Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "brewing" wg kryterium: Temat

  Lista filtrów
Wyrównaj
Wyświetlanie 1-15 z 17
Tytuł:
Isomerization of bitter acids during the brewing process
Autorzy:
Dybowski, Michal P.
Typek, Rafal
Bernacik, Katarzyna
Dawidowicz, Andrzej L.
Powiązania:
https://bibliotekanauki.pl/articles/763993.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
Tematy:
bitter acids
isomerization
brewing process
wort preparation
Opis:
Beer is the world's oldest and most widely consumed alcoholic beverage. The transformation of bitter acids to iso-α and iso-ß-acids is recognized as the key step of beer production. The paper shows and discusses the transformation kinetics of α- and ß-acids into their iso-form. Following the performed experiments, the largest amounts of the bitter acids isomers are formed in the brewing process carried out at 80oC for more than 100 minutes. The presented data are in good agreements with the knowledge of experienced brewers who learned about the brewing process relying on sensory tests.
Źródło:
Annales Universitatis Mariae Curie-Skłodowska, sectio AA – Chemia; 2015, 70, 2
2083-358X
Pojawia się w:
Annales Universitatis Mariae Curie-Skłodowska, sectio AA – Chemia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Craft beer revolution: formation of a new segment in Slovakia
Autorzy:
Savov, Radovan
Szarková, Xénia
Powiązania:
https://bibliotekanauki.pl/articles/22444276.pdf
Data publikacji:
2022
Wydawca:
Instytut Badań Gospodarczych
Tematy:
craft beer
segment
socio-demographic characteristics
customers
brewing industry
Opis:
Research background: Globalization has significantly affected the brewing sector worldwide during the last three decades. The industry consolidation and many acquisitions led to a reduced number of breweries and consequently to the homogenization of beer. It was an important factor affecting the significant decline in beer consumption in the world. However, over the years, this negative phenomenon also brought a new wave ? the development of craft breweries, and resulted in the formation of a new segment with specific preferences in the market. Purpose of the article: As a result of the craft beer revolution in the world and the wider offer on the beer market, customer preferences changed, and a new segment was subsequently formatted. In the past, lagers were the preferred choice, but due to the new wider range of beers offered in the market, they are about to lean towards other types of beer. Therefore, the purpose of this paper is to identify a new segment of craft beer consumers based on characteristics such as age, gender, education, income, residence, marital status, work, and leisure activities. Methods: For data collection, a questionnaire was used as a tool and, therefore, we analyzed the answers of 685 respondents from Slovakia. The questionnaire is evaluated through dependency analysis using nonparametric methods (Kruskal-Wallis Test, Mann-Whitney Test) to identify the differences between groups of customers and to describe the characteristics of a typical consumer of craft beer. Findings & value added: The craft beer revolution in the world brought a formation of a new segment, which considers the taste and quality more compared to price. Our research has confirmed that this segment consists of highly educated men (26?40 years old), with above average income. However, it is important for beer producers to know this segment more to meet its requirements. Nevertheless, deeper studies of this segment were missing. Therefore, our research was focused on other parameters of the segment and according to our findings, these consumers are from bigger cities, working more mentally, and doing sports in leisure time.
