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Previous issue date: 2010-03-05 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, CAPES, Brasil. / Beer is the oldest alcoholic beverage in the world, and its processing has been evolving along the time. Nowadays, beer trading occupies an important position in the economic market since it is the most consumed beverage in Brazil and around the world. Due to this economic significance, the search for more efficient processes that are able to keep the sensorial attributes to the final product represents a great interest for breweries. Fermentation is an important stage of the beer process since in this stage the products and by-products resulted from the yeast metabolism are formed. The detailed study of the fermentative stage of the beer production allows analyzing how the main process variables influence the fermentation and the way they interact each other. To reach this goal, mathematical modeling and computational simulation, were used in this work as a tool for studying the fermentative process. The goals of this study were: i) Select and reproduce through computational simulation, phenomenological models that describe the brewing process; ii) Investigate the effect of manipulate process variables (temperature, pressure and/or flows) over the dynamic behavior of the products and by-products of interest, and; iii) Propose a control strategy that be able to implement optimal temperature profiles in the beer fermentation process. A few dynamics mathematical models that describe the fermentation process were found in the literature. Based on the experimental validation and on the process variables considered, three phenomenological models were selected for the development of this work. It was observed that the manipulate process variables usually affect the dynamic of the fermentation temperature and, as a consequence, the dynamic of the other process variables. A simple control strategy, capable to heat up and refrigerate the fermentation vessel according to the process needs, was proposed in this work to better drive the fermentative process. The proposed control strategy shows very efficient, providing to the process operator facilities to the application of optimal temperature profiles in order to obtain a satisfactory fermentation and leading to a final product with appropriate sensorial attributes for the customer. / A cerveja ? a bebida alco?lica mais antiga do mundo e seu processamento vem evoluindo ao longo do tempo. Atualmente, a comercializa??o da cerveja ocupa uma posi??o de destaque no mercado econ?mico, pois ? a bebida alco?lica mais consumida no Brasil e no mundo. Devido a esta import?ncia econ?mica, a busca por processos mais eficientes e com capacidade de manter a qualidade sensorial do produto final ? de grande interesse para as cervejarias. A fermenta??o ? uma etapa importante do processo cervejeiro, pois ? nessa fase que se formam os produtos e sub-produtos do metabolismo das leveduras. O estudo detalhado sobre a etapa fermentativa da produ??o de cerveja permite analisar como as principais vari?veis de processo influenciam a fermenta??o e o modo como elas interagem. Para atingir esta meta, a modelagem matem?tica, aliada ? simula??o computacional, foi utilizada nessa disserta??o como ferramenta de estudo do processo fermentativo. Os objetivos desta disserta??o foram: i) Selecionar e reproduzir atrav?s de simula??o computacional modelos matem?ticos fenomenol?gicos da etapa de fermenta??o do processo de produ??o cervejeira; ii) Investigar o efeito das vari?veis manipul?veis de processo (temperatura, press?o e/ou vaz?es) sobre o comportamento din?mico dos produtos e subprodutos de interesse, e; iii) Propor uma estrat?gia de controle que seja capaz de implementar de modo eficiente perfis ?timos de temperatura no processo cervejeiro. Foram encontrados poucos modelos din?micos na literatura que representam a etapa fermentativa da produ??o da cerveja. Para o desenvolvimento dessa disserta??o foram utilizados tr?s modelos fenomenol?gicos escolhidos com base em sua valida??o experimental e nas vari?veis de processo consideradas. Observou-se que as vari?veis manipul?veis de processo normalmente influenciam a din?mica da temperatura da fermenta??o e, consequentemente, a din?mica das demais vari?veis do processo. Para a melhor condu??o do processo fermentativo uma estrat?gia de controle simples, capaz de aquecer e refrigerar o tanque de fermenta??o conforme a necessidade do processo, foi proposta nessa disserta??o. A estrat?gia de controle proposta se mostrou bastante eficiente, proporcionando ao operador a possibilidade da aplica??o de perfis ?timos de temperatura que proporcionem a condu??o satisfat?ria da fermenta??o cervejeira, levando a um produto final com os atributos sensoriais adequados para o consumidor.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1973 |
| Date | 05 March 2010 |
| Creators | Carneiro, Diego Dias |
| Contributors | Meleiros, Luiz Augusto da Cruz, Souza Junior, Maur?cio Bezerra de, Almeida, Andr? de, Henriques, Anderson Wilson da Silva |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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