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The effect of ultraviolet-C treatment on the biochemical composition of beer
Thesis (PhD)--Stellenbosch University, 2012.
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| Format: | Thesis |
| Language: | en_ZA |
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Stellenbosch : Stellenbosch University
2012
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| _version_ | 1867613785894682624 |
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| access_status_str | Open Access |
| author | Mfa-Mezui, Antoine Aime |
| author2 | Swart, Pieter |
| author_browse | Mfa-Mezui, Antoine Aime Swart, Pieter |
| author_facet | Swart, Pieter Mfa-Mezui, Antoine Aime |
| author_sort | Mfa-Mezui, Antoine Aime |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (PhD)--Stellenbosch University, 2012. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/20365 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-06-10T12:41:40.401Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/20365 The effect of ultraviolet-C treatment on the biochemical composition of beer Mfa-Mezui, Antoine Aime Swart, Pieter Rautenbach, Marina Stellenbosch University. Faculty of Science. Dept. of Biochemistry. Beer -- Microbiology Brewing -- Microbiology Liquid chromatography Gas chromatography Dissertations -- Biochemistry Theses -- Biochemistry Biochemistry Thesis (PhD)--Stellenbosch University, 2012. ENGLISH ABSTRACT: This study describes: · Development of analytical tools to investigate the light struck flavour (LSF) in beer by Gas chromatography mass spectrometry (GCMS) and by liquid chromatography mass spectrometry/mass spectrometry (LCMS/MS). Development of a high performance liquid chromatography (HPLC) method to analyse carbohydrates in beer. · The efficiency a pilot scale ultraviolet (UV-C) system at 254 nm to inactivate spoilage microorganisms spiked in commercial beer. Bacteria test were Lactobacillus brevis, Acetobacter pasteurianus and Saccharomyces cerevisiae · A pilot scale UV treatment of commercial and non-commercial lager beers at UV dosage of 1000 J/L. Following the UV treatment, the correlation between chemical analyses and sensory tests conducted by consumers’ tasters were investigated. · A pilot scale UV treatment of non-commercial beer brewed with reduced hops iso-α-acids (tetrahydro-iso-α-acids) at UV dosage of 1000 J/L. Sensory changes and chemical properties were investigated. · The development and optimisation of an UV light emitting diodes (UV-LED) bench scale apparatus. Chemical and microbiological tests were conducted to investigate the effect of UV-LEDs on beer at 250 nm and 275 nm wavelengths. AFRIKAANSE OPSOMMING: Hierdie studie beskryf: · Die ontwikkeling van analitiese toerusting om die invloed van lig op die smaakontwikkeling in bier te bestudeer m.b.v gaschromatografie massa spektrometrie (GCMS) en vloeistofchromatografie massa spektrometrie/massa spektrometrie, asook die ontwikkeling van ‘n hoë druk vloeistofchromatografiese metode vir die analise van koolhidrate in bier. · Die doeltreffendheid van ‘n toetsskaal ultraviolet (UV-C) sisteem om die nadelige mikroorganismes waarmee die bier geïnnokuleer was, by 254 nm te inaktiveer.. Toetse is uitgevoer met die volgende bakterieë, Lactobacillus brevis, Acetobacter pasteuriants en Saccharomyces cerevisiae. · ‘n Toetsskaal UV behandeling van kommersiële en nie-kommersiële lager biere by ‘n UV dosering van 1000 J/L. Na UV behandeling is die verwantskap tussen chemiese analises en ‘n reeks sensoriese toetse deur vebruikers proeërs ondersoek.. · ‘n Toetsskaal UV behandeling van ‘n nie-kommersiële bier gebrou met verlaagde hops-iso-α-sure (tetrahidro-iso-α -sure) by UV dosering van 1000 J/L. Sensoriese veranderinge asook chemiese eienskappe is ondersoek. · Die ontwikkeling en optimalisering van ‘n UV-lig emissie diodes bankskaal apparaat. Chemiese en mikrobiologiese toetse is uitgevoer om die effek van UV lig op bier by 250 nm en 275 nm te ondersoek. Doctoral 2012-02-10T13:20:32Z 2012-03-30T11:07:45Z 2012-11-30T22:10:03Z 2012-03 Thesis http://hdl.handle.net/10019.1/20365 en_ZA Stellenbosch University xix, 353 p. : ill. application/pdf application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Beer -- Microbiology Brewing -- Microbiology Liquid chromatography Gas chromatography Dissertations -- Biochemistry Theses -- Biochemistry Biochemistry Mfa-Mezui, Antoine Aime The effect of ultraviolet-C treatment on the biochemical composition of beer |
| title | The effect of ultraviolet-C treatment on the biochemical composition of beer |
| title_full | The effect of ultraviolet-C treatment on the biochemical composition of beer |
| title_fullStr | The effect of ultraviolet-C treatment on the biochemical composition of beer |
| title_full_unstemmed | The effect of ultraviolet-C treatment on the biochemical composition of beer |
| title_short | The effect of ultraviolet-C treatment on the biochemical composition of beer |
| title_sort | effect of ultraviolet c treatment on the biochemical composition of beer |
| topic | Beer -- Microbiology Brewing -- Microbiology Liquid chromatography Gas chromatography Dissertations -- Biochemistry Theses -- Biochemistry Biochemistry |
| url | http://hdl.handle.net/10019.1/20365 |
| work_keys_str_mv | AT mfamezuiantoineaime theeffectofultravioletctreatmentonthebiochemicalcompositionofbeer AT mfamezuiantoineaime effectofultravioletctreatmentonthebiochemicalcompositionofbeer |