Źródło:
Equilibrium. Quarterly Journal of Economics and Economic Policy; 2022, 17, 1; 225-246
1689-765X
2353-3293
Pojawia się w:
Equilibrium. Quarterly Journal of Economics and Economic Policy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Possibilities for Developing Beer Routes in Slovakia
Autorzy:
Krogmann, Alfred
Mróz, Franciszek
Nemčíková, Magdaléna
Dvořáková Líšková, Zuzana
Dubcová, Alena
Oremusová, Daša
Powiązania:
https://bibliotekanauki.pl/articles/1193120.pdf
Data publikacji:
2020-09-28
Wydawca:
Uniwersytet Pedagogiczny im. Komisji Edukacji Narodowej w Krakowie
Tematy:
beer producer
beer routes
brewery
brewing
small craft breweries
Opis:
The last 30 years of brewing history in Slovakia were the most turbulent ones. They were influenced by the liquidation of some beer production as well as privatization, integration and acquisitions of global beer producers. As a reaction to the uniform taste of beer produced by the global producers, numerous small craft breweries emerged in Slovakia trying to return the specific beer taste to the regions. Their importance may also be involved in the development of popular beer tourism through beer routes in addition to the fragmentation of the Slovak brewing industry. The aim of this paper is to evaluate the potential of Slovakia for the development of beer routes. The examination and assessment of the possibilities of creating beer routes in Slovakia required considering the historical context first, and then establishing a database comprising the list of craft breweries in Slovakia and the list of places where beer festivals are organised. Correspondence with the President of the Association of Small Independent Slovak Breweries was used for this purpose. Such a database was then verified, supplemented and compared to the database developed by our team based on information from field research, telephone interviews with thirty representatives of breweries, and an analysis of websites of Slovak breweries. The database was further transformed into space, using a map of isolines (equidistant) expressing the mutual distance of the craft breweries. In compiling the results, dynamic-comparative methods and cartographic presentation methods were also used. All together, we identified 70 craft breweries and proposed three beer routes thanks to their spatial distribution.
Źródło:
Prace Komisji Geografii Przemysłu Polskiego Towarzystwa Geograficznego; 2020, 34, 3
2080-1653
Pojawia się w:
Prace Komisji Geografii Przemysłu Polskiego Towarzystwa Geograficznego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of the Method of Brewing Various Types of Coffee on the Content of Oxalates in Them®
Wpływ sposobu parzenia różnych rodzajów kaw na zawartość w nich szczawianów®
Autorzy:
Dąbrowska-Molenda, Monika
Szyszka, Izabela
Szwedziak, Katarzyna
Hetmańczyk, Ireneusz
Doleżal, Petr
Powiązania:
https://bibliotekanauki.pl/articles/2171926.pdf
Data publikacji:
2022
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
coffee
Arabica
Robusta
anti-nutritional factors
oxalic acid
oxalates
infusion
brewing methods
brewing time
kidney stones
kawa
substancje antyodżywcze
kwas szczawiowy
szczawiany
napar
metody parzenia
czas parzenia
kamienie nerkowe
Opis:
The aim of this study presented in the article, the influence of various brewing methods on the oxalate content in different types of coffee was examined. The level of these compounds was determined by permanganometric titration in two coffee species: Coffea arabica and Coffea robusta, using three brewing methods as well as different brewing times. In the experimental part, the content of oxalates in the prepared coffee infusions was determined and the results were analyzed and discussed by comparing the obtained values with the available literature data, and then conclusions were drawn based on them.
Celem pracy zaprezentowanej w artykule było zbadanie wpływu sposobu parzenia różnych rodzajów kaw na zawartość w nich szczawianów. Poziom tych związków oznaczono metodą manganometryczną w dwóch gatunkach kawy: Coffea arabica oraz Coffea robusta, wykorzystując trzy metody parzenia, a także różny czas zaparzania. W części doświadczalnej oznaczono zawartość szczawianów w przygotowanych naparach kawowych oraz dokonano analizy i dyskusji wyników, porównując uzyskane wartości z dostępnymi danymi literatury, a następnie na ich podstawie wyciągnięto wnioski
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2022, 2; 35--41
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Top and bottom fermentation beer brewed with commercial buckwheat malt
Piwo górnej i dolnej fermentacji warzone z wykorzystaniem komercyjnego słodu gryczanego
Autorzy:
Podeszwa, T.
Harasym, J.
Czerniecki, P.
Kopacz, M.
