Quality Control-Brewing

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ANALYTICAL APPROACHES IN INDUSTRIAL
BREWING
ACKNOWLEDGEMENT:

During my project, sponsored by the quality department, at Carlsberg India Private Ltd, I got a lot of assistance, courage and support from employees of Carlsberg. In this limited space I would like to acknowledge some of those people, without whose sincere support I could not have completed this project.

Firstly, I am grateful to Mr. Sanjeev Sutar, Plant Manager, Carlsberg India Private Ltd, Hyderabad, for allowing me to carry out my project in this company.

I express my respectful gratitude to Mr. Shailesh Rai, Quality Manager, Quality Assurance Department, Hyderabad. I am highly grateful for giving me an opportunity to work in this well recognized industrial laboratory.

I also express my heartiest thanks to Mr. Nagaraja (senior executive-QA) & Mr. Prashanth Kumar (Quality Executive) for their inspiration, support and supervision throughout the course of my project that helped me a lot.

ABSTRACT:

* ANALYSIS OF RAW MATERIAL: malt analysis, sugar analysis, carbon dioxide purity analysis, water analysis. * ANALYSIS OF BEER: test of bitterness, test of diacetyl or vicinal diketones, test of carbon dioxide, test of haze. * MICROBIOLOGICAL ANALYSIS: yeast cell counting

INDEX

1. CALIBRATION OF LAB INSTRUMENT

2. LABORATORY ANALYSIS OF BEER
a) Online fermentation analysis
b) Finished product analysis

3. MALT ANALYSIS

4. BREWING AND ITS ANALYSIS

5. MICROBIOLOGICAL ANALYSIS

6. PACKAGING AND ITS ANALYSIS

7. WATER TREATMENT PLANT AND WATER ANALYSIS

HISTORY OF BEER:

Beer is one of the world’s oldest beverages, possibly dating back to 9000 B.C and is recorded in the written history of ancient Egypt and Mesopotamia. As almost any substance containing carbohydrates mainly sugar or starch can naturally undergo fermentation, it is likely that beer like beverages are independently invented throughout the world. The invention of bread and beer has been argued to be responsible for humanity’s ability to develop technology and built cultivation.

Today brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brew pubs to regional breweries. More than 133 billion liters of beer are sold per year.

DEFINITION OF BEER:-
Beer is an alcoholic beverage produced from the fermentation of sugars by yeast to produce alcohol.

Most of the sugar in brewing comes from barley, which has to be malted to release the sugars before fermentation can occur.

1. CALIBRATION OF LAB INSTRUMENTS:

Calibrations of Hot Air Oven:

* Calibration of Hot Air Oven with the temperature in the display and reference master calibrated thermometer to be noted and the average temperature Difference to be made as correction and Documented.

Frequency: Once in a month

Calibrations of Bacteriological Incubator:

* Calibration of Bacteriological Incubator with the temperature in the display and reference master calibrated thermometer to be noted and the average temperature Difference to be made as correction and Documented.

Frequency: Once in a month

Calibration of Analytical Balance:

* Calibration of Analytical Balance with the Standard weight where standard weight and the actual weight to be noted and the difference to be made as correction.

Frequency: Once in a month

Calibration of Digital Top Balance (Mettler Toledo):

* Calibration of Digital Top Balance with the Standard weight where standard weight and the actual weight to be noted and the difference...
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