Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality

Alistair Rodman; DI Gerogiorgis

doi:10.1016/j.ifacol.2016.07.236

Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality

Alistair Rodman, DI Gerogiorgis

School of Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

Abstract

Fermentation is the central, most important unit operation in alcoholic beverage manufacturing and has already been studied by means of first-principles dynamic models which explicitly consider temperature effects and employ parameterisations obtained using industrial beer brewing campaign data. Nevertheless, the precise effect of initial conditions on beer quality and flavour has not been documented. Multi-objective optimization encompasses ethyl alcohol maximization and batch duration minimization, but must also quantitatively monitor the crucial flavour components (Rodman & Gerogiorgis, 2015). Dynamic simulation and visualisation of the key (ethyl alcohol, ethyl acetate, diacetyls) concentrations is pursued for varying initial condition (sugar concentration, pitching rate, active yeast fraction) parameters, and hundreds of thousands of possible temperature manipulation profiles over the entire brewing horizon. Feed sugar content obviously governs attainable alcohol concentration: what is not evident is that pitching rate is a very efficient manipulation, in contrast to the weak effect of initial active yeast fraction.

Original language	English
Title of host publication	Proceedings of the 11th IFAC Symposium on Dynamics and Control of Process Systems (DYCOPS 2016)
Editors	Sigurd Skogestad
Publisher	IFAC
Number of pages	6
DOIs	https://doi.org/10.1016/j.ifacol.2016.07.236
Publication status	Published - 10 Jun 2016
Event	Light Metals Symposium held at the 133rd TMS Annual Meeting - Charlotte, New Caledonia Duration: 14 Mar 2004 → 18 Mar 2004

Conference

Conference	Light Metals Symposium held at the 133rd TMS Annual Meeting
Country/Territory	New Caledonia
Period	14/03/04 → 18/03/04

Keywords / Materials (for Non-textual outputs)

dynamic simulation, visualisation, beer, fermentation, initial conditions, attainable envelope

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10.1016/j.ifacol.2016.07.236Licence: Creative Commons: Attribution-NonCommercial-NoDerivatives (CC BY-NC-ND)

DYCOPS_RODMAN+GEROGIORGIS_FINALAccepted author manuscript, 1.38 MBLicence: Creative Commons: Attribution-NonCommercial-NoDerivatives (CC BY-NC-ND)
DYCOPS-2016-IFACFinal published version, 1.67 MBLicence: Creative Commons: Attribution-NonCommercial-NoDerivatives (CC BY-NC-ND)

Cite this

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title = "Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality",

abstract = "Fermentation is the central, most important unit operation in alcoholic beverage manufacturing and has already been studied by means of first-principles dynamic models which explicitly consider temperature effects and employ parameterisations obtained using industrial beer brewing campaign data. Nevertheless, the precise effect of initial conditions on beer quality and flavour has not been documented. Multi-objective optimization encompasses ethyl alcohol maximization and batch duration minimization, but must also quantitatively monitor the crucial flavour components (Rodman & Gerogiorgis, 2015). Dynamic simulation and visualisation of the key (ethyl alcohol, ethyl acetate, diacetyls) concentrations is pursued for varying initial condition (sugar concentration, pitching rate, active yeast fraction) parameters, and hundreds of thousands of possible temperature manipulation profiles over the entire brewing horizon. Feed sugar content obviously governs attainable alcohol concentration: what is not evident is that pitching rate is a very efficient manipulation, in contrast to the weak effect of initial active yeast fraction.",

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Rodman, A & Gerogiorgis, DI 2016, Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality. in S Skogestad (ed.), Proceedings of the 11th IFAC Symposium on Dynamics and Control of Process Systems (DYCOPS 2016). IFAC, Light Metals Symposium held at the 133rd TMS Annual Meeting, New Caledonia, 14/03/04. https://doi.org/10.1016/j.ifacol.2016.07.236

Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality. / Rodman, Alistair; Gerogiorgis, DI.
Proceedings of the 11th IFAC Symposium on Dynamics and Control of Process Systems (DYCOPS 2016). ed. / Sigurd Skogestad. IFAC, 2016.

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

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AU - Rodman, Alistair

AU - Gerogiorgis, DI

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AB - Fermentation is the central, most important unit operation in alcoholic beverage manufacturing and has already been studied by means of first-principles dynamic models which explicitly consider temperature effects and employ parameterisations obtained using industrial beer brewing campaign data. Nevertheless, the precise effect of initial conditions on beer quality and flavour has not been documented. Multi-objective optimization encompasses ethyl alcohol maximization and batch duration minimization, but must also quantitatively monitor the crucial flavour components (Rodman & Gerogiorgis, 2015). Dynamic simulation and visualisation of the key (ethyl alcohol, ethyl acetate, diacetyls) concentrations is pursued for varying initial condition (sugar concentration, pitching rate, active yeast fraction) parameters, and hundreds of thousands of possible temperature manipulation profiles over the entire brewing horizon. Feed sugar content obviously governs attainable alcohol concentration: what is not evident is that pitching rate is a very efficient manipulation, in contrast to the weak effect of initial active yeast fraction.

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BT - Proceedings of the 11th IFAC Symposium on Dynamics and Control of Process Systems (DYCOPS 2016)

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T2 - Light Metals Symposium held at the 133rd TMS Annual Meeting

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ER -

Dynamic simulation and visualisation of fermentation: Effect of process conditions on beer quality

Abstract

Conference

Keywords / Materials (for Non-textual outputs)

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Cite this