Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife.

Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles.

Rheological Properties of Industrial Hot Trub.

The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub.

Predictive Model for the Surface Tension Changes of Chemical Solutions Used in a Clean-in-Place System.

The paper presents the results concerning the influence of concentration and storage time on the equilibrium surface tension of chemical solutions used in a clean-in place (CIP) system. Standard cleaning solutions (prepared under laboratory conditions) and industrial solutions (used in a CIP system in a brewery) were subjected to tests. Solutions from the brewery were collected after being regenerated and changes in equilibrium surface tension were studied during a three-month storage.

Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production.

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called "hot break.