Beer Conformity Verification Using Infrared Absorption Spectroscopy
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Sensory testing of beers in breweries is prone to inaccuracies due to tasters' changing perceptions and is time-consuming, and existing methods for checking beer samples against reference beers are not sufficiently reproducible or efficient.
Innovation Solution
A method using infrared absorption spectroscopy to analyze beer samples and reference beers, determining factor loadings for multiple main components, forming a reference interval, and comparing the beer sample's characteristic value to this interval to assess agreement, with the option to store data for easy application to multiple samples.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If sensory testing of beers is carried out by trained tasters, then the taste and smell characteristics of beers can be evaluated, but the testing becomes time-consuming and subject to inaccuracies due to changing taster perception
Solution Approach 1:
The patent replaces the mechanical/sensory system of human tasters with an optical/instrumental system (UV-VIS and NIR absorption spectroscopy). The spectroscopic measurement system objectively quantifies beer characteristics without being subject to human perception changes, thereby eliminating both the time consumption and accuracy issues associated with sensory testing by trained tasters.
2Reliability
If multiple reference beer samples are analyzed to establish a point cloud, then the correspondence of beer samples to reference beer can be checked, but the method becomes complex and time-consuming
Solution Approach 1:
The patent transforms the complex multivariate spectral data into a simplified coordinate system defined by a few main components through main component analysis. This parameter transformation reduces the complexity of comparing entire spectra while maintaining the essential information needed to determine beer correspondence, making the method both reliable and computationally efficient.
3Reliability
If the tasting team is used for quality control, then beer samples can be evaluated, but the team may not be available all the time leading to delays
Solution Approach 1:
The patent implements a self-service quality control system where the spectroscopic measurement system automatically analyzes beer samples and determines correspondence with reference beer without requiring human tasters. The system performs measurements, analyzes data, and provides results autonomously, ensuring quality control is always available and eliminating dependency on taster availability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method provides a simple, reproducible, and efficient way to check beer samples against reference beers, reducing inaccuracies and enabling on-site quality control during production, allowing for precise identification of deviations and adjustments in beer production parameters.
Implementation Method 1
measurement signals for the absorption spectrum of the individual reference beer samples are recorded using infrared absorption spectroscopy
Implementation Method 2
infrared radiation to illuminate the reference beer samples and the beer sample, the wave number of which covering the range between 950 and 3050
Data Source
AI summary
In a method for monitoring the correspondence of a beer sample with a reference beer, at least 15 reference beer samples of the reference beer are brewed with the same ingredients and the same process parameters. Measurement signals for the absorption spectrum of the reference beer samples are captured and a principal component analysis is carried out for the measurement signals, in which at least 15 principal components are ascertained. A factor loading PR(i,j) is respectively determined for each principal component for the individual reference beer samples and a reference value (I) is ascertained, where i denotes the reference beer sample and j denotes the principal component, μP(j) refers to the mean value of all factor loadings of the j-th principal component and σP(j) refers to the standard deviation of these factor loadings. A reference interval (II) is formed, where n denotes the number of reference beer samples, m denotes the number of principal components, σR(j) denotes the standard deviation of all reference values of the j-th principal component and k denotes a constant not equal to zero. A measurement signal is captured for the absorption spectrum of the beer sample and the factor loadings PB(i) of this measurement signal are determined for the principal components ascertained for the reference beer samples and a characteristic (III) is formed and compared to the reference interval. Should the characteristic B lie outside of the reference interval, a fault during the production of the beer sample is indicated.