Powiązania:
https://bibliotekanauki.pl/articles/5351.pdf
Data publikacji:
2016
Wydawca:
Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu
Tematy:
brewing industry
top fermentation
bottom fermentation
beer
commercial buckwheat malt
buckwheat malt
malt
Opis:
The investigations of buckwheat malting and its usage for brewing were driven by the rising market demand for gluten–free beer. This has been extensively studied, leading to the conclusion that it is impossible to brew beer from 100% buckwheat malt without additional support from the added enzymes. The main problem was the resulting viscosity which has caused the rejection of this valuable raw material. Such an approach has led to the unjustified marginalization of this type of malt in brewing. As buckwheat malt also contributes to antioxidant activity when used in food formulation, it was reasonable to study its potential application in brewing. This study evaluates the top and bottom fermentation process conducted on 20% of commercially available buckwheat malt contribution. Such a contribution delivers the viscosity of wort within the acceptable range which does not cause further filtration problems. Sensory analysis revealed the high acceptability of the resulting beer, pointing simultaneously to the insufficient guidelines for assessments of such a novel beer.
Słodowanie gryki i zastosowanie słodu gryczanego w warzeniu piwa wynika z rosnącego na rynku popytu na piwo bezglutenowe. Zostało to wyczerpująco przebadane i stwierdzono, że nie jest, jak dotąd, możliwe wyprodukowanie piwa ze 100% słodu gryczanego bez dodatku enzymów. Głównym problemem była lepkość, która spowodowała odrzucenie tego cennego surowca. Takie podejście doprowadziło do nieuzasadnionej marginalizacji tego typu słodu w piwowarstwie. Ponieważ słód gryczany przyczynia się także do wzrostu aktywności przeciwutleniającej w produktach spożywczych, do których jest dodawany, zasadne jest szersze zbadanie jego zastosowania w produkcji piwa. W pracy przedstawiono wyniki oceny wpływu dodatku 20% komercyjnego słodu gryczanego na proces górnej i dolnej fermentacji. Taki udział procentowy zapewnia lepkość brzeczki w dopuszczalnym technologią zakresie, co nie powoduje dalszych problemów z filtracją. Analiza sensoryczna wykazała wysoką akceptowalność otrzymanego piwa, wskazując jednocześnie na brak dedykowanych wytycznych dotyczących jego oceny.
Źródło:
Nauki Inżynierskie i Technologie; 2016, 3(22)
2449-9773
2080-5985
Pojawia się w:
Nauki Inżynierskie i Technologie
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Environmental safety as a challenge for management practice in the brewing industry in the era of craft beer revolution
Autorzy:
Tomski, Piotr
Dunay, Anna
Powiązania:
https://bibliotekanauki.pl/articles/88537.pdf
Data publikacji:
2019
Wydawca:
Stowarzyszenie Menedżerów Jakości i Produkcji
Tematy:
craft beer revolution
brewing
beer
malt
wort
piwna rewolucja
browarnictwo
piwo
słód
brzeczka
Opis:
The objective of the present paper is the analysis of the selected problems of environmental safety associated with the operation of craft breweries in the conditions of craft beer revolution. The study is the author’s considerations on the selected issues associated with the impact on the natural environment and its protection, based on the review of the literature and the analysis of experiences of the existing craft breweries.
Źródło:
System Safety : Human - Technical Facility - Environment; 2019, 1, 1; 431-440
2657-5450
Pojawia się w:
System Safety : Human - Technical Facility - Environment
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Assessment of the Efficiency of Using Organic Waste from the Brewing Industry for Bioremediation of Oil-Contaminated Soils
Autorzy:
Strizhenok, Alexey V.
Korelskiy, Denis S.
Choi, Yosoon
Powiązania:
https://bibliotekanauki.pl/articles/1839652.pdf
Data publikacji:
2021
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
environment
sustainable development
oil-contaminated soil
bioremediation
organic waste
brewing industry
sparging
kieselguhr
Opis:
At present, the development and optimization of methods to eliminate the consequences of soil contamination with hydrocarbons is gaining increasing economic and social importance; it is the basis for sustainable development of the oil industry. Within the frames of the scientific research, a review of literature was carried out in the sphere of utilization of organic wastes from the food industry in reclamation of oil-contaminated soils; an experimental study of efficiency of the use of wastes from the brewing industry in the process of bioremediation of oil-contaminated soils was conducted and phytotoxicity of these wastes was determined. Experimental research was conducted at different initial concentrations of oil in the soil, which allowed to establish the optimal range of oil pollution level at which the efficiency of brewing waste use is the highest. Thus, at low concentrations (1000–2000 mg/kg), the dynamics of oil concentration decrease in the soil remained preserved throughout the whole duration of the experiment, and the efficiency of oil destruction in the soil exceeded 98%, which confirmed the overall efficiency of application of brewing waste for reclamation of oil-contaminated soils.
