Influencia del campo magnético estático en la turbidez de la cerveza de alta gravedad
AUTOR(ES)
Anaya Villalpanda, Matilde, Almaguer, Hilda Cobo, Fiallo, Carlos Manuel Acea, Almeida e Silva, João Batista de
FONTE
Braz. J. Food Technol.
DATA DE PUBLICAÇÃO
2013-12
RESUMO
Static magnetic field was applied to high gravity beer in three different stages of the process, from a multivariate D-optimal design for three factors (current, residence time and type of beer). The response variable turbidity, was determined by difference of absorbance at 580 nm. Linear model was obtained in the ranges tested relating the absorbance to the pattern of magnetic treatment, with significant effect on the binding of colloidal particles in suspension which favors clarification. The best combination of factors ranged from 0.40 to 0.55 A (100-120 mT) and time 10 s in non-diluted and diluted beer, without affecting the physical-chemical and sensory properties.
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