What is it about?
Innovations in science and technology, added to the search for new beer styles, promote the development of new products in the beer industry. In this article, a potential use of the freeze concentration technology was identified for the development of new concentrated beer products.
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Why is it important?
The impact of progressive stirred freeze concentration in three craft beers was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the vital statistics of beer could be modified using freeze concentration to obtain novel concentrated beer products
Perspectives
Writing this article was a great pleasure since it has co-authors with whom I have collaborated for a long time. This article also led freeze concentration research groups to contact me
PhD. Prof. Ing. Eduardo Hernández
Universitat Politecnica de Catalunya
Read the Original
This page is a summary of: Progressive stirred freeze concentration: Effect of operative parameters on vital statistics of beer, Journal of Food Process Engineering, February 2024, Wiley,
DOI: 10.1111/jfpe.14574.
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