2nd midterm Flashcards

1
Q

cold bottles entering tunnel pasteurizier is used to cool the

A

water that is used to cool the bottles at the discharge end

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2
Q

flash pasteurizer is heated to

A

70 C for a very short amount of time

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3
Q

cooling section of a flash pasteurizer

A

has no impact on the heat up section of the in-coming beer

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3
Q

cooling section of a flash pasteurizer

A

has no impact on the heat up section of the in-coming beer

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4
Q

hollow fibre hydrophobic membranes both

A

add and removes gasses from beer

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5
Q

total pressure equals the sum of partial pressure of individual components.

A

Daltons Law

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6
Q

At a constant temperature(for a given mass of gas) volume is inversely proportional to pressure.

A

Boyle’s Law

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7
Q

Nitrogen is 120x

A

less soluable than CO2

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8
Q

solution for long draft lines are

A

Installation of beer pump
Mixed gas of nitrogen and CO2

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9
Q

balanced draft system is when

A

resistance to the flow from keg to tap is appox equal

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10
Q

Properly adjusted system should pour at

A

1 gal/ min

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11
Q

In a flash pasteurizer as much as ____% of the heat content is recovered

A

94-95%

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12
Q

The last heating zone in a tunnel pasteurizer before the holding section is

A

Superheat Zone

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13
Q

Henry’s Law P=H*X

A

p=pressure of gas
h=henry;’s constant for a given gas
x=molar fraction of gas

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14
Q

Henry’s law defines in which a gas distributes itself between the gas phase and the solution phase

A

true

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15
Q

At a constant pressure (for a gven mass of a gas) the volume of gas is directly proportional to the temperature.

A

Gay-Lussac’s Law

16
Q

Nitrogen is significantly

A

less dense than CO2

17
Q

The purpose of a choker line is

A

to equal the gas pressure and distance to make pouring a beer easy/ without foam

18
Q

properly adjusted draft system should take ____sec to fill a 1.89L growler

A

30 seconds

19
Q

Peak production temperature achieved in a tunnel pasteurizer is

A

around 60 C

20
Q

failure pressure for tunnel pasteurizer with small packages

A

non return bottle=10 bar
Cans= 6 bars
Returnable bottle=12 bar

21
Q

P x V = n x R x T

A

Combined gas law

22
Q

Decimal reduction time(D) is the time needed at a given temperature to

A

inactivate 90 % of the viable microbrail population

23
Q

why things can’t grow in beer

A

anaerobic environment

24
beer spoilage orangisms are
not pathogenic
25
rank the pressure drop in common beer lines from low to high
1=Barrier tubing 2=polyethylene 3=polypropylene(vinyl)
26
two main componets to tunnel pasteurizers
- water spray and circulation systems - package transport
27
cold spot in a bottle and can is
the centre bottom quarter
28
two transfer systems for tunnel p
- walking beams(used in the past)= lift move forward and down. less common due to the containers stability to stay upright - continuous belt= plastic polypropylene conveyor, more precise control
29
pasteurizer prone to
corrosion and slime growth
30
advantages of tunnel pasteurizer
most reliable and efficient, minimal effecot on product, no risk of reinfection
31
adverse effect of flavour high internal pressure high operating cost(energy and water) high capital and installation large floor area
Disadvantage to tunnel pasteurizer
32
flash P= bread like flavour can develop when
high temperature occurs
33
Design of Flash P
Heat regeneration heating holding cell final cooling
34
Plate failure can occur and you must protect...
pasteurizer from un pasteurized, use of pump to increase pressure on the pasteurized side is possible (0.5 bar higher min)
35
typical range to keep gas in solution is
1-1.5 bar
36
Wetting pressure is
2-8psi
37
BBT for nitro beer require at least
2 bar or 30 psi
38
beer must be stored and served at the
right temp and idela gas pressure to provide correct carb level