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ANALYTICA EBC

  • 24/10/2018
  • 240
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  • Process Aids
  • |
  • 1999

10.1 - Sampling of Solid Process Aids

This section describes general techniques for taking and preparing samples of a solid process aid for use in conjunction with a previously established sampling plan.

It is necessary to use EBC Method 3.1

  • 24/10/2018
  • 198
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  • Process Aids
  • |
  • 2005

10.2 - Moisture Content of Solid Process Aids

The determination of the moisture content of solid process aids using a loss in mass on drying under specified conditions. Descriptors: mass of process aid before drying in g, mass of process aid after drying in g, moisture content of the process

  • 24/10/2018
  • 217
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  • Process Aids
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  • 2005

10.3 - Calcination Loss of Filter Aids

The determination of the degree of calcination of powders and sheets used for filtration by heating in a furnace. Descriptors: Calcination loss expressed as a percentage of the dry material, Mass of dry filter aid before calcination g, Mass of sample after calcination g.

It is necessary to use EBC Methods 10.1 and 10.2

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  • 217
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  • Process Aids
  • |
  • 1997

10.4 - Density of the Wet Filter Bed of Filter Aids

The determination of the volume occupied by a fixed mass of filter aid. This data is particularly important for the assessment of new filter aids in a filtration process. Descriptors: density of the filter bed (g/ml), volume of the filter bed after sedimentation (ml), mass of sample (g)

  • 24/10/2018
  • 262
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  • Process Aids
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  • IM
  • 2010

10.6 - Soluble Iron Content of Solid Process Aids (IM)

The determination of the soluble iron content of solid process aids by extraction with a buffer solution or beer. Descriptors: soluble iron content of the process aid in mg/kg, iron content of the test filtrate, in mg/litre, iron content of the blank filtrate, in mg/litre, m is the mean value, in mg/kg.

It is necessary to use EBC Methods 10.1 and 9.13.1 or 9.13.2 or 9.13.3

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  • 219
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  • Process Aids
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  • 2007

10.7 - Solid Process Aids: Effect on Aroma and Taste (IM)

For the approval of new materials or new suppliers by evaluating the sensory impact of process aids on the aroma and taste of beer. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 10.1, 13.3, 13.4 and 13.14

  • 24/10/2018
  • 250
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  • Process Aids
  • |
  • GM
  • 1997

10.8 - Permeability of Filter Aids (RM)

The determination of the permeability which is a principal characteristic of filter aids. Descriptors: Operating Conditions, Permeability expressed in Darcy units, Conversion factor for units, Volume filtered in ml, Filter cake height in cm, thickness of the wet filter sheet, viscosity of water, Surface of filtration, Filtration pressure in bar, flow time in s.

  • 24/10/2018
  • 211
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  • Process Aids
  • |
  • 2007

10.11 - Brewery Gases: Effect on Aroma and Taste

For the approval of new gases or new suppliers of gases for use in brewing or packaging by evaluating their potential to taint the aroma and taste of water, wort or beer. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 13.4 and 13.14