Alfa Laval Ab · OMXSTO:ALFA

Alfa Laval Ab — Technical Presentation

47 slides from Alfa Laval Ab's technical presentation

Slide 1: Yeast propagation: An introduction
Yeast propagation An introduction www.alfalaval.com
Slide 2: What is yeast?
Yeast propagation What is yeast?  It is a single-celled organism that belongs to the fungus kingdom  It multiplies through cell division or ‘budding’  It is aerobic and anaerobic, so it is able to live with and without oxygen  It undergoes anaerobic reactions when deprived of oxygen and produces
Slide 3: Yeast in the brewery
Yeast in the brewery Yeast is the most important microorganism in the production of beer  Yeast metabolizes sugar from wort, producing alcohol and carbon dioxide thereby turning wort into beer.  It ferments beer and influences its character and flavor; however, there must be no oxygen present.  I
Slide 4: Yeast propagation and storage
Yeast propagation and storage What is propagation and what is storage? Yeast propagation New yeast is required from time to time, as old yeast becomes unable to produce good beer with age. Growing new yeast is called yeast propagation. Yeast storage After the yeast has been used to produce beer it s
Slide 5: Yeast management
Yeast management  Yeast propagation  Yeast cropping Yeast plant Propagation Carlsberg Flask Yeast screen Storage Dynapitch Yeast pitching  Yeast storage  Yeast pitching  Beer recovery from Lobe pumps Cropping HSS Beer separation Rotary jet heads Cleaning Top tank systems Yeast and cropped yeast
Slide 6: Five breweries produce 50% of the world's beer today
Five breweries produce 50% of the world’s beer today © Alfa Laval © Alfa Laval Slide 6 www.alfalaval.com
Slide 7: Designed for the future
Designed for the future  Bottom-fermented lager strains  Top-fermented ale strains  Rehydration of dried yeast  Yeast inoculation from Carlsberg Flask  Yeast inoculation from re-hydrator  Craft brewers combine propagation and storage © Alfa Laval © Alfa Laval www.alfalaval.com
Slide 8: Respiration in the yeast cell
Respiration in the yeast cell C6H12O6 (glucose) + 6O2 ≥ 6CO2 + 6H2O  Energy gain: 28 moles of ATP per mole of monosaccharide  Energy conservation: 29%  Heat loss: 71%  Yield factor: 0.54 g dry solids yeast per g carbohydrate = 54% © Alfa Laval © Alfa Laval www.alfalaval.com
Slide 9: Fermentation in the yeast cell
Fermentation in the yeast cell C6H12O6 (glucose) ≥ 2CO2 + 2C2H5OH (ethanol)  Energy gain: 2 mole of ATP per mole of monosaccharide  Energy conservation: 26%  Heat loss: 74%  Yield factor: 0.075 g dry solids yeast per g carbohydrate = 7.5% © Alfa Laval © Alfa Laval www.alfalaval.com
Slide 10: Crabtree effect versus Pasteur effect
Crabtree effect versus Pasteur effect Crabtree effect The inhibiting effect of respiration, or the use of oxygen, caused by the presence of certain carbohydrates in concentrations above certain levels. The yeast will not use oxygen when there is an abundant supply of food. Pasteur effect The inhibit
Slide 11: Yeast propagation to increase cell numbers
Yeast propagation to increase cell numbers © Alfa Laval www.alfalaval.com
Slide 12: How much will yeast grow in a propagator?
How much will yeast grow in a propagator? Typical cell numbers at the end of logarithmic growth:  Lager strains: 80–120 million cells/ml  Ale strains: 150–200 million cells/ml  Aerobic growth: Max. 40 million cells/ml per degree Plato consumed Definition of “end of logarithmic growth”: Less than
Slide 13: What will stress the yeast?
What will stress the yeast ? Stress factors affecting yeast vitality, reproductivity and fermentation capability  Shear and turbulent forces  Oxidative stress  Carbon dioxide toxicity  Alcohol toxicity © Alfa Laval © Alfa Laval www.alfalaval.com
Slide 15: Yeast mixing and aeration
Yeast mixing and aeration Yeast agitator and Cleaning-in-Place (CIP) system  For propagation and storage plants  With aeration or acid washing facility Scandi Brew® agitator © Alfa Laval © Alfa Laval www.alfalaval.com
Slide 16: Agitator
Agitator Off centre  Mixing  Aeration/acid wash  CIP Mixing Aeration/acid washing Cleaning © Alfa Laval Slide 16 © Alfa Laval www.alfalaval.com
Slide 17: Agitator or pump circulation loop?
Agitator or pump circulation loop? Agitation mixing more effectively  Our agitator homogenizes the tank (100 hl) within 60–120 seconds with a 2.2 kW motor whilst a repumping loop with an 11 kW motor circulates at a flow rate of 700 hl/h  This test clearly shows how little effect a repumping loop h
Slide 19: CIP test with cold water at 3 bar
CIP test with cold water at 3 bar © Alfa Laval © Alfa Laval Slide 19 www.alfalaval.com
Slide 20: 3-in-1 agitator
3-in-1 agitator  Gentle agitation High vitality  No stratification ≥ 99% viability  In-tank process 100% sterile conditions  Homogeneous after one minute of agitation  100% hygienic  Steam sterilized © Alfa Laval Slide 20 www.alfalaval.com
Slide 21: Pump circulation loop
Pump circulation loop Low viability (≥ 95 %)  High shear stress Stressed yeast  Stratification Low vitality  Cleanability  Venturi pipe  High power consumption Slide 21 © Alfa Laval www.alfalaval.com
Slide 22: Comparison
Comparison 3-in-1 agitator Pump circulation loop Gentle agitation High shear stress No stratification Stratification In-tank process Cleanability Homogeneous after one minute Venturi pipe 100% hygienic High power consumption Steam sterilized Low power consumption © Alfa Laval Slide 22 www.alfalaval.
Slide 23: Why a 3-in-1 agitator versus a pump circulation loop?
Why a 3-in-1 agitator versus a pump circulation loop? 3-in-1 agitator Pump circulation loop ≥ 99% viability Low viability (≥ 95 %) High vitality Stressed yeast 100% sterile conditions Low vitality © Alfa Laval Slide 23 www.alfalaval.com
Slide 24: Total cost of ownership: Agitators versus repumping
Total cost of ownership: Agitators versus repumping /kW 2.2 kW 11 kW 99% homogenized 99% homogenized in 1–2 minutes in 1–2 hours © Alfa Laval © Alfa Laval Slide 24 www.alfalaval.com
Slide 25: Stress factors: agitator test for propagation plant
Stress factors: agitator test for propagation plant  Viability methylene blue and acridine orange: Dead cells < 1%  Proteinase activity: No detectable proteinase activity  Concentration of medium-chain fatty acids: No correlation with agitator speed  Carbon dioxide concentration: Less than 1 g/l
Slide 26: Yeast vitality / viability
Yeast vitality / viability Yeast vitality Yeast viability Define the health of your yeast Define the number of living cells Measuring yeast vitality is very difficult Measuring if cells are dead or (intracellular pH measurement). Only alive, or if cells have the ability to very few labs in the world
Slide 28: Carlsberg Flask
© Alfa Laval Carlsberg Flask  Since the first single yeast cell was isolated at Carlsberg Laboratories, propagation has begun in the laboratory  The last step before the propagation plant is the Carlsberg Flask  In the Carlsberg Flask, wort can be sterilized, inoculated and transferred out again
Slide 29: Function of the Carlsberg Flask
Function of the Carlsberg Flask Operation range Net volume 25 l (6.6 gal) Total volume 33 l (8.7 gal) Recommended transfer pressure 2–3 bar (29–44 psi) Allowable pressure PS 6 bar (87 psi) © © Alfa AlfaLaval Slide 29 Laval www.alfalaval.com
Slide 30: Single or multiple vessel plants
Single or multiple vessel plants Batch production in a single vessel in a yeast propagation plant Continuous production in a multiple vessel in yeast propagation plant Choice depends on propagation philosophy, frequency and investment Cell counts are typically about 100 million/ml (sometimes higher
Slide 33: Aeration and inoculation
Aeration and inoculation Carlsberg Flask Flush and steam © © Alfa AlfaLaval Slide 33 Laval www.alfalaval.com
Slide 34: Propagation and sterilization
Propagation and sterilization Propagation in yeast propagation vessel 1 Sterilization of yeast propagation vessel 2 Flush and steam © Alfa Laval © Alfa Laval Slide 34 www.alfalaval.com
Slide 35: Propagation and cooling
Propagation and cooling Propagation in yeast propagation vessel 1 Cooling of yeast propagation vessel 2 Flush and steam © Alfa Laval © Alfa Laval Slide 35 www.alfalaval.com
Slide 36: Transfer of yeast
Transfer of yeast 1 Transfer of yeast propagation vessel 1 to yeast propagation vessel 2 CIP of yeast propagation vessel 1 – Propagation in yeast propagation vessel 2 CIP and steam Flush and steam © Alfa Laval © Alfa Laval Slide 36 www.alfalaval.com
Slide 37: Transfer of yeast
Transfer of yeast 2 Transfer of yeast from yeast propagation vessel 2 to yeast propagation vessel 1 The rest of yeast propagation vessel to fermenter CIP and steam Flush and steam © Alfa Laval © Alfa Laval Slide 37 www.alfalaval.com
Slide 38: Wort sterilization
Wort sterilization Yeast propagation vessel 2 Flush and steam © Alfa Laval © Alfa Laval Slide 38 www.alfalaval.com
Slide 39: Wort cooling
Wort cooling Yeast propagation vessel 2 Flush and steam © Alfa Laval © Alfa Laval Slide 39 www.alfalaval.com
Slide 40: Inoculation
Inoculation Inoculation from yeast propagation vessel 1 to yeast propagation vessel 2 Propagation in yeast propagation vessel 2 CIP and steam Flush and steam © Alfa Laval © Alfa Laval Slide 40 www.alfalaval.com
Slide 41: Yeast propagation plant
Yeast propagation plant Special features of Alfa Laval Scandi Brew® plant  Separate heating and cooling jackets on all vessels  Possibility for in-vessel sterilization of wort  All process and sterile air pipes and valves must be easily cleanable and designed for steam sterilization  Aeration fa
Slide 42: Yeast propagation plant
Yeast propagation plant Special design features of Alfa Laval Scandi Brew®  Special outlet valve with no dead space  Automatic controlled pressure regulation  Unique aeration control  Unique top plate design – 100% CIP-able  Sterilizable aeration aggregate/CIP system for improved plant efficien
Slide 43: Modular design
© Alfa Laval Modular design  Easy installation  Short commissioning  Well-proven technology  Optimized tanks  Comprehensive documentation − User manual − Commissioning reports − Drawings − Recommended list of spare parts − Maintenance manual © Alfa Laval Slide 43 www.alfalaval.com
Slide 44: Request for quotation
Yeast propagation Request for quotation © Alfa Laval © Alfa Laval Slide 44 www.alfalaval.com
Slide 45: Contact us
Contact us Henning and our global sales team are delighted to help you with your yeast management needs. Let us help you by contacting us here. © Alfa Laval Slide 45 www.alfalaval.com
Slide 46: More information
More information  Yeast management  Aeropitch systems  Dynapitch  Yeast cooler  Beer production  Yeast propagation plant  Commercial brewing  Craft brewing © Alfa Laval www.alfalaval.com
Slide 47: CAN OE
CAN 1 OE

Alfa Laval — Technical Presentation on 6ix

Alfa Laval Ab — Technical Presentation

Slide 1: Yeast propagation: An introduction

Slide 2: What is yeast?

Slide 3: Yeast in the brewery

Slide 4: Yeast propagation and storage

Slide 5: Yeast management

Slide 6: Five breweries produce 50% of the world's beer today

Slide 7: Designed for the future

Slide 8: Respiration in the yeast cell

Slide 9: Fermentation in the yeast cell

Slide 10: Crabtree effect versus Pasteur effect

Slide 11: Yeast propagation to increase cell numbers

Slide 12: How much will yeast grow in a propagator?

Slide 13: What will stress the yeast?

Slide 14: Aeration equipment

Slide 15: Yeast mixing and aeration

Slide 16: Agitator

Slide 17: Agitator or pump circulation loop?

Slide 18: Aeration

Slide 19: CIP test with cold water at 3 bar

Slide 20: 3-in-1 agitator

Slide 21: Pump circulation loop

Slide 22: Comparison

Slide 23: Why a 3-in-1 agitator versus a pump circulation loop?

Slide 24: Total cost of ownership: Agitators versus repumping

Slide 25: Stress factors: agitator test for propagation plant

Slide 26: Yeast vitality / viability

Slide 27: Propagation equipment

Slide 28: Carlsberg Flask

Slide 29: Function of the Carlsberg Flask

Slide 30: Single or multiple vessel plants

Slide 31: Wort sterilization

Slide 32: Wort cooling

Slide 33: Aeration and inoculation

Slide 34: Propagation and sterilization

Slide 35: Propagation and cooling

Slide 36: Transfer of yeast

Slide 37: Transfer of yeast

Slide 38: Wort sterilization

Slide 39: Wort cooling

Slide 40: Inoculation

Slide 41: Yeast propagation plant

Slide 42: Yeast propagation plant

Slide 43: Modular design

Slide 44: Request for quotation

Slide 45: Contact us

Slide 46: More information

Slide 47: CAN OE