The overall goal of the thesis was to develop and optimize the moving bed biofilm reactor technology under anaerobic conditions. The thesis work was divided into two different series of experiments. Hence, at first, the reactor start-up on synthetic substrate was evaluated and it was proven that the anaerobic moving bed biofilm reactor technology could successfully treat concentrated wastewater. Subsequently, a study on Fort Garry Brewery wastewater was conducted to optimize the process for a typical North American industrial wastewater. The aim was successfully achieved and a potential design to treat Fort Garry Brewery wastewater was developed. The anaerobic moving bed biofilm reactor was found to be capable in treating brewery wastewater with potential savings to the industry paying surcharges for discharging wastewater over the city sewer bylaw limits. / October 2016

In the first chapter of the theoretical part the importance and content of business plan are described, particular sections of the plan are interpreted here. The second chapter is dedicated to the supply of beer in the field of tourism; the thesis is focusing on the history and the present situation of brewery in the Czech Republic, also the development of beer consumption and beer as an incentive in tourism is described here. The last chapter of the theoretical part deals with the situation of business chains in czech gastronomy and the situation and development in the area of franchise businesses in the Czech Republic. The practical part consists of self-created business plan concerning the foundation of a restaurant within The PUB franchising concept.

The subject of the conservation and preservation of industrial heritage was started to be handled starting from the middle of 20th Century in Europe. As in Turkey, industrial heritage concept is a subject which is in agenda in last years. Awareness about the subject increased with the help of social movements starting especially with the demolition of Ankara Maltepe Gas and Electric Factory. The Brewery of Ataturk Forest Farm should also be handled not to share the same fate with this example which was witnessed recently. In the years when Ataturk Forest Farm was founded, it was realized that industry is important for the economic development. In this sense, First Five Year Industry Plan, which was prepared with the order of Mustafa Kemal Ataturk to accelerate industrialization, was taken into action in 1934 and many industrial complexes were founded according to this plan. The Brewery of Atat&uuml / rk Forest Farm is one of the reflections of First Five Year Industry Plan in Ankara. Today, the Brewery of Atat&uuml / rk Forest Farm is out of use, ill conditioned and faced with the danger of destruction. Therefore, the brewery of Atat&uuml / rk Forest Farm, which is one of the most significant examples of the industrial buildings of the Early Republican Period and located on a debated context like Atat&uuml / rk Forest Farm, should be conserved and handed down the next generations.

This research paper tests for factors that correlate with brewery success, generates growth projections for distinct industry sectors, implements Porter’s "Five-Forces" framework, and establishes general considerations for opening a craft brewery. There were no significant findings when testing for factors that correlate with brewery success. This reveals that breweries can successfully operate in a diverse range of environments, and that success is highly attributable to entrepreneurial ability and other difficult-to-measure forces. Growth in volume production is projected to be positive for microbreweries, brewpubs, and regional breweries until at least 2015. Contract breweries will suffer negative growth. Porter's analysis reveals an industry described by low-to-moderate threat of entrants, moderate internal rivalry, low threat of substitute goods, moderate-to-high bargaining power of consumers, and moderate bargaining power of suppliers.

Foam separation is a simple and economic method for separation of surface-active molecules such as proteins and enzymes from aqueous solutions. In this study, lactic acid broth, spent brewer&rsquo / s yeast extract and residual beer was used to investigate the applicability and efficiency of foam separation technique in partial purification of fermentation products and recovery of valuable components from industrial waste streams. The effects of the process variables initial feed concentration, air flow rate, foaming time, liquid pool height and temperature on separation performance were studied and optimum conditions for removal of proteins from lactic acid broth was determined. Highest enrichment (172.2) and separation ratio (314) with a high protein recovery (45.2 %) were obtained by foaming 200 ml of lactic acid broth with an initial feed concentration of 0.018 mg/ml at an air flow rate of 38.5 cm3/min. Selectivity of foam separation in protein purification, and its effect on protein structure was investigated in brewery wastes using SDS-PAGE and native PAGE, respectively.

This thesis project was instigated by the interest to remodel a historic building in downtown Bogota, Colombia, South America. The Bavaria Brewery, the first and oldest beer producer in the country, will be transformed into a retail/recreational facility composed of small-stores, restaurants and a museum.The red-brick structure was designed in 1891 by Alejandro Manrique, to resemble a German brewery. As this brewery grew in popularity, the buildings underwent many alterations and additions. Sufficient changes were made to obscure the building's original design. As it's machinery was updated and more space was needed, the brewery was forced to move to a more industrial area of Bogota city.In 1988 a renewal plan was made for Bavaria Brewery site. New use was proposed for the area including residential and central activities. An urban central park intended to be the focal point of the project.Because the interior was in good shape, the original floor plan remained unaltered with only one new level being built using two-story spaces. The interior was designed for its new function as a shopping center, which has resulted in a place where there is a great variety of activities connected by a system of walkways, corridors, tunnels and two outside elevators.On the exterior all historic elements have been preserved, though all new elements are clearly distinguished from the old but in a manner sympathetic to the industrial character of the Bavaria Brewery.These buildings have been evolutionary in their structure, never static, they have been marked with the imprint of different periods. As a result the design will reflect the present, recall the past, and insinuate the future. / Department of Architecture

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2005. / Härtill 4 uppsatser.

Στη παρούσα εργασία καταβάλλεται μια προσπάθεια ελέγχου των μονάδων παστερίωσης που αποκτώνται κατά τη διάρκεια της παστερίωσης, ακόμα και σε περιπτώσεις διακοπής της ομαλής της λειτουργίας. / In the present study,an attempt was made to control the pasteurization units acquired during the procedure of pasteurization,even in cases of disruption of normal operation.

