reviewed article
G. BASAŘOVÁ, O. BENDOVÁ
Kvasny Prum. 1971; 17(8-9): 176-184 | DOI: 10.18832/kp1971026
The article deals with stability and specific properties of 10 various enzymatic preparations, mainly of bacterial origin. Some of them have amylolytic, some proteolytic or combined effects. In a series of laboratory experiments the preparation were used in brewing in which as much as 50% of malt had been replaced by ground barley were used. Both brewing and common barley were used. The quality of products is compared with the properties of beer brewed from conventional raw materials. The results of experiments carried out on various scales will be discussed in a separate article.(In Czech, English summary only)
Theoretical fundamentals of beer pasteurization.Peer-reviewed article
J. ŠAVEL
Kvasny Prum. 1971; 17(8-9): 184-191 | DOI: 10.18832/kp1971027
The authors explains theoretical fundamentals of kinetic phenomena taking place at higher temperatures and killing microorgamism. Having outlined the importance of pasteurization for brewing industry he defines- by using the DelVecchio curve - the pasteurization unit which serves for calculating the efficiency of pasteurization process. The second part of the article deals with the laws of thermal destruction and lethal effects of pasteurization expressed in pasteurization units. A table covering the 40 -70 °Crange with0,1°Cgraduation indicates the lethal speeds of pasteurization with an accuracy sufficient for all...
Determining the proportion of oligosaccharides to monosaccharides in sweet wort.Peer-reviewed article
M. ČERVINKA
Kvasny Prum. 1971; 17(8-9): 191-196 | DOI: 10.18832/kp1971028
The author outlines a method which can be used to determin the level and composition of saccharides in sweet wort. The knowledge of proportion is important for laboratories cultivating pure cultures. The reducing oligosaccharides are represented mainly by maltose and maltotriose whereas monosaccharides by glucose and fructose. Their proportion can be easily determined from the difference between the heights of polarographic waves measured at concentration proportion 0,5. It is necessary to register two waves for each sample, i.e. for 0,2 and 0,4 ml of wort. The actual proportion can be read of from the calibration diagram. It has been found that...
Continuous determination of ethanol at plants making bakery yeast. Part 2.Peer-reviewed article
K. KADLEC, J. SLÁDEČEK, S. SNOPEK, V. STEINER
Kvasny Prum. 1971; 17(8-9): 197-200 | DOI: 10.18832/kp1971029
An analyzer for indirect determination of ethanol in mesh, operating on the principle of catalytic combustion, has passed long/term tests in a bakery yeast plant. It was installed on a mash tun and exposed to normal environment. Long lasting continuous operation had nonnegative effects on its accuracy and sensitivity. Comparison of readings with the results of laboratory analyses confirm the reliability of the instrument. Since it is accurate, its readings reproducible and dynamic properties very good, it can be incorporated into various automation systems controlling the manufacturing processes. It is simple and easy to maintain.(In...
Beverage industry and rationalization.Peer-reviewed article
J. KURZ
Kvasny Prum. 1971; 17(8-9): 200-204 | DOI: 10.18832/kp1971030
The author analyses the present situation of the Czechoslovak beverage industry and underlines the importance of comprehensive rationalization. Rationalization will help in solving many open problems and contribute to speeding up the development of the whole branch. The article deals only with general principles and conditions, since details and concrete measures will be discussed in a series of special articles.(In Czech, English summary only)