naa a22 4500 51072633X CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-012-0905-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0905-7 Turbidimetric Behavior of Colloidal Particles in Beer Before Filtration Process [Elektronische Daten] [Elisa Benítez, Nancy Amezaga, Gladis Sosa, Nélida Peruchena, Jorge Lozano] The effect of colloidal particles and yeast on turbidity of Pilsen beer before the filtration process was studied in this work. 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 (<0.25%). The presence of different types of particles in the sample caused multimodal histogram in the particle size distribution and four distinct zones were identified: (1) very small individual particles ( $$ \overline D = 0.0{\text{6}}\mu {\text{m}} $$ ), (2) yeast ( $$ \overline D = {\text{3}}\mu {\text{m}} $$ ), (3) colloidal aggregates ( $$ \overline D = {\text{17}}\mu {\text{m}} $$ ), and (4) a zone with a high dispersion of size, with two $$ \overline D $$ values (101 and 200μm). Particles size counts well correlate with both the scanning electron microscopy (SEM) digital image analysis, and the turbidity determination. The fractal dimension (D f) of the aggregates was determined by analyzing the SEM images with the Variogram method, obtaining D f > 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. Springer Science+Business Media, LLC, 2012 Beer characterization nationallicence Colloidal particles nationallicence Filtration process nationallicence Benítez Elisa Laboratorio de Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia, Universidad Tecnológica Nacional, French 414, 3500, Resistencia, Chaco, Argentina aut Amezaga Nancy Laboratorio de Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia, Universidad Tecnológica Nacional, French 414, 3500, Resistencia, Chaco, Argentina aut Sosa Gladis Laboratorio de Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia, Universidad Tecnológica Nacional, French 414, 3500, Resistencia, Chaco, Argentina aut Peruchena Nélida Lab. Estructura Molecular y Propiedades. Departamento de Química, FACENA, Universidad Nacional del Nordeste, Av. Libertad 5460, 3400, Corrientes, Argentina aut Lozano Jorge PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km.7, 8000, Bahía Blanca, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1082-1090 1935-5130 6:4<1082 2013 6 11947 https://doi.org/10.1007/s11947-012-0905-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0905-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Benítez Elisa Laboratorio de Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia, Universidad Tecnológica Nacional, French 414, 3500, Resistencia, Chaco, Argentina aut NATIONALLICENCE 700 1- Amezaga Nancy Laboratorio de Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia, Universidad Tecnológica Nacional, French 414, 3500, Resistencia, Chaco, Argentina aut NATIONALLICENCE 700 1- Sosa Gladis Laboratorio de Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia, Universidad Tecnológica Nacional, French 414, 3500, Resistencia, Chaco, Argentina aut NATIONALLICENCE 700 1- Peruchena Nélida Lab. Estructura Molecular y Propiedades. Departamento de Química, FACENA, Universidad Nacional del Nordeste, Av. Libertad 5460, 3400, Corrientes, Argentina aut NATIONALLICENCE 700 1- Lozano Jorge PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km.7, 8000, Bahía Blanca, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1082-1090 1935-5130 6:4<1082 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer