216005_ New products development

Phase 2 - Planning and decision for the project development

Specialized Analytical Summary– RAE

1. IDENTIFICATION OF THE ARTICLE

Title: New technologies in brewing and dispensing bee

Authors: David Valera Naranjo

Published in: install beer
Publication date: enero- 3- 2019
Produced by: Barcelona

2. SUMARY

The article introduces us first methods to deal with one of the big problems of the brewers that is
the oxidation of the product, now to avoid all this problem that is generated from the mashing
and fermentation of beer, they went to technology and found isobaric fermenters that do not
allow the entry of any air particles

They also want to leave their environmental footprint with refrigerators that consume less
energy.

The brewer also deals with a constant problem that is light, so it is necessary to opaque the
containers where the beer will be packed to avoid damaging its organoleptic properties.

3. KEYWORDS
fermentation, beer, technology, fermenters, macerated

4. PROBLEM OF INVESTIGATION

clearly the problem that led to solving and looking for solutions was the oxidation of the product
since it gives poor organoleptic characteristics to the product. Also leaving his environmental
footprint was always one of his main concerns.

5. OBJECTIVES

The main objective is to provide an innocuous product with the best characteristics to the client,
improving the fermentation process to avoid oxidation and to give its packaging a color and
coverage to improve organoleptic characteristics and thus avoid damage.

6. METHODOLOGICAL APPROACH: METHODOLOGY USED FOR THE DEVELOPMENT

OF THE INVESTIGATION
to arrive at a methodology the first step is to find the error to mitigate step by step the
implemented methodology should be to study the process from fermentation until it is left to the
consumer and in all phases there was something to correct the solution is in mitigate every step
and put yourself in the consumer's shoes

7. RELEVANT THEORETICAL REFERENCES USED BY THE INVESTIGATOR

Present some theoretical background that the author took as a precedent for the development of
the investigation. This point does NOT correspond to a theoretical framework.

8. TECHNOLOGICAL CHARACTERISTICS
If any software or technological artifact was used to support the research training processes.

9. PRESENTATION OF RESULTS
Describe the most significant results obtained in the investigation.

10.CONCLUSIONS
Write down the conclusions the author of the investigation reached. At this point, the student
does NOT express their opinions but is faithful to the conclusions expressed by the author of the
investigation.

11.ARTICLE REVIEWER'S COMMENTS (STUDENT)

Present the importance of research in the field of development of new food products.

12.BIBLIOGRAPHY
Identify the authors of other scientific articles that have used the revised document as a source
to write a publication. Identified in: "cited"
The foregoing denotes the relevance and quality of the article in the academic and research field.