Presenter: Joerg Zacharias, Krones AG, Neutraubling, Germany
Precoat filtration technology is the mostly widely used method
of filtration. It has been developed over the last decades
into a highly efficient filtration technology. In addition,
when compared with alternative filtration methods it has
advantages, especially in its variability with regard to malt
quality influenced filtration problems and also with regard
to cost minimization. More than 80% of beer clarification
is done using precoat filtration with kieselguhr as the filter
aid. Its handicap is the increasing demands associated with
disposal of kieselguhr. Changing legislation is leading to
strong requirements, especially in central Europe. This
uncertainty is unsettling the brewing guild. Starting with
well-developed precoat filtration, possibilities, limitations,
and alternatives must be discussed. This is forcing increasing
engagement in finding the best alternative processes or
media for kieselguhr. All the previously applied alternative
techniques have in common is that they cannot deliver the
same technological flexibility with the same technological
and sensory quality over the whole process. Breweries with
a wide variety of products, in particular, will have this main
objection to performance. As a main focus, therefore, the
well-proven Krones technology, the twin flow system, is an
ideal exceptional base for using alternative filter aids. A new
approach will be presented and discussed with regard to the
following aspects underlined by the expertise provided by
the last year’s work. In the development of new strategies to
substitute for the kieselguhr filtration process the approach is
driven by the quality of filtrate, flexibility due to malt quality
and raw materials, harmlessness of possible filter aid, disposal,
energy consumption, and adaption to manpower. In summary,
sustainability has to be considered.
As a student of food technology in Weihenstephan, Joerg Zacharias
obtained his doctorate at TU in Munich in the Chair for
Fluid Mechanics and Process Automation. It was there that he
also lectured for several years on food process technology and
measurement technology used in biotechnology. He has been
an employee of Krones AG since 2005, working in the R&D
Process Technology Division for the beer, water, milk and juice
sectors. As an expert on rheological and process engineering
issues, as well as on the requirements of hygienic design in
process technology, Joerg plays an important role in the current
development projects performed at Krones AG.
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