Study of colloidal particles in beer before filtration process

LOZANO JORGE ENRIQUE; BENITEZ, ELISA INES; SORRIVAS, VIVIANA

Journal of Food Processing and Technology

OMICS Publishing Group

Lugar: Los Angeles; Año: 2013 vol. 3 p. 112 - 112

2157-7110

The main objective of this work is to study the effect of colloidal particles and yeast on turbidity of Pilsen beer before the filtration process. The colloidal particles are mainly composed of polysaccharides, representing 96.89%, in second place proteins with a concentration close to 2%; and polyphenols less than 0.3%. There is also a very low concentration of yeast ( 2.4 values. Those values are typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Results of this study support the formulation of a model valid for the prediction of colloidal particles concentration in beer.