Źródło:
Journal of Ecological Engineering; 2021, 22, 4; 66-77
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Craft brewing - the grassroots activity of micro-manufacturers as a stimulant for market development and self-improvement in the brewing industry
Autorzy:
Podeszwa, T.
Powiązania:
https://bibliotekanauki.pl/articles/105704.pdf
Data publikacji:
2015
Wydawca:
Centrum Badań i Innowacji Pro-Akademia
Tematy:
craft brewing
market development
self-education
microbrewery
browarnictwo rzemieślnicze
rozwój rynku
samokształcenie
mikrobrowar
Opis:
This article presents the aspects of the activity of home brewers from the area of beer production on a micro scale. The first part discusses the market conditions affecting the growing popularity of non-commercial beers and the essence of craft, contractor and restaurant breweries. The second part describes the innovations emerging in the industry, not only in terms of new technologies and recipes, but also in building home brewer communities and their education through forums and dedicated websites. It also presents the initiatives supporting domestic brewing, coordinated by the Polish Home Brewers Association (Polskie Stowarzyszenie Piwowarów Domowych) (e.g. competitions, festivals, sensory courses). The multi-aspect analysis of the activities of home brewers revealed that the most important result of their self-education has been the “beer revolution”, going on since 2011, which has paved the way and enabled the commercial emergence of new taste offers, different from the typical light lager beer.
Źródło:
Acta Innovations; 2015, 15; 51-56
2300-5599
Pojawia się w:
Acta Innovations
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content
Autorzy:
Wolska, J.
Czop, M.
Jakubczyk, K.
Janda, K.
Powiązania:
https://bibliotekanauki.pl/articles/875119.pdf
Data publikacji:
2016
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
temperature
brewing time
nettle
Urtica dioica
leaf
stem
root
infusion
vitamin C content
Opis:
Background. Stinging nettle (Urtica dioica L.) can be found in temperate climate zones of Europe, Africa and America Nettle may be a source of nutritional ingredients, mineral salts, vitamins and antioxidants. Objective. The aim of the study was to determine the effect of temperature and brewing time Urtica dioica L. infusions from different parts of this plant on vitamin C (ascorbic acid) content. Material and methods. Infusions of nettle leaf, stem and root were prepared at room temperature, 50°C, 60°C, 70°C and 80°C for 10 minutes. Leaf infusions were also brewed for 5, 10, 15 and 20 minutes at initial water temperature of 60°C. The amount of vitamin C was determined by the spectrophotometric method. Results. The best temperature of brewing nettle infusions, in terms of vitamin C concentration, is between 50 °C and 60 °C as it is sufficient to extract the substance, yet not high enough to destroy it. Conclusions. The optimal time of brewing appeared to be 10 minutes as the prolonged exposure to high temperature appeared to be detrimental for ascorbic acid as well.