Made available in DSpace on 2015-04-17T14:49:37Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1723546 bytes, checksum: d6ebd3071471297d43af6b6d405af8d9 (MD5) Previous issue date: 2014-02-11 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Yeasts of the genus Saccharomyces spp. are used as biotechnological tool in brewery and after five fermentative production processes; they are discarded by the beer industry. The cell wall of yeasts is mainly composed of β - glucan, which is a glucose homopolymer capable of changing the immune response in the host, and by manoproteins (MP), which have recognized emulsifying properties. The aim of the present study was to obtain these two cell wall fractions of discarded yeast employing an additional step to obtain MP in a process applicable to the extraction of β - glucan. The fractions obtained were characterized and MP was evaluated for potential for application as an emulsifier in mayonnaise formulations. From the cell wall of yeasts on dry basis, the MP and β glucan yield was 4.16% and 10 %, respectively. The residual moisture of β - glucan was 4.9 ± 0.1 % and MP was 3.9 ± 0.9 % and no changes in this parameter were observed during 28 days of storage in bi-oriented polypropylene packs (BOPP) at 10°C, 25°C or 40° C. The SDS-PAGE profile of MP showed proteins with molecular weight of 58 kDa and 64 kDa, and the highest content of constituent amino acids was observed for valine (8.9%), aspartic acid (8.2%) and leucine (6.9%). Each 100 g of mayonnaise prepared with MP at concentrations of 0.6%, 0.8 % and 1.0 % contained, on average, 25 ± 0.27 g moisture, 1.6 ± 0.10 g ash, 2.4 ± 0.04 g protein, 56 g ± 0.41 lipid and 14 ± 0.12 g carbohydrates, and no changes in attributes aroma, color, flavor and texture were observed in the study period (28 days). The results showed applicability of the method proposed for obtaining β -glucan and MP and suggest that MP has potential for application as bioemulsifier in foods, particularly in mayonnaise formulations. / Leveduras do gênero Saccharomyces spp. são empregadas como ferramenta biotecnológica, na produção de cerveja e após em média cinco processos fermentativos de produção, são descartadas pela indústria cervejeira. A parede celular de leveduras é formada principalmente pelas β-glucana, que são homopolímeros de glicose capazes de alterar a resposta imune no hospedeiro, e pelas manoproteínas (MP) que possuem reconhecidas propriedades emulsificantes. No presente estudo foi proposto obter estas duas frações da parede celular de levedura descartada em cervejeira empregando uma etapa adicional para obtenção da MP em um processo aplicável a extração da β-glucana. As frações obtidas foram caracterizadas e a MP avaliada quanto ao potencial para aplicação como emulsificante em formulações de maionese. A partir da parede celular de levedura em base seca, o rendimento da MP e da β-glucana foi de 4,16% e 10%, respectivamente. A umidade residual da β-glucana foi de 4,9 ± 0,1% e da MP foi de 3,9 ± 0,9% e não foram observadas alterações neste parâmetro durante 28 dias de armazenamento em embalagens de polipropileno bi-orientado (BOPP) a 10 °C, 25 °C ou 40 °C. O perfil de SDS-PAGE da MP evidenciou proteínas de peso molecular de 58 kDa e 64 kD e o maior teor de aminoácidos constituintes foi observado para a valina (8,9%), ácido aspártico (8,2%) e leucina (6,9%). Cada 100 g de maionese preparada com MP nas concentrações de 0,6%; 0,8% e 1,0% continham, em média, 25 ± 0,27g de umidade, 1,6 ± 0,10 g de cinzas, 2,4 ± 0,04 g de proteína, 56 ± 0,41 g de lipídeos e 14 ± 0,12 g de carboidratos, e não foram observadas alterações nos atributos aroma, cor, sabor, textura no período analisado (28 dias). Os resultados obtidos evidenciam aplicabilidade do método proposto para obtenção de MP e β-glucana e sugerem que a MP possui potencial para aplicação como bioemulsificante em alimentos, em especial em formulações de maionese.

Syftet med detta examensarbete är att utforska möjligheten att minska resurssvinnet vid utförande av en så kallad clean-in-place-rengöring. Arbetet svarar på frågor gällande de möjligheter som finns att effektivisera rengöringsprocessen alternativt att minska medieförbrukningen genom att förkorta sköljtider. Den huvudsakliga metoden som arbetet baseras på är faktorförsök genom försökplanering. Detta är en metod för att strukturera försök med flera korrelerande faktorer. De faktorer som har förändrats med mål att göra resurseffektiviseringar är en minskning av lutlösningstemperatur för rengöring, prov av olika mängd tillsatsmedel i lutlösningen och en förkortad tid för avslutande kallvattensköljning. Analysen visar att godkända resultat för rengöring erhålls även efter genomförda förändringar. En stor del av arbetet fokuserar på förståelse av systemets uppbyggnad och funktion. Att återvinna spolvatten i högre grad och att använda en lägre lutkoncentration skulle vid vidare arbete kunna ge möjlighet att ytterligare minska resursförbrukningen. / The purpose of this degree project is to explore the possibility of reducing the use of resources in performing a so-called clean-in-place cleaning. The work answers questions about the possibilities that are available to streamline the process or to reduce media consumption by shortening rinse times in the cleaning process. The main method on which the work is based is factor attempts through trial planning. This is a method of structuring trials with several correlating factors. The factors that have been altered, with the goal of making resources use more efficient, are a reduction of the caustic temperature for cleaning, using different amounts of additives in the caustic solution and a shortened time for the last cold water rinse in the cleaning process. The analysis shows that approved results for cleaning are also obtained after changes have been made. A large part of the work has been focused on understanding the system's structure and function. Recycling waste water to a greater extent and using a lower caustic concentration could possibly allow to further reduce resource consumption.