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ANALYTICA EBC

  • 24/10/2018
  • 313
  • |
  • Packaging and Packaging Materials
  • |
  • 2004

11.15 - Internal Pressure Strength of Glass Bottles

This is to give guidance on the relationship between the internal pressure strength standards used for process control at the point of manufacture, and the pressure strength standards applicable at the point of receipt of the bottles by the bottler and in the case of refillable bottles, the pressure strength standards which might be applicable to the floats (parcs) of refillable bottles.

It is nessary to use EBC Method 11.1.1

  • 24/10/2018
  • 306
  • |
  • Packaging and Packaging Materials
  • |
  • 2005

11.16 - Glass Weight of Bottles

A simple practical means of determining prescribed or agreed weight of empty glass bottles. Impurities of the glass mixture during manufacture have an influence on the empty weight of the glass bottles. Descriptors: independent measured value, number of measured values.

it is necessary to use EBC Method 11.1.1

  • 24/10/2018
  • 329
  • |
  • Packaging and Packaging Materials
  • |
  • 2006

11.17 - Visual Assessment of Cans

The method describes the procedure and criteria which should be considered in the visual examination of can bodies. Descriptors: single sampling plans for normal inspection, Internal contamination, Slivers, Cracked flange, Clipped flange, Thumb print pleats, No internal spray/mis-spray, Litho inside, Pinholes, Incomplete flange, No litho, Damaged cans, Double pleats, Wrinkled flange, External contamination, Bar code, Malformed bottom, Ink splashes or spottings, Scratches, Single pleat.

  • 24/10/2018
  • 335
  • |
  • Packaging and Packaging Materials
  • |
  • 2006

11.18 - Overflow Capacity of Cans

The determination of the overflow capacity of empty cans. Descriptors: Correction factors for nominal content for temperature, density of water at test temperature, volume of water, temperature of water at dispensing, apparatus for determining overflow capacity of cans.

  • 24/10/2018
  • 318
  • |
  • Packaging and Packaging Materials
  • |
  • 2006

11.19 - Headspace of Cans

The determination of the headspace (freeboard) of a can at stated contents. Descriptors: Correction factors for nominal content for temperatures, volume of water at t temperature, volume of water at 20 °C (nominal content), temperature of water at dispensing, density of water at test temperature, headspace gauge, electronic headspace gauge.

  • 24/10/2018
  • 316
  • |
  • Packaging and Packaging Materials
  • |
  • 2006

11.20 - Internal Lacquer Integrity of Cans

The determination of the internal lacquer integrity of can bodies using a conductimetric enamel rater. The enamel rater will provide a rating of can quality in terms of metal exposures as well as providing a location of the exposure.

  • 24/10/2018
  • 329
  • |
  • Packaging and Packaging Materials
  • |
  • 2010

11.21 - Can Seam Evaluation

The determination of can seam dimensions using micrometers or visual projection techniques. Descriptors: Nominal seam thickness table, operating specifications, double seam, countersink depth, seam length, end hook length, overlap, seam thickness, body hook, seam gap, actual overlap, wrinkles rating, free space, end hook, body thickness, end thickness.

  • 24/10/2018
  • 303
  • |
  • Packaging and Packaging Materials
  • |
  • 2006

11.22 - Capacity Determination of Kegs and Casks

The determination of the internal volume of kegs and casks. Descriptors: Capacity litres, density of water, volume as recorded, temperature as recorded.

  • 24/10/2018
  • 311
  • |
  • Packaging and Packaging Materials
  • |
  • 2007

11.26 - Visual Assessment of Crowns

The method describes the procedure and criteria which should be considered in the visual examination of crowns on delivery prior use. Descriptors: Crown liner defects, Crown cork shell defects.

  • 24/10/2018
  • 296
  • |
  • Packaging and Packaging Materials
  • |
  • 2007

11.27 - Net Contents of Kegs and Casks: Weighing Method

The determination of the liquid contents of filled kegs and casks. Descriptors: specific gravity, carbon dioxide in beer, full weight, empty weight.

It is necessary to use EBC Method 9.43.1 or 9.43.2

  • 24/10/2018
  • 294
  • |
  • Packaging and Packaging Materials
  • |
  • 2007

11.28 - Internal and External Lacquer Integrity of Cans: Visual Method

The visual determination of the internal and external base lacquer integrity of can bodies by estimation of the degree of deposition or coloration as well as providing a visual location of the exposure.

It is necessary to use EBC Method 11.17

  • 24/10/2018
  • 297
  • |
  • Packaging and Packaging Materials
  • |
  • 2008

11.29 - Contamination of Can Ends

The evaluation of the potential deleterious effect of can ends contamination on beer foam stability. Descriptors: Pass, Investigate, Fail.

It is necessary to use EBC Method 9.42

  • 24/10/2018
  • 301
  • |
  • Packaging and Packaging Materials
  • |
  • 2008

11.30 - Bottle Seal Integrity Determination

The determination of bottle seal integrity by gas or liquid loss, crimp tightness or torque, as a measure of any tendency for crowns or screw thread closures to loosen during storage or shipment. Values depend on bottle sealing surface and neck finish, threads finger tight, closure dimensions, finish and liner, strain release of neck or closure, top loading of bottles, product, length and conditions of storage. The report should include them all.

  • 24/10/2018
  • 313
  • |
  • Packaging and Packaging Materials
  • |
  • 2010

11.31 - Plastic Tubing: Full Method (Taint Testing)

This test is a screening procedure to investigate the effect of plastic tubing upon aroma and taste of beer and for use within problem solvent related to off-flavour and taints. Descriptors: Length of tubing samples, plastic fittings, sample tabs, dispence line adapter.

