Rediseño, repotenciación e implementación de la línea de cerveza artesanal existente en el laboratorio de procesos industriales de la Facultad de Ciencias de la ESPOCH

Abstract

The objective of this technical work consisted of redesigning and repowering the Craft Beer Line located in the Industrial Process Laboratory of the ESPOCH, for which a batch of craft beer of 40 L Amber Abbey type was obtained and the respective quality and safety tests were performed based on the INEN 2262:2013 standard for alcoholic beverages, to know the parameters out of standard and control these values. The variables taken into account for the redesign of the line that influence the calculations and sizing of the different stages were identified, which were the dependent variables such as: initial density, Brix degrees, pH and final density. The independent variables identified were: temperature, time and pressure, thus the current baseline situation was analyzed. By means of calculations, the false bottom in the maceration stage and the fermentation tank lid were redesigned as well as the design and implementation of a mill for malt crushing, a boiling kettle, a 20-plate plate cooler to reduce cooling time from 3 hours to 20 minutes, a washable filter to improve beer turbidity and a back-pressure filler. The production capacity of the complete line is 60 L. It is concluded that the redesign is validated through compliance with the standard, where tests such as physicochemical, microbiological and organoleptic tests are within the standard, which means that the redesign of the process is adequate to obtain a quality product. Finally, it is recommended to use a correct milling to extract the maximum possible amount of sugars and soluble substances.