Wprowadzenie. Pokrzywa zwyczajna (Urtica dioica L.) występuje w strefie klimatu umiarkowanego Europy, Afryki i Ameryki. Może być źródłem składników odżywczych i mineralnych, witamin i antyoksydantów. Cel badań. Celem badań było określenie wpływu temperatury i czasu przygotowywania naparów z różnych części pokrzywy zwyczajnej na zawartość witaminy C (kwasu askorbinowego). Materiał i metody. Napary z liści, łodyg i kłączy były przygotowywane w temperaturze pokojowej, 50°C, 60°C, 70°C i 80°C przez 10 minut. Ponadto napary z liści były przygotowane w temperaturze 60°C przez 5, 10, 15 and 20 minut. Zawartość witaminy C określono spektrofotometrycznie. Wyniki. Optymalna temperatura przygotowywania naparów z pokrzywy, pod kątem uzyskania maksymalnej zawartości witaminy C, mieści się w przedziale od 50°C do 60°C. Jest wystarczająca do przejścia tego związku do naparu i jednocześnie nie jest na tyle wysoka, aby ją zdegradować. Wnioski. Optymalnym czasem przygotowywania naparów z pokrzywy celem uzyskania jak największego stężenia witaminy C jest czas 10 minut; przedłużanie tego czasu może prowadzić do degradacji kwasu askorbinowego i zmniejszonej jego zawartości w naparach.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2016, 67, 4
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Estimation of the usability of Triticale malts in brewing industry
Autorzy:
Blazewicz, J.
Powiązania:
https://bibliotekanauki.pl/articles/1371652.pdf
Data publikacji:
1993
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
usability
brewing industry
extractivity
malt
wort viscosity
Triticale
food industry
diastatic power
estimation
Źródło:
Polish Journal of Food and Nutrition Sciences; 1993, 02, 1; 39-45
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Colour analysing of IPA brewing phases, including daily measuring of the fermentation process
Autorzy:
Barczi, András
Szabó, Dorottya
Magyari, Péter
Géczi, Gábor
Powiązania:
https://bibliotekanauki.pl/articles/2172261.pdf
Data publikacji:
2022
Wydawca:
Państwowa Wyższa Szkoła Zawodowa w Tarnowie
Tematy:
brewing
color analysiation
IPA
wort
color measuring
piwowarstwo
analiza kolorystyczna
brzeczka
pomiar koloru
Opis:
Over the last decade, the brewing revolution has shown a new face to brewing. Besides the large-scale production, small-scale, artisanal hand crafted, and home breweries have also become important and relevant. This change has forced large-scale compa-nies to change their usual methods and brew other types of recipes as well.One of the most popular ALE-type beers is the Indian Pale Ale (IPA), which gives beer a fruity-citrus flavour due to its hop content. It is especially popular with novice brewers as it has no enormous machine requirements compared to LAGER-type beers.In the study, we made our already known and popular recipe, a New England IPA, in a 30-litre brewing pot. This type requires only one type of malt; however, we added barley flakes, oat flakes, and wheat flakes to enhance the flavour. Hops are very domi-nant in the taste of this type of beer, five of which were used during brewing and later at “dry hopping” during fermentation.Sampling was performed every minute during mashing, brewing, hopping, cooling, and yeasting with a calibrated NIX-type measuring device with repetition to avoid measurement errors. During the fermentation stage, the colour change was observed by daily sampling. The study aims to separate the stages of brewing by colour and identify the stages of the already known biological and chemical activities by colour. This study is the first part of a more extended series of experiments where we will perform similar experiments on several types of beer (LAGER, STOUT, APA, WHEAT, RED, etc.). We would also like to know about the possible effect of carbonisation on colour, the possible effect of storage in a bottle on colour, and possible deviations from a similar decoction.
Źródło:
Science, Technology and Innovation; 2022, 15, 1; 1--7
2544-9125
Pojawia się w:
Science, Technology and Innovation
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Non-typical values of financial ratios as signs of change processes in brewing sector businesses operating in Poland – a case study
Autorzy:
Łobos, Krzysztof
Goranczewski, Bolesław
Powiązania:
https://bibliotekanauki.pl/articles/1367957.pdf
Data publikacji:
2014
Wydawca:
Wyższa Szkoła Bankowa we Wrocławiu
Tematy:
non-typical values of financial ratios
crisis phenomena
winding up, recovery
case study
brewing sector
Opis:
The paper includes four case studies on brewing companies operating in the Polish market. The businesses were selected on the basis of non-typical values of various economic efficiency measures (ROS, inventory turnover, total debt ratio) revealed in their ratio analyses. Usually, non-typical ratio values are indicative of turbulent changes taking place in a business. Stabilisation of the above measures most frequently signifies recovery, while their variability may signal an imminent crisis or may accompany winding up a business.