It is necessary to use EBC Method 13.3, 13.4, 13.7 and 13.8

  • 24/10/2018
  • 285
  • |
  • Packaging and Packaging Materials
  • |
  • 2010

11.32 - On-Line Fill Level Inspection Devices

This method can be used to verify that either under or over filled bottles / cans are being rejected to comply with brand specifications and legal limits.

 

  • 24/10/2018
  • 338
  • |
  • Co-Products
  • |
  • 1997

12.1 - Sampling of Spent Grains

Procedures to be employed for obtaining representative samples of spent grains for analytical purposes.

  • 24/10/2018
  • 337
  • |
  • Co-Products
  • |
  • 2014

12.2 - Moisture Content of Spent Grains

The determination of the moisture content of spent grains by loss of mass on drying under specified conditions. Descriptors: mass in g of sample before drying, mass in g of sample after drying, Percentage of moisture lost by predrying, Percentage of moisture found in predried sample.

It is necessary to use EBC Methods 1.1, 4.2 and 12.1

  • 24/10/2018
  • 343
  • |
  • Co-Products
  • |
  • 2015

12.3 - Total Available Extract in Spent Grains

The determination of the total extractable material of spent grains by water using a mashing procedure with action of added enzymes. Descriptors: extract content of the filtrate % Plato, extract content corresponding to the specific gravity of the correction solution % Plato, moisture of the predried spent grains in % (m/m), moisture of the predried spent grains in % (m/m).

It is necessary to use EBC Methods 1.1, 12.1 and 4.5.1

  • 24/10/2018
  • 315
  • |
  • Co-Products
  • |
  • 1997

12.4 - Soluble Extract in Spent Grains

The determination of the soluble extract content of spent grains by extraction with water. Descriptors: extract content of the filtrate % Plato, moisture of the predried spent grains in % (m/m), soluble extract in % (m/m) as is, soluble extract in % (m/m) dry basis.

It is necessary to use EBC Methods 4.5.1 and 12.3

  • 24/10/2018
  • 387
  • |
  • Co-Products
  • |
  • 2007

12.5 - Total Residual Extract in Spent Grains (formerly published as IOB Method 12.7)

The determination of total residual extract of spent grains using a mashing procedure. Descriptors: specific gravity of filtrate, gravity of mixed mash filtrate, gravity of control mash filtrate, specific gravity of mixed mash filtrate, specific gravity of control mash filtrate.

It is necessary to use EBC Methods 4.5.1, 12.3, 12.2, 8.2.1 or 8.2.2

  • 24/10/2018
  • 400
  • |
  • Sensory
  • |
  • IM
  • 1997

13.1 - Sensory Analysis: Terms and Definitions (IM)

This section defines the principal concepts and methods used in sensory analysis of brewery products. For individual flavour terms, see Method 13.12 Sensory Analysis: Flavour Terminology and Reference Standards.

  • 24/10/2018
  • 424
  • |
  • Sensory
  • |
  • 2010

13.2 - Sensory Analysis: Tasting Area, Equipment, Conduct of Test

The equipment and procedures described herein are designed to cover the requirements of brewery panel testing of beer, wort, water and other liquid products. The panel tasks considered in this method include not only difference testing, descriptive tests and quality control tasting, but also panel training, threshold testing, investigation of off-flavours, plant project tasting, and new product development. The text does not apply to consumer panels used for preference tests. This method was developed in collaboration with the International Organization for Standardization (8.1) and the American Society for Testing and Materials (8.2).

  • 24/10/2018
  • 316
  • |
  • Sensory
  • |
  • IM
  • 1997

13.5 - Sensory Analysis: Author Guidelines for Reporting (IM)

Use the procedures in this method to report the results of sensory tests on samples of beer, wort, water or other brewing materials or intermediate products, whether such reports are designed for publication or for internal use at the brewery. Internal reports can be shorter after a time to avoid repetition. The procedures described were developed (9.1) in collaboration with the Institute of Food Technology (9.3, 9.4), the International Organization for Standardization (9.5) and the American Society for Testing and Materials (9.6). Descriptors: average hop character, split plot ANOVA.

  • 24/10/2018
  • 363
  • |
  • Sensory
  • |
  • IM
  • 1997

13.6 - Sensory Analysis: Paired Comparison Test (IM)

This test is used for the following purposes: 1. Directional Difference Test. To determine in what way a particular sensory characteristic differs between two samples, e.g. more sweet or less sweet. 2. Paired Preference Test. To establish whether a preference exists between 2 samples, e. g. in consumer tests. 3. Assessor training. To select train and perfect assessors. The Paired Comparison Test is one of the simplest and most used sensory tests. It is often used first to determine whether other, more complicated tests should be applied. Different methods of interpretation are used, depending on the test objective, and it is necessary from the outset to distinguish between two sided (bilateral) and one sided (unilateral) test situations. Descriptors: Directional Difference Test, Two sided Test, One sided Test, Level of significance.

It is necessary to use EBC Method 13.2

  • 24/10/2018
  • 356
  • |
  • Sensory
  • |
  • 2007

13.7 - Sensory Analysis: Triangle Test

Use this test to determine either 1) whether the samples are significantly different or 2) whether the samples are significantly similar. The method is the same for testing for difference and similarity, but the statistical parameters selected for the evaluation of results and the minimum number of assessors required are different. Typically you need more assessors to test for similarity than to test for difference. Descriptors: score sheet, number of assessors needed for a triangle test, sample plan for a triangle test, number of assessments, risk of concluding that a significant difference exists when there is none,Maximum number of correct responses, number of panellists, significant difference.

It is necessary to use EBC Method 13.2