05 April 2011 CONFIDENTIAL Philippe Janssens
YC Innovative ProcessPolyPhiber
(05/04/2011)
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: concept
• Oxygen has a negative impact on the brewing process. Any oxidations at any steps tend to generate process problems as well as quality issues:– Mash filtration: bottleneck of the brewhouse– Quality of the beer: flavor stability
Nature of the problem
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: concept
• Adding specific polyphenols (= natural antioxidants) at earlier steps of the brewing process should have a positive impact with a scavenging effect on oxygen.
• Adding calibrated solid fine particles to improve cake structure
Proposed solution
Thin bed mash filtration: reduction of filtration timeQuality of the beer: flavor stability improvement
POLYPHIBRE IS SPECIFICALLY RICH IN POLYPHENOLS & FIBRES
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: philosophy
• Sustainability Policy & Program led by employees and growers
• Best Practices throughout individual farm• ISO 14001: 2004 Certification• Recycling Program committed to
“Reuse – Reduce – Recycle”• Preventive Maintenance Program• Towards Minimal Carbon & Water Footprints
Sustainability PolicyGreenChief™ Program
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: philosophy
• PolyPhiber is totally in line with our integrated sustainability policy:– Waste product reduction– Valorization of a residual fraction of hop– Process efficiency– Energy savings– Water consumption reduction
GreenChief™ Program&
ABInBev Sustainability
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Polyphenols
• PolyPhiber Analysis (UCL)– Material
• Lot #PP-SITK075– Analysis and First Results
Polyphenols Analysis
Lot #PP-SITK075Total Polyphenols (%) 0.92
Flavanoids (%) 0.17
Antioxidant Power (min.)(AAPH Method)
35
50 mg of polyphenols/liter are necessary to get an anti oxidative effect(i.e. 10 g of PolyPhiber/kg of malt)
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Lab trials
• Milling: under CO2, using the same batch of malt for each trial and the control.
Material & Method
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Lab trials
• Brew diagram: 20min/48°C – 30min/63°C – 25min/74°– pH between 5.4 – 5.5– addition of PolyPhiber material
• Mashing in• Before filtration
– OG between 24-25°P
Material & Method
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Lab trials
• Filtration on “Meura’s Lab Mash Filter” at 78°C
Material & Method
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Lab trials
• Filtration on “Meura’s Lab Mash Filter” at constant pression (P=0.4 bar) allows calculating the mash filtration coefficient Fk:
Material & Method
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Lab trialsTable of trials
Lot # Mashing in Filtr.
Control N/A N/A N/A
YC-PP 1 PP-SITK075 10 g/kg -
YC-PP 2 PP-SITK075 10 g/kg 10 g/kg
YC-PP 3 PP-SITK075 20 g/kg -
Trials were compared to a Control
05 April 2011 CONFIDENTIAL Philippe Janssens
IPhiber: Lab trialsResults
Fk Time Filtr. Cake thick. CCRControl 0.35 15’25 ’’ 41 mm 43.9%
YC-PP 1 (10/0) 0.33 14’23’’ 42 mm 42.2%
YC-PP 2 (10/10) 0.29 12’08’’ 42 mm 39.3%
YC-PP 3 (20/0) 0.24 10’09’’ 44 mm 40.9%
– Fk < 0.25 represents an excellent filtration– 0.25 < Fk < 0.30 represents a good filtration– 0.30 < Fk < 0.45 represents a normal filtration– Fk > 0.45 represents a poor filtration
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Lab trials• Quantity
– It’s difficult to determine whether or not there is a positive effect at 10g/kg.– The effect is clearly positive at a dosage of 20g/kg.– The addition of PolyPhiber increase slightly the thickness of the cake
(normal) and improve the permeability of the cake (improvement of the mechanical properties).
– The optimum dosage rate should be somewhere between 10 and 20 g/kg of malt.
• Time of addition– A single dosage looks better than 2 separated dosages for the same total
quantity.– The optimum time of addition is during mashing in (the sooner the better).
Discussion
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Perspectives
Savings & Productivity Is function of the brew diagram and Is function of the brewhouse configuration
1 1
22
MAK
MAT WOK
F2001
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Case Studies
F2001: Process Steps Savings
F2001
Process StepOccupation Time (min) PolyPhiber Effect 10% reduction 15% reduction 20% reduction
Filing 7 no 7 7 7
Filtration 30 High 27 25,5 24
Compression 5 Moderate 4 4 4
Sparging 50 High 45 42,5 40
Final Comp 10 no 10 10 10
Discharge 10 no 10 10 10
Total 112 103 99 95
Average (%) -8,0 -11,6 -15,2
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Case Study 1
MIN: Savings & Productivity
SAVING of 10%
Prod/Brewhouse
Malts, cereals
& adjuncts
(Kg)PolyPhiber
(Kg)Lab yield
(%)
Filtration cyclus (min)
Hls @ 15°P Hls/day
Hls/W (5days)
Mio Hls/Year
Difference (Hls)
Savings in Eq. Brews
Savings in Eq.
days of prod.
Classical Process 10.000 77,40% 112 487,1 6.263 31.313 1,57
Improved Process 10.000 150 77,40% 103 487,1 6.810 34.050 1,70 136.807 280,9 23,4
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Case Study 2
AVE: Savings & Productivity
SAVING of 15%
Prod/Brewhouse
Malts, cereals & adjuncts
(Kg)PolyPhiber
(Kg)
Lab yield
(%)
Filtration cyclus (min) Hls @ 15°PHls/day
Hls/W (5days)
Mio Hls/Year
Difference (Hls)
Savings in Eq. Brews
Savings in Eq.
days of prod.
Classical Process 10.000 77,40% 112 487,1 6.263 31.313 1,57
Improved Process 10.000 150 77,40% 99 487,1 7.085 35.425 1,77 205.594 422,1 35,2
05 April 2011 CONFIDENTIAL Philippe Janssens
PolyPhiber: Case Study 3
MAX: Savings & ProductivitySAVING of 20%
Prod/Brewhouse
Malts, cereals & adjuncts
(Kg)PolyPhiber
(Kg)Lab yield
(%)
Filtration cyclus (min)
Hls @ 15°P Hls/day
Hls/W (5days)
Mio Hls/Yea
rDifference
(Hls)
Savings in Eq. Brews
Savings in Eq.
days of prod.
Classical Process 10.000 77,40% 112 487,1 6.263 31.313 1,57
Improved Process 10.000 150 77,40% 95 487,1 7.383 36.917 1,85 280.173 575,2 47,9
05 April 2011 CONFIDENTIAL Philippe Janssens
Thank youFor
Your Attention