Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping

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dc.contributor.advisorHarrison, STLen_ZA
dc.contributor.authorBasson, Laurenen_ZA
dc.date.accessioned2016-09-20T12:31:28Z
dc.date.available2016-09-20T12:31:28Z
dc.date.issued1996en_ZA
dc.descriptionBibliography: pages [167]-176.en_ZA
dc.description.abstractIn large scale brewing operations, process efficiency and beer quality rely on consistent fermentations. Improper handling of yeast may result in slow or incomplete fermentations and beer of unacceptable quality. The maintenance of yeast quality during yeast handling is therefore crucial. Current guidelines for yeast handling, plant design and equipment specifications are based predominantly on empirical knowledge. The effects of different equipment, flow conditions and physical conditions to which brewery yeast is exposed are largely unknown. Hence, South African Breweries (SAB) requested a study on the possible damage to yeast (loss of yeast quality) during mechanical handling in a brewery. The investigation detailed in this thesis was limited to mechanical handling of yeast during cropping (the transfer of yeast from a fermentation vessel to a storage vessel for re-use) and had the following objectives: to assess the potential for a loss of yeast quality during the mechanical handling in a brewery, to select and validate analytical techniques for the identification, characterisation and quantification of a loss of yeast quality, to characterise and quantify the loss of yeast quality during yeast cropping in a brewery.en_ZA
dc.identifier.apacitationBasson, L. (1996). <i>Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping</i>. (Thesis). University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering. Retrieved from http://hdl.handle.net/11427/21829en_ZA
dc.identifier.chicagocitationBasson, Lauren. <i>"Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping."</i> Thesis., University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 1996. http://hdl.handle.net/11427/21829en_ZA
dc.identifier.citationBasson, L. 1996. Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping. University of Cape Town.en_ZA
dc.identifier.risTY - Thesis / Dissertation AU - Basson, Lauren AB - In large scale brewing operations, process efficiency and beer quality rely on consistent fermentations. Improper handling of yeast may result in slow or incomplete fermentations and beer of unacceptable quality. The maintenance of yeast quality during yeast handling is therefore crucial. Current guidelines for yeast handling, plant design and equipment specifications are based predominantly on empirical knowledge. The effects of different equipment, flow conditions and physical conditions to which brewery yeast is exposed are largely unknown. Hence, South African Breweries (SAB) requested a study on the possible damage to yeast (loss of yeast quality) during mechanical handling in a brewery. The investigation detailed in this thesis was limited to mechanical handling of yeast during cropping (the transfer of yeast from a fermentation vessel to a storage vessel for re-use) and had the following objectives: to assess the potential for a loss of yeast quality during the mechanical handling in a brewery, to select and validate analytical techniques for the identification, characterisation and quantification of a loss of yeast quality, to characterise and quantify the loss of yeast quality during yeast cropping in a brewery. DA - 1996 DB - OpenUCT DP - University of Cape Town LK - https://open.uct.ac.za PB - University of Cape Town PY - 1996 T1 - Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping TI - Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping UR - http://hdl.handle.net/11427/21829 ER -en_ZA
dc.identifier.urihttp://hdl.handle.net/11427/21829
dc.identifier.vancouvercitationBasson L. Loss of yeast quality during mechanical handling in a brewery : an investigation of cropping. [Thesis]. University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 1996 [cited yyyy month dd]. Available from: http://hdl.handle.net/11427/21829en_ZA
dc.language.isoengen_ZA
dc.publisher.departmentCentre for Bioprocess Engineering Researchen_ZA
dc.publisher.facultyFaculty of Engineering and the Built Environment
dc.publisher.institutionUniversity of Cape Town
dc.subject.otherBioprocess Engineeringen_ZA
dc.titleLoss of yeast quality during mechanical handling in a brewery : an investigation of croppingen_ZA
dc.typeMaster Thesis
dc.type.qualificationlevelMasters
dc.type.qualificationnameMSc (Eng)en_ZA
uct.type.filetypeText
uct.type.filetypeImage
uct.type.publicationResearchen_ZA
uct.type.resourceThesisen_ZA
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