Product safety and quality assurance - proper sampling trace analysis for detection of impurities in recovered CO2 in breweries

摘要

Aim of the work is the increase of recovery of CO CO2 from beer-fermentation without quality degradation due to higher oxygen levels. A purpose-built thermodynamic model shows higher equilibrium purities for CO CO2 at deeper condensation temperatures. Therefore experimental investigations are being held at the moment at a refrigerating plant, which has been extended by a cooling cascade using CO CO2 as freezing agent. Apart from oxygen other quality related parameters (e.g. sulphurous compounds) are also being taken into consideration. Daily investigations of these parameters can improve product safety by allowing the exposure of possible process errors as well between brew-house and fermenting cellar as within the recovery process.