Źródło:
Central and Eastern European Journal of Management and Economics (CEEJME); 2014, 2, 1; 9-16
2353-9119
Pojawia się w:
Central and Eastern European Journal of Management and Economics (CEEJME)
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Winter Barley Cultivation Including Climate Changes and Soil®
Uprawa jęczmienia ozimego w tym zmiany klimatu i gleby®
Autorzy:
Szwedziak, Katarzyna
Kotysz, Dominika
Zbaraszczuk, Marek
Powiązania:
https://bibliotekanauki.pl/articles/2051175.pdf
Data publikacji:
2021
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
barley
crop cultivation
quality
food production
brewing barley
jęczmień
uprawa roślin
jakość
produkcja żywności
jęczmień browarny
Opis:
The increasing demand for the production of cereals, both in Poland and in the world, puts farmers face a major challenge due to the constantly changing climatic and soil conditions. A sustainable policy of managing natural resources limits or excludes use of plant protection products and pesticides. Cultivation of cereal varieties with high resistance to pests as well as climate and soil changes constitute a new challenge for plant production. The article presents the results of field research on Winter Barley cultivation – Kanagoo and cultivars Conchita taking into account the changing soil and climatic conditions. From the obtained research, it can be concluded that the results achieved by the Kangoo variety could have been influenced by the application of two-treatment protection and the earlier sowing date.The lower protein content of the Conchita variety, despite the use of a higher dose of nitrogen, is a species characteristic of this variety.
Rosnący popyt na produkcję zbóż, zarówno w Polsce, jak i na świecie, stawia przed rolnikami duże wyzwanie ze względu na stale zmieniające się warunki klimatyczne i glebowe. Zrównoważona polityka zarządzania zasobami naturalnymi ogranicza lub wyklucza stosowanie środków ochrony roślin i pestycydów. Uprawa odmian zbóż o wysokiej odporności na szkodniki oraz zmiany klimatyczne i glebowe stanowią nowe wyzwanie dla produkcji roślinnej. W artykule przedstawiono wyniki badań polowych uprawy jęczmienia ozimego – Kanagoo i odmian Conchita z uwzględnieniem zmieniających się warunków glebowych i klimatycznych. Z przeprowadzonych badań można wnioskować, że na wyniki uzyskane w przypadku odmiany Kangoo mogło mieć wpływ zastosowanie ochrony dwuzabiegowej oraz wcześniejszy termin siewu. Niższa zawartość białka odmiany Conchita, pomimo zastosowania wyższej dawka azotu, wskazuje na to, że jest to cecha charakterystyczna dla tej odmiany.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2021, 2; 108-113
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Contract Brewing – Production-Oriented Cooperation in Craft Brewing Industry
Autorzy:
Tomski, Piotr
Menderak, Robert
Powiązania:
https://bibliotekanauki.pl/articles/111970.pdf
Data publikacji:
2019
Wydawca:
Stowarzyszenie Menedżerów Jakości i Produkcji
Tematy:
production cooperation
craft beer
outsourcing
business model
brewing industry
przemysł piwowarski
piwo rzemieślnicze
warzenie kontraktowe
model biznesowy
Opis:
The objective of the paper is to analyze the cooperation in craft beer manufacturing in Poland and to identify the specificity of this phenomenon from the perspective of enterprise management. The sales of craft beers in Poland are growing rapidly. Craft beers have about a 0.5% share in the total beer sales value in Poland. The popular practice in the industry is contract brewing. It is an interesting phenomenon in the field of cooperation of enterprises which can be classified and analyzed as a form of: economic cooperation (generally), production cooperation, outsourcing, network and virtual organization and also coopetition. It is a specific business model. Contract brewing is a complex problem the specificity of which emerges on several levels. Firstly, there is a special way to emerge in the market of craft beers, even while not possessing significant funds by the entrepreneur. Secondly, it is a form of cooperation in the field of production which unites efforts on the side of both the customer and the contractor since it is not limited to normal outsourcing of production to an external entity but involves physical production capacity of the contractor and technological know-how of both cooperation parties. Thirdly, it is firmly embedded in human relationships. Fourthly, it can generate coopetitive relations since the brewery accepting the order may conduct its own activity related to production and sales of beer under its own brand.
