Coverart for item
The Resource Brauhaus : carbonation techniques through non-alcoholic fermentation: | : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Rene Jekel

Brauhaus : carbonation techniques through non-alcoholic fermentation: | : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Rene Jekel

Label
Brauhaus : carbonation techniques through non-alcoholic fermentation: | : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University
Title
Brauhaus
Title remainder
  • carbonation techniques through non-alcoholic fermentation:
  • : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University
Statement of responsibility
Rene Jekel
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of the current work was to investigate and understand the techniques in which carbonation could occur through non-alcoholic fermentation in beverages. The project was divided up into three main aspects: 1. Investigation into literature to determine materials and methods (cultures) that could naturally produce carbonation in fruit, malt or tea based beverages; 2. Validating theories and concepts through experimental designs and physical trials; 3. Designing upscale processes that can be used. Fermentation time, temperature and amount of culture were identified as the most crucial factors for in-bottle fermentation--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Jekel, Rene
Degree
B. Food Tech. (Hons)
Dissertation year
2012
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Fermented beverages
  • Carbonated beverages
  • Apple juice
Label
Brauhaus : carbonation techniques through non-alcoholic fermentation: | : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Rene Jekel
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; History ; Fermentation ; Lactic acid bacteria ; Propionic acid bacteria ; Gluconic acid bacteria ; Yeast ; Fermentation bases ; Brewing process ; Pasteurisation ; Alcohol extraction ; By-products of lactic acid fermentation ; Factors affecting carbonation ; Chemical equilibrium ; Analytical techniques ; Possible fermentation pathways for carbonation ; Conclusions -- Materials and methods. Competitor analysis ; Base ingredients ; Methodology ; Analytical tests ; Sensory analysis -- Results & discussion. Competitor analysis ; Ad hoc in-bottle results ; In-bottle experimental design results ; Batch vessel experimental results ; The fermentation process ; Calibration methods ; Pasteurisation ; Upscale in-bottle production of apple juice ; Upscale batch vessel production of apple juice -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
ix, 107, A34 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour);
Label
Brauhaus : carbonation techniques through non-alcoholic fermentation: | : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Rene Jekel
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; History ; Fermentation ; Lactic acid bacteria ; Propionic acid bacteria ; Gluconic acid bacteria ; Yeast ; Fermentation bases ; Brewing process ; Pasteurisation ; Alcohol extraction ; By-products of lactic acid fermentation ; Factors affecting carbonation ; Chemical equilibrium ; Analytical techniques ; Possible fermentation pathways for carbonation ; Conclusions -- Materials and methods. Competitor analysis ; Base ingredients ; Methodology ; Analytical tests ; Sensory analysis -- Results & discussion. Competitor analysis ; Ad hoc in-bottle results ; In-bottle experimental design results ; Batch vessel experimental results ; The fermentation process ; Calibration methods ; Pasteurisation ; Upscale in-bottle production of apple juice ; Upscale batch vessel production of apple juice -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
ix, 107, A34 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour);

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