[{"abstract":[{"text":"The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called \"Inflexion Point\" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery.","lang":"eng"}],"ddc":["600"],"date_updated":"2025-10-17T18:36:48Z","type":"conference_poster","_id":"11605","language":[{"iso":"eng"}],"user_id":"81304","has_accepted_license":"1","department":[{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"quality_controlled":"1","status":"public","year":"2024","citation":{"van":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast . 2024.","havard":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast , 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Trilling-Haasler, Marc</span> ; <span style=\"font-variant:small-caps;\">Tebbe, Jörn</span> ; <span style=\"font-variant:small-caps;\">Lange-Hegermann, Markus</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: <i>Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast </i>, 2024","bjps":"<b>Trilling-Haasler M <i>et al.</i></b> (2024) <i>Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast </i>. .","chicago":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann, and Jan Schneider. <i>Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast </i>, 2024.","chicago-de":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann und Jan Schneider. 2024. <i>Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast </i>.","ufg":"<b>Trilling-Haasler, Marc u. a.</b>: Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast , o. O. 2024.","short":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","mla":"Trilling-Haasler, Marc, et al. <i>Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast </i>. 2024.","apa":"Trilling-Haasler, M., Tebbe, J., Lange-Hegermann, M., &#38; Schneider, J. (2024). <i>Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast </i>. 39th EBC Congress 2024, Lille.","ieee":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, and J. Schneider, <i>Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast </i>. 2024.","ama":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. <i>Yeast Filtration with Rotating Membrane Filtration –  a New Approach for an Economical Recovery of Beer Form Surplus Yeast </i>.; 2024."},"keyword":["surplus yeast","membrane filtration","microfiltration"],"title":"Yeast filtration with rotating membrane filtration –  a new approach for an economical recovery of beer form surplus yeast ","publication_status":"published","author":[{"last_name":"Trilling-Haasler","first_name":"Marc","orcid":"0000-0002-3685-6383","id":"81622","full_name":"Trilling-Haasler, Marc"},{"last_name":"Tebbe","first_name":"Jörn","id":"85958","full_name":"Tebbe, Jörn"},{"first_name":"Markus","id":"71761","full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann"},{"full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider"}],"date_created":"2024-06-28T12:57:01Z","conference":{"name":"39th EBC Congress 2024","location":"Lille","end_date":"2024-05-30","start_date":"2024-05-26"}},{"abstract":[{"text":"Pasteurization of bottles and cans is an important technique for biological stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic beers. Despite recuperation, the heat requirement is very high and can be significantly reduced by lowering the maximum temperature in the pasteurizer. The current practice of calculating the lethal heat effect is based on the so-called beer formula using a globalized z-value for the temperature dependence of the inactivation. The premise experiments here is that for products containing sugar, such as malt beer, yeast cells pose the greatest danger. Therefore, the D values at various temperatures and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting and top-fermenting) were determined in the laboratory using the capillary method. In a challenge test in the brewery, bottles with different products were inoculated with these yeasts and samples were taken from the industrial pasteurizer every two minutes and examined for viable cell counts. Accordingly, using specific D/z values, precise pasteurization can be achieved, the treatment temperature can be reduced to 55° C and 20-25% of energy can be saved.","lang":"eng"}],"date_updated":"2024-07-01T08:30:08Z","type":"conference_poster","_id":"11607","user_id":"83781","language":[{"iso":"eng"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4018"}],"year":"2024","status":"public","citation":{"ama":"Nolte J, Hense L, Weishaupt I, Schneider J. <i>How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization</i>.; 2024.","apa":"Nolte, J., Hense, L., Weishaupt, I., &#38; Schneider, J. (2024). <i>How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>. 39th EBC Congress 2024, Lille.","ieee":"J. Nolte, L. Hense, I. Weishaupt, and J. Schneider, <i>How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>. 2024.","mla":"Nolte, Jannik, et al. <i>How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization</i>. 2024.","ufg":"<b>Nolte, Jannik u. a.</b>: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, o. O. 2024.","short":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","chicago":"Nolte, Jannik, Ludger  Hense, Imke Weishaupt, and Jan Schneider. <i>How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization</i>, 2024.","chicago-de":"Nolte, Jannik, Ludger  Hense, Imke Weishaupt und Jan Schneider. 2024. <i>How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>.","bjps":"<b>Nolte J <i>et al.</i></b> (2024) <i>How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization</i>. .","din1505-2-1":"<span style=\"font-variant:small-caps;\">Nolte, Jannik</span> ; <span style=\"font-variant:small-caps;\">Hense, Ludger </span> ; <span style=\"font-variant:small-caps;\">Weishaupt, Imke</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: <i>How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization</i>, 2024","van":"Nolte J, Hense L, Weishaupt I, Schneider J. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","havard":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024."},"publication_status":"published","keyword":["pasteurization","D value","z-value","heat energy savings","large scale trials","biological stability","yeast"],"title":"How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization","author":[{"first_name":"Jannik","full_name":"Nolte, Jannik","last_name":"Nolte"},{"last_name":"Hense","full_name":"Hense, Ludger ","first_name":"Ludger "},{"last_name":"Weishaupt","first_name":"Imke","id":"58425","full_name":"Weishaupt, Imke"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider"}],"date_created":"2024-06-28T13:02:59Z","conference":{"name":"39th EBC Congress 2024","location":"Lille","end_date":"2024-05-30","start_date":"2024-05-26"}},{"date_updated":"2025-10-17T18:37:36Z","type":"conference_poster","_id":"11608","abstract":[{"text":"The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in  pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur.","lang":"eng"}],"author":[{"first_name":"Marc","orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler"},{"last_name":"Jürgensmeier","full_name":"Jürgensmeier, Simon-Elias","first_name":"Simon-Elias"},{"last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan"}],"date_created":"2024-06-28T13:06:34Z","conference":{"location":"Lille","name":"39th EBC Congress 2024","start_date":"2024-05-26","end_date":"2024-05-30"},"citation":{"bjps":"<b>Trilling-Haasler M, Jürgensmeier S-E and Schneider J</b> (2024) <i>Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions</i>. .","chicago-de":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier und Jan Schneider. 2024. <i>Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions</i>.","chicago":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier, and Jan Schneider. <i>Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions</i>, 2024.","havard":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024.","van":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Trilling-Haasler, Marc</span> ; <span style=\"font-variant:small-caps;\">Jürgensmeier, Simon-Elias</span> ; <span style=\"font-variant:small-caps;\">Schneider, Jan</span>: <i>Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions</i>, 2024","ieee":"M. Trilling-Haasler, S.-E. Jürgensmeier, and J. Schneider, <i>Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions</i>. 2024.","apa":"Trilling-Haasler, M., Jürgensmeier, S.-E., &#38; Schneider, J. (2024). <i>Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions</i>. 39th EBC Congress 2024, Lille.","ama":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. <i>Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions</i>.; 2024.","ufg":"<b>Trilling-Haasler, Marc/Jürgensmeier, Simon-Elias/Schneider, Jan</b>: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, o. O. 2024.","short":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","mla":"Trilling-Haasler, Marc, et al. <i>Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions</i>. 2024."},"title":"Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions","publication_status":"published","keyword":["yeast","rheology","cell size","osmotic pressure","filtration"],"department":[{"_id":"DEP4028"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"status":"public","year":"2024","language":[{"iso":"eng"}],"user_id":"81304"}]