Accession Number : AD0744187

Title :   The Thermophysical Properties of Beer,

Corporate Author : FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s) : Cherneeva,L.

Report Date : 15 MAR 1972

Pagination or Media Count : 15

Abstract : To determine the thermal properties of beer in the process of its production (during the third and the last day of fermentation) it was necessary to interrupt its fermentation without changing the properties being investigated. For this purpose a method of thermal interaction upon microorganisms was applied. Bottles with beer were heated in a thermostat up to 40 degrees C and at this temperature carbon dioxide was 'knocked out.' The bottles were then closed with corks and again heated in the thermostat up to 80 degrees C. The beer was maintained at 80 degrees C for 30 minutes, after which it was cooled. (Author)

Descriptors :   (*BEVERAGES, THERMAL PROPERTIES), THERMAL CONDUCTIVITY, VISCOSITY, PHYSICAL PROPERTIES, CALORIMETRY, MICROORGANISMS, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE