New immobilisation techniques from the aspect of their application in brewing
Novije tehnike imobilisanja sa aspekta primene u pivarstvu
Апстракт
Immobilization techniques applied in beer production must secure overcoming of diffusion limitations appearing in transport of both nutritive matters towards cells inside particles and products of metabolism outside particles. By the standard yeast immobilization technique, too large particles (2-3 mm in diameter) are produced, while productivity of such a system is low. In order to overcome these shortages, several better methods of particle immobilization have been developed. The most interesting among them proved to be the following: drop-in technique with secondary air flow effect, vibration technique, electrostatic extrusion technique, jet-cutting technique and emulsification technique. Application of these techniques offers a possibility of producing large amounts of tiny, uni- form particles, whereby cell viability is not endangered.
Tehnike imobilisanja koje se primenjuju pri proizvodnji piva moraju da obezbede prevazilaženje difuzionih ograničenja koja se javljaju pri transportu hranljivih materija ka ćelijama koje se nalaze unu- tar čestica, kao i produkata metabolizma van čestica. Klasičnom tehnikom mobilizacije kvasca dobijaju se suviše krupne čestice (prečnika 2-3 mm), a pro- duktivnost takvog sistema je mala. Zbog potrebe da se prevaziđu ovi nedostaci razvijeno je više boljih metoda imobilisanja čestica. Pokazalo se da su najinteresantniji među njima: tehnika ukopavanja uz dejstvo sekundarnog toka vazduha, vibraciona tehnika, tehnika elektrostatičke ekstruzije, tehnika presecanja mlaza i tehnika emulzifikacije. Primena ovih tehnika pruža mogućnost dobijanja velike količine sitnih ujednačenih čestica pri čemu nije ugrožena vijabilnost ćelija.
Извор:
Pivarstvo, 2002, 35, 1-2, 56-60Издавач:
- Poslovno udruženje industrije piva, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Klaus, Anita AU - Nedović, Viktor AU - Leskošek-Čukalović, Ida PY - 2002 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/457 AB - Immobilization techniques applied in beer production must secure overcoming of diffusion limitations appearing in transport of both nutritive matters towards cells inside particles and products of metabolism outside particles. By the standard yeast immobilization technique, too large particles (2-3 mm in diameter) are produced, while productivity of such a system is low. In order to overcome these shortages, several better methods of particle immobilization have been developed. The most interesting among them proved to be the following: drop-in technique with secondary air flow effect, vibration technique, electrostatic extrusion technique, jet-cutting technique and emulsification technique. Application of these techniques offers a possibility of producing large amounts of tiny, uni- form particles, whereby cell viability is not endangered. AB - Tehnike imobilisanja koje se primenjuju pri proizvodnji piva moraju da obezbede prevazilaženje difuzionih ograničenja koja se javljaju pri transportu hranljivih materija ka ćelijama koje se nalaze unu- tar čestica, kao i produkata metabolizma van čestica. Klasičnom tehnikom mobilizacije kvasca dobijaju se suviše krupne čestice (prečnika 2-3 mm), a pro- duktivnost takvog sistema je mala. Zbog potrebe da se prevaziđu ovi nedostaci razvijeno je više boljih metoda imobilisanja čestica. Pokazalo se da su najinteresantniji među njima: tehnika ukopavanja uz dejstvo sekundarnog toka vazduha, vibraciona tehnika, tehnika elektrostatičke ekstruzije, tehnika presecanja mlaza i tehnika emulzifikacije. Primena ovih tehnika pruža mogućnost dobijanja velike količine sitnih ujednačenih čestica pri čemu nije ugrožena vijabilnost ćelija. PB - Poslovno udruženje industrije piva, Beograd T2 - Pivarstvo T1 - New immobilisation techniques from the aspect of their application in brewing T1 - Novije tehnike imobilisanja sa aspekta primene u pivarstvu EP - 60 IS - 1-2 SP - 56 VL - 35 UR - https://hdl.handle.net/21.15107/rcub_agrospace_457 ER -
@article{ author = "Klaus, Anita and Nedović, Viktor and Leskošek-Čukalović, Ida", year = "2002", abstract = "Immobilization techniques applied in beer production must secure overcoming of diffusion limitations appearing in transport of both nutritive matters towards cells inside particles and products of metabolism outside particles. By the standard yeast immobilization technique, too large particles (2-3 mm in diameter) are produced, while productivity of such a system is low. In order to overcome these shortages, several better methods of particle immobilization have been developed. The most interesting among them proved to be the following: drop-in technique with secondary air flow effect, vibration technique, electrostatic extrusion technique, jet-cutting technique and emulsification technique. Application of these techniques offers a possibility of producing large amounts of tiny, uni- form particles, whereby cell viability is not endangered., Tehnike imobilisanja koje se primenjuju pri proizvodnji piva moraju da obezbede prevazilaženje difuzionih ograničenja koja se javljaju pri transportu hranljivih materija ka ćelijama koje se nalaze unu- tar čestica, kao i produkata metabolizma van čestica. Klasičnom tehnikom mobilizacije kvasca dobijaju se suviše krupne čestice (prečnika 2-3 mm), a pro- duktivnost takvog sistema je mala. Zbog potrebe da se prevaziđu ovi nedostaci razvijeno je više boljih metoda imobilisanja čestica. Pokazalo se da su najinteresantniji među njima: tehnika ukopavanja uz dejstvo sekundarnog toka vazduha, vibraciona tehnika, tehnika elektrostatičke ekstruzije, tehnika presecanja mlaza i tehnika emulzifikacije. Primena ovih tehnika pruža mogućnost dobijanja velike količine sitnih ujednačenih čestica pri čemu nije ugrožena vijabilnost ćelija.", publisher = "Poslovno udruženje industrije piva, Beograd", journal = "Pivarstvo", title = "New immobilisation techniques from the aspect of their application in brewing, Novije tehnike imobilisanja sa aspekta primene u pivarstvu", pages = "60-56", number = "1-2", volume = "35", url = "https://hdl.handle.net/21.15107/rcub_agrospace_457" }
Klaus, A., Nedović, V.,& Leskošek-Čukalović, I.. (2002). New immobilisation techniques from the aspect of their application in brewing. in Pivarstvo Poslovno udruženje industrije piva, Beograd., 35(1-2), 56-60. https://hdl.handle.net/21.15107/rcub_agrospace_457
Klaus A, Nedović V, Leskošek-Čukalović I. New immobilisation techniques from the aspect of their application in brewing. in Pivarstvo. 2002;35(1-2):56-60. https://hdl.handle.net/21.15107/rcub_agrospace_457 .
Klaus, Anita, Nedović, Viktor, Leskošek-Čukalović, Ida, "New immobilisation techniques from the aspect of their application in brewing" in Pivarstvo, 35, no. 1-2 (2002):56-60, https://hdl.handle.net/21.15107/rcub_agrospace_457 .