Technical Articles

Published in: BRAUWELT International 06/2011 | Author: Alfons Witte, Dipl.-Ing. (FH), Head of Sales Beer & Mineral Water

Depth filtration makes a comeback

Beer filtration has seen significant developments over the last 25 years. An excellent overview, including a synopsis of the status quo and the prospects for the future for this sector, was published in the BRAUWELT anniversary edition. Most systems are either new or based on further developments of existing technologies that usually require substantial investment and therefore represent a significant hurdle for small and medium-size companies ...

Published in: BRAUWELT International 05/2011 | Author: Alfons Witte, Dipl.-Ing. (FH), Head of Sales Beer & Mineral Water

Greenomic II
KIESELGUHR-FREE FILTRATION - In the BRAUWELT anniversary edition Prof. Dr. Frank-Jürgen Methner reported on the development of beer filtration over the past 25 years and gave a synopsis of the status quo and the prospects for the future for this sector. In BRAUWELT International no. 6, 2011, Alfons Witte will report on practical experience in depth filtration with BECOPAD. Read the following article and find out how the Greenomic technology has developed since its introduction and in practice ...

Published in: BREWING AND BEVERAGE INDUSTRY 5/2011 | Author: Alfons Witte, Dipl.-Ing. (FH), Head of Sales Beer & Mineral Water

Cold sterile filtration as an alternative to FP

Brewers can use various methods for producing "stable" beers. In addition to conventional sterile filtration with filter media such as Becopad (in sheet form or as stacked disc cartridge), the user has a choice between thermal processes (flash pasteurisation, tunnel pasteuriser) and cartridge filtration with depth filter cartridges and membranes as the last step ...

Published in: DRINK! Technology and Marketing 03/2011 | Author: Isabelle Rüttiger, Project Engineer Product Management – Food & Beverage, BEGEROW | Elke Brett, Product Manager Filter Cartridges – Food & Beverage, BEGEROW
BEVERAGE FILTRATION Good taste and microbiological stability
Filtration is defined as "a process for separating a medium", i.e. a separation technique. Key factors in beverage filtration are taste and brilliance on the one hand, and microbiological stability and therefore safety on the other. When selecting a suitable filtration system it is important to reflect on the quality and final destination of the beverage.

Published in: Fruit Processing 2/2010 | Author: Christian Prinz, Product Manager Biotechnology | Dipl.-Ing. Rainer Junker, Sales Manager, Fruit Juice & Spirits | Dipl.-Ing.(FH) Sven Hagemann, Product Manager Beverage Technology – Food & Beverage, E. Begerow GmbH & Co., Langenlonsheim

New findings on clarification, stabilization and filtration of fruit juice and fruit juice concentrates

In order to meet market requirements and ensure economic success, producers of fruit juices and fruit juice concentrates and their suppliers have to get to grips with changing consumer expectations and ever stricter product specifications. Anyone who fails to meet these expectations and specifications will become less competitive.