Źródło:
Production Engineering Archives; 2019, 22; 16-23
2353-5156
2353-7779
Pojawia się w:
Production Engineering Archives
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Informative testing method of beer sewage samples for mini-breweries
Autorzy:
Pyrozhenko, Ye. V.
Sebko, V. V.
Zdorenko, V. G.
Zashchepkina, N. M.
Markina, O. M.
Powiązania:
https://bibliotekanauki.pl/articles/1818486.pdf
Data publikacji:
2020
Wydawca:
Stowarzyszenie Komputerowej Nauki o Materiałach i Inżynierii Powierzchni w Gliwicach
Tematy:
brewing technological process
sewage
informative methods
control
eddy current devices
proces technologiczny warzenia piwa
ścieki
metody informacyjne
kontrola
Opis:
Purpose: of the article is to investigate the theoretical rules of thermal transformer eddy current converter (TTC) during the preparation of ecological monitoring of brewery sewage samples based on the implementation of contactless two-parameter eddy current method of testing of the specific electrical conductivity λt and the temperature t of the beer sewage sample. It should be noted that this makes it possible to simultaneously prevent the causes of beer sewage samples deviation from the specified environmental safety indicators and to take adjustments. Design/methodology/approach: The theory of TTC operation concerning the electrical and temperature characteristics testing of beer sewage samples has been further developed by implement new universal transformation functions Δφt = f (Gt) and Δφ = f (xt), which relate the normalized difference components of the converter signals to physical and chemical characteristics of the sample. Due to this, it is possible to simultaneously prevent the causes of beer sewage samples deviation from the specified ecological safety indicators and to take appropriate adjustments. Findings: The method of two-parameter measuring test of the specific electrical conductivity λt and the temperature t of the beer sewage sample was developed on the basis of new universal transformation functions. Analysing the numerical data of electrical conductivity λ, TDS and pH at the initial temperature t1 = 15°C, the alkaline nature of beer sewage was determined. Research limitations/implications: The frequency range of the magnetic field f = 80-100 MHz, it is difficult to maintain in laboratory conditions, so the proposed method requires the use of modern high-frequency equipment, the radius of the probe depends on the radius of the primary converter frame. And therefore is quite a complicate to find appropriate tank. Practical implications: is to determine the nature of beer sewage based on the results of electrical and temperature parameters measurements during implementing a two-parameter eddy current method, which allows to prevent the reasons for beer sewage samples deviations from the specified environmental safety measures and to take appropriate adjustments. An important practical result is also the determination of the signal components and the normalized characteristics of the primary eddy current converter with a sample of beer sewage. They allow to calculate, design and create multi-parameter automated devices for measuring test of the physicochemical parameters of beer sewage samples. In turn, as a result of the physicochemical composition analysis of the sample, improving the accuracy of measurements of physicochemical parameters - there is an opportunity to improve and create advanced methods of wastewater purification on a weak electrolytic basis. Originality/value: The article originality is the investigation of the theoretical rules of thermal TTC by implementing a new multi-parameter eddy current method of measuring the specific electrical conductivity λt and the temperature t of the beer sewage sample based on the implementation of universal transformation functions Δφt = f (Gt) and Δφ = f (xt) that relate the converter signals to the physicochemical characteristics of the beer sewage sample, which helps to prevent the causes of the beer sewage samples deviation from the specified environmental safety indicators and take appropriate adjustments.
Źródło:
Archives of Materials Science and Engineering; 2020, 106, 1; 28--41
1897-2764
Pojawia się w:
Archives of Materials Science and Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 17

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies