Monitoring the beer quality during long distance transport

Transcription

1 Monitoring the beer quality during long distance transport Dipl.-Ing. Ingo Pankoke Research institut for management and beverage logistics of VLB Berlin Agenda: Why gets transport a problem? Factors of product quality (Beer) VLB-Research project Container Sensor

2 German beer sales (national) Source: Bayrischer Brauer-Bund German beer sales - Exports (international) Source: Bayrischer Brauer-Bund Quelle: Zahlen Deutscher Brauer-Bund

3 Overview European beer exports From Source: TAL FRA BRYGGERIFORENINGEN ØL 2011 Factors influencing the product quality (Beer)

4 Factors influencing the product quality Humidity Dirt Temperature Motion / Vibration Light Product quality Time Factors influencing the product quality Level 1 Product quality Level 2 Beer quality Packaging quality Level 3 Sensory (smell, taste, aroma) Optical Primery packaging Secondary & tertiary packaging

5 Factors influencing the product quality Light (UV) Temperature Time Temperature Time Motions Sensory: Taste, smell, oxidation, CO2 content Optical: Trubidity Humidity Motions Dirt Product packaging: (label, crown cap, can, bottle) Corrosion, burst, damages Transport packaging: (carton, tray, palette, foil) Mould / fungi, damages Humidity Dirt Motion / Shock Optimization trough conditioned transport Inner temperature -20 C bis +20 C Outside temperature -30 C bis +50 C Cooling power W, Heating power W Coolant R 134a or R 404a, 3-Cyl. compressor, thermostat, Partlow recorder Outside: Stainless steel sheet (1,0 mm) Insulation: Hard foam (53,0 mm) Inside: Stainless steel sheet (0,7 mm) Pictures:

6 Optimization trough conditioned transport Reefer Container Disadvantages: Higher investment and operational o a costs Less Volume (- 9 %) Less loading weight ( -5%) Technical failure / drop out VLBs current research project: Container Sensor

7 Current research project Motions and oscillations on ship transport: Roll, nod, sheer/yaw (Seas, waves and wind) Vibrations (Engine, propeller, generatore) Quelle: Ship Vibration by Iwer Asmussen / Wolfgang Menzel / Holger Mumm Germanischer Lloyd - Hamburg, 2001 Current research project Different types of motions on ships Low frequency: 0,1 till 5 Hz Source:

8 Current research project Vibration during transport (5 300 Hz) Quelle: L.A.B. Equipment, VIBRATION DATA COLLECTION: A ROAD WORTH TRAVELING? January, 2006 Quelle: ASTM D Standard Test Method for Random Vibration Testing of Shipping Containers, Current research project Acceleration during transport (up to 20g with Hz)

9 Current research project Measuring range for sensor system: Unit: Resolution: Temperature: C (+- 1 C) Humidity: % rel. (+- 2,5 %) Air pressure: hpa (+- 5 hpa) Acceleration: 15g (xyz) (+- 0,1g) Vibration: Hz (+- 1 Hz) Light: Lux (+- 10 Lux) Current research project Prototype of circuit board Sensors Micro prozessor Interfaces (energy, USB, switch) Memory card

10 Current research project Development of prototype Current research project The working prototype

11 Current research project Testing in practise from Germany to Taiwan Port of loading: Rotterdam, NL Port of discharge: Kaohsiung, TW Distance: 9925 nautical miles ( km) Time: days Information flow: Current research project Recipient Sender 4. Reading Data 5. Data Transmition 6. Analysing data 7. Information 7. Information 2. Initialisation VLB server with software 1. Start of sensor system 3. Measuring and logging data

12 Measuring and analysing temperature data Current research project Measuring and analysing temperature data Temperaturverlauf 1 Data 1: Average 22,4 C Data 3: Average 20,6 C Temperaturverlauf 2 Data 2: Average 20,8 C For analyzing the temperature data the exposure duration has to be recognized.

13 Current research project Thermal Degradation Units (TDUs) Sometimes called Flavour Degradation Units or FDUs. Sometimes called Taste Degradation Units. Thermal Degradation Units give a measure of the amount of flavour change that has been caused by the pasteurisation process. Flavour degradation is produced as a result of chemical reactions within the product. It is generally accepted that chemical reactions occur twice as fast for each increase of 10 C C. From the flavour degradation point of view it is better to achieve the PU target by using a higher temperature for a shorter time. The formula for TDUs is normally shown like this: The calculated value is divided by 10 and shown as TDU/10 or dtdu. The definition therefore becomes 01TDU/10perminuteat20 C 0.1 C. This gives better alignment with standard PU calculation. (It gives 1.6 TDU/10 per minute at 60 C, TDU = PU at approx. 62 C). No TDUs are accumulated below 20 C. The definition does not change when working in Fahrenheit:- 0.1 TDU/10 per minute at 68 F. A packaging specification may set a target TDU/10 value to ensure that even though pasteurising conditions may be correct the product flavour is not harmed. Quelle: Current research project Measuring and analysing temperature data: Calculating the impact of TDUs

14 Current research project - Outlook Possible methods for analysing the transport prozess: Temperature peaks (Min. / Max.) Temperature changes Intensity of vibration and motion Combination of motion data and temperature data Other methods Thank you for your attention! Contact: Mr. Ingo Pankoke [email protected] FIM of VLB Berlin phone: + 49 / 30 / Seestrasse Berlin Germany